Jeffrey Gwynn’s passion for food began early in life. While the other kids in New Orleans wanted to have birthday parties at Chuck E. Cheese, Jeffrey asked his parents to take him to an upscale restaurant. He dressed in his mini suit jacket and clip-on tie to enjoy his favorite dish – lobster.
At home, he asked his mom to prepare dishes that caught his fancy, like chicken à la king, and homemade pudding. Sometimes Jeffrey helped in the kitchen to make sure it was to his liking.
When he was 15 years old, he got his first job at Albertson’s grocery store – a perfect employer for a foodie. He continued to work for the grocer through high school and college. When he graduated with his marketing degree, Albertson’s hired him to work for their Marketing department in Houston. He quickly became a Marketing Manager in Houston and later Dallas, spending a total of 12 years with the company.
Other marketing career opportunities took him from the grocery business into retail home furnishings, and later the oil and gas industry. The hours he now works allow plenty of time to experiment with new recipes and to pursue his first love – food.
Jeffrey began cooking in college. When he visited restaurants like Olive Garden, he was sure he could make something better at home. He gained his culinary skills mostly through trial and error. He also emulated famous cooks, inspired by the Big Easy: Emeril Lagasse and John Folse. His later mentors included Alton Brown, Cat Cora, Giada De Laurentiis, Gordon Ramsey and Mario Batali.
According to his friends and family, Jeffrey’s skills have grown such that he regularly sends them into paroxysms of joyful gluttony.
Jeffrey created Mint & Mangos to share his culinary passion with family, friends and fellow foodies everywhere.
Appetizer: escargot, tuna nachos
Seafood Entree: butter poached lobster, soft-shell crab
Meat Entree: herb crusted rack of lamb
Combo Entree: fillet mignon topped with crab cake and béarnaise sauce
Dessert: Grand Marnier soufflé
Simple Meal: grilled brie cheese sandwich with a pickle
Ingredients: morel mushrooms, Président butter, vanilla beans, Tony Chachere’s
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