LOS ANGELES, June 25 Move over Ferran Adri and Grant Achatz, theres a new chef in town, a ginger-haired, freckled boy whose 13-year-old vocabulary includes words like nasturtium and fennel fronds and whose dinners sell out to some of the most discerning diners in Los Angeles.
His name is Flynn McGarry, a teenage boy who commands the kitchen with ease, delivering orders to cooks three times his age in an adolescent voice stuck in the awkward phase between child-boy and young man.
Profiled in a segment on NBC Nightly News in the US this week, McGarry shared his passion for cookery, showing off his knife and plating skills at Playa Restaurant in Los Angeles, where chef John Sedlar handed his kitchen over to the teen for a special dinner. On the menu: a nine-course meal that included trout with braised leeks and caramelised fennel, wild fennel fronds and nasturtium flowers served to a sold-out crowd.
Flynns a very unusual young man and hes very, very passionate, says Sedlar in the segment.
By teenage boy standards, its true. McGarry is a very unusual young man.
So strong is his passion for cooking, the young man has turned his bedroom into an experimental kitchen laboratory.
Instead of video game consoles, baseball trophies and movie posters, McGarrys bedroom is lined with mixers, pots and pans, cutting boards and a stainless steel work table.
Its where McGarry cooks his monthly pop-up dinners which are served from his familys dining room, a mo! nthly su pper club hes called Eureka.
McGarry is a precocious cook, whose hands move deftly and confidently in the kitchen, skills hes been honing since he was a child. Well, a younger one, at the age of 10. When asked if its an interest he picked up from his mom, he replies in a resounding no, repeating it five times.
What started out as a means of self-preservation from his moms meagre cooking turned into a passion the teen hopes to parlay into a career bedecked with three Michelin stars and a spot on the Worlds 50 Best Restaurants list, he said.
Meanwhile, McGarrys 13-year-old rsum is already richer and more impressive than most cooks multiple times his age. On his itinerary for the summer: after interning for Grant Achatz at Next and Alinea in Chicago, Modernist Cuisines Food Lab in Seattle, McGarry plans to finish 8th grade.
To follow McGarrys development, visit his site here. AFP-Relaxnews
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