Jason-Sperber-03Jason Sperber has been a supporter of the Widows, Orphans & Disabled Firemen’s Fund for five years. He enjoys working with the charity not only as a way to give back to the community, but also as an opportunity to share his first love: food.

Jason is an Executive Chef for a private country club by day, but it’s his own catering company, Blue Spark, that feeds his soul. So what led him to the Widows & Orphans doorstep? “My father was a firefighter from 1962-1977. He loved cooking too, and he taught me how to cook,” explains Jason. “So when the chance came to help out the charity, it was exciting for me.”

blue-spark-02In the past, this culinary master has provided entrees, desserts and beverages for a variety of the charity’s events, including the Open House and Volunteer Appreciation parties. When he’s not catering the Widows & Orphans soirees, Jason offers his services for retirement dinners, special events and fire station parties. On top of that, his summer schedule stays packed with wedding and anniversary galas.

Although Jason’s clients and charity events keep his staff of three plenty busy, he doesn’t forget to take in the joy of his connection to the firefighters. “I especially enjoyed the two tours of the fire station houses,” Jason remembers. “We learned how they use the search and rescue helicopters. I learned a lot and it was really nice.”

When he isn’t in the kitchen dishing out his signature cuisine, Jason spends his time relaxing with his family, bass fishing and camping in the great outdoors. His slower downtime is the perfect counterbalance to his hectic chef’s schedule. However, no matter how full his day may be, Jason never loses sight of why the charity is so important. “I know how many lives are touched by the wonderful things firefighters do — not just in a crisis, but in our communities every day.”

To find out more information about Jason’s menu, schedule and see what Blue Spark can do for you, contact him via the Blue Spark Facebook page. He is available for retirement dinners and special occasions.

By Candice Nicholson