If you have ever been a guest at one of her charitable dinners or if you are a family member, friend or neighbor, you know that Jan Mohr is more than just a cook—she’s a chef.

Moving from Alexandria, Jan and her husband Ken have lived in Mobjack full-time since 2005 but “had spent many times here previously. My parents built a home in this neighborhood in 1973.” Jan is now living in that home on White’s Creek but with some alterations. The kitchen is just one of the improvements. It has been rearranged and remodeled according to Jan’s needs and requirements. She has an unusual cooking range; the top surface is fueled with gas and the bottom oven is electric. 

“I’m a military brat,” Jan confessed as a smile appeared. “My father was in the Air Force so we traveled the world, thus being exposed to many other culinaries and foods. My mother held a degree in home economics. I never knew what I was going to get in my school lunch. Both my parents were excellent cooks. I have always liked food and I spent a lot of time in kitchen with them.”

One quickly sees that Jan loves to cook and loves to share her talent with others. Many of her dinner parties, usually five courses, and wine tastings are held to help others, including Grace-Providence United Methodist and Christ Episcopal churches. Dinner parties for family and friends are sandwiched in.

During her world travels and while Jan was in the DOD school for military children, she took French, Chinese, Japanese, Korean and Filipino cooking classes. And that was just the beginning. She started catering while living in Okinawa and had the opportunity to travel throughout Europe on wine and food tours. She returned in May from Portugal where she toured the Douro Valley which is devoted to vineyards.

Always improving her skills, Jan took cooking lessons at The Greenbrier with Anne Willan, from LaVarenne Cooking School of Paris, France. Jan was a member of the program committee for the Capital Area Chapter of the American Institute of Wine and Food (AIWF) and found time to do recipe testing for Bob Kiekert’s cookbook. When barbecue contests are held, one might surely find Jan there. She is a registered barbecue judge.

Jan retired from DOD Overseas Schools as a media specialist in Goose Bay, Labrador, and Okinawa. She also served as president of the Federal Education Association in Washington, D.C.

Jan offers these suggestions for “Essentials for the kitchen: Sharp knives, good pots and pans (All-Clad) and a gas stove with an electric oven (dual fuel).”