Livin' in the Kitchen


Hi! Thanks for stopping by Livin’ in the Kitchen! I’m Jess, I’m 16 years old, and food-obsessed.

When I say food obsessed I mean it. I love everything about food from the process of making it to the ritual of eating it.

Love for food has brought me so much luck. It’s the only way I can explain how I intern for pastry chef Gale Gand, or how stashing at Spiaggia in Chicago has turned into a paid job where I work with pastry chef Cece Campise. I’ve found the more I learn about pastry, the more I want to know about it. (Below: Cece, Me, Gale) -My mentors-

And the more I work with the people in the kitchen, the more I love them.

Whether it’s professional food in a restaurant kitchen or rainbow polka dot pancakes at home….

Do what you love. No matter what it is. Just make sure it’s with people you really care about.

Because you want it to be worth remembering who you torched crème brûlée with,


Even if (eh-hem!) Tif only came to lick the spoon…


  1. Hi Jess!

    I just wanted to let you know how much I enjoy reading your blog and looking at pictures of your amazing creations! You are truely an inspiration to all, especially me; being the unskilled baker that I am, I feel encouraged by your blog to try anything and everything. Keep on blogging, you really are fantastic!

    ~Mary Beth

  2. Jess, you are a fantastic writer! I only stopped by your blog on accident, but I’m glad I did. You’ve inspired me to go do something awesome today 🙂 Keep at it, girl!

  3. Your blogs amazing!! I came home and I thought oh i remember, Jess was looking at her blog in life science! It’s so interesting!…. This is actually spectacular!

  4. I love your blog! Thanks for sharing your recipes!
    That ‘flop’ page: what a great idea! 🙂

  5. Love your about section. I never got good cakes when I was kid either… because I wanted homemade cakes (cherry chip every year), but my parents owned a bakery and I had to eat those instead 😦

  6. HI Jess: I’m a food writer/cookbook writer doing my next cookbook on remarkable young people in the food world. I’d like to include you. The book is for a major publisher. Can you give me a holler if you are interested and I’ll provide you (and your parents) with more details? Best, Ramin Ganeshram

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