Chef Jeffrey Tenner

Jun 10, '11

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!