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SharePoint: The Main Course on John Jenner’s Menu
September 27, 2010
John Jenner, who joined Brookhaven National Laboratory's IT Division last month, will be helping the Laboratory adopt Microsoft SharePoint 2010 software.
John Jenner is used to high-pressure situations, both in the kitchen and in the office. When Jenner, a former chef, joined Brookhaven’s Information Technology Division (ITD) last month, he jumped right into a group responsible for implementing new software across the Laboratory.
The new software, called Microsoft SharePoint 2010, makes it easier for people to work together. SharePoint 2010 users can set up websites to share information with others, manage documents from start to finish, and publish reports to help everyone make better decisions.
“Right now, there are separate groups here at the Laboratory and there’s not that much collaboration or sharing of information between them,” Jenner said. “SharePoint allows for shared documents, blogs, discussion boards and business workflows.”
In the past four years, Jenner has helped companies like Time Warner Inc. and The Knot Inc. (a media company supporting weddings and new parents) adopt the platform to improve internal communications, content management, and internal websites.
SharePoint 2007 is already in use in certain parts of the Laboratory. ITD intends to set up the 2010 software across the laboratory during the 2011 fiscal year, an ambitious job.
Luckily, Jenner is used to handling a lot of projects under pressure. As his nickname at work -- “Chef” -- suggests, Jenner is a professionally trained chef.
“Being able to multitask 20,000 different things at once is something that being a chef and working in IT have in common,” Jenner said.
Prior to becoming an independent consultant in information technology, Jenner worked in restaurants at The Greenbrier Hotel in West Virginia and the Carlyle Hotel in New York City.
Born and raised in Patchogue, Jenner knows every restaurant on Long Island, where to get the best fruit pie, and how to find the best ingredients. He also studied French cuisine, mastering rich, creamy recipes.
So what’s Chef’s specialty?
“I love seafood,” said Jenner, an offshore fishing enthusiast. He occasionally serves up the catch of the day.
Now, Jenner continues to share his love of cooking with his family. He is the cook at home, and his daughter, who also likes to cook, is learning the ropes from her dad.
Chef Jenner’s French Bolognaise (Ragu)
- 3/4 cup each med chopped carrots, celery, onion
- 3 tablespoons butter
- 3-4 tablespoons olive oil
- 3/4 Pound lean (90% or better) ground beef and ground pork (I make my own)
- 1/4Pound ground veal
- 1/2cup white wine (good like Cakebread (http://www.cakebread.com Sauvignon Blanc or Chardonnay….Drink the rest with Dinner)
- 2 cups beef stock (you can use beef base instead of fresh made from marrow bones)
- 2 tablespoons good tomato paste
- 1 cup heavy cream
- 1 pinch ground nutmeg (small pinch)
- Salt and pepper to taste.
- Combine the onions, carrots and celery in a large skillet with butter over medium heat. Sauté, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
- In same skillet heat olive oil and lightly brown beef, veal and pork over medium heat, stirring constantly to break up any lumps. Pour in the wine, increase the heat and boil briskly, still stirring constantly, until almost all of the liquid has evaporated. Add ground meat mixture to veg mixture in saucepan. Stir in the stock and tomato paste. Bring all to a boil over high heat, and then reduce the heat to low simmer, partially covered, for 2 hours, stirring occasionally.
- A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt and pepper to taste. Note: Serve with a good rustic artesian bread, toasted, and really good Camembert.
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