“A writing cook and a cooking writer must be bold at the desk as well as the stove.”
Based in Charleston, South Carolina, TK offers creative and administrative support for chefs, restaurateurs, food writers, and culinary brands with too much on their plates.
Photo by Andrew Cebulka
About {TK} the Name
TK is a phonetic abbreviation used in publishing that acts as a placeholder for information still “to (kum) come.” It is our job to take these unknowns—in your recipes or in your business—and help you fill in the blanks.
In a separate definition, TK refers to “traditional knowledge.” TK is know-how, skills and practices that are developed, sustained and passed on from generation to generation within a community, often forming part of its cultural identity. Each restaurant has its own TK, and we put systems in place to help you preserve it.
About {TK} the Person
Jenni is a recipe developer, food stylist and prop stylist. She has worked with multiple James Beard award-winning chefs and cookbook authors, including Nathalie Dupree, Mike Lata, Jason Stanhope, and Virginia Willis.
After receiving her B.A. in Art History at the University of Virginia, Jenni studied classic French culinary technique and philosophy at Le Cordon Bleu. She went on to obtain a M.B.A. from the College of Charleston, with a focus on Hospitality Revenue Management.
Jenni and her husband, Chef Mike Lata, live in Charleston, South Carolina where they have 3 boys and 2 restaurants.