[vc_row][vc_column][vc_column_text]Jennifer enrolled in the Baking and Pastry Program at Chicago’s Kendall College at the age of seventeen. After graduation, Jennifer continued to cultivate her skills in some of Chicago’s top restaurants, including Charlie Trotter’s, Blackbird, and Bittersweet Bakery.
After a handful of years in the culinary industry, Jennifer took a hiatus from pastry to explore other interests. It was during this time that she opened a small apothecary in Chicago and expanded upon her knowledge of herbs, flowers, and a wide variety of other aromatics and flavors. She also traveled throughout Europe and South and Central America, broadening her culinary vocabulary and discovering local delicacies as she went. The flavor profiles Jennifer collected during this period continue to subtly reveal themselves in the confections she creates today.
When Jennifer returned to the pastry kitchen, it was in New Orleans. While there, she spent time in each of Emeril Lagasse’s kitchens: Emeril’s Delmonico, Emeril’s, and NOLA. It wasn’t long, though, before Jennifer felt the pull of New York City’s vibrant culinary scene. She moved north in March 2007.
Jennifer comes to Craft from A Voce, where she worked closely with Executive Chef Missy Robbins and oversaw pastry operations at both the restaurant’s Madison Square and Columbus Circle locations.
When not busy at work in the Craft kitchen, Jennifer teaches at ICE and contributes to Seriouseats.com.[/vc_column_text][/vc_column][/vc_row]