In 2007, while in Atlanta, Jennifer heard about the audition for Hell’s Kitchen in Charlotte, NC. She jumped at the opportunity to be featured on the show. Jen went home and prepared her signature watermelon carving that said "Jennifer Season 4 Hell’s Kitchen Winner" and jumped in her car and began the near 300 mile journey. Jen entered the facility with watermelon carving in hand and immediately stood out and was pushed to the front of the audition line by the producers. After over 500,000 applicants, numerous interview processes and filling out lengthy applications Jen was chosen as one of fifteen finalists to be a part of the show. She definitely stood out on the show and is going down in history as one of the most competitive, determined, entertaining and controversial persons Hell’s Kitchen has ever seen!    

ICC: The hometown girl made it to Hell’s kitchen. What was this like? 

Chef Jen: From the auditioning to actually making it on the show was such an unbelievably slow and intense process. However, the casting directors remained interested in me and kept calling so I really felt I had a strong chance of getting on the show. 

ICC: Did you ever imagine this could happen? 

Chef Jen: Since I was younger I loved being the center of attention. I was the first girl to play tackle football on an all male High School football team at Morgan Park H.S. I always knew I would be on television I just didn’t know when.

ICC: Think back to when you graduated from culinary school, what did you think your next steps would be?

Chef Jen: When I graduated from culinary school like most young chefs I was delusional. I felt that my degree entitled me to an immediate Executive Chef position and I was sorely mistaken. I had to take on numerous line cook positions to work my way up the kitchen hierarchy. I also had to prove myself to the all male staff that I worked with.

ICC: Do those steps differ from the path you’ve taken now?

Chef Jen: I would have to say I am much more humble now and I go with the flow. However, I will continue to raise the bar and set myself apart from other Chefs.

ICC: With your background and history, what relief does cooking give you?

Chef Jen: Cooking gives me an emotional and creative outlet. It also gives me a sense of control, something I felt I did not have growing up as a middle child.

ICC: Tell us about a time when you tried a dish and it flopped majorly. 

Chef Jen: I never give a dish the chance to flop, I am very creative. For instance, if I was making a cake and it was lop sided or just didn’t bake right, I would crumble the cake into a large clear bowl, layer it with pudding, fresh berries and whipped cream and call it a parfait or trifle. People only know you messed up something when you tell them.

ICC: If money wasn’t a problem, what would we see Jennifer doing relative to her passion?

Chef Jen: I would definitely have my own cooking show. It has been a dream of mine for years to have a hip hop inspired cooking show that is geared towards the younger generation. My goal in life is to get young people out of the drive-thru and back into the kitchen. Majority of young people view cooking as being a chore or a daunting task. I want to show people that cooking is not merely for sustenance but it is a creative outlet very similar to producing artwork.

ICC: Chefs are known for creating dishes. What and where do you like to eat?

Chef Jen: I enjoy Charlie Trotters and the Everest Room when I am looking for a true culinary experience. When I want casual dining I like Bistro 110 or Nacional 27. I enjoy Mac Arthur’s on the west side of Chicago when I am in the mood for soul food. I don’t have a favorite dish, I love food no matter how complex or simple.

ICC: Who are some of your culinary superstars? Which famous cook/chef inspires you the most?

Chef Jen: I admire Rachel Ray for her ability to make cooking fun and interesting, Bobby Flay for his competitive attitude and Chef Ramsay for being a perfectionist. Most importantly I admire Julia Childs for opening the door for women chefs all around the world.

ICC: For young brothers and sisters who are aspiring to achieve a dream like you have, what advice would you give them?

Chef Jen: The most important advice I can give is to follow your passion. Find the career path that works for you and make the most out of it. Career cooking is not easy; I have worked 60 plus hours a week during peek business time. You must sincerely be passionate about cooking because working in a busy kitchen can push anyone to their breaking point.

ICC: What’s of more value to you, the taste of a dish, or the creativity and innovation behind it?

Chef Jen: The taste of a dish is by far the most important. I think a diner is more concerned with the taste of the dish rather than how it was executed.

ICC: They say people eat with their eyes first. What is your approach to a great presentation?

Chef Jen: There are a few rules I have for plating a dish and they are: Find a focal point that you want the diners eyes to be drawn to and plate the rest of the food in conjunction with the focal point, always wipe plate edges clean before bringing the food out, I don’t like the entire plate to be piled with food, smaller clean portions work better for me and I love height on a plate it looks more dramatic. Most importantly be creative - instead of pouring the sauce on the plate put it into a squeeze bottle and drizzle it and always remember to garnish!!

ICC: What’s one of your main dishes that all your friends and family like? Would you be willing to share the recipe?

Chef Jen: When I was on Hell’s Kitchen I prepared a pizza that won my team the gourmet pizza challenge. My friends and family absolutely love the pizza and I hope the readers do as well! The recipe is below….. 

ICC: What do you love most about Chicago?

Chef Jen:  It’s the only place I can truly call HOME!!