Share your talents, background and expertise. Following her graduation from the South Dakota School of Mines and Technology, Jessica attended the Le Cordon Bleu program at California Culinary Academy in San Fransisco for pastry arts. From a young age, baking and pastry had always been a passion of hers, which continued to grow as the years went on, thus leading her to a path in the culinary arts. Spending three years in Italy molded the desire to train at a classic institution in order to learn the methods and techniques used in European pastry. Jessica has had the privilege of working in several beautiful cities across the United States including Boulder, Colorado, Flagstaff, Arizona, and now Kansas City. She has been a member of the culinary team at the Nelson Atkins Museum for about a year and a half, allowing her the flexibility and means to create and design pastry menus and new desserts. The biggest reward with the museum is the ability to teach aspiring chefs in the kitchen, familiarizing them with the art of pastry!