Meet Chef Jennifer Hill Booker, Your Resident Gourmet


Booker CookbookChef Jennifer Hill Booker

Chef Jennifer Hill Booker has taken her Southern culinary heritage, her belief in healthy, seasonal foods and her classic French training to create a unique cuisine — Modern Southern Healthy Cuisine with a French Accent.

Chef’s cooking style is a modern reinvention of Southern cuisine that incorporates the traditional use of seasonal ingredients, important to maintain a healthy lifestyle, with French culinary techniques she learned from her training at the Le Cordon Bleu College of Culinary Arts in Paris.

Her first cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent. (Pelican Publishing, 2014) includes original recipes that will help you create healthy, delicious meals for your family.

 

Who is Chef Jennifer Hill Booker? She’s an African American woman of strength and character who can creatively meet life and culinary challenges with grace. Her passion for the culinary world knows no boundaries from creating new recipes, to teaching culinary arts, presenting at live cooking demonstration, keynote-speaking engagements and in the digital world where she engages with her online community. Her focused attention to detail came through loud and clear when she was a contestant on the Food Network’s Cutthroat Kitchen competition food show.

Life experiences have given her a special sensitivity to sharing her joy of cooking with others including single, working moms and military families. She takes pleasure in teaching people to cook healthy and delicious food. With her extensive culinary endeavors, Chef Jennifer Hill Booker is like having your favorite teacher in the kitchen with you! She is an inspiration and role model for girls and modern women who are balancing life’s multiple activities.

Chef Jennifer Hill Booker earned her Bachelor of Arts degree from the University of Tulsa, graduated at the top of her class with an Associates of Occupational Science from Oklahoma State University She went on to earn top honors from Le Cordon Bleu College of Culinary Arts in Paris, France with a Base de Cuisine certificate

Among her many honors, Chef was selected as a GA Grown Executive Chef, by the Georgia Department of Agriculture, is the Culinary Explorer for the Georgia Department of Tourism and Travel, and a contributing food writer for Georgia Magazine.

She is a member of James Beard Foundation, the Atlanta chapter of Les Dames d’Escoffier International, the Georgia Restaurant Association, Slow Foods, and Georgia Organics. Chef Jennifer contributes original recipes to such publications as Essence Magazine, Jezebel, Southern Seasons, Urban Socialites, and Basil Magazine.

Chef Jennifer spends her free time in her kitchen, garden or the farmer’s markets. She currently resides in Lilburn, Georgia with her two daughters, Jenelle and Regine, and their KorgieJack, Pudge.

2 thoughts on “Meet Chef Jennifer Hill Booker, Your Resident Gourmet”

  1. Jennifer, can your fresh berry compote recipe be canned. It sounds so good. I saw it in one of the Flint magazines. Thanks

    1. Hi Marilyn,
      You sure can!
      You’ll want to put the hot Berry Compote into sterilized jars and process them.
      I have a chapter on Canning and Preserving in my cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent. Ball and Mason also have websites that give advice on processing jarred foods.
      Have Fun!
      Chef Jennifer

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