HOMETOWN: Brooklyn, NY - currently resides in San Francisco, CA
PROFESSION: Executive Chef COCO500 Restaurant
CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A
FAVORITE SIMPLE SPRING RECIPE: Spring Lamb's tongue salad, sauce Dragnocello, Mache, olive oil croutons, and mustard fruit
BIO: Born in Brooklyn, NY and trained in classic French and Mediterranean cuisine, Jennifer believes in cooking for the season and stimulating the palette. She has lived and worked in both Paris and London and always tries to incorporate French, Italian and Spanish influences in her cooking. Jennifer is currently working as an executive chef at the popular San Francisco restaurant, COCO500, but says if she could cook anywhere in the world it would be Cinque Terre, Italy.
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