At the age of 14 you may expect burger and chips or pizza to be on the menu, but a teenage chef has wowed the food world so much with his experimental fine dining that he has been taken on by a top Beverly Hills restaurant.
Child prodigy Flynn McGarry has cooked for more than 120 people, run a pop-up restaurant with an 18-course tasting menu and impressed critics and diners over his three year career which began at the tender age of 11.
And next week the San Fernando Valley schoolboy will head the kitchen at Beverly Hills' BierBeisl restaurant with a 12-course meal for 40 people charging $160 a head.
It has already sold-out.
McGarry's signature food is described as 'progressive American' and offers experimental fine dining.
Dishes on offer on Wednesday will include a sunchoke confit with dehydrated grapefruit followed by smoked sturgeon and beef with wild mushrooms, celery root, black vinegar and coffee.
Rather cheekily the teenager says he was inspired to take to the kitchen because he didn't like the food his mother, Meg McGarry, cooked.
Thankfully she didn't take offense and bought her son cookbooks and showed him internet recipes to see if he could do any better.
And it turns out he could.
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