Johnathan Adler was taught to cook by his mother, and he credits his love of food today to her insistence on family dinners. He got his first cooking job soon after graduating from Wesleyan in 2003, and has been cooking in restaurants ever since. His resume includes two years in the kitchens at Blue Hill at Stone Barns, months abroad at Arzak, Le Manoir, and St. John, and, most recently, two years at Per Se. John can be found on market days chatting with farmers and loading local produce into the trunk of New York City taxis, to bring back to the kitchen of one of Brooklyn’s most beloved seasonal institutions, franny’s.
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