At 16, majority of us had no clue what we wanted to be. Things that mattered varied from the latest fashion trends, movies and music and driving our parents crazy from time to time, if not all the time. At this age major things that shattered your world were maybe missing out on an awesome concert which all your friends were going for, or having to go to school.
For Flynn McGarry however, he started mastering his gift at the early age of 10 by practicing his knife skills after school. Soon after perfecting the art, he started preparing dishes, simple at first, then complicated ones followed. His mother’s friends got to taste his creativity in their living room which he would set up as a restaurant whenever he made his gourmet meals.
At the age of 11, he purchased an array of cookbooks and his creativity expanded up to where tweezers were a requirement for plating. By 12, he already had a list of patrons who would come to savour on his extraordinary dishes which he describes as “Progressive American Cuisine”.
While he was 14, he was making 12 course tasting menus at Ksh. 12,000 ($120) per head. He has prepared dishes such as Peanut butter and Ritz, with plans to prepare sea water-brined urchin with carrots and Ritz crackers with foie.
He later established Eureka, a super-club operating in his mother’s home to cater for the doubling number of guests and courses. Flynn is the youngest honoree on Zagat’s 30 under 30 Los Angeles list and was named one of the top 25 most influential teens from Time Magazine.
Here’s a video where he talks about his love for cooking and his goals.
Flynn plans to open a tasting menu project this month, in New York, dubbed Eureka NYC where he will serve 14 course tasting menus which go for Ksh. 16,000 ($160).
Check out this video of Chef Flynn’s Duck Test