Lynn Edgar


Get to know the Chef

What are your top 5 kitchen tools?

Chef’s knife

Poultry knife

Large block wooden cutting board



What is your favorite culinary destination?

I only get one?!  Wow, that’s hard.  I love trying food from all over the world.

My most recent trip of eating my way through the city was New Orleans, so I’ll go with that.  What great food!  I’ve got to say, however, I love trying food from different countries and cultures though!

What smell evokes a wonderful memory?

White wine sauce.  My mom made a chicken in mushroom white wine sauce in a crock pot and I always loved the smell of it simmering when I got home from school. 

What do you have that is interesting in your refrigerator?

A large Tupperware container of bacon fat!  I use a little bit with olive oil for sautéing veggies, or I use it for a roux, particularly for gumbo. 

When did you discover you wanted to cook for a living? What was the defining moment?

After traveling for a year to Europe, Africa and Asia and trying all different types of food  I wanted to learn how to make all those great flavors. 

How do you decompress?

Exercise, especially swimming.  If I’ve been on my feet all day cooking, the water feels great on my legs, knees and hips. 

Where do you see yourself in 10 years?

With a little crab shack in the Caribbean, serving only until 4:00, with my hubby as my Sous Chef. 

If you were not a cook/chef, what would you be?

I’d probably go back into software sales, which is what I was doing prior to culinary school.