12 june 2015 In the Kitchen

13 At home with Chef Jennifer Russo A “My restaurant food is all things I’d make and want to eat at home.” PHOTOS BY NTK PHOTOGRAPHY • PAGE 14 E 14 By Amanda Goossen rcadia resident Jennifer Russo began working in professional kitchens at 16. Her cooking roots, however, go far deeper. “My great-grandmother came here from Italy and didn’t speak a word of English,” said Jennifer. “But she was always cooking.” As a great-grandchild to an Italian great- grandmother, Jennifer learned about her family heritage through her grandmother’s recipes, interaction with food and willingness to let the children get involved. “She always let us get right in there,” said Jennifer. “I was fascinated by it all.” Jennifer’s fi rst jobs were all in Phoenix restaurants. After culinary school she trained with Chef Vincent Guerithault at Vincent’s on Camelback and went on to work as sous-chef at Tarbell’s. Seventeen years ago, Jennifer used her education and experience to establish a now successful catering business. In 2014, her Arcadia restaurant, The Market by Jennifer’s, joined her brand. For Jennifer, her restaurant and catering business also come in handy when preparing meals for her 6-year-old son Cooper. “I used to cook more at home but now with the restaurant open, I bring a lot of the food home for Cooper and me,” said Jennifer. “My restaurant food is all things I’d make and want to eat at home. It works out well.” From burgers, to steaks and pasta, Cooper has a sophisticated palate – possibly the result of having a mother with such culinary skills. “He loves steaks and chicken,” said Jennifer. “His favorite thing for a snack, usually when he gets home from school, is pasta with broccoli and butter.” At this point, Jennifer admits her life is solely based around two things. “Cooper. Work. Cooper. Work. Oh, and a glass of wine at the end of the night.”