2011 New York Rising Star Pastry Chef Jenny McCoy enrolled in the Baking and Pastry program at Chicago’s Kendall College on a whim and fell into baking with gusto. Post Kendall, McCoy refined her palate and honed her talent for desserts at top Windy City restaurants: Charlie Trotter’s, Blackbird, Gordon, and Bittersweet Bakery.
McCoy decided it was time to leave the city limits and traveled throughout Europe and South and Central America to broaden her culinary vocabulary. She realized her interest in food extended beyond the kitchen and returned to school and got her Bachelors of Arts in food writing from DePaul University.
Making the move to New Orleans, McCoy ran three pastry kitchens for Emeril Lagasse while also contributing to the Cooking Blog on Emerils.com. Then New York called and McCoy heeded, arriving to open Marc Forgione as pastry chef and to oversee pastry operations for both A Voce locations. She followed those gigs up with the pastry chef position at Craft and by founding Cissé Tradoing Co. Today, McCoy is a pastry arts instructor at the Institute of Culinary Education. She is a contributor to SeriousEats, HuffingtonPost, and author of Jenny McCoy’s Dessert for Every Season (Rizzoli, September 2013).