Chef Flynn

by Dishing Well with Elizabeth Tigani on April 23, 2012

Happy Monday! I wanted to share an article that I read in the New Yorker this weekend. It featured a chef based in the San Fernando Valley whom I’d never heard of, named Flynn McGarry.  He’s a culinary prodigy and I would be shocked if he doesn’t have his own reality show on Food Network within the next 6 months.  So you’re probably wondering what makes him so special? Scroll through the photos and clips I’ve attached from his website and see if you notice anything out of the ordinary.

Here’s a clip from his website that summarizes his resume:

Besides running EUREKA’S kitchen in his bedroom, Flynn apprentices under Chef Kris Morningstar of Ray’s at LACMA and has staged at three Michelin starred Eleven Madison Park under Chef Daniel Humm and Executive Chef James Kent. But Flynn’s unique talent is also a product of the internet which allows him to be taught by chefs all over the world. 

Here are some photos of his recent creations:

Butternut Squash, Pomegranate Seeds, Prosciutto Chip, Manchego, Sherry Vinegar Gelee, Olive Puree, Arugula

sunchoke soup with caramelized shallots, sauteed apples, and pine nuts, garnished with edible flowers

Duck Breast, Duck Stuffing, Squash Puree, Cranberry Sauce, Sage Pudding, Fennel Fronds

Cod Cake, Tomato Saffron Sauce, Arugula Pudding, Micro Arugula

Pistachio Cake, Banana Creme Brulee Ice Cream, Banana Chip, Caramel

Flynn at work in the kitchen

Here’s what he’s been up to lately:

APRIL 14, 2012-Flynn’s spring menu of twelve courses at EUREKA. (This event is sold out)
APRIL 23, 2012- Flynn will be featured in The New Yorker Magazine’s Talk of The Town. (available at newstands April 16th)
MAY 9, 2012-EUREKA will be popping up in Hollywood when Flynn guest chefs at Esquire’s Chef of the year John Sedlar’s Playa.
Reservations start at 6:30, then continue on the half hour. (limited seating) Eight courses for $75 (food only)
Flynn is also self-publishing a mini cookbook which is available on this website and at Playa.
MAY 10-16-Playa will feature five of Flynn’s courses on the menu
JUNE-Finish eighth grade

Yeah, he’s in eighth grade ie he’s THIRTEEN!!! He started cooking for his mom at age 10 after his parents divorced and delved into cooking videos on youtube and reading food blogs.  Then he worked his way through the French Laundry Cookbook and replicated a six-course meal by Grant Achatz of Alinea (his idol).  He has even turned his bedroom into a fully functioning mini replica of the kitchen at Alinea. Even his self-awareness and insight seems beyond his years. The article quoted Flynn saying “I’m shy and weird. But every chef I’ve met is weird, basically. We want to work long days, it’s really stressful, it’s hot, you get cut, it’s brutal. But we love it. We live for it.”  I’m tempted to book a flight tomorrow to California and go to Eureka, but I’m pretty sure its already impossible to get into.  I think it’s safe to say we will be hearing a lot more about Flynn McGarry and I can’t wait to see what he does next. Check out his website and his sister’s blog to read more of his story.

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