Senin, 25 Juni 2012

Flynn McGarry: The newest restaurateur hailed 'one of the country's hottest chefs'

Flynn McGarry: The newest restaurateur hailed 'one of the country's hottest chefs'

PUBLISHED: 15:37 EST, 25 June 2012 | UPDATED: 17:38 EST, 25 June 2012

A 13-year-old boy who has been named 'one of the country's hottest chefs,' is taking Los Angeles' food scene by storm.

Eighth grader Flynn McGarry already runs his own pop-up restaurant, and has recently cooked an eight-course meal at Hollywood restaurant Playa, so he could fund an internship at Grant Achatz's Chicago restaurant Next.

The culinary wunderkind, who was recently interviewed for NBC, said although he only started cooking three years ago,  at his monthly pop-up supper club he already serves a menu of 'Progressive American cuisine' with ease.

Scroll down for video

Culinary prodigy: Flynn McGarry, 13, has been named 'one of the country's hottest chefs,' taking Los Angeles' food scene by storm

Culinary prodigy: Flynn McGarry, 13, has been named 'one of the country's hottest chefs,' taking Los Angeles' food scene by storm

Once a month, Flynn turns his San Fernando Valley home in L.A. into a restaurant called Eureka, where his mother, Meg, is 'general manager and reluctant dishwasher,' according to the New Yorker.

The pint-size chef sold out his one-night-only dinner for 100 guests at John Sedlar's restaurant Playa, where the kitchen was handed over to the young teen.

His tasting menu included complex small dishes, such as trout with braised leeks and caramelised fennel, and wild fennel fronds and nasturtium flowers.

Head chef: The 13-year-old already runs his own pop-up restaurant, and recently cooked an eight-course meal at Hollywood restaurant Playa

Head chef: The 13-year-old already runs his own pop-up restaurant, and recently cooked an eight-course meal at Hollywood restaurant Playa

Mr Sedlar said: ‘He’s an artist. His approach to composition and organization is very precise, very European.’

The young chef, who has turned his bedroom into a fully-functional kitchen, said he started cooking at age ten because of his mother's complete disinterest in the kitchen.

Tasting menu: The pint-size chef makes complex small dishes, such as trout with braised leeks and caramelised fennel, and wild fennel fronds and nasturtium flowers

Tasting menu: The pint-size chef makes complex small dishes, like trout with braised leeks and caramelised fennel; wild fennel fronds, and nasturtium flowers

But this turned into a passion Flynn said he hopes will parlay into a culinary career adorned with three Michelin stars and a place on the World's 50 Best Restaurants list.

However for now, according to his calender on Dining With Flynn, after interning for Grant Achatz at Next and Alinea in Chicago, and Modernist Cuisine's Food Lab in Seattle, the growing chef will concentrate on finishing eight grade.

Visit msnbc.com for breaking news, world news, and news about the economy


Diposting oleh di

Tidak ada komentar:

Posting Komentar

Langganan: Posting Komentar (Atom)