Jarvis Green, starting defensive lineman for the New England Patriots, has come a long way from his roots in the small town of Donnelsonville, LA.

The former LSU construction engineering major virtually runs through his opponents on the field, racking up sacks and causing fumbles. In addition to his NFL duties and charity endeavors, Jarvis also owns a few businesses, including a construction company and a restaurant, The Capitol, which he opened in his hometown.

What sets you apart from other culinary professionals?

We all have a huge passion, but I think I’m different because I’m a cook that cooks by taste and never used a cookbook to prepare a dish.

Please explain your area(s) of expertise in the kitchen? How did you develop this passion?

I’m a southern boy with southern flair. I really love to cook stocks/soups a meal that can feed a football team. I’ve had many days like that in college, cooking for the entire football team. Passion… That came about by watching my mom in the kitchen as a child – smelling that aroma of those Cajun spices

If you had to compare yourself to a dish, with both ingredients and presentation considered, what dish would you be? Why?

If I was a dish, I would have to be a pan of lasagna. I’m a guy with many different layers, starting from a renaissance man to a professional athlete, but in between each layer I have eccentric flavors of cheeses and my mind sets me apart from others on what I’m trying to accomplish in life. I’m not that same ole cheddar that most people enjoy, but that gouda cheese that sticks to you taste buds 5 minutes later.

And the meat, I like beef, but I like mine full of flavors and very lean, but it sticks to your ribs like an honest person with integrity that will always keep you full with answers. Sprinkle it with a nice garnish, just like a bonafide handshake to close the deal or like they say “icing on the cake”

With the holidays approaching, what is your favorite “Traditional” dish? How would you add your touch to make it unique so that it represents your style?

Favorite dish, I’m very simple. My wife does the spiral ham, mustard greens, cornbread, dressing, Mac-n-cheese, sweet potatoes pies. But I like the ham, my Midas touch would be a nice bourbon/coke/brown sugar/with a drops of Ginger extract…and just let that ham marinate in that for 24 hours and then throw that in the over for a few hours and just keep giving that sweet pork it’s clean showers of love.

Where do you see yourself and business in the next five years? How do you plan to attain that goal?

In 5 years, I will still be tied into construction working with my business partner and hopefully after my wife finishes culinary school and all her experiences that she will need to succeed, we hopefully we will open up a nice little bakery/with a steakhouse/wine bar downtown Baton Rouge.

How does cooking in the kitchen with your wife and children give you balance in regards to being a professional athlete as well?

Cooking in kitchen with family is very stress-relieving in a way that you can’t compare with anything else. You are in your home, the ones you love most and seeing them trying to imitate us is a bunch of laughs you will remember for the rest of your lives. I still talk about my days in the kitchen with my mother or grandmother. I don’t get that feeling when I’m playing ball. It keeps things leveled in life!!

To visit Jarvis Green’s Web site, please click here