Executive Chef Francisco Javier Jaramillo

Executive Chef Francisco Javier Jaramillo

I wrote a book and never told you.

A Culinary
Journey From Roots and Beyond

A memoir and a professional kitchen, bound together. The road from a family kitchen in Colombia to the Chairman's Dining Room at the Pentagon, told alongside the recipes that were built along the way.

It has been on Amazon for months without me saying a word about it. I am saying it now, to you first. Be one of the first to read it, just leave me a review to help the next person.

490 pages 200+ tested recipes 12 chapters
Get your copy on Amazon →

Paperback · Ships from Amazon

ACF
Certified Executive Chef
American Culinary Federation
The Pentagon
Chairman's Dining Room
Joint Chiefs of Staff
U.S. Army
Staff Sergeant
Veteran
Top Chef
Competition winner
Professional culinary
Chef Jaramillo in a professional kitchen

The jacket reads Chef Jaramillo, CEC, Chairman's Dining Room.

Who wrote this

Not a hobby.
A career.

Francisco started where most cooks start: watching someone else's hands in a family kitchen in Colombia. He finished in a room where the food is served to the leadership of the United States Armed Forces.

In between there was an enlistment, a rank, a certification that takes years, and thousands of covers. Every recipe in this book passed through a working line before it reached the page.

That is the difference you are buying. Not 200 recipes collected from the internet. 200 recipes that were cooked, served, and corrected.

Inside the book

Two books in one binding

The story

Twelve chapters that follow the road: the roots, the crossing, the uniform, the kitchens that shaped the hands, and the room at the end of it.

Written the way it happened, not the way it sells. If you have ever moved countries and had to rebuild a life in a new language, you already know most of this book before you open it.

The recipes

Over 200 recipes, professionally tested, with the measurements and the timing written the way a working chef writes them: so that they come out the same the second time.

Colombian roots, American technique, and the discipline of a kitchen where a plate leaving late is not an option.

Cover of A Culinary Journey: From Roots and Beyond
“My whole career people asked me to name my signature dish. I never had a dish to give them. My signature dish is the one that leaves the person eating it feeling good, and that can be a BLT or a five star dinner.”
A Culinary Journey: From Roots and Beyond

490 pages.
One road.

Available in paperback, shipped and backed by Amazon.

Get your copy on Amazon →

Current price shown on Amazon.