{"@context":"http://iiif.io/api/presentation/3/context.json","id":"https://marmia.aviaryplatform.com/iiif/zw18k76t96/manifest","type":"Manifest","label":{"en":["Jonathan Edges interview, 1996-06"]},"logo":"https://d9jk7wjtjpu5g.cloudfront.net/organizations/logo_images/000/000/053/original/cropped-marmia-logo-copy1.png?1586173104","metadata":[{"label":{"en":["Source Metadata URI"]},"value":{"en":["https://marmia.libraryhost.com/repositories/2/archival_objects/25578"]}},{"label":{"en":["Date"]},"value":{"en":["1996-06 (Creation)"]}},{"label":{"en":["Description"]},"value":{"en":["Be advised that this video may contain sensitive, triggering, and offensive language and content. (Content warning)","Digitized with funding provided by the Council on Library and Information Resources' \"Digitizing Hidden Special Collections and Archives: Amplifying Unheard Voices\" grant program. (Funding note)","Chef Jonathan Edges discusses his international career. Content includes photographs of Jonathan Edges with celebrities. (Scope and Content Note)"]}},{"label":{"en":["Format"]},"value":{"en":["1 Betacam"]}},{"label":{"en":["Identifier"]},"value":{"en":["WJZ-FLDTP-001-036 (Identifier)"]}},{"label":{"en":["Series Title"]},"value":{"en":["Field Tapes"]}}],"summary":{"en":["Be advised that this video may contain sensitive, triggering, and offensive language and content.","Digitized with funding provided by the Council on Library and Information Resources' \"Digitizing Hidden Special Collections and Archives: Amplifying Unheard Voices\" grant program.","Chef Jonathan Edges discusses his international career. Content includes photographs of Jonathan Edges with celebrities."]},"provider":[{"id":"https://marmia.aviaryplatform.com/aboutus","type":"Agent","label":{"en":["MARMIA"]},"homepage":[{"id":"https://marmia.aviaryplatform.com/","type":"Text","label":{"en":["MARMIA"]},"format":"text/html"}],"logo":[{"id":"https://d9jk7wjtjpu5g.cloudfront.net/organizations/logo_images/000/000/053/original/cropped-marmia-logo-copy1.png?1586173104","type":"Image"}]}],"thumbnail":[{"id":"https://d9jk7wjtjpu5g.cloudfront.net/collection_resource_files/thumbnails/000/253/819/small/thumbnail_253819_1728332292.jpg?1728332296","type":"Image","format":"image/jpeg"}],"items":[{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/136809/file/253819","type":"Canvas","label":{"en":["Media File 1 of 1 - open-uri20250109-552-or6phk.mp4"]},"duration":874.213,"width":640,"height":360,"thumbnail":[{"id":"https://d9jk7wjtjpu5g.cloudfront.net/collection_resource_files/thumbnails/000/253/819/small/thumbnail_253819_1728332292.jpg?1728332296","type":"Image","format":"image/jpeg"}],"items":[{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/136809/file/253819/content/1","type":"AnnotationPage","items":[{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/136809/file/253819/content/1/annotation/1","type":"Annotation","motivation":"painting","body":{"id":"https://aviary-p-marmia.s3.wasabisys.com/collection_resource_files/resource_files/000/253/819/original/open-uri20250109-552-or6phk.mp4?1736436346","type":"Video","format":"video/mp4","duration":874.213,"width":640,"height":360},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/136809/file/253819","metadata":[]}]}],"annotations":[{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/136809/file/253819/transcript/71627","type":"AnnotationPage","label":{"en":["AUTO_TRINT_WJZ-FLDTP-001-036_ffv1.mp4 [Transcript]"]},"items":[{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/136809/file/253819/transcript/71627/annotation/1","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"But two minutes on this is I need you to stay out of this build up with Ben. I mean, Ben. Well, I don't know. I don't. I don't spit at that. No, I just. I do whatever seems interesting. I don't know. I just. I'm sure. Saturday. Hey. No, I don't think so. She'll pop. All right, now let me get this. Yeah, I want you to do that button right there. And I know when I need a full hour with Lisa, I need a, like, bulb. Well, I think. And is just coming around just to. I wanted her to take some pictures. Look right here. My hand. Now, first off, give me your name. Jonathan Hedges. Spell Jonathan J. O n a t h. In hedges EDG Yes. You've been cooking for some time now. I've been in the food business total 44 years. However, as a as a kid I was just cooking corned beef, which was a very interesting thing to learn from when you were a kid. Now you're from Baltimore. Exactly. Born and raised here. Born and raised here. The whole nine yards. Yes. But when you were a youngster, did you ever dream that you would grow up one day and become a chef? Well, I never thought of in the later years, I thought I would be be a good cook. But I never realized that I was going to be one of the world's greatest chefs. And I know if I'm not the greatest, I have amongst the greatest. You have literally cooked all over the world from Cape Town, South Africa to Leningrad in Russia, Mombasa, Durban, South Africa, Bombay, India, Australia, Brisbane, Melbourne and Sydney have been as far north as the North Cape, the land of the midnight sun up in Hayman's Volcano way before I was in Reykjavik.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/136809/file/253819#t=114.16,252.82"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/136809/file/253819/transcript/71627/annotation/2","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"In fact, I think that a lot of people up in Leningrad and in Norway, what do they like to eat? It's interesting. I learn that they read their diets. Caviar and caviar is I learned how to serve caviar, even to eat caviar. You you take in these bread, some butter, rich butter on some rye bread, and then a little smidgen of caviar on top of that caviar is a very salty entree. Now, you know, this is pretty high class talk from an East Baltimore fella. Well, it's growth and development. You know, when I started out, like I said, I started out in what they call little carry outs. And then I grew to four and five star restaurants. You were you were a cook on the cruise ships that travel the oceans, cook on freight ships. And then when I went to the passenger liners, I became sous chef and then two from there to an executive chef. So. So the cooking is done all right by the cook? Yes, sir. It's done quite well. I learned that a good chef has to have 90% passion. 5%. He has to be a genius. And if he's catering, he has to be a psychiatrist. Yet the learned behavior of people. So you're all of the above. Exactly. The whole package offer a very opulent package. And what I tried to do is permeate the atmosphere with opulence as opposed to austerity. You cook for a lot of celebrities. Muhammad Ali, Louis Farrakhan. You cooked for governors and presidents, daughters. Who would you like to cook for that you haven't had an opportunity to cook for? The president in office today. I have met Kofi Annan, even though I was called about a month ago, and someone indicated that in October I would be cooking for the president.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/136809/file/253819#t=253.7,374.5"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/136809/file/253819/transcript/71627/annotation/3","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"You the vice president, One would be able to honor the invitation. Well, it doesn't look like it's a done deal. It's no question. Yes, it's definitely done in activities. So this October you'll be you'll be cooking for Bill. That's right. You got some kind of an Arkansas meal put together. Cornbread. Well, I'll be honest, it is going to be a cross between Arkansas and New Orleans Cajun, because I'm an authentic Cajun chef. Well, you know that Arkansas fellows like catfish. I can do a very good blackened catfish. And your favorite meal that you love to cook more than anything else is white. It's my broad stuff. Red snapper I stuffed with jumbo love, crab meat, scallops, shrimp and lobster. With that turkey you cooked for Debbie, right? Many years ago. The side on the side. You had the dressing with the the fish. Exactly. So you were that was one of your favorites back then. You enjoy cooking fish? Of course. Of course. This fish is just it's synonymous with health and and health and diet is very synonymous. And I find that physical control a lot of a lot of your special diets, you know, people that's on special diets can actually lean towards fish and they do a good job of controlling it. One thing you told Debbie was. Garlic is to a kitchen like perfume to a woman. You still go with that. It's the it's definitely if you got a kitchen with that garlic is no kitchen, really. You have to have garlic. You have to have hits. Garlic is a very unique vegetable. However, when you use garlic, you're not trying to dominate your dish and you just want to maintain the authenticity of its actuality. So you just very moderately seasoned food with garlic and it will just bring out the real taste and enhance for you.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/136809/file/253819#t=375.61,493.23"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/136809/file/253819/transcript/71627/annotation/4","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"You cooked a turkey for Thanksgiving. Now, that, of course, in the winter or in the it's in the cold now. Summer's right around the corner. It's hot. What do you enjoy cooking in the summertime? Well, I like to enjoy it. I enjoy cooking a lot of things. But if you was to ask me, what do I recommend for your party or for your seafood as seafood? No. No meat. No poultry. Just seafood and steam of seafood or broiled seafood or grilled. Again, it's hard to get away from from the oven really in the summertime. But you can you can blitz food. But seafood and eggs is the most delicate entree that you can ever prepare. So you can cook it at a very, very fast temperature. You're not cruising any longer. I often think about it, you know, when I'm just doing things that once you start sailing, it gets into your blood. And sometimes I go down to the harbor and I see the big ships coming in and I think about sailing. And in fact, I just saw a gentleman the other week that he was seeing. And I said, Hey, man, you know, I still got my Z card. Yes. He called me. He's just seaman endorsements. And he was talking and he said, Yeah, he said, I would really love for you to be on the ship. Did he say, Because it seems like that every ship, the ship, the cook is always a and whenever anything happens, they'd go get the cook, go get them. And I say, Man, I know how to deal with that because the first thing you do is come out. Did anybody with me say, Hey, I'm the chief of the kitchen, I'm the boss, Any complaints? Come to me, but I'm not going to be subjected to your recalcitrant behavior.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/136809/file/253819#t=495.03,596.98"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/136809/file/253819/transcript/71627/annotation/5","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"You have to really let that the crew have another day. It seems like and it's interesting because it has C. The crew members seem to get irritable once you input. Everything's okay. Once you see two, three weeks out in the middle of the Atlantic Ocean or Pacific, then everybody wants to get after the cook. I just think. Wasn't it? Yeah. Yeah. Well, everybody wanted to talk about luxury life. Now let's talk about another body. People are really enjoying themselves, and they can appreciate the eloquent layout that you have. Of course, one of the highlights on the cruise that I just took recently was the wonderful food, the way it was prepared, the way it was served and. Does that give a man like yourself an opportunity to really be creative? Man. It just it the thing that I like is, is it's hard to do this, but leave it up to the chef to prepare the menu. Tell me the occasion. If you're having a party on a ship this evening and just let me know. There's a birthday party, retirement party and let me be creative for the menu as opposed to limiting me to a single entree. Well, what about those midnight meals? They can be interesting also. They can be very interesting. And one of the things that I try to do when I'm cooking is everything that I prepare is actually touch with my chef's knife. You have some cooks and even some chefs are can open the mischiefs they go and use things out of can very rarely. I might get some pimentos out of a can but very a ketchup. But other than that vegetables I actually get fresh vegetables and get my chef's knife. Well, what is Chef Hedges doing now? I'm running a very unique catering service.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/136809/file/253819#t=597.58,692.12"},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/136809/file/253819/transcript/71627/annotation/6","type":"Annotation","motivation":"transcribing","body":{"type":"TextualBody","value":"It's called Prefer It Client Caterers. And I just have preferred clients. I along with that as part of my ministry, I teach substance abuse in prevention and intervention. However, my business is like demand and make Volkswagens. He have to make 300 Volkswagens a year and a man and a Rolls-Royce all he has to make his two rows. So I just went to good parties a year shop. If you're if you got a party planned for the public, if somebody out there that happens to be watching is is planning a party and they want the top or one of the top international chefs they should call chef at. Yes. Exactly. I can be located at four one, two, 327, 7848. And and if they've watched it on now and then, can you get my now then discount. Not really. Good food and good service is not cheap and cheap food and cheap service is not good. I think we got it. I was never in the at the time. He had a little addiction problem when he was sailing. But for the past almost 30 years now, he's been alcohol and drug treatment. You get through this? Thanks for helping me to make that clear. I thought I was doing LeVar Burton. Different from. So it could be one thing. It is a lot. Well, I think that. I get a copy? So that would be.","format":"text/plain"},"target":"https://marmia.aviaryplatform.com/collections/948/collection_resources/136809/file/253819#t=692.66,857.43"}]},{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/136809/file/253819/transcript/71627","type":"AnnotationPage","label":{"en":["English [Transcript]"]},"items":[{"id":"https://marmia.aviaryplatform.com/collections/948/collection_resources/136809/file/253819/transcript/71627/annotation/7","type":"Annotation","motivation":"subtitling","body":{"type":"TextualBody","value":"https://d9jk7wjtjpu5g.cloudfront.net/file_transcripts/associated_files/000/071/627/original/trint_WJZ-FLDTP-001-036_ffv1_transcript.vtt?1728352867","format":"text/vtt","language":"en"},"target":"https://d9jk7wjtjpu5g.cloudfront.net/file_transcripts/associated_files/000/071/627/original/trint_WJZ-FLDTP-001-036_ffv1_transcript.vtt?1728352867"}]}]}]}