Flynn McGarry, Prodigy Chef from Grilled Cheese to Sous Vide Cooking

You gotta hear his tips on how to make the perfect grilled cheese sandwich! Life changing!

Well TMZ didn’t give McGarry a break. What does TMZ know?

 SERIOUSLY …

Flynn McGarry wants to open the best restaurant in the world, even if he’s only 15?

At the age of ten, Flynn McGarry wanted to cook, and began practicing his knife skills after school. He started creating dishes for a few of his mother’s friends. He says he likes to think of each plate like a painting or a picture. At eleven, his influence was affected by the purchase of Thomas Keller’s The French Laundry cookbook, and Grant Achatz’s Alinea. Flynn’s dish components became more complicated, sous vide cooking was adopted and tweezers became a must for plating. By age twelve, the number of courses and guests had doubled at what was now called EUREKA, a supper club operating out of his mother’s home in Studio City. At thirteen, Flynn began apprenticing at Ray’s and Stark Bar at LACMA under Chef Kris Morningstar, then later went on to stage at Three Michelin Starred Eleven Madison Park as well as at Alinea and Next in Chicago, and Modernist Cuisine in Seattle.

Next Restaurant at 953 West Fulton Market in Chicago is prices at over $200 per table of two.

Sous-vide is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more.

What is Sous Vide Cooking?


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