Jess’s work is influenced by art, personal health encounters, and a diverse cultural upbringing - including her teen years spent in Chiang Mai, Thailand.

With an academic background in fine art, art education work experience, and over a decade of professional kitchen experience combined with passion for sharing the wonders of fermentation and mindful living, Jess has naturally grown into a host of creative educational pickling and cooking experiences.

Following a 5 year career in farm-to-table pastry kitchens from Forage in L.A. to State Bird Provisions in San Francisco, Jess trained under master preserver Ernest Miller, earning a food preservation certificate in 2015. In 2019 she became an alumnus of the beloved fermentation revivalist and author Sandor Katz’s fermentation residency program at Walnut Ridge.