A culinary experience with regional craft beer pairing.

Read More

The Lord Jeffery Inn is the perfect home base for visiting parents.

Read More
Horse drawn sleigh ride

Stay at The Lord Jeffery Inn and enjoy a quintessential New England horse-drawn carriage or sleigh ride through the acres at Muddy Brook Farm.

Read More
new england horse ride hotel package

Stay at The Lord Jeffery Inn and explore the nearby woods on horseback that once inspired Robert Frost and Emily Dickinson.

Read More
Amherst campus tour hotel

Explore the Five Colleges area with your student.

Read More

Enjoy our exclusive Bed & Breakfast package.

Read More

Plan a family trip to the Eric Carle Museum of Picture Book Art.

Read More

Celebrate your Anniversary at The Lord Jeffery Inn

Read More

Enjoy special moments with your partner before your bundle of joy arrives.

Read More

5 Questions with Pastry Chef Josean Jimenez

5 Questions with Pastry Chef Josean Jimenez

August 29, 2017
Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someone

After working as Chef and Owner at MRKT Restaurant in South Deerfield, MA, Josean joined the team at The Lord Jeffery Inn. In 2016, he was appointed Pastry Chef, allowing him the opportunity to nurture his passion for the sweeter side of the business full-time. Josean has 15 years of culinary experience and has showcased his diverse background throughout various Western Massachusetts and Boston-area restaurants after graduating from the Connecticut Culinary Institute in 2002. Recently, we had the opportunity to catch up with Chef Josean.

How did you choose a career as a Pastry Chef?
I have always had a sweet tooth. So, after many years of working in the savory world, I decided I wanted to change and expand my knowledge of the pastry world.

What influences do you draw on to inspire your work?
I like to use straightforward baking techniques and a minimal but tasteful presentation with colors and textures on the plate to tempt the palate. I love rethinking classic desserts and modernize them with new flavors. We currently feature a re-imagined Strawberry Shortcake on our dessert menu that blends savory with sweet.

What is the hardest part of your job?
Controlling my creativity. I’m always editing my desserts. I like to push the envelope as far as I can. But, I’ve learned through the years of being in the business sometimes we can go too far. At the end of the day, I want the guest to enjoy them.

What advice do you have for those just starting out in the industry?
Never stop learning. Always push yourself further. Travel. Read magazines and cookbooks. Work at as many restaurants as you can before you open or run your own [restaurant].

What is one thing people should know about you but don’t?
I love to travel to bakeries and pastry shops in search of the best almond croissants.

Return to Blog