January 19, 2016 - Albany, GA - Chef Jennifer Hill Booker will be in Albany on Friday and Saturday, January 19th and 20th, 2017, for the Dunning Dinner, but will make a stop at Albany Technical College on Friday from 2 p.m. to 5 p.m. and again on Saturday, from 10 a.m. to 2 p.m. to provide some culinary insight to Culinary Arts students at Albany Technical College.
Chef Booker’s Southern culinary heritage, belief in healthy, seasonal foods and her classic French training to create a unique cuisine — Modern Southern Healthy Cuisine with a French Accent – will be shared with Albany Tech students. Her 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.
Booker’s first cookbook, Field Peas to Foie Grass: Southern Recipes with a French Accent, includes original recipes that will help you create healthy, delicious meals for your family. Booker is an African American woman of strength and character, who can creatively meet life and culinary challenges with grace. Her passion for the culinary world knows no boundaries from creating new recipes, to teaching culinary arts, presenting at live cooking demonstration, 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 Cutthroat Kitchen competition food show.
Life experiences have given her a special sensitivity to sharing her joy of cooking with others including single, working moms and military families. She takes pleasure in teaching people to cook healthy and delicious food. With her extensive culinary endeavors, Booker is like having your favorite teacher in the kitchen with you. She is an inspiration and role model for girls and modern women, who are balancing life’s multiple activities.
“Chef Booker has been classically trained and can offer her advice on what it takes to be truly successful in this business,” said Chef Todd White, Chair of the Culinary Arts program at Albany Technical College. “She brings us knowledge and our students will be able to see a different chef’s point of view.
Chef Booker will be working on Friday with Albany Tech’s Move On When Ready students from Lee County High School, alongside other Albany Tech regularly enrolled Culinary Arts students.