Chef Jennifer Grizzle was born and raised in Maryland and had humble beginnings to her culinary roots. From the time she could practically stand she was on a stool in the kitchen helping her mother and grandmother cook or bake.
She could often be found outside helping her grandfather in the garden or up the ladder picking cherries from his tree. Early on she had a thirst for trying new foods and expanding her young, developing palate. Radishes from the garden, sauteed chicken livers, homemade bread and butter pickles = thumbs up! The food wasn’t fancy, but her exposure to the methods, techniques and beautiful simplicity left a lasting impression that has helped form her style today.
She left a career in PR to attend culinary school at L’academie de Cuisine, a French technique culinary school, located outside Washington, DC. At L’Academie, she was taught by two Michelin star chef, Gerard Pangaud and graduated with honors from the culinary arts program.
She worked at restaurants such as: Blue Duck Tavern and The Oval Room, two of Washington, DC’s top restaurants, and for the twice James Beard nominated restaurant Charleston,in Baltimore. She went on to work for celebrity Top Chef Carla Hall at Alchemy Caterer’s – Hall’s boutique catering company located outside Washington, DC.
There, Jennifer helped plan menus and execute countless events including, a 5 course dinner attended by President Obama, a James Beard Foundation fundraiser, as well as the Pebble Beach Food and Wine Festival.
Each step along the way, Jennifer’s focus has been: sourcing the best ingredients available, cooking with integrity and creating food that is warm, approachable, creative with a touch of vintage about it. In 2010, Jennifer created Picnic House as a way to provide her farm-to-table inspired food to the Baltimore/Washington area. She believes cooking has changed her life and that the best is yet to come!
