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The Ritz-Carlton Philadelphia's Chef Getting Fancy on 'Top Chef'

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  Site Where: 10 Avenue of the Arts [map], Philadelphia, PA, United States, 19102
September 1, 2009 at 3:56 PM | by | ()

Top Chef’s Season 6 in Las Vegas may have started out with two Jennifers, but the one left standing after two episodes is Jenny Carroll from the kitchen at the Ritz-Carlton Philadelphia. For those of you just catching up on the season, she’s the blond one, not the one with those scary earlobe-stretching rings.

This Philly native studied her craft at The Restaurant School at Walnut Hill College in her hometown, and now works as the Chef de Cuisine at 10 Arts by Eric Ripert. That means she does the real work in the kitchen every night. Ripert handpicked her from his staff at New York’s famed Le Bernardin to lead his team at his new digs at the Philadelphia Ritz-Carlton right across from City Hall.

Before joining Ripert at Le Bernardin, Carroll also worked at Julia and Café Kati in San Francisco, as well as Sonoma and Arroyo Grill in Philadelphia. So we have high hopes for this particular hotel chef considering that her idea of a "Simple Summer Recipe" is compressed watermelon, Chesapeake Bay jumbo lump crab, fennel pollen and wild boar prosciutto chips. Sure, we’ll just pop down to the corner store and pick up all that stuff.

She might be a little fancy, but she seems to deliver in the kitchen. For last week’s “Bachelorette Party” episode of Top Chef, she concocted a delicate octopus ceviche with citrus vinaigrette, and a simple plate of salmon with lemon, garlic, shallot, parsley and jalapeno emulsion. So while the show might be a little man-heavy thus far, don’t count this lady out just yet.

If you want to spend the night and sample some of Jenny’s cooking for yourself, rates at the Ritz-Carlton start at $359 a night.

[Photo: 10Arts.com/BravoTV]

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