MEET JENNIFER
Jennifer Thornton,
Owner & Educator
It all started when…
I moved from Ohio to France in 2007 for 5 years of incredible culinary and cultural adventures. The adventures began when I first tasted authentic fresh olive juice!
American by birth, Sicilian by blood, and Provençal at heart, I developed my passion for olive oil while living in Aix-en-Provence, France. It was in the nearby village of Les Baux that I had my first taste of this liquid gold...an experience that would change my life. The pursuit of this new found olive oil passion led me on unimaginable adventures. I 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 olive oil classes and conferences. From these invaluable formative years, I went 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). I have travelled the Mediterranean learning all I can about this sacred fruit, allowing me 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, I spent two years in Paris working with his new brand Premiere Pression Provence and spreading my love of Provençal culture, tradition, and dialect with Paris and visitors from around the world.
In 2010, I was chosen among 18,000 to be in the Top 100 of France's first season of MasterChef and in 2013 made it to the Top 100 America's fourth season of MasterChef, where I acquired the name "Olive Oil Princess".
My story is featured From Olive to Olive Oil, an educational illustrated book about French olives and olive oil and my time learning from Christine Cheylan, which she wrote in French and I in English. In 2022, I published my first culinary memoir: A Road at Saint Rémy, highlighting my time in Provence and my dear friend Lolo’s secret recipes.
Returning to my Ohio roots, I started my cooking and baking classes in 2014. Beginning with olive oil themed classes, my repertoire has grown to include a variety of seasonal, French and Sicilian-inspired classes. The focus throughout is on local, seasonal, and organic ingredients. I source all available ingredients locally; those that are not available are sourced thoughtfully and through much research. I believe that ingredients make the all the difference. I also love working with our local farmers and producers! I do not use any dyes, colorings, or flavorings…nothing but quality and clean ingredients.
In our classes, we share with you the authentic recipes learned at the source. This provides the perfect foundation, then we bring the recipes to life in each class through the helpful techniques and tips. Our more technical classes do not have to be intimidating, but they are an investment of time and effort. This is why it is so important to have the right foundation…then made with the best ingredients, it is a pleasure for sure!
In 2017, I founded Local Abundance Kitchen. Local Abundance Kitchen is 501c3 nonprofit organization offering cooking classes taught by refugees and immigrants. Please feel free to inquire about private group classes with these incredible ladies!
In order to adapt to the circumstances of 2020, we introduced online classes. While we currently our teaching in person classes, if you would like to organize an online class, please do not hesitate to reach out. These classes are taught LIVE and encourage the usual class interaction and community.
We currently offer over two dozen classes. Our traditional baking classes are offered mid-October to mid-May. Starting mid-May, we take a break from the kitchen to fully enjoy our fleeting Ohio summer with outdoor cooking classes at a 45 acre farm in Medina, Ohio. A unique and unforgettable experience for sure!
I hope to see you soon! Jennifer