THE CULINARY LIFE OF A Fifteen 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 supper club EUREKA popped up monthly at BierBeisl in Beverly Hills with the support of chef/owner Bernhard Mairinger and his team for almost a year.
Besides running EUREKA, Flynn began 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?
Sundance Free to Fail Workshop- January 20th- Flynn heads a cooking workshop where twenty participants are "free to fail."
NOVEMBER 14th,15th and 16th LAST EUREKAs at BierBeisl
Fall menu of eight courses or a la carte menu with desserts by Pastry Chef Josh Graves
(documentary will be being filmed on all nights)
OCTOBER- New York private dinners SEPTEMBER- Corporate event at Ray's and Stark Bar AUGUST- summer EUREKA at BierBeisl- eight courses with Pastry Chef Josh Graves on desserts JULY-summer EUREKA- ten courses at BierBeisl with Pastry Chef Josh Graves on desserts MAY- Vintage Cave Collaboration Dinner-Honolulu EUREKA spring menu of ten courses at BierBeisl in Beverly Hills APRIL- Flynn was a featured chef at the White House Easter Egg Roll doing a cooking demo FEBRUARY-EUREKA winter pop up continues at BierBeisl JANUARY-EUREKA winter pop up at BierBeisl- eight course menu with Pastry Chef Josh Graves OCTOBER & NOVEMBER- EUREKA supperclub fall menu