Interview: Chef JJ Johnson and the Making of a Modern Chef

On Monday, September 24 Skift Table hosted its first ever Skift Restaurants Forum. The day-long event featured interviews with restaurateurs, technology leaders, operators, and chefs, as well as an audience of over 300 people from across the restaurant industry. For a discussion late in the day, we sat down with Chef Joseph “JJ” Johnson, a James Beard-nominated chef who works in New York City. He is a partner at the Henry in NoMad as well as FieldTrip, his quick-service rice concept that is set to open in fall of 2018 in Harlem. Prior to these most recent developments, Johnson was executive chef at The Cecil and Minton's, which he followed up with a four-month residency at Chefs Club last fall. He published his first cookbook, Between Harlem and Heaven, this spring. Johnson was interviewed by Jason Clampet, Skift Table General Manager and Skift co-founder. Read More Recaps and Interview Transcripts From Skift Restaurants Forum Skift: Appreciate you taking the time out of havi