About

Moi

Hello! I’m Jen. I’m glad you stopped by. I take it you’re wondering a bit about who I am. The crazy gal who dropped her entire life and went back to culinary school.

I have a somewhat embarrassing obsession with food.  It consumes my life in so many ways: cooking, learning, trying new cuisines, reading books and traveling the world in search of new culinary experiences. It is for this reason that I decided to change career paths and dive headfirst into the food industry.

I graduated from L’Academie de Cuisine in December 2010 and have been cooking and baking professionally ever since. I’ve worked as a line cook, pastry chef and cooking instructor.  I’m currently working as a full time recipe developer, food photographer and blogger in Washington, DC. I’m also working on my first cookbook. It’s a busy way of life but I love it.

 

 

~*~*~  My Team ~*~*~

Mr. Savory

 

 

 

This is my hubby, Jeff, a.k.a. Mr. Savory. Isn’t he dreamy? Without him I never would have had the courage to ditch my desk job and follow my dreams. He’s incredibly supportive. He’s also the official taste tester for the blog so if you don’t like something, please complain to him.

 

 

 

 

 

 

Sofi

 

 

 

This is my cat, Sofi, a.k.a Ms. Simple. She never tests anything for the blog or really helps in any way. But she’s cute and sometimes she plays fetch so we let her hang out. If you follow me on Instagram you’ll see an embarrassing number of photos of her. Food and cats. That pretty much sums up my life.

 

 

 

 

 

That’s basically it. My blog focuses on well-tested recipes, bold flavors and quality ingredients. All of the recipes are either my original creations or are adapted from cookbooks, food magazines and family recipes. When I created this site I was more of a cook than a baker, hence the name “Savory Simple.” As time has progressed I’ve developed more of a sweet tooth, so you’ll find a mix of both sweet and savory recipes on the site. Sometimes the joke around here is that my site should be called “Sweet Complicated.” But I do try to keep things relatively simple most of the time, for your sake and mine.

Feel free to contact me with questions, comments or recipe requests. If you have a specific question, you may find the answer you’re seeking on my FAQ page.

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