Jenny Dorsey

Chef Dorsey uses ground-up cheddar crackers instead of flour for the batter in her ice cream cones, creating a sweet, cheesy, crunchy, and salty vessel to fill with a rum-infused caramelized banana ice cream. If you don't have a waffle cone maker, you can spread the batter out thinly in a skillet and cook until golden brown on both sides. 
Chef Jenny Dorsey combines surprising ingredients to create a sweet and earthy sauce for her crispy tempura spot prawns. Made with morel mushrooms, white chocolate, and dill, the complexly layered sauce is the perfect complement to the sweet and crunchy shellfish. Dorsey uses spot prawns, but you could also use langoustines or large shrimp.  
Chef Jenny Dorsey uses a sous vide machine to gently cook octopus, ensuring a tender result. Vacuum-sealing the octopus with aromatics—including lemon verbena, onion, garlic, ginger, and green peppercorn—infuses it with savory flavor. Use zip-top bags to sous vide the octopus, or special bags made for use with a vacuum sealing machine.
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