Jessica Bard '95
Class Year:
1995
Degree:
A.O.S./B.P.S.
Major:
Culinary Arts
Biography:
As a cooking instructor, food writer, cookbook author, and food stylist, Jessica Bard has a full plate.
After Jessica graduated with the CIA's first B.P.S. class, she joined the team that produces the CIA's cookbooks. She stayed there for five years, setting up the foundation for a career that's brought her into the kitchens of major consumer magazines. Along the way, her book, An Apple and Art Recipe Book, featuring apple recipes and art from Hudson Valley residents, won the 1991 Eclat Award.
Jessica earned a bachelor's degree in literature/dramatic studies from the State University of New York at Purchase before coming to the CIA. Her A.O.S. and B.P.S. degrees are in the culinary arts but she also did an extended externship in a pastry kitchen.
Jessica left her position at the CIA to work as a free-lance recipe tester/developer for Unilever-Best Foods, but decided she wanted to keep her hand in the world of food publishing. "I had been very interested in working in magazines, and offered to do an unpaid intership at Saveur," Jessica recalls. "I assisted the photo editor for a few months while looking for full-time positions elsewhere." It didn't take long before Jessica was commuting from her home in New York's Hudson Valley to Connecticut to work as a food stylist and photo coordinator at Fine Cooking magazine, where she worked for three years.
Jessica is currently working closer to home on editorial and educational projects. She is a contributing author for Fine Cooking and is collaborating with Ric Orlando, chef/owner of New World Home Cooking in Saugerties, NY, on his forthcoming PBS television cooking show and companion cookbook. On Tuesday and Saturday nights, Jessica teaches hands-on cooking clases at Warren Kitchen & Cutlery in Rhinebeck, NY.
After Jessica graduated with the CIA's first B.P.S. class, she joined the team that produces the CIA's cookbooks. She stayed there for five years, setting up the foundation for a career that's brought her into the kitchens of major consumer magazines. Along the way, her book, An Apple and Art Recipe Book, featuring apple recipes and art from Hudson Valley residents, won the 1991 Eclat Award.
Jessica earned a bachelor's degree in literature/dramatic studies from the State University of New York at Purchase before coming to the CIA. Her A.O.S. and B.P.S. degrees are in the culinary arts but she also did an extended externship in a pastry kitchen.
Jessica left her position at the CIA to work as a free-lance recipe tester/developer for Unilever-Best Foods, but decided she wanted to keep her hand in the world of food publishing. "I had been very interested in working in magazines, and offered to do an unpaid intership at Saveur," Jessica recalls. "I assisted the photo editor for a few months while looking for full-time positions elsewhere." It didn't take long before Jessica was commuting from her home in New York's Hudson Valley to Connecticut to work as a food stylist and photo coordinator at Fine Cooking magazine, where she worked for three years.
Jessica is currently working closer to home on editorial and educational projects. She is a contributing author for Fine Cooking and is collaborating with Ric Orlando, chef/owner of New World Home Cooking in Saugerties, NY, on his forthcoming PBS television cooking show and companion cookbook. On Tuesday and Saturday nights, Jessica teaches hands-on cooking clases at Warren Kitchen & Cutlery in Rhinebeck, NY.
As if that's not enough, Jessica has started a new business called "Jessica Bard Culinary Services" in which she utilizes her very own test kitchen for consumer and professional recipe testing, recipe development, evaluations of contest receipes, and revamping chefs' recipes for use in the home kitchen. "Jessice Bard Culinary Services" also outlines recent updates in food writing, food styling, and photo shoots. Her Web site offers a full career portfolio, biography, project information recipes, and more. You can keep up with Jessica's busy schedule through her Web site, www.kitchen-class.com.
©Copyright 2007. The Culinary Institute of America
