Chef Jackie Parchman

Chef Instructor, Culinary Arts, Pastry Arts

Chef Jackie Parchman
Location: Austin, Texas
Favorite Dish: Pecan Pie

"I love it when I see the 'little light' in my students' faces during lecture, or when they have accomplished a task they never imagined they would be able to do."

Chef Jackie Parchman

About

Bringing her nearly 20 years of teaching experience to Escoffier, Chef Jackie has worked as an Assistant Pastry Chef at several foodservice establishments and was active duty in the U.S. Coast Guard for 4 and a half years.

Chef Jackie’s most memorable dining experience took place at Bocuse restaurant in Lyon, France in 2001. She’s passionate about yeast doughs, sourdough breads, and gluten-free baking.

Honors & Awards

  • Bronze Medal - ACF Salon, October, 2007
  • Silver Medal - ACF Salon, June, 2009
  • Silver Medal - ACF Salon, September, 2010

Certifications & Affiliations

  • Certified Journey Baker
  • Foodservice Management Professional

Professional EXPERIENCE

  • Assistant Pastry Chef - Shoreline Grill, Austin, TX
  • Assistant Pastry Chef - Lakeway Inn Resort & Conference Center, Austin, TX
  • Pastry & Baking Instructor - Le Cordon Bleu College of Culinary Arts, Austin, TX
  • Pastry and Culinary Instructor - Escoffier School of Culinary Arts, Austin, TX

Dish Examples

Rustic Sourdough Bread

My favorite recipe begins with a Rye Starter and the dough itself contains Rye, Whole Wheat and Bread flours. A portion of the starter is then turned into a Levain, which is then mixed, fermented, scored, and baked creating beautiful to look at as well as sumptuous sourdough.

rustic sourdough boule on a wire rack

rustic sourdough bread in a rectangular bread pan

Education

  • Associate of Applied Science Degree in Food & Beverage Management, Le Chef College, Austin, TX

Special Interests

Vegetable and herb gardening, crocheting, knitting, and baking.

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