Whereischefjason on LTK

The best things I ate in Peru 🇵🇪 In no particular order because everything was THAT good: 1. Pisco Sour - technically not food, but I had one with almost every meal. 2. Grilled flatfish skirt at La Mar - Chef Anthony absolutely nailed it. 3. Salmon nigiri at Piedra - simple, unique, stunning. 4. Tuna belly chashu at Mado - perfectly marinated and served with rice. 5. Black clam ceviche - something I’d never tried before Peru. 6. Brisket with green pasta - Peruvian-style pesto with perfectly cooked brisket. 7. Amazonian tiradito - incredible fish, peppers and flavors. 8. Uni nigiri at Tenso - uni mayo, torched on top. Perfect. 9. Anniversary ceviche at Otani - vinegar instead of lemon juice, brioche croutons and an amazing story behind it. 10. Chicharrón sandwich at La Lucha - I got one almost every time I flew out of Lima. 11. Picarones - everyone says they’re NOT donuts…but come on. We planned to spend two weeks in Lima and ended up staying almost two months. No regrets. Peru, you fed us very well. 🇵🇪

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$Miyabi Hibana Chef\u2019s Knife, 8" | Sur La Table$

Teakhaus Heavy-duty Reversible Board with Juice Canal and Hand Grips | Sur La Table

You would not believe how incredible this tour has been. A million times better than I ever imagined.

For the past nine months, I’ve been traveling around the world with my beautiful wife, cooking, learning, and meeting incredible people.

Thailand – 30 days of Muay Thai.

India – pop-ups across the country.

China – green tea harvesting in the mountains.

Indonesia – a fish straight from the ocean to our long-table dinner.

Japan – learning from Japanese grandmothers and chefs.

Mexico – we got married, ate tacos, and drank margaritas.

Then Peru – Machu Picchu and a moment that changed everything. I had to fly back to the States, where my dad sadly passed away.

When I returned to Peru, our video at La Mar went mega viral. It changed the entire journey and felt like my dad and the ancestors were looking out for us. Suddenly, chefs all over Lima were inviting me into their kitchens.

Then South Africa – cooking in the bush, a takeover at Kruger Shalati, and two sold-out dinners at Creation Wines.

Now we have one final event in Cape Town.

And after that…

You would not believe where we’re going next.

No recipe today. Just make a pizza that you like. You totally deserve it.

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Hi, I am chef Jason McKinney and I love cooking. Here is my story. Love LTK and will be happy to share my favorite tools.

Sounds of service. Follow my page to shop the best tools for your kitchen.

Starting our dinner at Creation Wines with three canapés and one beautiful pairing.

Smoked trout toast with egg mousse and onion relish, beetroot & yogurt terrine, and a crispy fish lettuce taco — paired with Creation Elation Brut Nature.

80% Pinot Noir, 20% Chardonnay, zero dosage and four years on the lees. Fresh and elegant, with beautiful brioche notes and just enough complexity to complement every bite.

A little look at how we built the first pairing of the night.
Shop my tools from the links !

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Follow my journey around the world

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You would not believe what will be out last stop in South Africa will be at Ellerman House. Two michelein key
Our final stop in South Africa is a special one: Ellerman House.

For two nights only, September 25 & 26, I’ll be cooking at Curate, the intimate restaurant inside Ellerman House’s Wine Gallery in Bantry Bay.

Awarded Two MICHELIN Keys, Ellerman House sits high above the Atlantic, bringing together South African art, wine, heritage, and hospitality. For these two nights, Curate becomes our table.

I’m Chef Jason McKinney. I trained at The French Laundry and co-founded Truffle Shuffle, featured on Shark Tank. Now, I’m cooking my way around the world as I work toward opening Restaurant Elizabeth in New York.

After an incredible journey through South Africa, this will be our final dinner before we continue on to our next destination.

Curate at Ellerman House, Cape Town
September 25 & 26, 18-00
Limited seats available

Book your table and join us for our final two nights in South Africa.

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S’mores Pizza

Ingredients

* Baking Steel pizza dough
* Meringue — enough to cover the pizza
* Chocolate — chopped or chocolate chips
* Graham crackers — crushed

Instructions

1. Preheat your Baking Steel and oven according to your usual pizza setup.
2. Stretch out the Baking Steel pizza dough as you normally would.
3. Spread meringue over the dough — this will act as the marshmallow layer. If you don’t have meringue, use regular marshmallows instead.
4. Transfer the pizza onto the hot Baking Steel and bake until the crust is cooked and the meringue is beautifully golden brown.
5. Remove the pizza from the oven and immediately add the chocolate so it starts to melt from the residual heat.
6. Finish with a generous sprinkle of graham cracker crumble.
7. Let the pizza cool slightly before serving — the melted chocolate will be very hot.

Tip: This is a great one to make with kids. Sweet, messy, and basically a campfire s’more turned into pizza.

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Some projects become so much more than just projects. They turn into friendships you somehow know will last a lifetime.

That’s exactly what happened with Carolyn, JC, and their Creation Wines family.

They make some of the most incredible wine I’ve ever tasted, but what makes this place truly special is the people behind it. Their team isn’t just a team — it’s a family. And after eight months of traveling around the world, somehow, being there made us feel a little bit like we had come home.

From day one, we just clicked. Two events, countless moving parts, and somehow everything felt effortless from beginning to end.

I believe you can never say thank you enough.

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Do you have a microplane????

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One of our most unexpected stops in Lima had nothing to do with a restaurant—but everything to do with food.

Because the truth is, great cooking starts long before the ingredients hit the pan. It starts with the knife in your hand.

In a country where ceviche is a way of life and food is part of the culture, knives are treated with incredible respect.

We met Mijal at his knife shop, where he shared the philosophy behind his craft. He walked me through how he designs and builds each knife, what makes a great blade, and why small details in geometry and balance completely change the way you cook.

I honestly left with a whole new appreciation for knives and the craftsmanship behind them.

I can genuinely call Mijal a knife master, and it got me thinking…

Would you be interested in an online masterclass with Mijal? A session where he shares his knowledge about knives, explains how to choose the right one, care for it properly, talks about his years of experience, and answers all of your questions.

I think it would be an incredible conversation. Let me know in the comments if you’d watch it!

P.S. i added some knifes I am using now and stones for sharpening.

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I am super excited to announce that I am now an ambassador for Sur La Table, and they are a sponsor of the Where Is Chef Jason journey.

Traveling with me, I have my favorite tools—everything I need for anykitchen in the world: my Miyabi knives, my Hestan pan, and my peelers. I wanted to bring an espresso machine with me, but it was just too heavy. Luckily, every kitchen in the world has some sort of coffee,
which is necessary for all these trips and the jet lag.

If you’re looking for a new set of knives or tools, send me a message and I’ll help you figure out what works best for you.

Thank you so much, Sur La Table!

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Currently in Peru , learning how to make the best ceviche in the world. And it’s been an amazing journey.

Follow my page for more cooking tips, recipes and stories.

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Today is a shooting day and just wanted to show you guys absolutely amazing knifes to work with.

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Let’s make ceviche at home.

Posting this straight from Peru because I couldn’t wait to share this one with you.

I also wanted to show you the knife that travels with me everywhere. If you’ve been following my journey, you know I’m a huge fan of Japanese knives, and this one has honestly become my go-to for just about everything I cook. Whether it’s fish, vegetables, or everyday prep, it feels perfectly balanced and incredibly sharp.

I’m so glad I found it at Sur La Table, and I’ve linked it for anyone who’s been asking what knife I use.

Now it’s your turn to cook.

try the recipe, let me know what you think, and if anything isn’t clear or you have any questions, leave them in the comments. I’ll be happy to help!

#LTKstorytime #LTKfoodie #LTKTravel

We are currently in Peru and I am here to find the best recipe for the ceviche. And today we are making one at our airbnb.

Let me share with you the best knife you can prep with, I got mine from Sur La
Table.

And, do you want a recipe ? 🐟

#LTKfoodie #LTKTravel

My first package from Sur La table. Let’s see what chefs order

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