Jernard Wells
Author, Owner & Executive Chef,
Bon’ Appetite Bistro, Cooking for Lovers, Food and Love, Inc.
                                
Better known as “the Chef of Love,” Wells was born in 1979 and raised with his six siblings. His passion for cooking was started at a very young age and first blossomed when he turned 16 years old, opening his first restaurant based out of his mother’s kitchen.

Six years later, he opened his second restaurant at an entertainment complex. He then enrolled in the Memphis Culinary Academy School and studied under Chef Joseph Carey and Chef Elaine. After his graduation, he became sous chef at a thriving casino. Once he had sufficiently built a reputation, he opened his third restaurant, the Picnic Basket and later a fourth in Ringgold, GA, Bon’ Appetite Bistro.

Chef Wells also travels across the USA preparing love meals for couples. Wells has won numerous awards for his cooking, including third place in Mississippi’s BBQ Chicken Contest Spring fest. He also has his own gourmet BBQ sauce and line of seasoning named ‘Love in a Jar’.

Cuisines of many kinds, textures and shapes have long acted as aphrodisiacs, working their magic on lovers who are dining together. In his cookbook, 88 Ways To Her Heart: “Cooking For Lovers” from the kitchen to the bedroom, Chef Jernard Wells concocts a recipe for love as he provides partners with recipes and sweet nothings that are certain to please.

According to Wells, food has always been a cornerstone to love yet, it is often ignored or overlooked. “Before any relationship reaches the commitment, dinner or lunch is always served during the date that begins it all,” he says. “With this book, readers will learn 88 ways to cook their way out of the kitchen and into the heart.”

Not only does Wells outline 88 cooking methods for lovers in any form or fashion, but he also includes love names and short love stories that accompany each recipe to help the cookers get in the mood. In his story “Love Making Loaded Potatoes,” a man seductively suggests an hour of kitchen passion as they wait on their meal.

Readers’ taste buds will awaken to whole new arena of pleasure as they learn how to prepare saucy appetizers, soups, salads, desserts, main courses and spectacular vegetarian meals. Amazing scents will creep from the dishes, like genies intent on granting pleasurable wishes. “We cook the way we feel,” Wells says. “If you feel good, you cook good.”

As smart as it is scrumptious, 88 Ways to Her Heart takes a mature stance toward the enchanting experience of taste and to where stimulating flavors can lead. It deserves a special place on every couple’s nightstand.