Reading, MA Chef Jason Carron Shares His Methods & Inspirations In New Article

A New Standout In The Culinary World

In the months since its opening, the Post 1917 steakhouse has gained media attention both in the local and regional press for its explosive growth and focus on local cuisine. Read this article, originally published in Authority Magazine, to get a look into the personal life and inspirations of head chef Jason Carron.

Learn more at https://medium.com/authority-magazine/jason-carron-of-post-1917-on-what-it-takes-to-become-an-award-winning-chef-or-restaurateur-a85a56c70fd5

Those acquainted with the New England culinary scene will likely already be familiar with Carron’s work. As the new coverage explores, he has spent 20 years innovating in the restaurant scene across multiple ventures, and has brought everything he has learned over that time to the design and execution of Post 1917.

The restaurant offers a refreshingly refined take on gourmet dining, trading the pomp and bluster that New England diners have come to expect from their upscale eateries for a more stripped-back, yet still very classy, experience.

One might ask upon eating at Post 1917, however: What inspired all of this? In an era where fast-casual dining rules the roost, why bother elevating and innovating? Of course, Carron has plenty to say on all of this, and more.

Commitment To Innovation

Carron has been famously outspoken about the importance of local cuisine and inventive cooking in the past, and this new profile provides a glimpse into the reasons behind that. Carron says that his commitment to these ideas began out of necessity, then evolved over time as he iterated on his personal favorite classic dishes.

Discussing his personal method, Carron stated, “By paying such close attention to detail I’m able to blend classic techniques that I’ve learned throughout my career with modern innovations. I respect traditional methods but am always searching for ways to improve or present dishes so that they are new and exciting for our customers, and it all comes down to the level of detail.”

Carron’s Advice For New Businesses

As he explains, his humble beginnings as a line cook and meteoric rise to the top of the industry showed him what a successful business looks like at every level. He believes that a truly outstanding restaurant should be agile and prepared to meet challenges as they arise, while remaining uncompromising in their overall vision.

More About Post 1917

Post 1917 itself, housed in the original post office of Reading, MA, delivers an upscale, gourmet dining experience hand-curated by Carron and his team. Their menu relies heavily on locally sourced, seasonal ingredients—a strategy which Carron claims opens the door to continuous innovation over time.

In the interview, Carron declares that his personal favorite dish on the Post 1917 menu is the Chicken Parm, a nostalgic classic that he says reminds him of his family. If you are interested in trying this and other menu highlights, you can book a reservation or read more at https://www.post1917.com

Post 1917

136 Haven Street,
Reading
MA
01867
United States