“Chef Jen Williams uses locally-sourced and fresh, seasonal plant-based ingredients as a way of cooking and a way of life.
It would seem like a no-brainer that Chef Jen Williams would be a proponent of eating well, and to a certain extent, that’s true. Williams has worked in kitchens from here to Chicago and back, and now owns JayCee Hospitality, a full-service catering and consulting enterprise.”
“If you know chef Jen Williams — and chances are you do if you’ve ever eaten at a pop-up diner or at any of the top restaurants in the Fort Worth-Dallas area — you know she very well could be the Rosie the Riveter of Fort Worth’s culinary scene.”
“‘In Chicago, she worked everywhere from a country club to a life-changing two years at mk The Restaurant, one of the early supporters of farm-to-fork cooking and home to an accomplished and award-winning kitchen. ‘It was intense. It was hard work. I hated life sometimes but it made me a better chef, plus I learned a lot about running a restaurant. I also learned to cook more consciously, to be aware of what makes good food.'”