Jon Sloan | Source | Executive Chef at The Crack Shack

JS

Jon Sloan

Executive Chef at The Crack Shack
On the record
Represented by:
Share profile 
Link:
Bio
Edit

The Crack Shack's culinary team is led by Juniper & Ivy’s original Executive Chef Jon Sloan, who sacrificed countless days of great surf waves to huddle in the kitchen driving the development of batters, coatings, marinades, sauces, and perhaps most importantly, The Crack Shack's infamous proprietary “crack spice” blend.

Employment
Sign up to view all
Story Ideas
Sign up to view all
  • Mastering Fried Chicken: Expert Tips from Chef Jon Sloan
    Jon explains MSG's umami boost, advising moderation. He recommends refrigerating flour-coated chicken for texture and moisture control. To avoid rubbery chicken, brine fresh, never frozen, chicken breasts. For perfect doneness, fry at 300-375°F, ensuring an internal temperature of 165°F. Visit www.crackshack.com for more culinary insights.
  • Chef Jon Sloan Reveals Top Flour Choices for Perfect Fried Chicken
    Jon, famous for his signature “crack spice” blend, offers insights into the best and worst flours for fried chicken. His experience at Juniper & Ivy has honed his skills in creating unforgettable flavors. Stay tuned for his expert tips on achieving the perfect crispy texture at home.