Tasting Social Goodness
Jon Wirtis |
TEDxTucsonSalon
• October 2018
Arizona has a long history of food-based entrepreneurial projects. Chef Jon I. Wirtis shares a vision of Corazon Incubator & Commissary Kitchen which will help launch and grow food businesses in South Tucson for low income food entrepreneurs. Jon is a Certified Executive Chef and a top graduate at Culinary Institute of America in Hyde Park, New York. Served his externship at the famed Hotel Del Coronado in San Diego, California as a Roundsman. Sous Chef at Croce’s Restaurant in San Diego and then moved up to Banquet Chef of the San Diego Marriott. Recruited by the Le Cordon Bleu Schools of North America, taught Garde Manger, Contemporary Cuisine, and the International Kitchen and supported the student run restaurant. In Tucson he was the Executive Chef at Old Pueblo Grill, Metropolitan Grill & McMahon’s Prime Steakhouse. As the Executive Chef for the Community Food Bank of Southern Arizona’s Caridad Community Kitchen, implemented a culinary training program for those at-risk men and women in the community, making over 18,000 meals each month for people and families in need. ywcatucson.org/program/mac/corazon-culinary/