THE CULINARY LIFE OF A FOURTEEN YEAR OLD TRAINING TO BECOME A CHEF
At the age of ten, Flynn McGarry wanted to cook. He began practicing his knife skills afterschool, and then soon after started creating dishes, simple at first, for a few of his mother's friends. At eleven, came the purchase of Thomas Keller's The French Laundry cookbook, then Grant Achatz's Alinea. The influence was immediate. Flynn's dish components became more complicated, sous vide cooking was adopted and tweezers were now a must for plating. By thirteen, Flynn McGarry and his monthly supper club EUREKAoperating out of his home with a small staff, served up to twenty guests a tasting menu of anywhere from eight to fourteen courses of progressive American cuisine. After EUREKA became the subject of a New Yorker Talk of the Town piece, "Prodigy," Chef John Sedlar invited Flynn to serve his expanding mailing list at his restaurant Playa for a night serving 120 guests. At fourteen, Flynn's EUREKA has been popping up monthly at BierBeisl in Beverly Hills with the support of chef/owner Bernhard Mairinger and his team.
Besides running EUREKA, Flynn started apprenticing at Ray's and Stark Bar at LACMA, then went on to stage at Three Michelin Starred Eleven Madison Park and Alinea, as well as at Next in Chicago, Modernist Cuisine in Seattle and most recently at Alma in L.A. When in New York, Flynn continues his stage at Eleven Madison Park under Chef Daniel Humm. These culinary experiences have enriched Flynn's unique talent, as well as being a product of the internet which allows him to be inspired by chefs all over the world.Enjoy this small taste of what is to come for this growing, aspiring chef.
Follow Flynn's culinary progress by following diningwithflynn on twitter andfacebook
WHAT'S ON THE MENU?
NOVEMBER 14th, 15th,16th-EUREKA pops up at BierBeisl- eight course tasting menu plus snacks with desserts by pastry chef Josh Graves $120 includes tax and 20% gratuity
(email email@example.com for a reservation, 7:00, 7:30, 8:00)
limited seats for a la carte also available at 7:30, 8 and 9:30
SEPTEMBER 27th & OCTOBER 16th- New York private loft dinner/ Corporate event at Ray's and Stark Bar
AUGUST 7th summer EUREKA at BierBeisl- eight courses with Pastry Chef Josh Graves on desserts JULY 10th summer EUREKA- ten courses at BierBeisl with Pastry Chef Josh Graves on desserts MAY 25th- Vintage Cave Collaboration Dinner-Honolulu MAY 1st- EUREKA spring menu of ten courses at BierBeisl in Beverly Hills APRIL 1st- Flynn was a featured chef at the White House Easter Egg Roll doing a cooking demo FEBRUARY 20th-EUREKA winter pop up continues at BierBeisl JANUARY 30th-EUREKA pop up at BierBeisl- eight course winter menu with Pastry Chef Josh Graves OCTOBER & NOVEMBER- EUREKA supperclub fall menu
Flynn will be cooking on Late Night with Jimmy Fallon on Halloween night TODAYshow with Chef Daniel Boulud Flynn was featured onNBCNightly News
Flynn at Vintage Cave Collaboration dinner with Chef Chris Kajioka and Pastry Chef Matt Tinder
Flynn at thirteen during EUREKA service.
For any Flynn McGarry inquires, please contact Jordan Berkus at UTA