Looking for bangers and mash? How ”bout some weiner schnitzel?
From vegemite sandwiches to Southern soul food, she can do it all … and more.
Originally from Rustington, a small village on the south coast of England, Jennifer Frazer, 38, now is bringing a taste of the world to Columbus.
After graduating from a catering school before age 20, Frazer worked at a Michelin-star restaurant in North Wales, before joining The London Hilton Park Lane Hotel.
She later served as a chef de partie in a five-star hotel in Germany, before receiving an offer to move to Australia for the 2000 Summer Olympics on a contract with The Four Seasons, Sydney Regent Hotel.
In Sydney, she met her husband, Gregg, who also is a professional chef, and they subsequently moved to run a restaurant in Napa Valley, Calif.
From Napa Valley, the Frazers went to San Diego, where Jennifer Frazer worked as executive chef for the Burnham Cancer Research Institute and for a high-end retirement home.
About three years ago, they moved to Columbus and Jennifer Frazer has been tempting local palettes, now as the owner of Le Truck Catering.
How did you become interested in food as a career?
My nanna and my mother were great cooks and encouraged me to help out in the kitchen, whenever I could. This ignited my passion for food and cooking. My second interest was travel. It didn”t take long for me to recognize that I could combine my love of cooking and traveling and I was off!
The fact that I loved culinary school, as well as working in restaurants confirmed my chosen destiny to work in the food industry.
What”s it like being married to another chef? Do you two compete in the kitchen?
Gregg and I worked together in Australia, as well as running the restaurant together in Napa Valley. We have cooked together in some fashion over the last 10 years. ”Yes” would have to be the answer to the question of (whether) we work well together. I don”t think we compete, but rather compliment each other”s work. Yes, it”s great to be married to a chef. I don”t have to cook all the time!
What is most rewarding, to you, about being a chef?
I love food and I love the challenges associated with it. One of the greatest rewards for me is when an extremely difficult situation works out perfectly. This is for what I have been training and working hard for all these years. It is very rewarding to have people truly enjoy what you take so much pride in.
What advice do you have for aspiring chefs and caterers?
My advice for aspiring cooks and people entering into the culinary industry is simple: Travel. There are so many cultures and cuisines around the world and in the U.S.A. to explore. There are constantly new things about life and food to learn. Travel keeps life interesting and gives you the ability to hone your craft.
When and why did you decide to open your own catering business?
The creation of Le Truck Catering has been more of a result of word-of-mouth from favors that I have done for friends, than a conscious effort. Over the past three years, I found myself saying yes to catering special events for friends and friends of friends. That really is the great thing about Columbus. It is a very tight-knit community and people seem to enjoy recommending others, if they have had a nice experience.
What do you find most rewarding and challenging about catering?
Every occasion or event that I have handled or participated in has had one thing in common: It is special to the host. I think people pick up on my true concern that their event goes off without a hitch and that I try my best to deliver the experience they are looking for. I understand that some people have a very limited budget and some people are looking for the most extravagant of affairs and cost is no limit. I believe that being honest with potential clients and the philosophy of ”under promising and over delivering” are key components to being successful in the catering industry.
In addition to catering weddings, parties and special events, what services do you provide?
About a year ago, I purchased a 30-foot catering truck — Le Truck.
Le Truck is a fully functional mobile catering truck. The goal of Le Truck Catering is to bring fresh, quality, tasty food, cooked on site, to the local business that does not have a dining hall, canteen or commissary. Le Truck will offer items like chips, candy, soda, cold subs, pasta salad, cookies, brownies, potato salad, cupcakes and more in the grab-and-go section. There will also be a warm grab-and-go section, with daily baked specials. Le Truck will have a selection of sandwiches and salads, as well as hot cooked-to-order items, like hamburgers, chicken sandwiches, fries and hot subs. Through quality and extremely reasonable prices, I believe Le Truck will find a home here in Columbus.
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You can help your community
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 36 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.
