Chef Brittany Flint

Bio about B

Welcome to a little space on the Internet about me and what I do. For inquiries, bookings and more info you’ll see links below. Before scrolling take a minute to read my story.
I’m Chef Brittany Flint offering my services as a Personal Chef located in Fredericksburg, VA. Local to the area I graduated from Chancellor High School in 2007. After many tours of Art Institutes in D.C., Maryland and Chicago I pivoted and decided that I wanted to pursue a career in Culinary Arts. With my folks backing me I applied and was accepted to ICC in Manhattan, then known as the French Culinary Institute, in 2008. While attending The International Culinary Center I rigorously trained in French Cuisine and Technique. When the quizzes, tests and technicals came naturally I had realized that I was on the right path.
After obtaining my Culinary Arts Certification in 2009 I joined an apprenticeship under Chef Brian Lewis at the prestigious Bedford Post Inn in Westchester County. In about a month I was hired on and began solidifying the foundation of my career. There I worked with many Chefs and Cooks all from different backgrounds with high end skills. Our team even supported Chef Brian Lewis as we cooked a five-course dinner at The James Beard House. Fully immersed in the culture of not only the kitchen but my colleagues’ I flourished and made my way up through the ranks to Junior Sous Chef in training. I found myself cooking dishes for celebrities such as Meryl Streep, Stanley Tucci, Michael Douglas and owner Richard Gere to name a few.
A year flew by, as did my lease and back to VA I went. Beginning in D.C. I worked my way through many kitchens and found myself back in Fredericksburg. Shocked that I never noticed our local restaurant scene before. However, I moved back home a little more grown up and with a wider perspective. Here I was able to gain experience in fast pasted niche kitchens, corporate catering and hospital dinning. 
It’s been 14 years since Culinary School, and I still feel as though I’m on the right path. Everything I’ve learned, everyone I’ve learned from has conditioned me for my own venture. I have linked the ICC’s website below. If you’re curious in cultivating your culinary skills I highly recommend you taking a peek.