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Invisible Computers: The Untold Story of the ENIAC Programmers |
Featured Chef
Jennifer Johnson Jennifer Johnson started cooking when she was 17 years old as an apprentice under Chef Jeremiah Tower. She was both honored and privileged to learn from one of the Founding Fathers of California Cuisine. "Simple" and "Quality" were the mantra in his kitchen, referring to preparation and ingredients. A meal is only as good as the sum of its parts, and if we ensure all the parts are local, fresh and organic, the rest is just a matter of simplistic preparation so as not to over-manipulate them. After 2 years under Jeremiah, Jennifer went on to work under Chef Bradley Ogden of Lark Creek Inn for four years. Bradley also specializes in Farm Fresh American Fare. He was very intent upon consistent results, and she thanks him for that discipline. Next, Jennifer was accepted at Chef Pierre Koffman's 3 Michelin Star Restaurant, La Taunte Claire in London. After 2 years in European kitchens, she was ready to return home to the Bay Area and open her own little restaurant in Millbrae. With only thirty seats, dinner only, and daily changing menu, it was a chef's dream for 4 years. But with the birth of her 3 daughters, life became chaotic. In June of 2006, Jennifer joined Google, and it became apparent that all of her various experiences were for a reason. She still does Farm Fresh Organic Food and a daily changing menu, but this time for thousands of people. |