Chef Jan Jorgensen was born and raised in Denmark, and trained at a local restaurant. After graduating from school, he apprenticed at MS-M-Rakel in Greenland, and then Schweitzerhof in Zurich. Returning to Denmark, first as a chef at Marie-Louise in Odense, then Le Canard and Kommandanten in Copenhagen, then chef at Christie’s and finally as sous chef under Executive Chef Christian Bind at Fakkelgaarden, in Kollund, Denmark. Great Chefs Television caught up with him there to prepare a Pork Tenderloin with Parma Ham for their Great Chefs of the World(episode #260) series.
Chef Jan was interested in a warmer change of scenery, and moved to South Florida, where he began working at Secret Garden. Then the call came from Great Chef Jeremiah Tower to come to San Francisco, where he sharpened his skills at Speedo 690 and Stars, one of the legendary California-style restaurants. He then left to return to Florida to open JanJo’s in Coconut Grove and later linked with fellow Dane, Soren Bredahl, to open Two Chefs Cooking School in South Miami.
He continues to operate “Two Chefs” and recently opened “Two Chefs Too” in former Great Chef Mark Militello’s “Mark’s Place” site.
Pork Tenderloin with Parma Ham
Serving: 4 Print Pork Tenderloin with Parma Ham By Great Chefs June 24, 2014 Pork tenderloin, wrapped in Parma ham and chicken mousseline, is accompanied by rich truffle sauce and braised leeks. Chef Jorgensen uses Vitalius pork, a particularly lean pork. Tenderloin is naturally lean; just be sure any outer fat is cut away. The […]
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