Meet Jennifer Boro | Chef Owner/ NUTS for Granola

We had the good fortune of connecting with Jennifer Boro and we’ve shared our conversation below.

Hi Jennifer, can you walk us through the thought-process of starting your business?
After working as a private chef for many years, my husband and I were ready to start a family. I took this role with the same passion I do with cooking, lots and lots dedication. Needless to say I took a bit of a hiatus from cooking for business. Once my son entered preschool, I slowly started offering soups and salads through my company The Soup Fairy. To my surprise people were thrilled to have the help of deliveries. Years into pre-school, my son had a teacher that loved trail mix. A lightbulb went off and I told myself, “I’m a chef, I can certainly make trail mix.” And so NUTS for Granola was born. I started off slow, just offering 1 flavor in my signature mason jar. I sent an email to some of my girlfriends selling my new favorite treat as #healthyaddiciton that every teacher needs. I sold over 100 jars. Wow, was what I was thinking, this is can actually be a real business. I created a few more flavors, decided to offer in a 1 lb bag as well as the jar and packed my car to sell at my first local holiday bazaar. People LOVED it, I sold out, 65 lbs of granola trail mix. Once again I went back to my pad and paper, I write everything done the old school way, and created another few flavors. I now offer 8 flavors in a variety of sizes; the decorative mason jar, 1/2 bag and full lb bag. I cannot wait to get back to the markets this Fall/Winter. In the meantime my granola can be ordered through Facebook or my website,

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
After graduating from The Art Institute of Houston I packed my bags and headed west to Aspen, CO. I worked as a line cook at one of the resorts under a wonderful Executive Chef. He pushed and encouraged me to be creative, even allowing me to come up with a couple of dishes that were added to the menu. Working the fast paced restaurant life was fun, but it was also tiring, so when I had the opportunity to interview to work as a private chef, I jumped. I remember arriving at the house in awe, I was only 22 years old and had never been in a 20.000 square foot home before. I was led to the kitchen and started cooking. The table had been set with fine china for the couple to enjoy Valentine’s Dinner, cooked by ME. It was a simple meal of mixed greens salad, seabass and some sort of vegetable. I remember the woman of the house telling me that she had over 30 applicants so would not be making a decision soon. Lucky me, they ate the dinner, came into the kitchen together and offered me the job. I worked along side of them for 3 years while living in Aspen and another 5 years were I was flown out for 6-8 weeks in the Summer. He was European and wanted a soup to start his meal each night, so my repertoire of soups grew exponentially. Once I ended my rendezvous with Aspen I started The Soup Fairy in Atlanta, delivering soups to Buckhead families once a week. The menu first grew with my famous chicken salad, then I added the chicken pot pie. Now there are a couple of casseroles, multiple salads, soups, quiche and burritos. NUTS for Granola was a wonderful addition to my already growing menu.

The lessons I have learned are that people can find just about any recipe they want online and if they slightly enjoy cooking, they will do it themselves, This is cuts out of business. I have always gone with the ebbs and flows, and cater to the needs of my regular clients.

I am passionate about cooking. I am always willing to take a meal to someone in need and cook for my own family almost every night. While it is nice to be paid for my creativity, the real joy comes from seeing the comfort that it provides for others.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Well I live in North Fulton, so I would probably start by checking the concert schedule at Ameris. There is always a band that we want to see there. The night of the show, I would prepare some appetizers, grab a 6 pack of local beer and do a little tailgating before the show. Next I would plan an overnight trip to the wineries in North Georgia. My favorite is Montaluce. It is absolutely beautiful, the wine is superb and the food delicious. We would stay in a cabin with a hot tub, were we could drink wine, nibble and catch up. We would get back to Johns Creek and hit Little Alley for brunch and bloody mary’s. Stroll around Downtown Roswell, likely hitting Gate City Brewery. We would definitely visit From the Earth for more good music and drinks and the Avalon for shopping and dinner at Rumi’s. To finish the week I would take my friend to the Beltline for a bike ride with stops at New Realm and Two Urban Licks. If timed allowed I’d love to show her the giant surfboard bar at The Optimist where we would sit and sip prosecco and eat raw oysters.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
My shoutout would be to my local community for supporting my edible, creative creations through the years. Also, my husband and son who are always willing to give constructive feedback on those creations.

Website: www.nutsforgranola.com

Instagram: https://www.instagram.com/nutsforgranola

Linkedin: https://www.linkedin.com/in/jennifer-boro-9617a263

Twitter: https://twitter.com/jenthesoupfairy?lang=en

Facebook: https://www.facebook.com/nutsforgranola/about/