Jennifer carroll chef restaurant
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Jennifer Carroll
Current Residency: Philadelphia, PA & Washington, D.C.
Occupation: Owner Carroll Couture Cuisine; Partner & Co-Executive Chef Spice Finch
A finalist on Top Chef Season 6 in Las Vegas, Jennifer Carroll splits her time between Philadelphia and Washington, D.C., and is the owner of Carroll Couture Cuisine, her catering and consulting company that has been traveling worldwide, creating fun and delicious experiences for nearly a decade. In 2018, Jennifer and her fiancé opened Spice Finch in her hometown of Philadelphia, where they curate contemporary Mediterranean dishes. Carroll has worked in some of the countries most celebrated restaurants, spending nine years under three Star Michelin Chef Eric Ripert at Le Bernardin and his Philadelphia restaurant 10 Arts. Jennifer has also worked alongside Chef Marcus Samuelsson at the Red Rooster in Harlem and led the opening of his Bermuda restaurant, Samuelsson at Hamilton Princess. Jennifer later moved to D.C. to open Requin. She contributes to many charitable causes, including The American Brain Founda
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Jennifer Carroll MacNeill
Irish politician (born 1980)
Jennifer Carroll MacNeill (néeCarroll; born 5 September 1980[1]) is an Irish Fine Gael politician who has served as Minister for Health since January 2025. She previously served as Minister of State for European Affairs from 2024 to 2025 and Minister of State at the Department of Finance from 2022 to 2024. She has been a Teachta Dála (TD) for the Dún Laoghaire constituency since the 2020 general election.[2][3][4] She has worked as a solicitor and barrister within the public service and also as a government special advisor.[4][5]
Early life
She studied Economics and Social Science at Trinity College Dublin, graduating in 2002 with joint honours in Political Science and Business.[6] She later completed a PhD in public policy and Political Science at University College Dublin, with a thesis entitled Institutional Change in Judicial Selection Systems: Ireland in Comparative Perspective, which won the 2015 Basil Chubb Prize for best PhD thesi
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Jennifer Carroll, 33, is from Top ChefSeason 6. Carroll started as a Law major at Catholic University in Washington, D.C., but the kitchen wooed her. She went on to culinary school at The Restaurant School at Walnut Hill College, Philadelphia, and quickly became a sous chef at both Julia and Café Kati in San Francisco. After returning to her hometown to work in the kitchens of Sonoma and Arroyo Grill, popular eateries in Philadelphia, she then went on to become sous chef at Eric Ripert’s revered Le Bernardin in Manhattan. She was recently selected by Chef Ripert to lead his kitchen at the Ritz-Carlton in Philadelphia as Chef de Cuisine of 10 Arts. And she is sure to keep fine sea salt, espellate citron vinegar, black peppercorns, high fat unsalted butter and setia extra virgin olive oil on her at all times. Carroll's favorite simple summer recipe is Compressed Watermelon, Chesapeake Bay Jumbo Lump Crab, Fennel Pollen and Wild Boar Prosciutto Chips.
She also joined as an all-star of Season 8 of Top Chef. She was eliminated on the second episode.
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