chef jay and student

"This is the Best Job in the World."
-Chef Jay

Recently, we sat down with Jay Vetter to see why he thinks his job as Executive Chef at Elon University is the best job he’s ever had.

Q: Have you always been into food?

A: I’d say definitely. I grew up on a small family farm in West Virginia, so food was something that brought us together. I’ve always done something that involved food—I owned an inn and a few restaurants and was really into farm to fork before it was even a thing.

Q: What’s your favorite recipe?

A: I love anything pickled. It reminds me of spring when I was a child. Fresh spinach would be delivered to our door, and my grandmother would make a 3-2-1 dressing. It’s something I still make today.

Q: Why Harvest Table?

A: Harvest Table is doing things differently. As a chef, we have more creative freedom to express ourselves–and that’s what I was missing in my previous career. Making friends with the farmers is built into my day-to-day and that allows me to get creative with seasonal ingredients. Just the other day, we purchased surplus corn. It was fresh, in season, and buying local helped eliminate the need for packaging and storing. So, we drove our corn back to campus and set up a Mexican street corn station– the students were excited to try something new.

Q: What do you like most about your team?

A: We’re like-minded. We all have the same passion for food, we have integrity around the ingredients and we’re not going to take shortcuts. It might be harder to produce something from scratch, but we know the end result makes a big difference.

chef in kitchen
We’re like-minded. We all have the same passion for food, we have integrity around the ingredients and we’re not going to take shortcuts. It might be harder to produce something from scratch, but we know the end result makes a big difference. Jay Vetter

Q: What’s your favorite part of the job?

A: My first day, I started visiting farmers markets and helped cultivate local partnerships, whether that was with restaurant chefs or partners. We have great ingredients growing in our backyard and usually, those people are just as passionate about their ingredients as we are about cooking, and we’re able to change their lives.

Cultivating Quality

Understanding the value of food sourcing, culinary creativity, and good partnerships—It makes sense Chef Jay thinks his job at Harvest Table is the best in the world.

See what we're up to
today on Instagram.

View All Posts
Bring on the week! Celebrating #nationalfriedchick Bring on the week! Celebrating #nationalfriedchickenday with housemade biscuits, cheddar, and ofcourse, fried chicken.
In preparation for the 4th of July weekend ahead, In preparation for the 4th of July weekend ahead, Chef Matt has put together a video with some healthy grilling recipes to celebrate as well as a simple, yet delicious dessert! Link in bio for the video and recipes
One-third of U.S. consumers are worried about the One-third of U.S. consumers are worried about the extent to which the coronavirus might affect their lifestyles — including their return to college campuses. Discover how to reassure current and prospective students in this must-read guide in our bio.
#DYK A little caffeine goes a long way? Just one c #DYK A little caffeine goes a long way? Just one cup of coffee may improve your mood and provide some beneficial antioxidants. If you are missing your favorite campus coffee house frappe try making this version at home. Add ice, cold brew black no sugar added, and 8 ounces of chocolate or vanilla milk (or milk substitute) to your blender. Blend until smooth, top with whipped cream if you want an extra treat!
Happy #pridemonth! We're showing our support of th Happy #pridemonth! We're showing our support of the LGTBQ+ community by taking our celebration virtual with rainbow spring rolls from Chef Matt in the link in bio
On this 155th anniversary of Juneteenth, we proudl On this 155th anniversary of Juneteenth, we proudly commemorate and celebrate Black history and freedom and remain committed to removing barriers, creating equity and enabling the continued successes of the Black and African American community.
Another day, another smoothie. Try our Blueberry G Another day, another smoothie. Try our Blueberry Green Tea Smoothie! Breaking Down the Blender: 1 Cup Blueberries, 1/4 Cup Walnut/Almond Pieces, 1/4 Cup Spinach, ½ cup Greek Yogurt, 1 Cup Green tea. Blend. Sip. Enjoy!
Scratch made everything bagels and carrot lox is w Scratch made everything bagels and carrot lox is what's for brunch today! Link in bio to see Chef Matt's full video
Staying hydrated is so important for your health a Staying hydrated is so important for your health and wellbeing. Try incorporating high water fruits and veggies like watermelon, berries, celery & cucumbers. Add some flavor to your water by incorporating watermelon, lemon, and mint! #harvesttablecg
Quick and easy muffin revipe to start your morning Quick and easy muffin revipe to start your morning off right! Check out the link in bio for how to make these!
Today is World Oceans Day! We reaffirm our commitm Today is World Oceans Day! We reaffirm our commitment to serving seafood rated Best Choice or Good Alternative by the Monterey Bay Aquarium’s Seafood Watch List. Together we can protect and restore our ocean. #worldoceansday
As you are cooking for yourself at home now is a g As you are cooking for yourself at home now is a great time of year to take advantage of a variety of fresh fruits and veggies. #Plantforward tip of the day- cut meat in half in your favorite hamburger patty, spaghetti sauce or taco filling. Replace the other half with mushrooms, beans or lentils--good for your health and the planet! Check out the link in bio on our blended burger and how we incorporated mushrooms into our grass fed burger!
It will take all of us to make a difference. Raci It will take all of us to make a difference.  Racism has no place, injustice has no place, silence has no place! #blackouttuesday
Homemade, doughy, delicious soft pretzels from our Homemade, doughy, delicious soft pretzels from our very own Chef Matt! Link in bio for the full video and recipe.
Happy Tuesday! Chef Matt is sharing his super simp Happy Tuesday! Chef Matt is sharing his super simple Rosemary Thyme Focaccia bread recipe for you to enjoy at home. Link in bio to view full video!
Kicking off the holiday weekend with yet another a Kicking off the holiday weekend with yet another awesome video from our Chief Culinary Officer, Chef Matt Thompson showing us how to utilize leftover eggplant to make Eggplant Parmesan Grinders. Check out the link in bio to view the full video!
Last month, our Executive Chef at Elon, Jay Vetter Last month, our Executive Chef at Elon, Jay Vetter, sat down with the University’s Admissions group to share our unique approach to dining services and how we work with students and local organizations to provide best-in-class experience. Check out the link in bio to view the video!
To kick off Meatless Monday, Chef Matt is in the k To kick off Meatless Monday, Chef Matt is in the kitchen cooking up a comfort food classic, Eggplant Parmesan! Check out the link in bio to view the full video and recipe to make in the comfort of your own home.