Chef Jennifer E. Dawes earned her degree in Culinary Arts and Nutrition in 1987 from the prestigious Culinary Institute of America in
Hyde Park, New York. She then interned at the Fontainebleau Hotel on Miami Beach with well known Chef Geoffrey Schober.
After working her way up the ladder, she became Head Chef at the Plimsoll Club in the World Trade Center in New Orleans, and later
served as Executive Chef at the Pound Sterling Club in the French Quarter. In 1996 she became the Head Chef at Fraiser's Gourmet
in Indianapolis. There she cooked during the day and at night taught popular cooking classes to the general public. She was featured
in Indianapolis Monthly magazine as an "Up and Coming Chef" and she also had the first TV Cooking segment on the local PBS affiliate.
In 2002 she moved back to New Orleans where she opened her own business catering events and teaching cooking classes. After
Hurricane Katrina she relocated to the Chicagoland area where she continued catering and teaching people the art of cooking.
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"In 22 years I have cooked for Paul Newman, Tom Cruise, Mimi Rogers, Sam Donaldson, Larry King, and
Diane Sawyer, among many others. I enjoy the challenge that being a Chef can bring. I also truly love sharing
my knowledge and experience from the kitchen in hopes that people will appreciate each and every meal more.
The NuWave Oven is a revolutionary kitchen tool that I believe has a place in everyone's kitchen. I am truly
excited about sharing the NuWave and all that it can do with people all over the country."
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As a chef, Jennifer knows the importance of creating and preparing foods that satisfy the eyes as well as the stomach. As a wife and
mother of two, she knows the value of saving time and money with every meal.
Awards Include:
1st place in the National Culinary VICA (Vocational Industrial Clubs of America) Olympics- 1986,
7th place in the International Culinary Olympics, Sydney Australia 1988
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