| Jessica Isaacs |
Jessica Isaacs
Owner, Pastry Chef, Cocoa Bakery & Bistro
From Fashion to Nobu to Entrepreneur
A native New Yorker, Jessica received her Bachelors
of Science degree in Fashion Design. While at
school, Chef Isaacs spent a year abroad studying art
at American Intercontinental University (formerly
American College in London).
Turning her creative eye from fashion to confection,
Chef Isaacs climbed the ranks to become head pastry
chef of Nobu and Nextdoor Nobu in New York City.
Owner, Pastry Chef, Cocoa Bakery & Bistro
From Fashion to Nobu to Entrepreneur
A native New Yorker, Jessica received her Bachelors
of Science degree in Fashion Design. While at
school, Chef Isaacs spent a year abroad studying art
at American Intercontinental University (formerly
American College in London).
Turning her creative eye from fashion to confection,
Chef Isaacs climbed the ranks to become head pastry
chef of Nobu and Nextdoor Nobu in New York City.
Chef Isaacs began learning her trade with a Degree in Pastry Arts
from the Art Institute of New York (formerly New York Restaurant
School) in 1996, and attended the Italian Culinary Institute for
Foreigners in Asti, Italy.
Later that year, Chef Isaacs started at Nobu as Assistant Pastry
Chef.
Two years later, Chef Isaacs was promoted to Pastry Chef and given
the responsibility of running Nobu, as well as Nextdoor Nobu, which
she was intimately involved in opening.
from the Art Institute of New York (formerly New York Restaurant
School) in 1996, and attended the Italian Culinary Institute for
Foreigners in Asti, Italy.
Later that year, Chef Isaacs started at Nobu as Assistant Pastry
Chef.
Two years later, Chef Isaacs was promoted to Pastry Chef and given
the responsibility of running Nobu, as well as Nextdoor Nobu, which
she was intimately involved in opening.
Chef Isaacs, after four years at Nobu, sought to hone her knowledge for
Italian cuisine and culture and headed to Italy for an apprenticeship at
three-Michelin starred Le Calandre in Padua.
Upon returning to Manhattan, Chef Isaacs took her experiences to Sushi
Samba 7 as Executive Pastry Chef, where she designed a pastry
program melding Latin and Asian flavors and techniques.
Italian cuisine and culture and headed to Italy for an apprenticeship at
three-Michelin starred Le Calandre in Padua.
Upon returning to Manhattan, Chef Isaacs took her experiences to Sushi
Samba 7 as Executive Pastry Chef, where she designed a pastry
program melding Latin and Asian flavors and techniques.
In 2001, Chef Isaacs was asked to return to Nobu and its
sister restaurant as Head Pastry Chef.
Chef Isaacs’ work has been featured in Art Culinaire,
Cucina Italiana, Pastry Art and Design and she was
published most recently in New York Sweets by Alan
"Battman" Batt.
Jessica's recipes can also be found in Battman's The
Colors of Dessert and most recently in Battman's new
book Small Things Sweet.
| Cocoa Bakery & Bistro 275 Grand Street Jersey City, NJ 07302 TEL: (201) 830-3430 |