Chef Biography
Lynn Aronson wanted to be an artist, but she finally found her perfect medium, not in an artist’s studio, but in the kitchen. At age 13 she decided she wanted to be a vegetarian, so she began to cook for herself. She went to the School of Visual Arts in New York City, then to the fine arts graduate program at Carnegie Mellon in Pittsburgh, and then began working several years as a graphic artist.
She finally gave in to her love of cooking and enrolled in the New York Restaurant School where she graduated in 1985 with a degree in Culinary and Restaurant Management.
She then went to see chef Ali Barker at the new Union Square Café, who immediately put her to work as 1st cook on the lunch line. After a stint as sous chef at The Frog in Philadelphia, she returned to New York City in 1987 to work at John Clancy’s, first as sous chef and then executive chef through 1989.
In 1990, she was executive chef and part owner of LOLA and within two months, the New York Times gave the restaurant two stars. In 1992, John Mariani named her one of the ten young chefs to watch in Esquire magazine. The Great Chefs television crew showed up in March of 1993 to tape her for two of their series, Great Chefs of the East and Great Chefs – Great Cities for the Discovery Channel. In 2002, after 12 years, LOLA closed and chef Aronson moved to Marblehead, Massachusetts to open Shubie’s Market where she stayed for another 12 years.
Recipes
Grilled Rack of Lamb and Risotto with Cardamom Sauce
Serving: 4 Print Grilled Rack of Lamb and Risotto with Cardamom Sauce By Great Chefs December 10, 2015 Beets take an intriguing turn in this creative entree, producing a dramatic red risotto. The cardamom pods are roasted to add maximum perfume to the intense wine sauce. You can use more than the 10 called for […]
Aromatic Seared Tuna Taco with Cucumber Relish, Miso Vinaigrette, and Baby Spinach
Serving: 6 Print Aromatic Seared Tuna Taco with Cucumber Relish, Miso Vinaigrette, and Baby Spinach By Great Chefs November 23, 2015 Chef Lynne Aronson manages to make a nod to Asian cuisine even as she makes a tuna taco. The tuna, coated with seeds, gets a quick sear. It is folded into peppered pappadums folded […]
Roasted Red Pepper Ravioli with Braised Duck
Serving: 6 Print Roasted Red Pepper Ravioli with Braised Duck By Great Chefs November 10, 2015 Hot stuff! Describes this delicious dish, not one to serve to the meek of palate. Each element is loaded with flavor, from the red pepper pasta to the duck and wild mushroom topping and the chili broth. All components […]
Grilled Rack of Lamb and Risotto with Cardamom Sauce
Serving: 4 Print Grilled Rack of Lamb and Risotto with Cardamom Sauce By Great Chefs November 9, 2015 Beets take an intriguing turn in this creative entree, producing a dramatic red risotto. The cardamom pods are roasted to add maximum perfume to the intense wine sauce. You can use more than the 10 called for […]