This is part one of my interview with Jeff Jones, chef de cuisine of P17; part two of our conversation will run tomorrow.
When you're a kid, there's nothing worse than constantly being on the move. Unless, that is, you happen to wind up in Paris, in a flat above a patisserie, where the sweet scent of fresh-baked bread, croissants and pastries drifts through your window. Then again, for Jeff Jones, the chef de cuisine at P17, even the aroma of fresh croissants couldn't overcome his first encounter with salmon. "My mother would take me to the market in Paris every day to grab our food, and I honestly didn't think much of it until one day, when my mom failed to distract me from the whole salmon that just happened to be at eye level with me," recalls Jones. "I was horrified, and salmon plagued my dreams for years."