Jennifer De Rycker is a graduate of the Le Cordon Bleu Paris where she attained the Grand Diplome in Haute Cuisine and Patisserie. Prior to graduation she served as Academic Co-ordinator of Le Cordon Bleu Paris. She also worked at the American Embassy Paris under Ambassador Pamela Harriman and was invited to used her culinary expertise for special events.
Born and raised in NYC, she moved back to the states and has been using her culinary knowledge designing menus for families whose children have special dietary requirements. She has written for national publications on health and nutrition.
Currently, she is providing her knowledge of French cuisine and pastry to teach children and adults. Jennifer believes that providing fresh local produce, technique and a knowledge of the basics of cooking can help families to create healthier eating habits.