Episode 20: Chef Jennifer Hill Booker

Graduate of Le Cordon Bleu, 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.

Read about Chef Jennifer Hill Booker here.

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

Also, if you caught the end of the episode, we brought back two friends -- Chef Parnass Savang and Chef Rod Lassiter of Talat Market. These guys launched a Kickstarter Campaign to open their own spot in Summerhill and they hit their goal! Check it out and help these guys open an amazing Thai restaurant here in Atlanta!

Recorded at a darling little taqueria -- Taqueria Los Hermanos, in Tucker, GA.




Music by BlueFoxMusic (Pond5)

©The Atlanta Foodcast