“My Dad was a steak and potatoes guy,” says Jennifer Carroll, chef de cuisine of 10 Arts by Eric Ripert. As a child growing up in the Somerton section of Northeast Philadelphia, young Jenny’s meals consisted of protein, starch and specifically Del Monte canned vegetables. How times have changed.
“My Mom took a bunch of cooking classes a read about cuisine a lot, but my Dad would have none of it. So our meals were pretty basic,” Jenny says. In fact, cooking was the last thing on her mind…back in the day. Jenny was an aspiring attorney. When she graduated from St. Joe’s High School in her hometown, she went on to major in Law at Catholic University in Washington, DC. But the kitchen’s siren song and her past as a server and in the back-of-the-house in various restaurants throughout her early job experiences combined with her mother’s interest in the culinary world created a deep seeded passion for service and the art of cooking. This led Jenny to eschew the hallowed halls of law and to turn on her heels and follow her heart. She returned to Philadelphia to attend the city’s Restaurant School—and a career was born.
Upon her graduation from culinary school, Chef Carroll served as sous chef at both Julia and Café Kati in San Francisco, and then returned to her hometown to work in the kitchens of Sonoma and Arroyo Grill, popular eateries in Philadelphia’s Manayunk neighborhood. She had made the decision she aspired to work with the very best—which led her to her most recent role as sous chef at Eric Ripert’s prestigious Le Bernardin in Manhattan.
Chef Carroll brings the wealth of experience gleaned in her professional culinary travels to 10 Arts, combining her knowledge of West Coast cuisine, international fare and classic European fine dining. Her work in America’s only three star Michelin rated restaurant has allowed her to grow into a well rounded culinary professional with a command of simple quality flavors prepared with pristine ingredients combined with expertise in both the casual and fine dining genres makes her the perfect choice as chef de cuisine of 10 Arts. The restaurant which feature simple American cuisine with an emphasis on local ingredients. The 33 year-old Chef Carroll was Ripert’s personal selection to lead the kitchen of the restaurant.
“I’m excited about returning to Philadelphia—to being close to my friends and family (her father is one of 11 and her mother one of six—so the family is formidable) and back in ‘my city,’” says Chef Carroll. “The city’s restaurant scene—in fact, the city as a whole has so evolved in a positive way over the last 10 years or so. I’m thrilled to be a part of it again and to opening 10 Arts—which will be a great addition to the area’s culinary scene.”