Notes from Nathan: Culinary Arts

elcome to another edition of Notes from Nathan. This is The ART Issue and we hope that you enjoy the various artists that we have lined up to show you this month.

I am excited to share one of my favorite people.  His name is Chef Rodney LoveJones, I call him Jones for short.  Chef Rodney LoveJones is one of New York’s most promising “breakout” confectionery talents. Noted especially for his creative spin on vintage recipes, Chef LoveJones’ has captured the attention of many notable clients with his creations of such palate pleasers as Amaretto Pound Cake, Sweet Potato Cheese Cake, Haute ‘Chok-Lit’ quad Layer Cake and a Pecan Tart that does not disappoint true dessert connoisseurs.

Inspired by his beloved grandfather, William Samuel Jones, who conjured up extraordinary delectables, LoveJones mixes his own dessert repertoire with great personal style. Motivated by his grandfather’s mantra, “know your worth”, this urban-fashionisto switched gears in summer 2005. LoveJones departed a career in magazine publishing to create BILL JONES EPICURE; a brand devoted to those with refined taste.

While focusing on culture, bright flavors and style, he combines culinary business skill with his late grandfather’s recipes, creating epicurean art.

Chef LoveJones is an alumnus of the Institute of Culinary Education and studied Hotel & Restaurant Management at New York University; he resides in Bedford-Stuyvesant, Brooklyn, New York.

Jones took time from his busy schedule to take me shopping at Soho's Flagship Crate & Barrel Store. Check out Part 1 of Jonesin' with Chef Love Jones.