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Graduate of Le Cordon Bleu-Paris, extensive traveler, Executive Chef of Georgia Department of Agriculture, Culinary Explorer for Georgia Department of Travel and Tourism, Board member of James Beard Food Waste Advisory Council, contributor to multiple publications, and Author of two cookbooks.... and that's not even close to everything.

Chef Jennifer Hill Booker is an incredible force in the culinary industry, and ANY kitchen, and has taken her life of extensive travel experiences and incredible training into a wonderfully decorated career. Her story begins in the Mississippi Delta and all but circles the globe to land in Atlanta. She has done incredible work in the education side of the culinary world, on multiple levels, has a seat on multiple boards in the food world, and continues to show the world how to cook.

Our conversation takes us through her background and what drives her inspirations as a chef, an educator, a mother, and an advocate for good, sustainable food.

Check out her two cookbooks as well: Field Peas to Foie Gras and Dinner Déjà Vu.

Chef Jennifer's

Cooking Tips:


Plan your menu around your grocer's weekly sales ad. Your ingredients will be in stock, in season, and on sale!


Shop, Cook & Eat Seasonally. In-season produce is fresh, inexpensive, and tasty!


Cook Once & Eat Twice. Cook a double batch of dishes like soups, beans and chili-for those days you don't feel like cooking!

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