McGarry wears a sweater by Todd Snyder. Flynn McGarry speaks with the judicious maturity that you’d expect from a person who’s worked in kitchens for half of his life. That’s because, despite being only 20, he has. McGarry has been cooking since the age of 10—first at dinner parties for his parents’ friends, then at supper clubs hosted at their house in California’s San Fernando Valley, then with apprenticeships at three-starred Michelin restaurants including Geranium in Copenhagen, Alinea in Chicago and Maaemo in Oslo. He opened a This story is from Kinfolk Issue Thirty Buy Now Related Stories Food Issue 19 My Kitchen Table: Dominique Crenn French-born chef Dominique Crenn knows how to keep a level head and relishes the nights when she gets to cook to her own soundtrack. Food Issue 19 Recipe: Chamomile Cookies When your day is filled with too much excitement, taking time to sit quietly with these calming morsels and a cup of tea could be just the antidote. Food Issue 19 The Spicy Menu Nothing gets our hearts racing and noses running like a healthy dose of heat, but chile isn’t the only ingredient that gets our blood pumping. Food Issue 18 The Black and White Menu Despite being devoid of color, this menu is by no means short on taste—by limiting some of our senses, we can amplify others. Food Issue 17 Lunch with Peter Miller: White Bean Soup with Garlic and Sausage Lunch at the Shop: Seattle bookshop owner Peter Miller discusses the meaning of sitting down for lunch with your co-workers. Food Issue 17 The Blood Menu When we think of blood relatives, we consider comfort food, handed-down recipes and sharing meals with our families.