Acting on a whim after high school, Jenny McCoy enrolled in the Baking and Pastry Program at Chicago’s Kendall College. Luckily, Jenny loved working in the kitchen and landed positions at some of Chicago’s top restaurants including Charlie Trotter’s, Blackbird and Bittersweet Bakery. After taking time off for travel and to earn her BA, Jenny returned to the pastry kitchen in New Orleans where she oversaw three restaurant pastry departments for Emeril Lagasse. Jenny’s next stop was New York City where she ran pastry operations at Marc Forgione and for A Voce. From there she went to work for Tom Colicchio at his flagship restaurant, Craft, where she earned the 2011 NYC Rising Star Pastry Chef Award from Starchefs.com. In 2012, Jenny has since co-founded Cissé Trading Company; a line of gourmet and fair trade hot cocoa and baking mixes that can be found in over 500 stores nationally. Currently, Jenny is a chef instructor at The Institute of Culinary Education (ICE) and just published her first cookbook,
Desserts for Every Season. She is the co-chair of The Center for Advanced Pastry Studies (CAPS) at
ICE; volunteers to help change NYC school lunch programs and is eagerly awaiting the launch of her
online class series at Craftsy.com.