Field Notes
Dispatches from the World Tour
Stories, lessons, and behind-the-scenes from wherever Chef Jason is cooking this week.
“I write these at the end of service, usually with a drink, always with something I didn't know that morning.”
Earlier Notes
Sumba, Indonesia
Fire Changes Everything
Three days of cooking over live fire and I'm rethinking every protein technique I learned in fine dining. The grill doesn't lie. There's no convection fan to save you.
March 14, 2026
Sumba, Indonesia
The Sambal Matah Lesson
Ibu Marta showed me her sambal matah today. I've made sambal a hundred times. Hers was different. Not because of a secret ingredient — because of timing.
March 11, 2026
Sumba, Indonesia
First Night at Cap Karoso
The kitchen here is open-air. No walls, no AC, just the Indian Ocean breeze and a wood-fired grill that hasn't cooled down in three years. I knew within five minutes this was going to change how I cook.
March 8, 2026