Chef Jackie Parchman
Chef Instructor, Culinary Arts, Pastry Arts
"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."
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.
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.
