March 13, 2018

Pints & Pairings

 

JASON PERRIGIN

Chef/Pitmaster

Perrigin Paradise Catering

 

Born in Houston, TX, I was exposed to traditional Texas Barbecue early.  With the passion ignited, I began cooking competition BBQ at the age of 10 in Columbus, MS and was instantly addicted.  I have cooked competition BBQ for over 33 years and have been blessed to have befriended BBQ family and Chefs from all over the world.  I’ve been the owner & Pitmaster of Perrigin Paradise Catering , for over 15 years. I have had the honor of being a Pitmaster for Jack Daniel’s Barrelhouse Cookers at the Houston Livestock and Rodeo with two 2nd Runner up brisket finishes.  I have been the event facilitator for the Jack Daniel’s World Championship Invitational BBQ Competition for the past 15 years. I live at Perrigin Paradise Farm, Dickson, TN with my wife and 2 children.

 


Matthew Hauck

Chef

Tope la Restaurant and Catering

I was lucky to be born in Louisiana, where the food is amazing. I have a wonderful, supportive wife, Chelsea Rodriguez and two beautiful daughters, Aiden and Moxy whom I reside in Hammond, Louisiana with. Having a Cajun mother, I was exposed to great chefs like Prudhomme and Folse. It wasn’t until I turned 17 that I became overjoyed with a love for food and the passion to create new and exciting dishes. The year was 1999 and I can recall Chef Tommy Masaracchia, the most organized man I know, at Tope la restaurant observing while I made a roux. He would yell at me every time I stopped stirring, “Don’t let that burn!”. I can remember thinking, “I’m going to learn everything from this man and one day I’ll be the person yelling.”. I studied under Chef Tommy in Hammond for many years until I decided to attend culinary school in Baton Rouge. The separation from my long-time mentor allowed me to discover the many different unique styles of various chefs. From fine dining at Stroube’s Chop house to basic catering and delivery at Courtland’s Catering. My culinary journey landed me right back in the peaceful town of Hammond; reunited in 2012 with my great friend and guru, Chef Tommy. We were ready to put what I’d learned to good use. I was invited to the Southeastern Chef’s Evening in 2013 where I received the “Taster’s Choice Award” for multiple Tapas dishes. I continued to study modern cuisine and different cultures until I was comfortable hosting my own private dinners. From molecular gastronomy to Cajun-Asian fusion, I accept the challenges from any style of cooking. I love everything about food, even the parts I hate, like shucking oysters! At the age of 38, I’m still happy to be a food artist and continue to educate myself on the ever-changing culinary world.

I was lucky to be born in Louisiana, where the food is amazing. I have a wonderful, supportive wife, Chelsea Rodriguez and two beautiful daughters, Aiden and Moxy whom I reside in Hammond, Louisiana with. Having a Cajun mother, I was exposed to great chefs like Prudhomme and Folse. It wasn’t until I turned 17 that I became overjoyed with a love for food and the passion to create new and exciting dishes. The year was 1999 and I can recall Chef Tommy Masaracchia, the most organized man I know, at Tope la restaurant observing while I made a roux. He would yell at me every time I stopped stirring, “Don’t let that burn!”. I can remember thinking, “I’m going to learn everything from this man and one day I’ll be the person yelling.”. I studied under Chef Tommy in Hammond for many years until I decided to attend culinary school in Baton Rouge. The separation from my long-time mentor allowed me to discover the many different unique styles of various chefs. From fine dining at Stroube’s Chop house to basic catering and delivery at Courtland’s Catering. My culinary journey landed me right back in the peaceful town of Hammond; reunited in 2012 with my great friend and guru, Chef Tommy. We were ready to put what I’d learned to good use. I was invited to the Southeastern Chef’s Evening in 2013 where I received the “Taster’s Choice Award” for multiple Tapas dishes. I continued to study modern cuisine and different cultures until I was comfortable hosting my own private dinners. From molecular gastronomy to Cajun-Asian fusion, I accept the challenges from any style of cooking. I love everything about food, even the parts I hate, like shucking oysters! At the age of 38, I’m still happy to be a food artist and continue to educate myself on the ever-changing culinary world.