Jessica Soleil
Jessica Soleil believes there is nothing more fulfilling then sharing a homemade meal. She has an “open kitchen” policy, inviting guests to sit with a glass of wine and chat while she throws a meal together. “Cooking is not about being a “top chef” but, enjoying the whole process; trying new things, laughing, and in the end, keeping your fingers crossed that it turns out edible!” Jessica’s mother taught her how NOT to follow recipes and to approach food like an adventure; improvising with what ingredients you have on hand.
This approach, combined with years of living abroad, in Belgium, Bulgaria and Bahrain, gave her a distinct understanding and appreciation of culinary arts. Popular with her students for her ability to infuse confidence with clear and gentle guidance, she considers food a way to bring people together.
For ten years, Jessica has volunteered as the head chef for Zeno Mountain Farm, a camp for persons with disabilities. She has run catering kitchens, developed raw food and pastry recipes for established restaurants, and lead culinary events and demos. She is partnered with NPR as a farm-to-table liaison.
This approach, combined with years of living abroad, in Belgium, Bulgaria and Bahrain, gave her a distinct understanding and appreciation of culinary arts. Popular with her students for her ability to infuse confidence with clear and gentle guidance, she considers food a way to bring people together.
For ten years, Jessica has volunteered as the head chef for Zeno Mountain Farm, a camp for persons with disabilities. She has run catering kitchens, developed raw food and pastry recipes for established restaurants, and lead culinary events and demos. She is partnered with NPR as a farm-to-table liaison.