Jasper began his cooking career in 1973,
graduating from the Culinary Institute of
America. In 1983, Jasper’s restaurant opened
on Boston’s historic waterfront, receiving
numerous awards. In 1990, Jasper was
given the James Beard Award for Best Chef,
Northeast. In 2000, he opened Jasper White’s
Summer Shack, in Cambridge, Massachusetts.
He is the author of five cookbooks; his latest book is The Summer
Shack Cookbook – The Complete Guide to Shore Food (Norton 2011).
I started writing my first cookbook in 1985 and have
only penned four books since. Since it was never an
important source of income, I’ve had the luxury to only write
books that were completed in my head and in my heart before
I started. My process was always over-writing, then cutting.
Writing about food has made me a better chef. Written words are
a powerful commitment; the process demands thoughtfulness,
introspection, precision and honesty.”
Contributor Photo Credits: Jasper White/Courtesy photo, Andrew Scrivani/John Cornicello
Andrew Scrivani is a commercial photographer and director who has extensive
experience in all three arenas of food and lifestyle photography and videography;
editorial, publishing and advertising. He is also an internationally recognized
workshop instructor and columnist on the subject of food visuals. Andrew’s work
can be seen regularly in the New York Times as he is a weekly contributor to the
Food section, the NYT Cooking app and Tara Parker Pope’s Well column.
Food. Think about how broad a term that is. But for as vast the subject of food is, it
sometimes seems like it’s all been said. What to do? There is one thing that always brings
it back into focus for me...emotion. Food is just the platform upon which to tell a good story.
Remember that it’s the story that reaches readers and weaving your own experiences into the
narrative makes it tangible and real.”