Cook Extraordinaire: Derek Jones
The breakfast line is especially long on Sunday mornings at the Elm Street Dining Hall. Members of the PEA community hold empty plates, and two by two, slide them on the counter towards three smoking pans. Derek C. Jones is the second cook at Elm Street Dining Hall. Most on campus recognize him as the man who makes delicious omelettes every Sunday morning during brunch. Jones has worked at the Academy for five and half years. Born in Queens, New York, he and his family moved to Brooklyn soon after, where he grew up before moving to New Hampshire twelve years ago.
In Brooklyn, Jones worked for Uber, as a part of their night transportation program, doing what they call “forklift work.” He had a friend in New Hampshire, and after a weekend visit to the state, he decided he would like to stay. “I got tired of that lifestyle down there and I wanted something different,” he said. However, Jones didn’t move immediately. “I don’t want to depend on anybody,” he said, explaining that he refused to move unless a job was waiting for him in New Hampshire. “I like to pull my own weight,” he added. Soon, the same company that he worked for in New York hired him in New Hampshire, and he made the move.
Once at the Academy, Jones started out as a pot-washer in the dining halls. The former cooks often invited Jones to help them in the kitchen when he had free time. “I, loving to cook and wanting to be a cook anyway, did it,” he said. Jones’ supervisors recognized his skill and encouraged him to apply for an official position. He began as third cook, but he was soon promoted to second. “I’ve been the second cook ever since. I’d rather be a second cook; first cook is just too much headache,” Jones joked.
Jones works Wednesday through Sunday from 6:00 a.m. to 2:30 p.m. On days that the Academy hosts important events, he has to begin at 5 a.m. and often leaves past 2:30 p.m. “Gotta stay ‘till the job is done,” he said. On top of cooking, Jones also arranges the food.
Jones has always wanted to be a cook. As a schoolboy, he looked up to chefs like Julia Child, in addition to Guy Fieri on the Food Network and Andrew Zimmerman on “Bizarre Foods.” But it was his family, particularly his mother and aunts, who inspired him the most. As a child, he liked to watch them prepare meals, especially around Thanksgiving. As he grew older, his interest grew with him, and he begged his family to teach him everything they knew. “‘Can I help chop the onions, can I help do this, can I help do that?’” Jones asked, recalling how eagerly he asked his older family members to help in the kitchen.
His love of cooking is clearly evident at the Elm Street Dining Hall, where he works most days. Most notably, every Sunday, he makes his famous omelettes for hordes of hungry, tired and grateful kids. “He has a great attitude. Every Sunday morning, he’s always there making omelettes, and I’m always excited to start the day,” said lower Charles Venci. Upper Raj Das agreed and explained that Jones always brightens his day. “He just seems like such a great dude,” said Das. “I always make sure to say hi to him whenever I see him, just because he is such a positive influence in my life.”
Jones’ co-workers can also attest to the positive impact he’s had on the Academy. “I admire his work ethic, he is almost always on time and early,” said staff member Dakota Treloar. “He’s a good worker.” Staff member Qiao Qiao Doane agreed and added, “He is fun and supportive of the team and is a really nice guy.” Treloar recounted how Jones constantly goes above and beyond for Exonians, exemplifying PEA’s core value of non sibi: “He always goes out of his way to make food for the kids, even after his shift is over.”