HOMETOWN: Cromwell, Conn. – currently resides in Philadelphia, Pa.
PROFESSION: Sous Chef, Xochitl
CULINARY EDUCATION: Self Taught
FAVORITE SIMPLE SUMMER RECIPE: Fiddle Head Ferns Sauteed in Butter Garlic Wine and Crushed Red Pepper.
Born into a Mexican and Italian family, Jennifer grew up with mostly Mexican cuisine and takes great pride in her ability to cook Latino food with great knowledge and skill. She uses fresh, local ingredients in her homemade style of cooking and hopes to learn more about the ever-changing culinary scene. If she could have her last meal with anyone, it would be with Julia Child, and Jennifer says, “hopefully, she’d cook.”