Chef Jeffrey Tenner

Belmont, MA, USA

Name: Jeffrey Tenner
Age: 38
Nationality: American
Country of Residence: USA

1. Your Restaurant/Business: Development Chef at Rich Products Corporation

2. About Your Kitchen: There are many; from R&D labs to test kitchens to my home kitchen…all become the venue for product development.

3. Your Favorite Chef Works Item: I am kind of traditional; I go for the classic Madrid Chef Coat in Egyptian Cotton.

4. First Job: Dishwasher/Porter – Mendham Village Bakery – age 14

5. Your Favorite Cookbook: I have been inspired lately by books like Judith Jones’ “My Life in Food” and “Four Fish” by Paul Greenberg – they’re part history, part passion and focused on the purity of ingredients and their relationship to our world and culture.

6. Your Awards: When I was a kid I won the 8th grade “Home Ec.” award, that’s hard to top!

7. Your Cooking Inspiration: Simple, approachable, authentic cooking.

8. Your Speciality Dish: I make a pretty mean omelette; it’s a real art form and the beauty is it can be eaten any time of day.

9. Favorite Dish To Eat: Oysters on the half shell

10. Weirdest Thing You Ever Ate: I’m not into weird for the sake of weird; I chomped on a fish eyeball once and certainly have enjoyed my share of offal but I gravitate towards “good” versus “weird”.

11. Favorite Ice Cream Flavor: Anything with coffee, chocolate and something crunchy

12. Favorite Drink: Coffee in the morning for sure. Later in the day a cold Stella Artois, Prosecco or a Loire Valley White

13. Favorite Wine: A good Barolo – enjoyed in the company of good friends!

14. Who Would You Most Like To Cook For: Just regular folks. It’s more exciting to turn someone onto something new and make friends smile with food than to try and wow a “foodie”.

15. Who Would You Least Like To Cook For: Mean people

16. Favorite Things To Do When Not Cooking: Spend the day at Cranes Beach with the family…all the way through sunset.

17. Your Latest Project: Can’t say; it’s top secret but keep your eyes peeled for a classic pastry at a coffee shop near you. What I can tell you is that sodium reduction will be a theme in our development in 2012.

18. Favorite City and Why: NYC for its pace and diversity, but Boston for its charm

19. Your Greatest Indulgence: Moroccan spiced donuts from Sofra in Cambridge, MA

20. Your All Time Best Culinary Tip: Respect, humility and passion…all necessary ingredients in food and life!