Second of an occasional series of stories profiling chefs in Stark County.
Like so many culinary professionals, Jeff Herman, a Canton resident who is executive chef at Social at the Stone House, acquired his skills through hard work and observation.
“All along the way, I was observing, learning how to do things and how not to do things. I’m proud of my high standards,” said Herman.
His journey began at 16 as a dishwasher at Bob Evans. He moved on to Red Lobster, where he was alley coordinator, ensuring food was properly plated and applying finishing touches before sending meals to the dining room.
"During those six years, I was always watching the cooks and I felt like I wanted to be a cook," Herman said. His next moved to TGIFriday, where he met and worked as a line cook with a mentor, general manager John Burkhart.
“(Burkhart) taught me so much about what it takes to be a great cook, caring for not only the customer but the business itself – ordering, food waste, cleanliness, integrity – I could go on," he said. "The standards at TGIFriday were superior at that time, until they weren’t. I’m so grateful for the knowledge learned during that time, but I knew I didn’t want to be a part of the decline.”
His travels took him then to Hyde Park Prime Steakhouse, 3 Brothers Corner Tavern, then Grinders Above & Beyond. While with Grinders, friend and co-worker Robert McKinney introduced him to Sandy Doll, who was opening Social at the Stone House and looking for an experienced chef.
With Doll’s business savvy and Herman’s culinary experience, he became executive chef when Social at the Stone House opened as a special events place hosting business meetings, weddings and more. The COVID-19 pandemic changed everything, and the venue temporarily closed. When it reopened 1½ years later, it was a full-service restaurant that includes a downstairs bar, lounge on the upper floor, and an outdoor patio.
Herman sat down for a lengthy interview, and here are his responses to some questions, edited for brevity.
What is a moment that shaped your career as a chef?
“Safety back of house is so important to me. I’ve seen horrific results from careless handling of oils and hot cheese, and I am always teaching food safety in the kitchen," Herman said. "You can’t work in this environment and not be alert and cautious. When you work in a commercial kitchen, you need to show up focused and ready for the day ahead.
"I’m always very aware of food allergies and have seen too many incidents where the kitchens were lax in their cross contamination. Our kitchen is small, so strict handling of ingredients is a must to meet our guest expectations.”
Describe your cooking style or culinary philosophy.
“My cooking style is American fusion, without compromise to quality. I have great pride in my cooking and want our customers to leave happy. ... Remember that you have to learn to pivot and embrace long hours sometimes with low pay, but it’s imperative to keep your level of standards high, because people will eventually start to notice you.”
What do you enjoy most about developing new recipes, and explain your inspirations?
"It’s just like Christmas; it’s a gift to be able to create dishes that make people happy and show off my skills. My inspiration comes mostly from scrolling through social media and online as well as other recipe sources and culinary publications to see what’s new and what's been recreated with a new twist.”
What food trends have you excited?
“I love using microgreens, they’ve really blown up in the past several years. We use a lot of bull's blood microgreens, a special variety from the bull’s blood beet, celebrated for vibrant color, distinct flavor and a dense nutrient profile. They add flavor and colorful uniqueness to our dishes. We source as much as we can locally, and our microgreens come from Exotic Gardens in Canton.
"I also try to incorporate seasonality into menu changes. The restaurant menu highlights quarterly features, and sometimes even weekly, based on the seasons. Our specials menu often features seasonal seafood, but there’s always something new to enjoy when you dine here, definitely not just seafood. If a feature really takes off, we discuss adding it to the regular menu.”
Name a culinary influence.
“(Anthony Bourdain) had a simple background, immersed himself in cuisines of the world. He was no bullshit.”
Share a day in the life of a chef?
“I work in a small kitchen with three part-time prep cooks. Normally, I’m working 45 to 60 hours a week, depending on our reservations, walk-ins and special events. I take great pride in cooking for our customers and want them to leave happy. There’s an emotional part of eating, and the where, when and how all contribute to it. As I’m cooking along with those that work with me, I’m trying to teach along the way. I want them to take pride, too, in every step as each one is important. I want them to learn to never sacrifice quality.”
What do you enjoy cooking when you’re at home?
“I love to barbecue, especially with charcoal. You’ll find me at home smoking and grilling ribs or big Tomahawk ribeyes.”
What advice would you give to aspiring chefs?
“Always be learning. Embrace long hours, often at low pay which hopefully is changing, but keep your level of standards high because the right people will eventually start to notice you and opportunities will open up for you. Be committed to the craft and put in the time it takes to learn by experiencing, by working the line. Don’t expect to know everything instantly. Execute and anticipate and learn to pivot. You can only do that if you remember that the little things are only little things.”
If you go
WHAT – Social at the Stone House
WHERE – 824 Lincoln Way E, Massillon
PHONE – 330-809-0461
WHEN – 4 p.m. to 9 p.m. Tuesday through Saturday. Closed Sundays.
Barbecue Chicken Flatbread
Recipe by executive chef Jeff Herman
Ingredients:
1 rectangle of Naan flatbread
4 ounces barbecue sauce
4 ounces diced cooked chicken
2 ounces cooked bacon pieces
2 ounces diced red onion
4 ounces shredded cheddar cheese
2 ounces sliced pickles
1 ounce cilantro Ranch dressing
Steps:
Spread barbecue sauce evenly over flatbread. Top with chicken, bacon and onion, then sprinkle with cheddar cheese.
Bake until cheese is melted. Remove from heat and garnish with pickles and Ranch dressing. Cut into eight pieces and serve.
Reach Bev at bshaffer@gannett.com or 330-580-8318.
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