Jenny McCoy

Location: Chicago, Illinois

Education: Kendall College, DePaul University

Expertise: Dessert,

In 2019, Jenny McCoy founded Recette, a Chicago bakery.
McCoy has published two cookbooks, Desserts for Every Season (2013) and Modern Eclairs (2016).
She was awarded 2011 NYC Rising Star Pastry Chef, has worked in a number of top Chicago and New York city restaurants, and co-founded Cissé Trading Company, a line of gourmet hot cocoa and baking mixes.

Experience

Jenny McCoy entered Kendall College's Baking and Pastry program on a whim after high school. That idea launched a career and she went on to work at some of the country's top restaurants, Blackbird in Chicago, Emeril Lagasse's kitchen in New Orleans, and Craft in New York City.

She was named winner of the 2011 NYC Rising Stars Pastry Chef Award by StarChefs. She launched her own line of gourmet hot cocoas and baking mixes, has designed baking mixes for Crate & Barrel, and has been a chef-instructor at the Institute of Culinary Education in New York.

McCoy has written two cookbooks, Desserts for Every Season (2013) and Modern Eclairs (2016). She founded her own bakery in Chicago, Recette.

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