Excited to be a speaker at the 2019 ACF Chefs National Convention in Sunny Orlando, Florida!
Chef Jennifer Hill Booker will speak on Blazing Your Culinary Trail on August 8, during the inaugural United In Food: Women Leaders of Today and Tomorrow symposium!
She will also moderate a panel called Working It! Emerging & Alternative Culinary Career Pathways on August 7.
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 she calls Modern Southern Healthy Cuisine with a French Accent.
This 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. Using Southern upbringing and French training as the basis for culinary exploration in her second cookbook, “Dinner Déjà Vu: Southern Tonight, French Tomorrow,” (Pelican Publishing, March 2017), uses one list of fresh ingredients to create two meals, one Southern and the other French.
Booker’s passion for the culinary world knows no boundaries, from creating new recipes, to teaching culinary arts, presenting live cooking demonstrations, 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 competition show “Cutthroat Kitchen.”
She is an Impact Fellow with the James Beard Foundation, a Georgia Grown Executive Chef for the GA Department of Agriculture, the Culinary Explorer for the Georgia Department of Tourism and Travel, and is the founder of Southern Divas of the New South Dinner Series. Booker is an active member of the prestigious Atlanta chapter of Les Dames d’Escoffier International, a member of SlowFood-Atlanta and of Atlanta’s No Kid Hungry Atlanta Society. Chef Jennifer currently sits on the James Beard Foundation Food Waste Advisory Council.