American by birth, Sicilian by blood, and Provencal at heart; Jennifer developed her passion for olive oil while living in Aix-en-Provence, France in 2007. It was in the nearby village of Les Baux that she had her first taste of this liquid gold...an experience that would change her life. The pursuit of this new found olive oil passion led her on an unimaginable adventure. Jennifer spent years working at the side of the "Queen of Olive Oil" (Christine Cheylan, owner of Chateau Virant) in France, including harvesting, milling, blending, and traveling throughout Europe for EVOO classes and conferences. From these invaluable formative years, Jennifer has gone on to participate in olive milling seasons with the most incredible and inspiring producers in Provence, Sicily, Spain, and California (The Olive Center at UC Davis). She has travelled the Mediterranean learning all she can about this sacred fruit, allowing her to be part of the national French olive oil competition's jury as well as one of the judges of the most prestigious international olive oil competition in Canada, Olive d'Or.
Recruited by Olivier Baussan, founder of L'Occitane and Olivier & Co, Jennifer spent two years in Paris working with his new brand Premiere Pression Provence.
Jennifer was chosen among 18,000 to be in the Top 100 of France's first season of Masterchef and made it to the Top 100 America's fourth season of MasterChef, where she acquired the name "Olive Oil Princess". Her story is featured in the educational illustrated book about French olives and olive oil and offers olive oil tasting and cooking classes. After moving back to Ohio in 2012, Jennifer started her cooking classes which range from Olive Oil and French-based classes to American Historical to Locavore to Kids Classes.
Jennifer learned to make French Macarons in Paris, where they were her favorite sweet. Her macarons are local, seasonal, and organic; never any dyes, colorings, or flavorings. These authentic Parisian macarons have quickly become her most popular workshop. The macaron workshops are hands-on and the students leave confident in making authentic macarons at home.
Our cooking classes focus on local, seasonal, and organic ingredients. We source locally all available ingredients; those that are not available are sourced thoughtfully and through much research. We believe that ingredients make the all the difference. We also love working with our local farmers and producers!
In 2017, Jennifer founded Local Abundance Kitchen, a 501c3 nonprofit organization offering cooking classes taught by refugees and immigrants. We hope you can join us for one of the nonprofit ethnic cooking classes as well!
Hope to see you soon!