MEET THE CHEF: Chad Jajczyk of Whiskey Alley in Aiken, South Carolina
BY TRIPVEEL EDITORIAL STAFF | February 2020
Tripveel sat down with Executive Chef Chad Jajczyk of Whiskey Alley in Aiken, South Carolina.
Executive Chef Chad Jajczyk of Whiskey Alley in Aiken, South Carolina
Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy?
I live in what has been labeled as by Southern Living Magazine, and for good reason, the “best small town in the South”—Aiken, South Carolina. Before this, I grew up in the Lehigh Valley, Pennsylvania in the heart of Pennsylvania Dutch Country. Being part Pennsylvania Dutch with a long bloodline in this area, this cuisine will always be close to my heart and influence the way I look at food. Also being of Polish and Ukrainian descent, Eastern European food is and always will be present on my menus in some capacity. I think traveling will always mold a Chef in some way, but none changed me more than my two moves to Montpelier, Vermont. One for my education at New England Culinary Institute and the other traveling back to teach at my Alma Mater. This Institution was ahead of their time in the way they taught sustainability, importance of farmers and locality of produce, and community service. As a destination school, it allowed me to meet people of different cultures and cuisines that had opened my young culinary eyes to so much more than I could have hoped for.
Whiskey Alley in Aiken, South Carolina
Tell our readers an interesting fact or two about yourself.
On my 21st birthday, due to a snow emergency, all roads were shut down in Allentown, Pennsylvania. Consequently, no one could leave the hotel to fly out that evening. So, I proceeded to celebrate my birthday with Shaq, Marilyn Manson and Sesame Street on Ice. (barely made it to my morning shift) I also have certified geek status for growing mushrooms and the art of fermentation.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
This is a two part answer due in part by the impossibility in having just one favorite food. The two of my favorite foods are ones that can't be reproduced due to the years and years of perfecting and using local provisions to make something god like. The first is Yacco’s Hot Dogs from Allentown, Pennsylvania. The other is Pat’s Steaks in South Philly. I have been on 15 hour road trips to come back home to see family that I have not seen in years and I will always visit Yacco’s in Emmaus first. It sounds horrible but then you have never tasted a well done hot dog served on a steamed bun with brown mustard, chopped onions and a chili that is ridiculous. Pat’s is Pat’s...the best damn cheesesteak, period.
Whiskey Alley in Aiken, South Carolina
What are three ingredients that you simply couldn’t live without?
I think salt would and should be on any chef’s list. Cabbage is definitely on the list. Without this simple, cheap food we would not have amazing things like kimchi, sauerkraut, Choucroute, and did I mention kimchi? The final ingredient I could not live without would be rice wine vinegar. I was going to say lemon juice, but, rice vinegar takes it. This ingredient is perfect to counteract salt and sweet but it does it in such a way that is floural, not too potent or astringent, reminiscent of sake.
We love the art behind plating. What do you love about designing the perfect dish?
I do a lot of plating design and food stylizing on the fly. I come up with pairing flavors and texture combinations first and let the final presentation lend itself to shapes, color and negative space. Having a variety of plates including size, color, and shapes helps immensely.
Whiskey Alley in Aiken, South Carolina
Tell us about one of the most creative dishes you’ve created?
I think one of the creative dishes that we have created at Whiskey Alley would be Torta Loco... Crispy Pork Belly, Housemade Chorizo, Queso Fresco, Avocado, Fried Egg, Pickled Jalapeno, Homemade Refried Beans, Duke’s Mayo, House Fermented Hot Sauce, Homemade Bolillo Roll. Since we change the menu every day, it is a difficult task. Ok, I will do one more. Cherry Smoked White King Salmon with Homemade Bagel Toast, Beluga Caviar, Ice Chilled Vodka.
Whiskey Alley in Aiken, South Carolina
