More than learning to hold her own, as a geology major Jackson learned to think. I learned it was important to be passionate about something and how to deal with bizarre adversity. One of the reasons Frank hired me was because I have a good liberal arts education. It gives you more perspective on everything and your mind has been trained to think. If you have a knowledge of other cultures, you know something of why the foods are like they are.
Kitchens are often multicultural, with an equal diversity in ages and backgrounds.
Despite language barriers, Jackson seems able to convey often subtle notions. Concepts such as freshness and organization are taught in a firm but friendly way. We're not doing no fat, no salt, no wheat but trying to use organic foods in a balanced, upscale way. It means everything from flying meats in from California to picking raspberries at one of the nearby organic farms. Jackson is making humus as she talks about work.