“I grew up in rural Michigan, so envision an array of hearty casseroles (so Midwest), meatloaves, and potato iterations.”

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Jess has pierogi goals 👩‍🍳

Get to know Jess, and get her “Basil Chicken and Cashew Stir Fry” TODAY (6/21) in Lincoln Park!


Q: What is your cooking background?

Jess: I can’t clearly recall the moment when I fell in love with cooking, but it brings me so much joy and pride to share my creations with others. I love conquering complicated recipes and mastering new techniques.

I’m primarily self-taught, armed with a vast collection of cookbooks covering multiple cuisines, methods, and even dietary restrictions.



Jess’s Basil Chicken and Cashew Stir Fry. Poached chicken breast stir fried with broccoli, cashews, and a delicious peppery sauce. Add lots of basil and you’ve got a healthier version of your fave takeout. Served with a side of white rice.


Q: Where did you grow up and what kind of food did you grow up with?

Jess: I grew up in rural Michigan, so envision an array of hearty casseroles (so Midwest), meatloaves, and potato iterations. Still a major fan of au gratin potatoes and the occasional dressed-up chicken broccoli casserole or tuna noodle casserole.


At family gatherings, these staples would be paired with traditional Polish food, like pierogis, cabbage rolls, and schnitzel. One of my culinary goals is to make pierogis from scratch. Selecting the filling will probably be the toughest part, or maybe it’s ricing the potatoes, which sounds like it requires a lot of elbow grease (googles: “where to buy a ricer to make this less painful”).

Q: Anything else we should know about you and your cooking?

Jess: Naturally, I also enjoy taking Instagram-worthy photos of many of my meals and have been known to share with those who express interest in my DMs (@jkawhiz)!


Get Jess’s Basil Chicken and Cashew Stir Fry, TODAY (6/21) from 3-6PM, only on Shmeal!

By Shmeal

The Shmeal Team. 🐖💻
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