Jess loves cooking and dining. For many years she found secret delight working in the foodservice industry, a field that combines mass food production and event planning. Both small scale and large scale meal planning fascinate Jess. She loves working in her own kitchen with fresh ingredients and while on the job she enjoyed cooking and service on a macro scale. Even “boring” elements like balancing budgets or creating effective catering forms interested her. Her writing is rife with flavor profiles, small tastes, and notes on behind-the-scenes productions in restaurants. The entertainment and hospitality industry is riddled with little secrets and boundaries that captivate Jess’ interest and spill over into her writing.
Calendars, seasons, and how we measure time reoccurs in Jess’ writing. It’s her belief that time is the most valuable thing a person has. As it is Jess’ most personal and valuable possession and it’s always slipping through her fingers, she’s gone to great lengths to measure, record, capture, and monitor it.
