Jenna Johansen | Catersource

Innovation Chef, Epicurean Group, Denver, CO

There are very few people who take a job working toward their career goals at 14 years old, but Jenna Johansen is not like most people. She realized what she wanted to do at a very young age and set out to do it. Years after entering the culinary profession with that first job in a bakery, Johansen spends her days as Innovation Chef at Epicurean Catering in Denver. True to her childhood dream, Chef Johansen has made a name for herself in the Denver culinary scene. Her image appears repeatedly in local and national cooking magazines, and she even did a stint on Bravo's global culinary competition, Around the World in 80 Plates, and has twice cooked at the James Beard House in New York. But more satisfying than the positive press is the smile on the face of someone who has just dined on the food she prepared. Johansen's dishes are deceptively simple. She has learned to cherish fresh, seasonal foods. Her fresh approach to standard dishes coupled with her innovative menu items continue to confirm that she is deserving of the attention.

Where do you find inspiration?
I am inspired by the seasons, the weather, what is happening in my life, whatever is growing in my garden.... I love foods from all over the world (but not on the same plate)... I am inspired by a single ingredient... then I build a dish or a menu around that. Simple food that is packed with flavor is my jam.
What excites you most about the year ahead in the catering industry?
We are seeing larger budgets for more extravagant menus and decor. With this we can always infuse a lot of creativity into the experience so I really enjoy that!
What is the best piece of business advice you’ve ever been given?
Learn all you can. You will NEVER know everything... and knowledge is power. Every single person you meet has something to share.
What new trend or trendy ingredient are you using today?
I am finding myself going back to "old" new ingredients like, furikake, black garlic & matcha tea and finding new ways to incorporate them into menus.