Jenny Proctor

How is it possible for the chemistry between two chefs to be hotter than a ghost pepper yet colder than liquid nitrogen? When THE Tatum Elliott shows up to run the catering kitchen at my family's farm and event center, I don't trust her any more than I did back in culinary school. But like it or not, she's here. On my territory. My turf. In the kitchen that shares a building with my farm-to-table restaurant. And she can't seem to keep her hands...