Chef Jessica

Jessica brings natural talent and pure ambition to her job every day. But this self-proclaimed adrenaline junkie took the most amazing trip of her life, when she headed for Beijing, China, to cook for the 2008 Olympics.

Chef Jessica, a graduate of the Capital Culinary Institute in Tallahassee, Florida, became an Executive Sous Chef at the ripe old age of 23. While studying Culinary Arts, Jessica worked at Andrew’s where she was responsible for the prep and production, and all aspects of food, beverage, and service for this fine dining establishment.

She then joined the culinary team at Florida State University as a campus Executive Sous Chef, where she quickly learned the ups and downs of the added responsibility. At FSU, Jessica coordinated the catering operations, handled the menu catalog, and was the Presidential Chef at the University’s President’s house. There she was responsible for personal menus, purchasing, and events like receptions, intimate dining and political events.

Jessica added to her résumé in the summer of 2008, when she headed to Beijing to cook at the Olympics. “I can’t even describe in words what an experience that was. I will cherish that time for as long as I live. I was there with chefs and front of the house managers from all over the world. I grew not only as a chef, but also as a person and as a leader. Living across the world with millions of strangers tends to give you insight on your life.”

And that insight into her life lead Jessica from China back home to Tallahassee—to pack up and move on to her next gig. Jessica is now an Executive Chef in the Pacific Northwest, where she is continuing on her quest to learn all things food, people, and food culture.