Jenni Ridall Lata
Jenni Ridall Lata

Jenni Ridall Lata

Title: Recipe Developer and Stylist

Location: Charleston, South Carolina

Education: B.A. in Art History, University of Virginia; studied classic French culinary technique and philosophy at Le Cordon Bleu; M.B.A. with focus on Hospitality Revenue Management, College of Charleston

Expertise: Recipe development, home cooking, entertaining, Southern regional cuisine, restaurant operations

- 15-plus years experience in food & beverage
- Founder of TK Test Kitchen 

Experience

Jenni Lata is a recipe developer, food and prop stylist and restaurant consultant based in Charleston, South Carolina. Her work has appeared in national food magazines, including EatingWell, Southern Living, Garden & Gun and The Local Palate.

Jenni has worked for four James Beard Award-winning chefs, restaurateurs and cookbook authors, tested and developed hundreds of recipes, and written over a dozen specialized restaurant health department plans.

She is the founder of TK Test Kitchen, a culinary consulting firm that offers creative and administrative support to chefs, cookbook authors and culinary brands.

Jenni has been a behind-the-scenes culinary assistant, organizer and cook. She has tested, styled and developed recipes across all media platforms, including cookbooks, newspapers, print magazines and digital outlets. She is a member of the Charleston chapter of Les Dames d'Escoffier.

About EatingWell

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This is a salad where the vegetables really shine and the lettuce plays a supporting role. It requires a bit of work up front to blanch all the veg, but the results are impressive.
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Is your garden booming? Making quick pickles is a low-pressure way to use up your bounty. Mix and match the vegetables as you see fit; just try to maintain a variety of textures and colors. Tip: After you finish a jar, use the leftover brine to make vinaigrette.
Hakurei (aka salad) turnips are small, sweet and tender, but you could substitute small purple-top or white turnips. If you use one of those varieties, peel and thinly slice them.
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