Jeanne Nievert: Pastry Arts Coordinator
Originally from Ossining, NY, Chef Jeanne’s pastry career began in 1998 when she was in college working at a restaurant—something about the kitchen drew her in. She enrolled at The French Culinary Institute, now International Culinary Center (ICC), impressed by the school’s well-rounded curriculum.
She spent the next 12 years in and around Manhattan. “The joyous chaos of feeding hundreds of diners during the boom of the celebrity chef in a city that is a food mecca was an invaluable part of my career,” she recalls. Chef Jeanne stayed in New York where she worked in restaurants (Gramercy Tavern, Dressler, RK an American Brasserie, Scarabee, Equus at Castle Hotel), at a patisserie (Gribouille), and for caterers (Abigail Kirsch, Spoon Catering).
In 2010, she began the next journey of her career when she started teaching at ICC’s NY campus. After so many years in the industry, she found it rewarding to share the passion and knowledge she’d gained with pastry students just beginning their path. In 2012, she jumped at the opportunity to move to California with the expansion of the Campbell campus, where she has the pleasure of watching the food scene in Silicon Valley grow. Says Jeanne, “I adore that you can spend 300 days a year here outside and take full advantage of it.”
Photography by Daniel Garcia
This article originally appeared in Issue 8.1 Sight and Sound.