One day, a 10-year-old Flynn McGarry decided he just couldn’t stand his mother’s cooking any longer. But instead of throwing a tantrum and being sent to bed without supper, he decided he could do better.
Flynn dedicated himself to the culinary arts and in just 3 years has gone from top bunk to top chef!
Now at 13, Flynn is already interning at such acclaimed restaurants as Chicago’s Next, Seattle’s Food Lab, and Los Angeles’s Playa where he recently served sold-out crowds trout with braised leeks and caramelized fennel. Yum!
Ch-Ch-Check out the video (above) to watch the prodigy at work!
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