The bustling thoroughfares of NYC leave no space for some cool and idle moments especially for someone like the lanky Asian guy who works in a well-patronized Japanese buffet restaurant somewhere along east 32nd Street. Donned in an unmistakable kitchen uniform he tirelessly goes on with his daily rounds of running an overly active kitchen as he zealously supervises about sixty staffs, checking on a myriad of food options and a plethora of sumptuously prepared menu set in a kilometric buffet rack, overseeing an almost entire block of enormously customer-filled space while personally addressing on-the-spot minute problems and inevitable complains.
Admittedly, such is a physically exhausting and mentally draining job. Mounting stressful responsibilities relegated to the restaurant’s Filipino Head Chef Jayson Leonardo Javier who uncomplainingly welcomes each day with easy smiles while regarding everything mere part of his daily grind. This amiable chef is a man with iron fist in a velvet glove who ably takes the bull by its horns.
Hard working with positive outlook in life, Jayson was made firm and unaffected by these voluminous pressures since it was his magnificent obsession to be in such situation. And he passionately enjoys it to the hilt. His working hours start up with the lark and caps the night with a deep sigh of relief having had satisfactorily accomplished his task. His medium built stature has been gradually accustomed to survive the tension within the four corners of the kitchen, a secluded space he casually refers to as a haven of limitless opportunities and unpredictable possibilities.
Born in Taytay, Rizal to Renato Javier, an architect turned sash factory operator, and the former Estelita San Juan, a garment factory owner and RTW (ready-to-wear) distributor, Jayson is the fifth among a brood of four girls and two boys.
Initially schooled at the University of Santo Tomas in Manila with the degree of B.S. Biology and a year in Medicine, Jayson knew that he wasn’t molded to be a doctor or anywhere in the related field. His heart and interest were actually into culinary and he knew it even as early as he could recall. He merely heeded his father’s wish to have a doctor in the family but deceiving himself could be more than a poison to his mortality.
“I used to watch and insisted on helping our two lady family cooks while my siblings were either watching television or at play. I tried to be seriously involved in the preparation, cooking, and table setting.” Jayson voluntarily related with fondness. “For some reasons, I could easily pick up every single detail of what and how they cooked food to perfection. The enticing aroma richly emanating from the kitchen always sent magic that stirred my craving senses.”
“I trust my taste buds. When I savored something I already knew the exact concoction and I’d prepare it my own way. I love to cook recipes with tomatoes…but I have to admit, I’m not good in Filipino dishes.” He confesses unassumingly.
Then the inevitable time came when he needed to prove his mettle in the kitchen when their cooks failed to return from an emergency leave. It was one big event that the family had prepared and invited prominent guests for his father’s birthday. There was neither postponing nor rescheduling.
Jason’s parents agreed when he volunteered to cook everything since they fully trusted him having had tried his cooking. During weekends and big family gatherings, Jayson would proudly prepare special recipes from his own cookbook without specific names. He’ll cook the popular morcon with a twist or the well-liked menudo and all-time-favorite adobo but spiced up with his own secret ingredients that enhanced the flavor even more. His pasta recipes were always something to die for which turned out to be visually appetizing with his impeccable plating and garnishing. Suffice it to say that the success of his father’s birthday party was duly credited for the great food and eventually gave birth to Jayson’s innate culinary talent.
As expected, the “mouth-watering” news circulated around town and Jayson’s recipe ushered in his first ever professional catering service. It was a house blessing cum baptismal party of a prominent family in his hometown. An Aunt, who owned a restaurant, obligingly rented out to him the needed dishes, kitchen wares, tables and chairs. He cooked the six-course menu in the host’s kitchen.
“At 17, I never imagined someone would trust my cooking. That was one hell of a truly nerve-wracking experience simply because I invented all the recipes. I thought if I would be cooking the traditional way, they surely must have already a set standard of how a certain recipe should taste and if I failed to come up to their expectations, my young ‘career’ is in jeopardy.” The self-made chef admitted with a tone of guilt.
There and then, he declared his adventurous kitchen experiment a success!
Born as adventurous as his self-concocted recipes, in 2000, Jason accepted an offer overseas, the Middle East, in particular. Her mother sent him off unknowing where he was bound to. In Saudi Arabia he worked as a sous chef for a big company catering to expats.
After two years, having had obtained additional knowledge, Jayson decided to return home only to be flying to Italy to further study and hone his culinary expertise. He enrolled at Apicius, the Culinary Institute of Florence where he mastered Italian cuisine and farther honed his craft in culinary art. He became the toast of his class since he’s the only Asian and ended in the Top 5 out of 36 in his batch.
October of 2003 saw him packed his bags homeward bound not for any vacation-related reason but due to a significant mission demanded by his family: to administer euthanasia to his father who had been bed ridden for years following a massive stroke. His family waited for him to perform it since he’s the eldest son and the family provider since their businesses lost and went kaput. That was one of the most devastating events in his life but kept him aggressively driven to strive harder.
By December of the same year, Jayson flew to America in search of the proverbial greener pasture. From South to North California, Daly City to San Francisco to LA, he tried all means to discover where he’d fit best. There were times when he was almost at the verge of desperation but giving up was never an option.
In LA, he had no choice but to accept a job in a care home facility just so to have his body and soul intact. He was transported at midnight without knowing his destination. With measly forty dollars a day, Jason rendered what was expected of him despite being treated meanly. It was there where he experienced sleeping in the garage and cooked meals for six care homes while assisting in patient care during free time. Helpless and abused, he felt like being tossed to a river with strong current without a paddle. As if testing his patience and endurance but nothing could put him down. Just like a heavy storm, he knew this, too, would pass. “I have God with me.” He strongly decreed. Three years in the facility seemed the longest years in his life.
Though with bruised ego but undaunted soul, Jayson constantly remained unfazed and unperturbed. Even at a losing end he remained cool as a cucumber…far from blowing his top in a finger’s snap. His grip for hope got tighter and the chance for change abound.
Like an answered prayer a certain Rhyza Pascua came to his life like a winged heroine when she “fished him out” of the quicksand and made him a family chef with a daily pay of $250.00 and matching private room. The good fortune was followed by an equally rewarding opportunity when somebody from Las Vegas got interested in his cooking service where he did home catering for a year. It was there where he came face to face with celebrities foremost of which are Arnel Pineda and Lani Misalucha who both loved his kitchen recipes.
News about his incredibly irresistible culinary products reached across the country. On March 3, 2012 an enterprising proprietor of a Korean restaurant in Brooklyn offered him to fly to NY to train his staff and alter the existing menu. After two months, Payag restaurant in Queens hired him for a change of menu and dessert preparation. Later, an Italian-Greek restaurant in Lexington, NYC hired him as sous chef originally for a couple of months but was extended to six followed by a Greek restaurant in Astoria for just a month.
A Korean restaurateur who owns a chain of popular sushi buffet venues got Jayson as an inventory clerk, assigned him to clean 203 pieces of assorted fishes the next day and on the 3rd day he got the surprise of his life when he was promoted as Head Chef after the owner reviewed his resume.
As a Head Chef or Chef du Cuisine, Jason is in-charge of the whole kitchen set-up: from menu planning, and purchasing to hiring and staffing, and responsible for all the food that comes out of the kitchen. His undiminished passion, multi-tasking skills, sensitive palate with attention to detail, committed to quality, and capability to handle kitchen tension and criticism made Jason a top choice as Head Chef of Ichi Umi Buffet Restaurant along 6E 32nd. Street, New York City.
While unmindfully defying the adage: “A rolling stone gathers no moss,” with his insurmountable effort and persistent drive to achieve his goal, Jayson has had enormously journeyed rough and rocky roads. There were steep hills he climb crawling, quagmires he wallowed abysmal depths, fathomed unforeseen trials, and bravely faced every foe in pursuit of what he has earnestly decreed. He successfully dodged and parried enumerable adversaries encountered along the way. His has a focused vision armed with invincible might and dignified intention.
The more pain incurred the more he’s challenged steadfastly. The mounting emotional devastations only heightened his spirit to fight doubly hard. He was certain that the end of the tunnel wasn’t far and the beaming light of hope almost creeps from beyond.
Just when one thinks that Jayson is merely a kitchen wizard, brace yourself for his other equally distinct talents: painting, singing, landscaping, interior designing, and writing poetry. Undoubtedly, a renaissance man and a master artist.
Turning 39 on September 24, Jason augustly dreams of a closely-knitted family with a single wish: “All I wanted is to be happy in life. I’ve never been so happy…I mean, extremely happy.” He laments. “It seems that the truest essence of happiness eludes me. I knew I’ve been instrumental in providing happiness to others but haven’t had experienced such. But I know I’ll have my own share soon!”
Here’s reprinting the last two stanzas of Jayson’s poetry aptly titled: Sugar on Salted Water
This is the life that we did not even choose, it just came to us and this we couldn’t deny a life that we could not even afford to lose, for no one and for nothing without a fight!
And in the end we will all be standing, surprised with life’s new gift and offer… sooner we will all know our real meaning, that we are a sugar on salted water…
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