| Net Worth: | $55 Million |
|---|---|
| Date of birth: | February 2, 1948 (76 years old) |
| Gender: | Female |
| Profession: | Chef, Financial adviser, Television presenter, Writer |
| Nationality: | — |
Ina was born February 2, 1948 in Brooklyn, New York into a family of surgeon. She married Jeffrey Garten in 1968. She earned MBA degree at George Washington University. Garten is a successful author of several books about cooking. She became even more famous as a host of Barefoot Contessa TV show on Food Network. Ina also appeared on Chefography and 30 Rock.
Career
After getting married, Ina and her husband moved to North Carolina. Her husband is a war hero, and after his return from a long war in Vietnam, the couple went on a tour to France where she fell in love with French Cuisine. The trip changed her life and the way of cooking. After returning to the U.S.A., they moved to Washington, D.C.
Personal Life
There is not much to gossip about Ina’s romantic life except her perfect love story. She met her husband at a very young age of 15 when she was visiting her brother at Dartmouth College. After the meet, the couple started dating and fell in love with each other. Ina left Syracuse University in between and got married to her husband, Jeffery Garten.
Quotes
“I measure everything, because I always think that if I’ve spent so much time making sure this recipe was exactly the way I want it, why would I want to throw things into a pot?”
— Ina Garten
“I like almonds as a snack – keeps your energy up but doesn’t fill you up.”
— Ina Garten
“I always like to have flowers on the table. I think they make it look special.”
— Ina Garten
“I worked for the Office of Management and Budget in the White House, on nuclear energy policy. But I decided it would be much more fun to have a specialty food store, so I left Washington D.C. and moved to the Hamptons. And how glad I am that I did!”
— Ina Garten
“My favorite fall or winter lunch is big steaming bowls of soup. I usually invite people for around 12:30 and have two hearty soups like shrimp corn chowder and lentil sausage soup, which can be made a day or two ahead.”
— Ina Garten