Tag Archives: Female Chef

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes Recipe

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes RecipeChef Jennifer Hill Booker’s culinary path has not always been a linear one. She earned her Bachelor’s Degree from the University of Tulsa before graduating first in her class, eighteen months later, with an Associate of Occupational Science from Oklahoma State Institute of Technology. Extensive travel while married to an United States Army Officer pushed Jennifer to blaze a trail that fit her unique situation-a female African American chef, living abroad – as a result, Your Resident Gourmet was born.

During her time living in Germany, Jennifer honed her culinary talents by providing cooking classes for both military and German families. She was also able to fulfill a lifelong dream of attending Le Cordon Bleu College of Culinary Arts in Paris, where she once again graduated top of her class.

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes Recipe

Twenty years later Jennifer finds herself once again blazing culinary trails as she wears many culinary hats as chef, cookbook author of Field Peas to Foie Gras and Dinner Deja Vu, reality TV personality, culinary educator, and business owner.

She is a Georgia Grown Executive Chef for the GA Department of Agriculture, the Culinary Explorer for the Georgia Department of Tourism and Travel, is the founder of Southern Divas of the New South™ Dinner Series, and currently sits on the James Beard Foundation Food Waste Advisory Council.

Weaving her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training, Chef Jennifer created a unique style of cooking that she termed Modern Southern Healthy Cuisine with a French Accent. Chef Jennifer shares this brand of cooking through her cooking segment ‘Chef Jenn to the Rescue’, on CBS46’s Atlanta Plugged In, with original recipes in such publications as Garden & Gun and Essence Magazine, as well as her Food Network debut as a finalist on Cutthroat Kitchen.

Chef Questionnaire (with a nod to Proust):

How long have you been cooking?
Professionally for 20+ years. As a novice, I’ve been cooking since around 7-when I got my first Holly Hobby Oven.

What is your favorite food to cook?
I love to mesh Southern and French ingredients and cooking techniques together to get what I call Modern Healthy Southern Cuisine with a French Accent. It’s not Creole or what’s typically found in New Orleans-I think it’s more Mississippi, Tennessee, Alabama style Southern with classical French mixed in. So more fresh seasonal produce, farm raised meat and poultry, and lots and lots of layered flavors. I don’t use much roux, hot spices, or heavy sauces in my food. It’s my foundation and what I use approach everything I approach-like black eyed pea hummus or a cassoulet with smoked ham hocks and salt pork.

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes Recipe
Fried Chicken Livers

What do you always have in your fridge at home?
Eggs, cream, butter, some type of cheese, capers, olives, and bacon. I can make almost everything from those ingredients.

What do you cook at home?
I’m a Southerner at heart. Nothing makes me happier than cooking a pot of beans with a ham hock or ham bone thrown in. I also love greens-either cooked or served as a salad.

What marked characteristic do you love in a customer?
Customers that are adventurous eaters and LOVE food! They are a joy to cook for.

What marked characteristic do you find unappealing in a customer?
Those who give you the wash list of their dietary ‘restrictions’. You’re a grown up, you know what you can and cannot eat.

Tupperware, Rubbermaid, or Pyrex?
Oh my gosh-this is a good one! I grew up on Tupperware but when I got my own place, I couldn’t afford it! Now I use a mix of Rubbermaid and Lexan –  which is commercial kitchen storage brand that ends up in my home kitchen. I do like the glass Pyrex casserole dishes with the snap on lids-how clever is that!?

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes Recipe
Making cocktails

Beer, wine, or cocktail?
Cocktails in polite company-but I really prefer my booze on the rocks. It tastes pure and without any pesky calories from mixers.

Your favorite cookbook author?
I like recipes that work-and Ina Garten’s always do. For inspiration, I have to have lots of bright juicy pictures in the cookbooks I read- and the Culinaria cookbook series are beautiful. But my all time favorite cookbook? Julia Child. She explains her recipes, no matter how arduous, and soldiers through.

Your favorite kitchen tool?
Hands down a rubber spatula. You can stir, fold, mix, sauté, and scrape! Scraping the bowl, pot, or pan clean is near and dear to my heart because it prevents waste, you get that last bite that can make or break a portion, and it Saves Money. Why wash food down the drain when you can scrape it out and eat it?!

Your favorite ingredient?
Garlic. I Love Garlic. It adds aroma and enhances the flavor to a dish-and can be strong and pungent or soft and sweet.

Your least favorite ingredient?
I don’t have a least favorite, but I am totally over Kale.

Least favorite thing to do in a kitchen?
Peel shrimp and clean the oven. I still have scars on my fingers for the thousands of pounds of shrimp I’ve peeled over my culinary career. I just hate taking the time to clean the oven! It takes smoke and a small fire in the oven to compel me to finally clean it.

Favorite types of cuisine to cook?
My all time go to favorites are Southern, Classical French, and Mediterranean (which for me is just a way to cook everything that has tomatoes, olive oil, and garlic in it). I also get excited by what’s in season or a style of cooking. I went through a period where I grilled everything-fruit, pizza, bones for stock!

Beef, chicken, pork, or tofu?
This is a hard one. I’m going to go with pork. You can coax so many flavors and textures from pork that it never gets boring.

Favorite vegetable?
If I had to eat one vegetable for the rest of my life . . . I guess it would be brussels sprouts. They taste like broccoli and cabbage and are so versatile I’d never get bored.

Chef you most admire?
I have a chef crush on Anthony Bourdain-mainly because of his bad boy imagine and he knows his stuff! A dear friend of mine, Chef Joe Randall, has my unwavering admiration. He’s been cooking as an Executive Chef for 40 years. He’s run kitchens (both North and South), written cookbooks, owned a cooking school, mentored young chefs, and currently runs the African American Chefs Hall of Fame in Savannah, Georgia, and unapologetically promotes Southern cuisine. None of which are easy-especially for a proud Black man in America.

Food you like the most to eat?
I’m all about the savory!

I love big flavors that range from my Mother’s turkey & dressing to roasted tomatoes and garlic with fresh basil and shaved parm or a muffuletta from Central Grocery in New Orleans that I smuggle home and bake in a cast iron skillet with another skillet pressing it down. Now I’m hungry!

Food you dislike the most?
Cauliflower-how can it be a vegetable when it’s white?? It’s almost like broccoli’s twin sister, while broccoli is popular and has personality, cauliflower is bland and boring and hoping people will like her.

How many tattoos? And if so, how many are of food?
I have 2 tattoos. One is food and it’s also my Zodiac sign . . . I’ll let you figure that one out.


Pimento Cheese Stuffed Potatoes Recipe

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes Recipe

i8tonite with Chef Jennifer Hill Booker & Pimento Cheese Stuffed Potatoes Recipe


– The End. Go Eat. – 

i8tonite: Two-Michelin Starred Chef Suzette Gresham from San Francisco’s Famed Acquerello

i8tonite: Two-Michelin Starred Chef Suzette Gresham from San Francisco's Famed Acquerello“When opportunity knocks on your door, you have two choices (and) if I had waited until I felt ready, I would’ve missed what has turned out to be the greatest opportunity of my life,” says Chef Suzette Gresham, referring to Acquerello, the almost 27-year old Italian restaurant she co-owns with Giancarlo Paterlini. A friend had tipped off Gresham that there was an opening for an executive chef under the management of Paterlini. At the time, as a young chef, Gresham didn’t feel qualified, but decided that failure was nothing more than not meeting someone else’s expectations. She applied for the job – and the rest, as they say, is culinary history.

i8tonite: Two-Michelin Starred Chef Suzette Gresham from San Francisco's Famed AcquerelloSince the opening of Acquerello in San Francisco’s posh Nob Hill neighborhood, the recognition and accolades just keep coming. Acquerello received its first Michelin star in the introductory 2007 Bay Area guide. In 2014, Gresham received the second star, making her the third woman in the United States and the second in San Francisco to receive this prestigious honor.  Chef Gresham is also only one of two women to receive the American Culinary Federation’s “Antonin Careme Award” – the other was Julia Child.

Chef Gresham remains true to her belief that you must understand the very basics of cooking before you can become a great chef.  She takes an innovative approach to Italian cuisine at Acquerello, allowing her curiosity, creativity, and passion for all things Italian to manifest in an innovative manner. However, she remains true to the heart of Italian cuisine: clean fresh ingredients, sourced locally, prepared lovingly and with attention.

i8tonite: Two-Michelin Starred Chef Suzette Gresham from San Francisco's Famed AcquerelloWhile Gresham believes in flavor above all, she prides herself on the definability of her food. “If you close your eyes and put the fork in your mouth, you should still be able to tell what you’re eating,” she comments. In the end, there are no tricks to the cuisine at Acquerello, no attempt to dazzle beyond the inherent capability of the plate’s ingredients.

Over the course of her thirty-five year career, and beyond the laurels, Chef Gresham’s approachable manner has allowed her to mentor over sixty interns and apprentices at Acquerello. It’s her belief that she has had more than her share of the “good stuff” in life. In giving back, Gresham shares her knowledge and commitment to turning out the very best in every person who works in her kitchen. In an industry dominated by men, Chef Suzette Gresham has become one of the most influential chefs in the world.

Chef’s Questionnaire (with a nod to Proust):

i8tonite: Two-Michelin Starred Chef Suzette Gresham from San Francisco's Famed Acquerello

How long have you been cooking? Chronologically: For two-thirds of my life.

What is your favorite food to cook?  At home: Soup. Japanese Chiriashi. Hainan chicken. Duck Larb. Or, whatever my daughters request.

What do you always have in your fridge at home? I am a condiment whore. I can cook in almost any cuisine at a moment’s notice based on what I have on hand. I am never without a variety of imported butter, mustards, multicultural pickled items, truffle oil, and oodles of hot sauces.

What do you cook at home? From one end of the spectrum to the other: Seafood sashimi and crudos to long-cooking braised items like pig’s feet with cannellini beans.

i8tonite: Two-Michelin Starred Chef Suzette Gresham from San Francisco's Famed Acquerello
Chef Suzette Gresham and co-owner Giancarlo Paterlini

What marked characteristic do you love in a customer? Curiosity.

What marked characteristic do you find unappealing in a customer?  Closed mindedness.

Tupperware, Rubbermaid, or Pyrex? All three: Clear plastic containers with matching lids, Vintage Pyrex, heat resistant Rubbermaid spatulas.

Beer, wine, or cocktail? All three: Chilled, fresh homemade beer, Italian Barolo wine, and a “Mountain Man” cocktail or other crafted drinks created by Christopher Longoria.

Your favorite cookbook author? Seriously? There are cookbooks in every room of my house, including the bathroom.  I want to hear everyone’s voice.

i8tonite: Two-Michelin Starred Chef Suzette Gresham from San Francisco's Famed Acquerello
Papparedelle with Duck Ragu

Your favorite kitchen tool? At home: Super sharp, pointed scissors. At work: “tickets” which are micro tongs. (A gift from a past employee carried back from Spain.)

Your favorite ingredient? Monocultivar Olive oil.

Your least favorite ingredient? Lavender. Although I can cook with it.

Least favorite thing to do in a kitchen? Stand around.

Favorite types of cuisine to cook? Global.

Beef, chicken, pork, or tofu?All three: Wagyu Beef seared, Chicken stock with Matzoh balls, Nonna’s skin-on pork roast, Tofu skins stuffed with mushrooms.

i8tonite: Two-Michelin Starred Chef Suzette Gresham from San Francisco's Famed Acquerello
Truffled Leek Torta with Seasonal Mushrooms, Sunchokes and Vegetable Glaze

Favorite vegetable?Leafy greens: Swiss chard, rapini, spinach, and all bitter greens.

Chef you most admire? Massimo Bottura: He has never relented in following his dreams. He is true to himself AND his food.

Food you like the most to eat? Great naked salads of wild greens. Unusual sushi. Properly seared Foie gras. Big pearl Royal Osetra caviar.

Food you dislike the most? Sea slugs.

How many tattoos?  As a Chef and a woman… I always leave something to the imagination.

And if so, how many are of food? Notice above. I listed “chef” first… you can decide.

Recipe: Acquerello’s Scallop Crudo with Carrot Vinaigrette

i8tonite: Two-Michelin Starred Chef Suzette Gresham from San Francisco's Famed Acquerello
Scallop Crudo with Carrot Viniagrette

*Chef Suzette Gresham notes: The photo of the scallops is beautiful. It is meant to inspire and not restrict. It seemed to be one of the most do-able of our recipes and is open to interpretation. The Scallops create a clean canvas with which to pair your favorite flavors. The carrots are a surprising and colorful yet underrepresented vegetable in an elegant setting. It just shows that with a little mindfulness, what you can create. You don’t need to have exotic ingredients to create something delicious, as long as you are creative.

The recipe can be adapted any way you like and you can use whatever tools you have. For example you can poach, sautee, or steam the scallops if you like. You can use beets instead of carrots. Or any veggie, Drizzle with olive oil. You don’t really need xatham gum. Make it your own. This recipe is just meant as a template.



  • Size 16/20’s scallops
  • Olive oil
  • Lemon zest
  • Salt

Place scallops, olive oil, lemon zest, and salt in vac bag. Vacuum seal. Place vacuum-sealed scallops in a circulated water bath at 54C for 25mins.  After cooked, ice down until 33F. Slice scallops.

Carrot Vinaigrette:

  • 2C fresh carrot juice
  • 1T Apple cider vinegar
  • .2% xathan gum
  • Salt to taste

Blend carrot juice in vita-mix with apple cider vin. Add xathan gum. Season to taste.

Red Pepper gel :

  • 6 Large bell peppers juiced
  • 2 tien tsin chilies
  • Chili Flakes
  • Gellan gum 1%
  • Xathan gum .02%
  • Salt to taste

Bring bell pepper juice and tien tsin chilies to boil in small pot, turn off heat cover and steep for 10 mins. Strain out chilies with fine mesh strainer. Weigh reserved juice in grams. Add 1% gellan gum and bring to boil to activate. Cool until set in metal 3rd pan.

Once set, blend gel in vita-mix with a small pinch of chili flakes. If need, add water to get desired consistency. Add Xanthan gum just to keep gel from weeping. Pass gel through fine mesh strainer to remove chili flake particles. Vac to 100% in Cryo-Vac machine in metal 6pan to remove suspended air and brighten color.

Carrot ‘Flowers’:

  • Carrot tips, about 3″ in length.
  • Fry oil

Slice carrot tips into rounds on mini mandolin, bring fry oil up to 250F add sliced carrots.

Fry until carrots curl up. Drain carrot flowers off onto paper towels and place in dehydrator for 2 hours to crisp up.


Pulsed Marcona Almonds, High quality finishing oil to drizzle, Micro Greens/Herbs

The End. Go Eat