Culinary Storyteller
For me, every bite, each taste should mean something. It should be a new experience, evoke a long lost memory, or create a reaction that is based on your mind’s ability to connect the flavor and sensory stimulation with a past experience. Being a chef is the ability to transport people through their own collection of memories…and I love it,” Chef Clint Jolly
Foodies Dish It Up In Reno
Among my favorite things to do is to share what I learn on my culinary expeditions with my home community. My favorite dish from my travels through the Yucatán, Pollo Asado, was a hit at my master class at Nothing To It in Reno last month. The class was oversold, with a great mix of friends and past clients, some of Nothing To It’s regular class attendees and a host of new faces. Such a cool format – it’s all hands-on deck. Everyone is cooking for an hour and a half, then we serve it all up and eat family style together. I loved it, and am excited to do it again some time soon. I’ll keep you posted! 

Art Institute Orange County: Student Chefs Help Student Vets            As a chef, I get to meet some of the most interesting people, but the people I met at the Art Institute of California – Orange County Chef-a-Palooza in March were among the best. The AI culinary arts program “chopped it up” for their annual open house, with a Friday night fundraiser for the Student Veterans of America and a Saturday elimination-style competition event.

I’ve worked with a lot of high school and secondary level students, and this time, I worked side by side with veterans who ranged in age from their early 20’s to their late 40’s, all looking to begin new careers and revitalize themselves after leaving the military. It was super fun cooking with them for the SVA fundraiser – and for the most part, they did all the cooking for Friday’s dinner. I helped with tips and tricks and expediting to make sure everything went smoothly. Read more here.

Sierra Wedding to Remember      A couple of weeks ago I had the pleasure of creating a wedding menu tasting for an event coordinator of Meadowood in Napa Valley. This place is not only spectacularly beautiful, it is also a five-star listing in Forbes Travel Guide and in the Michelin Guide plus others. Such an honor to cook for clients who produce world class weddings for others and to be trusted to make memories for them! We went with popcorn grits with smoked trout roe, "fish and chips"- salted cod salad on sun choke chips, grilled watermelon with red curry cured mangalitsa lardo, sweet tea brined pork tenderloin and fried oysters, seared snapper with Cabernet butter and charred vegetables, all to be served family style at their upcoming summer wedding in the Sierra.

I’m Chef Clint Jolly. My entire life has been in the food world, having grown up in a butcher shop, learning how to properly cut meat at five and serving my own creations to customers at age 13. I am the owner and executive chef of Great Thyme Catering and have the good fortune of sharing my food vision with folks throughout the Western United States for their special events, weddings, business events, family gatherings and small, intimate meals served in your home for you and your guests. Mentoring culinary students is also a passion, along with traveling and gathering the flavors of the world, and telling my culinary stories through every bite. Enjoy!
Every bite, each taste should mean something!