Millwright's Sous Chef, Jamie V. Bordonaro, Publishes "Pursuit of Passion" Cookbook

Chef Jamie Bordonaro’s “day” job is Sous Chef at Millwrights Restaurant in Simsbury Connecticut, but over the past six years, Bordonaro has been working on a project of his own, in all of that “free” time one has as a chef. Jamie recently finished the publication of a cookbook titled, “Pursuit of Passion,” and as you can imagine, he is more than a little excited to finally be able to share the fruits of his labor with the public. 

The cookbook is a personal narrative and compilation of Bordonaro’s cooking techniques, flavor profiles, and skills that he has acquired throughout his culinary career. But it is so much more than that, and is grounded in purpose that relates to one’s own inner drive and the importance of creating opportunity within yourself to follow your passion.

What was the motivation for this book? It’s a story we hear all too often in professional kitchens. After years of attempting to cope with the stress and isolation of the job through alcohol or late night partying, Bordonaro decided to refocus his energy and shift his patterns of behavior. “I began writing this book as an effort to fill the void I once filled with booze. The project represents a victory for all those who fight similar internal battles,” says Bordonaro. Wellness and mental health are a significant aspect of the project,  both personally and professionally.

Pursuit of Passion is not a typical cookbook in the traditional sense. You will not find “recipes” and measurements, but rather a thorough discussion of cooking concepts and techniques that Bordonaro acquired through his rather impressive culinary journey. He also shares a very personal narrative outlining his experience at the CIA, his externship at Picholine under Chef Jonathon Mailo, jobs at Bouley, Le Bernardin, and Vaucluse in NYC, and then the move to CT working at A’Vert Brasserie, and finally Millwright’s under Chef Tyler Anderson.

“The “recipes” are strictly labeled as concepts, as the term “recipe” denotes a calculated, step by step notation of procedure. I forgo the inclusion of specific measurements, as the aim of this venture is to showcase the overall design and verbalize the intricate descriptions of the cooking processes and inspirations of each dish. The end goal is one of sharing experience and encouraging ingenuity in cooking, rather than one of self-appraisal,” says Bordonaro

One Chapter it titled “Soliloquy on Salad,” while another is simply “Bruschetta” with a wide variety of gorgeous presentations. Again, Bordonaro is not going to tell you precisely how much salt to add to sprinkle on your bone marrow “butter,” but he will inspire you to make something truly delicious. Personally, I have the book open to his recipe for Octopus Kielbasa while I muster up the courage to give it a go.

The book is available for purchase on my website www.pursuitofpassion.net/shop for 40 dollars,  with 5 dollars from each copy sold going to benefit the World Central Kitchen organization to help families impacted by the pandemic!

NOTE: Join Millwright’s sous chef, Jamie Bordonaro, for a very special pop-up dinner on Monday, October 12th at 5pm for a 4 course prix fixe dinner to celebrate the release of his cookbook ‘Pursuit of Passion'.’ The cookbook has been six years in the making and details Jamie’s culinary journey from his Sicilian grandmother’s kitchen, through his education and years in NYC, and back to Connecticut as Millwright’s Sous Chef. The dinner will be held Outside at Millwright’s. Tickets are limited and are $85 per person, with a $30 wine pairing available. The dinner includes a copy of the cookbook. View the menu and get tickets online