Jason Fullilove will be at the L.A. Times culinary stage at 12:45 p.m. doing a biscuit baking demonstration with David LeFevre.
This story recounts his career and the origins of his restaurant, Barbara Jean:
Not so very long ago, a visit to a new restaurant meant something very predictable happened. You entered under specific signage through heavy doors into a swank universe. There a hostess or maître d' greeted you like a favorite relative, ushered you to a draped table, through a performance of uniformed servers and low music and diners clustered in geometric order. This is not a lost world, but it is no longer the world we live in. And, maybe more to the point, it is not the world most chefs live in, especially chefs wanting to open their own restaurants, without access to deep-pocketted investors and elaborate support systems.