Jennifer Bajsel

Jennifer Bajsel I'm a chef, food advocate and entertainer here to share my knowledge of our food system so we can all eat healthy, delicious, good food.

Chef Jennifer Bajsel is a dynamic private chef and culinary educator celebrated for her passion for Italian cuisine. Though not Italian by heritage, she has built her career around honoring the food, history, and culture of Italy—bringing authenticity and storytelling to every dish she creates. She is the host of Getting Saucy, a lively cooking show that blends approachable technique with rich culinary traditions, and she contributes regularly to Living Magazine Texas. Her culinary expertise and creativity have also been showcased on national television, with appearances on Food Network’s Beat Bobby Flay and Chopped. Beyond the kitchen, Chef Bajsel is an active leader in the global food community. She currently serves as President of the Dallas Chapter of Les Dames d’Escoffier International and holds dual membership with the organization’s Italy Chapter, reflecting her deep connection to Italian gastronomy. Her leadership and influence in the culinary field were recently recognized with an Influential Women honor. Through her work as a chef, educator, and community leader, Chef Jennifer Bajsel continues to inspire others by celebrating the flavors of Italy and creating meaningful connections through food.

Ever met a jalapeño that got the Texas treatment? 🌶️🥓These Texas Twinkies are stuffed with creamy cheese, smoky brisket,...
09/04/2026

Ever met a jalapeño that got the Texas treatment? 🌶️🥓

These Texas Twinkies are stuffed with creamy cheese, smoky brisket, and cheddar, wrapped in bacon, and finished with raspberry chipotle BBQ sauce. This one is a must-try!

So grateful to Living Magazine for sponsoring my creative journey and giving me the opportunity to keep bringing delicious ideas to life.

Follow along for more recipes, kitchen inspiration, and plenty of delicious things to cook up!

Living Magazine

One of my favorite ways to enjoy seasonal ingredients is to keep things simple. Sweet corn, fresh blackberries and a sco...
09/02/2026

One of my favorite ways to enjoy seasonal ingredients is to keep things simple. Sweet corn, fresh blackberries and a scoop of vanilla ice cream-- what more do you need?

I had so much fun creating and photographing this recipe for Living Magazine. Follow along for more recipes and seasonal inspiration!

08/28/2026

Still in Summer mode over here! This dessert is summer, layered. Sweet strawberry + bright lemon in one icy, refreshing granita. The perfect cool-down treat!

Enjoy this clip from season 3 of Getting Saucy TV.
Follow my YouTube channel for the full recipe.

🍓🍋

08/21/2026

Friendly reminder-- if you do not have a potato ricer in your kitchen? You should get one. ❤️ Perfect for gnocchi and mashed potatoes.

Head to my YouTube channel, Getting Saucy TV for the full One Pot Gnocchi with Pancetta & Sage recipe. Enjoy!

My Roasted Pepper Queso is creamy, cheesy, smoky, and made for sharing. 🌶️🧀I roast poblano and red peppers until blister...
08/18/2026

My Roasted Pepper Queso is creamy, cheesy, smoky, and made for sharing. 🌶️🧀

I roast poblano and red peppers until blistered, then blend them into a creamy cheddar jack queso for layers of flavor and just the right amount of heat. I finish it with diced roasted peppers and fresh scallions for a little color and crunch.

My tip: After roasting the peppers, cover them and let them steam, then use a paper towel to gently rub off the skins. It makes peeling them so much easier.

This recipe was created for Living Magazine, and it’s one you’ll want to keep in your back pocket for your next gathering.

For more recipes and cooking inspiration, follow my YouTube channel — link in bio!

PartyFood SummerRecipes EasyRecipes

08/15/2026

Cheers to the weekend! 💖 In the mood for a little baking? I am sharing my favorite Italian Olive oil cake recipe today on my YouTube channel from season 3 of Getting Saucy TV! Enjoy a few tips on Olive oil cakes! 🫒

For the full video, head to my YouTube channel. Link in bio!

Sweet summer corn, a little char, and plenty of fresh flavor. 🌽My Charred Corn Salsa is one of those easy recipes that c...
08/12/2026

Sweet summer corn, a little char, and plenty of fresh flavor. 🌽

My Charred Corn Salsa is one of those easy recipes that comes together quickly and disappears even faster. Charred corn gets tossed with juicy Compari tomatoes, jalapeño, red onion, garlic, cilantro, and fresh lime for a bright, summery salsa that’s made for tortilla chips.

My tip: Cut the corn off the cob inside a mixing bowl so the kernels don’t end up all over your kitchen. Trust me. 😉

I originally created this recipe for , and I’m so happy to share it with you here.

For more recipes, cooking inspiration, and videos, follow my YouTube channel — link in bio!

SummerCooking EasyRecipes SalsaRecipe

"You do not need Italian blood to cook Italian food well. You need humility, research, repetition, and the willingness t...
08/09/2026

"You do not need Italian blood to cook Italian food well. You need humility, research, repetition, and the willingness to listen when tradition challenges your instincts. Italy did not hand me a certificate of authenticity. It gave me something more valuable: a responsibility to keep learning before I teach."

I am grateful for the opportunity to write about something so passionate to my heart for Appetito Magazine! For the full article, head to the link in my bio.

https://appetitomagazine.com/features/no-italian-blood-required-what-italy-taught-me-about-italian-cooking

08/05/2026

Have you ever wondered what is the difference between stock, broth and bone broth?

Let's learn together!

Follow along for more cooking inspiration and fun in the kitchen.

Triple cream brie with blackberry jam, blackberries, and fresh basil on seeded bread? Summertime bliss. ☀️
08/04/2026

Triple cream brie with blackberry jam, blackberries, and fresh basil on seeded bread? Summertime bliss. ☀️

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+12145528192

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