Main Line Masters

How six local chefs are making their mark on the area’s culinary landscape.




(page 3 of 8)

The Roundabout Chef

Chef Tina Krinsky. (Photo by Jared Castaldi)

Tina Krinsky has been in enough world-renowned kitchens to make any chef jealous. From the Arzak in San Sebastián, Spain, to Les Crayères in Reims, France, she certainly isn’t at a loss for enviable culinary experiences.

“I was getting my college education, but not in cooking,” says Krinsky, a graduate of Moore College of Art & Design in Philadelphia. “I sought it out by working with famous chefs and constantly going to cooking schools and taking classes.”

Her appreciation for ingredients, their histories and bringing them together in the kitchen led her back to the Main Line, where she’s been for 25 years now—18 of them spent as director of the Julian Krinsky School of Cooking for kids and young adults ages 10-18. And, yes, she is married to Julian.

Growing up in Philadelphia, Krinsky was profoundly influenced by her Italian grandmother’s cooking. Krinsky aims to convey that same passion to her students. “Today’s young chefs have strayed from grandma’s traditional recipes, and they gravitate to the world of celebrity chefs,” she says. “I want to develop students’ critical appreciation of food.”

Krinsky still travels frequently, learning as she goes and attending cooking schools whenever possible. She has a diploma from the Rhode School of Cuisine in Tuscany’s Villa Lucia. She’s also a member of Les Dames d’Escoffier, an international society for women in the food, beverage and hospitality business.

In her classes, Krinsky tries to change the way young adults see food, taking them to farms to see how food is grown and teaching proper knife skills. “I’ve been very blessed,” she says. “I’ve had a lot of experiences, and I feel like I have to share them.”

Julian Krinsky Camps and Programs, 610 S. Henderson Road, King of Prussia; (610) 265-3678, jkcp.com/cooking.


—B.C.
 

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