When you meet her, you won’t be able to stop looking at her enchanting blue eyes and pronounced dimples. She’s 24, a Stanford grad, self-professed science geek, personal chef and has a cookbook in the works. She’s also a lot of fun to throw back a few drinks with. We sat down at the ultra-hip reservations-only, Monday Room in Public restaurant for a flight of wine and some good food convo.
Debonair: What’s the name of the cookbook?
Jennifer Lynn: I’m sorry I can’t tell you, my agent will kill me.
Deb: C’mon
JL: I can let you know that it is a celebration of food, inspired by my work as a personal chef and time at Daniel. I hope it will also be an un-intimidating introduction to some classic techniques. Before I got into any of this professionally, I was a home cook. I’d like to share some of what I’ve learned with anyone who loves food.
Deb: Tell us more about Daniel, I know it’s one of only four 4-starred restaurants in New York, what did you do there?
JL: Well, I interned in the kitchen every Saturday for 14 months. Everyone there has so much heart, they’re so incredibly dedicated to the craft. They’re living the dream, working in a field they love, under one of the world’s greats. It’s a wildly inspiring environment to be in.
Deb: What do you do as a personal chef?
JL: I meet with my clients, usually over a glass of wine at a local restaurant or wine bar, and we tailor an event exactly to their specifications. I create highly specialized 6- to 9-course tasting menus for 2 to 12 people in their homes. Most of my dishes are heavily influenced by French food and techniques, and I especially love cooking with game, huge hunks of meat and quail eggs. Some of my favorite events are intimate dinners for two, in which every single course and glass of wine is an homage to their favorite foods and memories. It’s like serving someone their fantasy meal.
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