By Sandra Zunino

For some, cooking is a task completed only to have a meal, while others view it as an art form. For Chef Jason Miller of Grasonville, cooking can also be a competitive event.

Jason, 32, started in the restaurant business at the age 14 washing dishes in small Eastern Shore restaurants. Drawn to the organized chaos of the restaurant industry, he pursued a chef apprenticeship program at Anne Arundel Community College.

Jason decided to gain experience on the job instead pursuing a four-year culinary school. As an apprentice, he worked with outstanding chefs in restaurants all along the east coast.  “A master chef once told me never stay more than two years at one place,” says Jason, who took the advice. “Everyone does things differently and the more you learn, the more you are worth as a chef, and the better you will be.”

When Jason was recruited to work at platinum-star Baltimore Country Club with Chef John Bell, he gained even more valuable experience as a chef’s assistant on the U.S. Regional Culinary Team and traveled to Germany for the Culinary Olympics in 2000.

“Each team member had the option to bring an assistant apprentice,” explains Jason who was Chef Bell’s choice. “It was an intense, awesome experience to work side by side with some of the greatest cooks in the world.”

Often referred to as the Culinary Olympics, the International Culinary Art Exhibition takes place in Germany every four years. This competition was not Jason’s first; however, who says he was quite the competitor in his younger days and was captain of the AAMC Culinary Team during his school term. “I used to compete quite a bit locally and up and down the Eastern Seaboard:  Carolinas, Georgia, Atlantic City, New York and Cleveland.”

There are a wide variety of culinary competitions often hosted by large food companies and open to the public. “They are very broad and amazing to watch,” says Jason.

The American Culinary Federation (ACF) also holds certified competitions that allow winners to gain points toward chef certifications. There are five ACF chef certifications: Certified Culinarian, Certified Sous Chef , Certified Chef de Cuisine, Certified Executive Chef and Certified Master Chef.

Jason says he enjoys the challenge of cold food competitions, where hot food is prepared and displayed cold after it is coated with a shiny jelly. Not tasted at this level, the dish is judged on presentation and flavor profiles. “The preparation takes a long time and is an art in itself,” says Jason.

There are several categories in hot food competitions, which Jason also enjoys. Four dishes are prepared and displayed in about an hour and require much practice.  Mystery Basket, which challenges the Chef’s resourcefulness and creativity, however is Jason’s favorite. “You bring in all the equipment you think you might need, get a basketful of stuff and an open pantry with certain key items they want you to use,” explains Jason. “You have around four hours to complete a four-course meal.”

Jason currently commutes to Bethesda where he manages Balducci’s Food Lover’s Market, an upscale gourmet store. He says the business experience he is gaining will be valuable if he one day decides to open a business on the Eastern Shore.

Jason credits his mother, Diane, for his love of the hospitality profession. “She was always a great cook and hosted many parties at our home,” he says. “It’s a pleasure just to be able to work with food and make people happy.”