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PRO CHEF
Jennifer Cho
INTRODUCTION
I love to whip up food that is bold, global & seasonally-driven. While I'm trained in classic French cuisine/technique, my culinary influences draw from all over the world. I'm especially interested in the alchemy that happens between California products and Asian flavors.
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"Jennifer was so pleasant and professional the entire time we planned our event. I threw a surpris..."
My culinary résumé
EXPERIENCE
2011 - Current
Restaurant Chef
Owner
j-bites, San Francisco, CA
2010 - 2010
Restaurant Chef
Chef de Partie/Line Cook
Coi, San Francisco, CA
2010 - 2010
Restaurant Chef
Commis/Intern
Annisa, New York, NY
EDUCATION
GRAND DIPLOMA, CLASSIC CULINARY ARTS
THE FRENCH CULINARY INSTITUTE, New York, NY
Kitchit Q&A with Chef Cho
What is the one kitchen tool (other than a good chef's knife) that you can't live without?

My Benriner Japanese mandoline (aka "Benny")

Where can you be found/what are you doing on your days off?

Just gallivanting around town and eating, of course! Every once in a while, I'll head to the beach with my dog, or chase after wines north of the city.

Describe your ideal dinner party or event:

Stellar food, gracious hosts and guests, lots of witty banter

What do you love most about being a chef?

Being able to spark curiosities, bring people together, and create memories through my food...it really just comes down to that.

What is your signature dish?

Korean short ribs, braised or grilled

Describe your most memorable meal:

I've been lucky to have a few, and the first meal I vividly remember opening me up to the world of food was in a tiny little bistro in a tiny little French town outside of Carcassonne. Simple as can be but solid as bones: a smoked trout salad to start, a grilled t-bone steak for an entree, and chocolate fondant to close...of course, all washed down with copious amounts of wine.

My culinary idol or role model is:

Jacques Pepin...I can watch him make a classic French omelette over and over again.

I knew that I wanted to be a chef when:

I knew a life of research would leave me miserable (I moonlighted as a college professor before going into cooking).

My favorite restaurant is:

...always changing, but a recent meal that left my tongue wagging was at Benu. I also loved my corner bodega from my days in New York -- I had a serious addiction to bacon, egg, and cheese on a roll.

The first dish I ever learned to cook was:

Kraft Mac 'n Cheese (yes, from the box)

My beverage of choice is:

Coffee or red wine

Five ingredients I always have on hand are:

Salt, lemon, garlic, eggs, hot peppers (in any shape or form)

My idea of comfort food is:

Anything that brings you back to a warm and fuzzy place (which, as we all know, is different for each person). Mine are kimchi, rice, and spam. I know what you're thinking... "Spam!?" But it's a Korean-American thing and one of those things I remember so fondly from my childhood.

My favorite food city is:

Hong Kong...whether it's a cheap bowl of noodle soup or a fine dining experience, the food is spot on!

Where would you like to take your next vacation?

I'd like to eat my way through Vietnam one of these days.

My "guilty pleasure" food is:

Roasted bone marrow with lots of buttery bread

When I'm at home and cooking just for myself, I make:

Eggs

My favorite person/people to cook for is/are:

You! Well, could be one of these days :) I have to say my family for sure.

My favorite season for cooking

Summer...I still say it wasn't until I moved to California when I truly tasted a tomato.

My favorite ice cream flavor is:

Vanilla bean with a little sea salt...with salted caramel, even better!

My favorite cookbook is:

Escoffier's Le Guide Culinaire

What is one food or dish that you would happily eat every single day?

Nada! I would be a very unhappy camper if I had to eat the same thing day in, day out...

The dish that my mother/grandmother will always make best is:

Miyuk Guk -- it's a kelp soup traditionally served on birthdays but my mom used to make it all the time.

Two eggs "my way" are:

Sunny-side up

The five spices/herbs I tend to use most are:

In no particular order: black pepper, coriander, parsley, ginger, gochukaru (Korean chili powder)

You've just been offered your own television show. Describe it:

It would involve travel and food -- maybe a trip to a local market and then cooking up a delicious meal with found ingredients.

My favorite local artisan food product is:

Bi-Rite's ice cream

My favorite local produce item is:

Dependent on the season...these days it's plums.

My favorite breakfast cereal is:

Peanut Butter Puffins

What is the one food or food group you couldn't live without?

Sushi

One food that I'll avoid at all costs is:

I've eaten a lot of weird things like lemon ants & reindeer carpaccio, but cute and furry is a lot harder to do...rabbits are the only exception.

Wishiwasthere
Unfortunately, this chef only accepts bookings in San Francisco Bay Area.
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