search by:

2 Recipes by Anne Kearney

• Kearney's Chicken Stuffed with Garlic and Preserved Lemon
• Stewed Flageolets with Thyme

Age 31

Background Trained at the Cincinnati Culinary Arts Academy. Worked at Grammars, Cincinnati.

How she got into cooking "My mom went back to work when I was 14, so I started helping out with preparing the family dinners."

First food memory "My mom's apple dumplings with warm milk-- I'd request them on my birthday."

How she ended up in New Orleans "I went down for Mardi Gras, then found a job and never looked back. It's a common New Orleans story."

Mentor John Neal at Peristyle, a 1995 F&W Best New Chef, who died soon after he won the award.

Ingredient pick Fennel. "My waiters even joke about it."

Favorite equipment A long-handled sauce whisk.

Favorite cookbook Baking with Julia Child (Morrow)."She's flawless."

What she'd do if she weren't a chef Be a professional gardener.

Favorite 1 A.M. meal Triscuits. "If you're a chef cooking 60 hours a week, you just can't keep perishable foods in your refrigerator."

Food vice French fries.

Recipe tip When chicken stuffing will go under the skin, chill the stuffing first; it will be easier to handle and won't expand in the oven.

Featured Best New Chef Recipe