Flynn McGarry is well-known chef prodigy. He will be making his debut on January 30, 2013 at BierBeisl. BierBeisl is an Austrian top rated restaurant in Beverly Hills, Ca. Flynn is only 14-years-old but is not new to cooking several course meals.
In fact Flynn has cooked 18 course meals for over a 100 people. Multi course meals, while feeding hundred plus people is something that would be expected from an executive chef. Flynn may be young in age, but is far from being young when it comes to maneuvering in the kitchen.
Every month the chef prodigy hosts monthly dinner parties at his home through the company that he and his mother created called Eureka. It is a supper club pop up business.
Although his mom, did not want him to be a chef at first, she could not deny how unbelievably talented he was and decided to support his endeavor starting with him changing his room to a test kitchen.
His test kitchen consist of induction burners, a large convection oven, 10 foot long plating table with four stations which he uses for meat, fish, hot, cold appetizers, hors d’oeuvres and deserts.
While most teen are playing video games, Flynn is perfecting dishes and preparing for his monthly dinner parties multi course meals that he prepares in his test kitchen just as an executive chef would do. The charge for the multi course meals is $150 per person.
Flynn is basically using the space at the restaurant to host his dinner party of 40 which has already been sold out at $160 per person including tax and gratuity. His customers will be presented with a 12 course meal.
However the chef at Bier Beisl has great respect for the chef prodigy, and offered to help him cook and told him that whatever he needs is available to him.
This young chef is hard at work preparing for his debut with shopping for his menu preparation which will consist of sunchoke confit and sunchoke puree with yogurt, smoked sturgeon with different onions, pine vinegar tapioca and rye bread which is the main course of the 12 course meal being served.
Desserts of chocolate, hazelnut, caramel bonbon will be served by pastry chef Josh Graves of Ray’s and Stark Bar in L.A.
This young chef has already worked as an apprentice under some very prestigious chef in Los Angeles. and New York. He is still working in fine dining establishment for free learning techniques and presentations.
To think that he has accomplished so much as a young chef and he is just getting started. This dream to cook was birthed all because he did not like his mother’s cooking and opted to learn how to cook himself.
So he did what most people do watch the Food Network and buy a cookbook. Except he did not want just any cookbook, he wanted the thickest book he could find which was ‘The French Laundry’ by Thomas Keller.
For the last three years he has dedicated time and hard work to his passion and craft. Although he is only 14-years-old, this chef prodigy believes nothing comes to success without hard work.
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