"I enjoy watching my students grow and learn! There are two things that really make me know I am living my passion: When a student has what I call the 'ah-hah' moment; when they really understand and excel in their assignment; and when they come back after being in the industry or just moving to a new class, and tell me the amazing things they have accomplished. Knowing I was a part of their education makes it all worth it. Plus, Escoffier is an amazing place to work. The sheer amount of talent that I get to be around every day when I log into work is mind-blowing. I get to learn and grow as an instructor and a person as well."
Chef Jennifer has worked as an Executive Chef, a Sous Chef, a Catering Manager, and a Restaurant Manager. She catered for celebrities and professional athletes for New Year’s Eve 2016 in Rhinebeck, New York.
She traveled through and studied the food systems and cuisines of several different countries, including Mexico, China, India, Ireland, and England.
Jennifer is currently working towards her Certified Culinary Educator® designation through the American Culinary Federation. She’s passionate about plant-based cooking, sustainability, fish and seafood cookery and fabrication, agricultural practices, and gender relations and equity through the culinary and agricultural lenses.
I like to crochet, hike, do art/crafting projects, and read.