Chez Pim jams

Chefs have risen to a new level of fame with popularization of food culture, and so has a new class of culinary royalty: chefs’ spouses. Tolan Florence, wife of Waverley Tavern chef Tyler Florence, has a substantial following on Twitter. Krissy, wife of Ludo Lefebvre, manages her husband’s pop-up dining empire while helping to raise their two children. And Pim, wife of Manresa mogul David Kinch, has her own claim to fame.

Originally from Thailand, Pim has a resume boasting work experience in Silicon Valley, writing for food publications such as New York Times and Bon Appetit magazine, guest judging on Iron Chef America, and cooking pad thai on the Martha Stewart show. Most recently, she has been recognized as an acclaimed “garagiste” jam maker whose products are raved about by fellow food editors and food writers. Pim makes her jams and marmalades in small batches using French copper pots and only prime fruit picked at the peak of the season. Individual jars are currently only available in San Francisco area specialty grocers, but you can join in on the jam club by purchasing a 12-jar subscription ($160.00) and ensure Pim’s preserves make it safely to your door, and to your mouth.

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