There's something about the American South. Maybe it's the sweet, sticky air, slow strolls down the street, or the charming places you stumble upon that make you feel like you've stepped back in time. Or maybe it's the omg-deep-fried-fluffy-crispy-cheesy-enter-drool-worthy-adjective-here food... Yeah, it's probably that. And when we say the food, we mean - the foooood ya'll! Food that has stayed true to its heritage and has been passed down for generations... each family having traditions around dishes that have been celebrated for years.
Enter Chef Jenny Brulé. When I first met Jenny, I was immediately in awe of her stunning photography (I love great design and she takes incredible food photography). After we started talking, I was drawn to her warmth. She has a way of making you feel like you've been friends for years... But after talking for just a mere few minutes more I discovered what I love most about Jenny.. her wit makes you worry you'd shoot milk out of your nose if caught off guard.
Chef Jenny is one of the best in the business. She thinks about food all the time. Her food timeline starts in 1978 when she ate pigs knuckles for the first time. She knew life would never be the same.
Since then her resume is unparalleled - testing recipes for Cook's Magazine, writing the menu for Sam Adam's Brew Pubs, having recipes appear within Cooking Light Magazine, Shape Magazine, Fitness Magazine, acting food contributor to newspapers across the country... After moving to England and Switzerland for a few years, she returned back to the U.S. to now also include TV Chef with regular appearances on NBC and FOX Affiliates in the Carolinas, an appearance on Good Morning America, and even a stint with Food Network. The list goes on and on, so we'll stop here - you get the point.
Her time as an expat influenced her culinary point of view and was inspiration. In September 2016 Chef Jenny released her first cookbook and she has since been touring bookstores across the south signing copies for fans and talking to food lovers near and far. Her book, Learn to Cook 25 Southern Classics 3 Ways, is a tribute to her cooking philosophy - learn the classics, and then experiment with contemporary updates that make the dish a bit healthier, and internationalize those classics with flavours of the world. It's like her whole life was building up to this.
Her cooking classes with The Chef & The Dish will teach clients how to make true Southern Classics, but also important to Jenny - will give her clients confidence to enter the kitchen and have fun with cooking. She'll be the first to say - no one is born a great cook, but with just a little practice and some mentoring - everyone can make something delicious. It's much easier than people think. Jenny's cooking classes with The Chef & The Dish include Buttermilk Fried Chicken, Mac-n-Cheese, Fried Pickles, Pimento Cheese, Cheese Straws, Biscuits, Succotash, and more iconic and classic Southern dishes that can be built in a custom class.
We can't wait for you to meet her. In the meantime, get a few jokes ready. You'll be sure to swap some during your cooking class together.
For the love of Mac-n-Cheese,
Buttermilk Fried Chicken Cooking Class
Learn how to master this iconic dish, plus make a classic mac-n-cheese, and succotash!
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Southern Appetizer Cooking Class
No one throws a party like someone from the south. Learn how to make classic southern appetizers like Pimento Cheese, Fried Pickles, Cheese Straws, and Crab Dip.
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