If you find yourself sitting down to a privately catered meal featuring dishes such as wild blueberry panna cotta with Meyer lemon curd and lavender springs, or pomegranate molasses lamb chops with whipped garlic-pistachio toum, or garlic scape chimichurri salmon, with a dessert of thyme-roasted strawberries, saba, burrata, and Thai basil, you are lucky enough to be living the dream of the epicurious with Chef Jillian Walraven.
A rising local talent in the New England area and beyond, Walraven’s creations bring what could be a rather esoteric culinary niche experience back to the relatable and accessible. Walraven’s creations are an amalgamation of a lifetime steeped in the authentic and home grown, enhanced by the cutting edge of education and training in high-demand environments.
Born and raised in central Massachusetts, her Argentinian and Italian family members exposed her to authentic, homemade food from both countries. Walraven recalls, “I grew up with my family making things like handmade pasta and just truly beautiful food. Everything was grown in the garden. My grandpa grew hazelnut trees and if I got a cut or injury, there was always some remedy my grandmother had made from homegrown herbs and plants to treat it.” In addition to being surrounded by quintessential, homemade, heritage cuisine and a deeply rooted knowledge of how to grow, harvest, and use your own food, Walraven also took in the local surroundings as forms of inspiration. “I grew up next to apple orchards and really love the seasons here in New England. They inspire what I create.”
With an upbringing so rich in culture, seasons, and nature, Walraven found her passions followed along those lines. “When I was 18, I worked in an amazing local cheese shop called The Bloomy Rind in Hingham. I was exposed to all different kinds of cheese and loved it. Working there really opened me up to new flavors and flavor combinations.” She also found her boss to be a mentor who encouraged her to refine her passion and talent by attending culinary school. “I just found that whatever I did, I always went back to my love of food. My boss there helped me decide to try culinary school and so I attended the Culinary Institute of America at Hyde Park, New York.”
Following her formal training, Walraven began to work at Mirbeau in Plymouth. It was there that Walraven developed her unique style and confidence in her instinct and skill. “Mirbeau was such a huge part of my life,” says Walraven, “I worked for one of the best chefs ever. He truly cared about us and was reliable -he set a positive tone to the kitchen which can often be a very intense environment. He loved to help people really shine.” Walraven also added to her professional experience in a farm to table setting working at Rye Tavern. Walraven continued to work in the restaurant scene after her daughter was born, but once her son was born, she decided she needed to have more control over her schedule and wanted to have creative license in her work.
Walraven decided private cheffing was the perfect solution. “I love being a private chef,” she says, “I can really do what I want. I can share how I see and feel about food with my clients and create using things I feel passionately about like local and seasonal ingredients. I source premium ingredients that are the best of the best in terms of environmental impact, local sustainability, taste and freshness, and I can also let my Argentinian-Italian roots add a bit of flare to make things really unique.”
Walraven’s culinary adventures are shared frequently on her social media pages and anyone who wanders into that digital space will be left not only in awe of the truly visionary meals she makes, but also the complete, curated experience offered to her clients in terms of serving dishes, floral arrangements, impeccable plating, and ambiance. “I truly believe food is made more delicious and beautiful when served in amazing settings that have been designed with intention.”
Walraven’s themed dinner menus, available on her website, span from her Lilac Dinner (inspired by the lilacs in her Chiltonville neighborhood) with dishes such as lilac & wild blueberry-thyme-glazed duck confit and sweet corn soubise, to her Heirloom Tomato Dinner inspired by the inimitable garden-fresh fruits of the summer with garden fresh heirloom tomatoes with Ricotta Salata & fried garlic and Castelvetrano Olive Focaccia & whipped tomato butter.
Walraven also offers complete menus that can be customized and are often seasonally tuned and using local ingredients. Menus like her “Fall in New England” feature Mabon-toned dishes with Italian flare such as Autumn Panzanella with golden apples, pepitas, baby lettuces, cornbread croutons, shaved cheddar and apple cider vinaigrette with pickled shallots and cranberries. If you are looking for a more ethnically geared menu, there are options like “Masa Tortilla Taco Bar” with authentic dishes like beef picadillo empanadas and Chimichurri aioli, or perhaps a sweeter take with her guava and cheese empanadas with condensed milk. Regardless of what menu or themed dinners you choose from, you can rest assured that Walraven will always highlight the best of what can be found at farmers markets, gardens, local businesses, and high-quality food suppliers.
Walraven’s passions encompass not only making food, but growing and sourcing it. An avid home gardener herself, Walraven has a keen fondness of others who dedicate their lives to growing food and flowers -so much so that she founded a local farmers market. “I started Book Love Farmers Market outside the bookstore, Book Love in the Pinehills, to help local farmers and artisans have a place to be supported and grow. It is meant to empower high-quality, local producers.” One farmer in particular has Walraven’s support. “There is a woman in Plymouth who, despite how hard it is to farm there, has started a regenerative, organic farm. I am so excited for her and I am rather protective over her growing farm. She grows beautiful things and this is what I love to do -to empower people. The farmer’s market is an extension of my food philosophy: local, seasonal, sustainable -environmentally and economically, and grown with intention.”
In addition to private cheffing and running the Book Love Farmers Market, Walraven has found a growing demand to cater private women’s retreats. For her, the catering experience has become one of community through these retreats. “I love catering for these retreats in these beautiful interiors that play off of everything from the colors on the table and the flowers, to the textures of the food and the lighting -it’s a whole vibe where style meets food, but what I really love is that my clients trust me. They work with me to create the menus so that it is a personalized experience that means the most to them and their guests, and in the process, I have found great friends and fellow creative minds that inspire me.”
As for what lies ahead for Walraven? “I am really thinking a lot about education. I have this pull to teach and pass on food knowledge. I would really love to start teaching classes and to gather community to support struggling or newly established entrepreneurs. I remember teaching a class one time to children and my daughter was the only one that knew what parsley was. I am worried about how removed we have become from our food as a society. I am also passionate about making healthy, high-quality food accessible to everyone -especially those facing food insecurity.”
When asked what advice she has for others about supporting the local food scene Walraven says, “Farmers Markets! Please visit them and get to know the farmers and business owners and artisans there. Who makes the honey in your area? Who grew your squash? Have you checked out the local fish shop in your town? It is about more than food, it’s about community and connections and that makes the best food experience.”
If you find yourself in need of a private chef or catering, or are looking for some locally grown produce for that quick summer al fresco meal, or you just need a jolt of creative inspiration in your own meal planning, Chef Walraven is an unfailingly visionary source of enthusiasm, knowledge, creativity, and kindness. “Making food that connects heritage, new ideas, and the gifts of nature and community is who I am -it is what I do.” If you really are what you eat, then perhaps adopting this philosophy is the healthiest diet around.
Chef Jillian Walraven can be reached and more information about her services found at:
chefjillianwalraven.com
Book Love Farmer’s Market:
Every first and third Sunday of the month from 9a.m. – 12p.m.
7 Village Green S., Pinehills, Plymouth.