Chef Jenny Dorsey

It's that time of the year again! Can you believe it? Thanksgiving is one of my favorite holidays. Matt and I gather up our family and friends each year for a big Thanksgiving and Friendsgiving dinner. Through the years we've gathered a few "staples"...

Last year (July 2016) I was extremely fortunate to selected as Blue Marble Dreams' culinary consultant to help them launch a community-driven desserts shop in Port Au Prince, Haiti named Bel Rev. It was one of the most incredible and eye-opening experiences I'v...

Making ricotta at home is really, really easy. No seriously. You can have freshly made cheese in a few hours plus a quart or so of whey. Never used whey before? It's a secret ingredient for marinating meat as well as adding an interesting tart-umami for sauces and...

It's the start of a new year and most of us are getting our networking calendars in queue. I don't know about you, but I tend to look at those events I signed up for in advance and sigh with trepidation. I'm an extroverted introvert, so while I do like ming...

There is a curious phenomenon in the world of fine dining: mysterious white powder, akin to cocaine, that comes in all sorts of delightful flavors. This 2nd Culinary Deep Dive will be about powdered oils and fats, another molecular feat that's been used in CPG'...