Jenny enrolled in the Baking and Pastry Program at Chicago’s Kendall College, just after graduating from high school, on a whim. Knowing she wasn’t ready to enter college proper, she decided, “If I like baking, I’ll have a job; if I don’t, I’ll know how to make great birthday cakes—where’s the harm?” Lucky for Jenny, she fell in love with the kitchen and landed positions in a variety of America’s top restaurants, including Charlie Trotter’s, Blackbird, Emeril's, Marc Forgione, A Voce, and Craft. Throughout her work in the kitchen, Jenny also completed a BA in Food Writing at DePaul University. She has garnered critical acclaim and numerous awards; in 2011, Jenny was named Rising Star Pastry Chef by StarChefs.com.
Currently, Jenny is a chef-instructor at The Institute of Culinary Education (ICE); just published her first cookbook, Desserts for Every Season; is the co-chair of The Center for Advanced Pastry Studies (CAPS) at ICE; volunteers to help change school lunch programs in the NYC Department of Education with Wellness in the Schools; teaches an online baking series at Craftsy.com; and co-founded a line of baking mixes, Cisse Trading Co. Throughout her career, Jenny has appeared in many print and media outlets for her work as an authority in the baking and pastry industry.