Jenny Dorsey
Jenny Dorsey

Jenny Dorsey

Title: Freelance Writer

Location: Los Angeles, California

Education: Bachelor of Business Administration, University of Washington; Diploma in Culinary Arts, Institute of Culinary Education

Expertise: Food and culture; food, identity, politics; DEI within the food, beverage and hospitality industry

- Executive director of Studio ATAO nonprofit
- Award-winning chef and activist

Experience

Jenny Dorsey is a professional chef, author and speaker working at the intersection of food and social justice. She leads a nonprofit community think tank named Studio ATAO and runs her own culinary consulting business. Jenny has written for outlets such as The Washington Post, VICE, Eater and Food & Wine and often speaks on the politics of food.

Jenny has received widespread recognition for her work. She has been recognized as a Featured Chef by James Beard House and as a winner on the Food Network's Beat Bobby Flay. She was a finalist in the 2020 Best Editorial/Personal Photograph category of the International Association of Culinary Professionals Awards.

In pre-pandemic 2020, she gave her first TEDx Talk, titled "How Food Can Be a Source of Identity, Intimacy and Vulnerability."

About EatingWell

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Iced Matcha Latte
Rating: Unrated
1
Sip on this simple iced matcha latte recipe, suitable for any type of weather. A matcha whisk is ideal as it helps distribute the powder more evenly. If you don't have a matcha whisk, a milk frother or standard whisk can be used, just be sure to whisk vigorously to avoid clumping.
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Matcha Castella Cake
Rating: Unrated
New!
Castella cake is a Japanese confectionary staple based on the Portuguese bolo de Castela (or cake from Castile). Originally brought to Nagasaki by Portuguese merchants in the 16th century, it has changed over time to be uniquely its own type of wagashi (or traditional Japanese sweet). Castella is classified as a sponge cake with just four ingredients: eggs, sugar, mizuame and flour. Mizuame is a malt sweetener that gives the cake its distinctive sheen. The cake is typically baked in rectangular pans and served in thick slices, with its signature color being a deep yellow from the inclusion of egg yolks. The addition of matcha powder adds color and an earthy, sweet nutty flavor. Often, the cake is served with trimmed sides, but you can skip that step if you prefer. There is also a Taiwanese adaption of castella cake that is more fluffy and spongy, versus the firm-yet-moist version from Japan. It typically calls for egg whites to be whipped, then folded into the base, whereas most Japanese castella recipes will call for whole eggs to be whipped before adding the other ingredients.
Plus, learn about the types of matcha powder and how to use it.