Chef Jaxson, she’s for real |

Chef Jaxson, she’s for real

Greg Marshall, Scott Sine, Of the Record
Jane Bauer (left), Jaxson Stollard and Susie Schultz discuss preparing duck confit, a French dish made with duck feet, in Stollard s kitchen Saturday. (SCOTT SINE/PARK RECORD)

Jane Bauer (left), Jaxson Stollard and Susie Schultz discuss preparing duck confit, a French dish made with duck feet, in Stollard’s kitchen Saturday. Stollard owns Park City Cooking School and teaches hands-on day and evening classes to kids, couples and ambitious amateurs. The classes inspired the West-Texas born chef to compile her favorite original recipes in a new book called "Cooking with Jaxson: Favorites from the Park City Cooking School." The book costs $32.95 and details a variety of soups, salads, entrees, deserts and some tips on good technique.

"I try to teach home cooks professional techniques," she explained. "I want to take people to that next level, where they’re starting from."

Stollard worked as a dental hygienist for 33 years before studying at the Cambridge School of Culinary Arts in Massachusetts. She specializes in classical French, German, Moroccan, Italian and Viennese food.

Her breadth of experience and education gives Stollard’s recipes a broad appeal, she said. "I took the favorites from the classes and most of the recipes should appeal to teenagers right up through advanced," Stollard said.

She also has a degree in pastry making and owned her own bakery in California before moving to Park City 2002. She started the Park City Cooking School the following year.

Stollard said the three major elements that go into making great food are recipes, ingredients and good technique. "Not all recipes are created equal," she warned. "A lot of people pick up a book or magazine and make a dish and it’s a disaster and they think it’s them . . . But if you put good recipes with good technique you have a much better chance of succeeding."

Classes run for three hours. To schedule a session with Stollard or to purchase her new book, go to

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