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At Jargon Preserves we aim to create unique products made from locally sourced produce, following the growing season as it progresses from spring to fall. Out of our take-out window, located at 571 Gladstone Ave, we serve seasonal vegetable dishes and fried chicken. Jargon Preserves started by us, Mathieu Calder and Blake Williams four years ago as an idea in an apartment after a few beers. Jargon Preserves slowly grew while we worked full time at Fraser Cafe and Supply and Demand, respectively. We started by selling at the Beechwood Farmers market for our first three years while also doing local events and festivals. Now we are taking the next step by getting our own production space in a incubator kitchen with Pascale Berthiaume of Pascale's Ice Cream and Michelle Brennan-Mann of Mama Shell's Cakes.

 
My culinary career started because I wasn't allowed to go with my dad to his job on take you kid to work day. Instead I followed my uncle to his job as manager of a restaurant, which is fairly boring for a 14 year old boy so he sent me to play in the kitchen. From that point on its been knives, sweating, swearing, the kitchen life for me. Kitchens have been my home meow for the last fourteen years, so now that I have a chance to turn our side project into the real project, its exciting times.

My culinary career started because I wasn't allowed to go with my dad to his job on take you kid to work day. Instead I followed my uncle to his job as manager of a restaurant, which is fairly boring for a 14 year old boy so he sent me to play in the kitchen. From that point on its been knives, sweating, swearing, the kitchen life for me. Kitchens have been my home meow for the last fourteen years, so now that I have a chance to turn our side project into the real project, its exciting times.

Jargon Preserves Ramps and Truffles.png
Cooking came out of a need for me. A need to learn one of life's most basic skills, to feed one's self. From that came the discovery that cooking could be a creative outlet. It didn't take long for a new found passion to become a focal point in my life. The life style and freedom that comes with chef life has brought me around the world and opened up so many opportunities to grow as a person and a chef. Now after years in professional kitchens, I have undertaken this project with Blake and we push ourselves to create fun inventive products that please the palate and intrigue the mind.

Cooking came out of a need for me. A need to learn one of life's most basic skills, to feed one's self. From that came the discovery that cooking could be a creative outlet. It didn't take long for a new found passion to become a focal point in my life. The life style and freedom that comes with chef life has brought me around the world and opened up so many opportunities to grow as a person and a chef. Now after years in professional kitchens, I have undertaken this project with Blake and we push ourselves to create fun inventive products that please the palate and intrigue the mind.