Chef Biography
Jackie Shen left her native Hong Kong at age 17 to take advantage of a college scholarship in Ottumwa, Iowa. In 1973, the following year, she moved to Houston, Texas to attend the hotel-management school at the University of Houston. After graduation in 1976, she moved to the Chicago Ritz-Carlton in the Hancock Building, where she met her husband Pierre Etcheber, who also happened to be the wine steward for Great Chef Jean Banchet’s Le Français. Chef Banchet later hired her to work in his new La Mer Restaurant.
In 1982, Chef Jackie had opened her own restaurant, Jackie’s, where she was soon regarded as the Queen of Fusion. Great Chefs showed up in 1985 to tape her for their PBS series, Great Chefs of Chicago. Her featured dish, which was to become famous later on, was her Chocolate Basket.
Thirteen years was long enough, so in 1995 she closed Jackie’s and went to work for Richard Frank who had just opened a Lawry’s Restaurant in an old marionette theatre in downtown Chicago. In 2002, Rich Melman hired her to open his Red Light (Lantern) restaurant on the west side of town and in 2011, Matty Moore appointed her as his executive chef for his new Chicago Cut Steakhouse on the Chicago River.
In 2012, she moved to New Buffalo, Michigan to help a friend open a restaurant called Stray Dog, but that burned down, so in 2014, Chef Jackie opened her own Jackie’s Café down the street, where she remains today.
Recipes
Chocolate Bag
Serving: 12 Print Chocolate Bag By Great Chefs November 20, 2015 Jackie Shen transforms chocolate mousse with her creative presentation: chocolate bags filled with white chocolate mousse. She find that small popcorn bags like those used in theaters make the best molds, but small freezer bags may also be used. One lovely feature: the mousse, […]
Striped Sea Bass with Shrimp, Avocado, and Peppers
Serving: 4 Print Striped Sea Bass with Shrimp, Avocado, and Peppers By Great Chefs November 15, 2015 Sea bass fillets, sauteed golden brown and finished in the oven, are topped with avocado slices and surrounded by sauteed vegetables and shrimp. Lemon-Butter Sauce unites the elements of the dish. The technique of browning the fish fillets, […]
Quail and Duck with Radicchio, Mache, and Green Peppercorn Sauce
Serving: 4 Print Quail and Duck with Radicchio, Mache, and Green Peppercorn Sauce By Great Chefs November 15, 2015 A golden brown quail and pinwheel of pink duck breast meat top a bed of green mache and red radicchio. Green peppercorn sauce, based on veal demi-glace, laces the dish together. The recipe for veal demi-glace […]
Chocolate Bag Filled with White Chocolate Mousse
Serving: 12 Print Chocolate Bag Filled with White Chocolate Mousse By Great Chefs November 15, 2015 Jackie Shen transforms chocolate mousse with her creative presentation: chocolate bags filled with white chocolate mousse. She find that small popcorn bags like those used in theaters make the best molds, but small freezer bags may also be used. […]
Filo Nest with Exotic Mushrooms
Serving: 4 Print Filo Nest with Exotic Mushrooms By Great Chefs November 15, 2015 Crisp filo (also spelled phyllo) nests hold mushroom filling laced with ginger julienne. They are served with Tomato-Basil Butter Sauce studded with garlic-sauteed snails. Ingredients Beurre Blanc Sauce Dry white wine – 1/2 cup Shallots – 2 large Heavy (whipping) cream […]
Hot Seafood Salad
Serving: 4 Print Hot Seafood Salad By Great Chefs November 15, 2015 This sophisticated version of pasta with clams combines sauteed mussels and scallops with linguine. The linguine is served on a bed of radicchio and goat cheese; the cheese begins to melt under the hot linguine. The final touch is the sharp taste of […]