Jenna Hall on how food continues to forge connections, even more so during social distancing

Jenna Hall, during a Master Chef audition
Left: Outside Citizens Pizza on Broad St in Nevada City, CA my parents restaurant after working the annual Fathers Day Bike race,. 4 generations working to sell Pizza by the slice beer, soda and bottled water. I was about 10 in this picture, my job was running pizzas and/or digging out the drinks out of 55 gallon trash cans filled with ice. My parents sold the restaurant when I was around 14 years old.; Middle: Our pizza parlor was famous for its Mexican Pizza. I got the recipe from my mom (by memory, no exact measurements) and make it regularly; Right: While in quarantine I made a dessert that we served at our restaurant called Delight. Its a 5 layer dessert that used cool-whip and pudding mix. I couldn’t find either so I made my own homemade butterscotch pudding and whipped cream. It turned out so good and brought back all the memories.
Left: The summer after I graduated High School I was a camp cook for an Adventure Camp. 5 Weeks out of the summer we took the kids to the Tahoe National Forest and I would cook 3 meals a day for 100+ campers and staff off the back of a flatbed truck (seen behind me here). We had to pack in and out EVERYTHING we would need.; Middle: Learning to make tortillas in Mexico when I was 17; Right: Enjoying the fruits of our labor
Left: A love of food and other cultures has always been shared by me and my family. Making Injera for an Ethiopian Feast with my Aunt in Canada; Right: I love to entertain so for the Housewarming Party I threw after I bought my first house included a 5ft Charcuterie Board. I built the actual board myself, stained it with coffee and sealed with a food safe butcher block sealer. Then put the board together with my favorite meats, cheeses, nuts, dried fruits, jams/jellies and a variety of crackers.
Left: Master Chef Audition Dish inspired by Tuck Shop. Beet cured salmon in homemade gougères; Right: First team event as a Dropboxer — Cooking Class
Left: Dressed as Julia Child for Halloween and Won the Costume contest; Right: ATX Chai Cart — a Thursday afternoon tradition. Spreading love and joy throughout the office with food and Drink. (we push the cart through every floor — meeting and interacting with fellow Dropboxers)
Left: The first time auditioning for Master Chef; Middle: The time I met Gordon Ramsay and we talked about my food. I made Tamales with homemade Chorizo; Right: My Good Friend Gina I met auditioning for Master Chef. We were covering a BBQ competition in Long Beach for a local publication.
Left: Using the Sous Vide that the Tuck Shop gave as Christmas gifts to cook Christmas Dinner. Elk Steaks from my Dads Hunting Trip.; Middle: Helped to organize a Recruiting Team Friendsgiving 2018; Right: Sushi Making at Dropbox
Left: Making my Oma (German grandmother) proud. Snitzel and her spetzel recipe.; Middle: 1st Pavlova for Easter Dessert; Right: Quarantine Trends — Dalgona (Whipped Coffee)
Left: Mexican Crab Tostadas; Middle: Oven Ribs — I may never make them on the grill ever again!; Right: Baked Pasta Alla Norma by Chrissy Teigen
Left: Hot Cross Buns for Easter Morning; Middle: Half Baked Harvest has been a food blogger I have been following and I have made quite a few of her recipes during quarantine. Caramelized shallot beef ramen noodles; Right: I love to recreate favorite recipes, this is Tahdig — Crispy Persian Rice — Half Baked Harvest Recipe



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