Ellington

When Jennifer Lake Adelsheimer switched her career path, she had no idea that decision would take her aboard cruise ships, to Disney World and ultimately land her a job as Broad Street Baking Company's pastry chef.

Adelsheimer, 24, a native of Marietta, Ga., graduated from her high school as valedictorian, and after a few semesters at Brenau University in Gainesville, Ga., she no longer wanted to earn a degree in her intended major, occupational therapy. "I thought my whole life that was what I wanted to do," she says. "It turned out (it wasn't), and I decided school wasn't for me."

When she was 19, Adelsheimer started working on The Pride of Hawaii cruise ship as a waitress, which sparked her love for baking.

"It was an awesome life, but it was very hard work. The least I worked was 72 hours a week, and the most I worked was 120 hours," she says. "I never knew I wanted to be cooking pastries. I grew up cooking cakes at home, but I never saw it as a career."

After her experience on the cruise ship, Adelsheimer enrolled in Le Cordon Bleu College of Culinary Arts in Atlanta, where she earned a degree in baking and pastries. Her first job out of culinary school was at Disney World's Polynesian Resort where she plated 500 to 700 desserts a night.

Two months ago, she moved to Jackson to work as Broad Street's pastry chef. She found out about the job through a friend and sent in her resume. In her new role, she also bakes breads and desserts for BRAVO! and Sal and Mookies.

"When I came to Broad Street, I never thought I would see the (baking) equipment I saw at Disney, and it's incredible," she says. "Having the right equipment and space is the number one thing when it comes to baking."

Adelsheimer says her baking specialties include focaccia bread, raspberry crumble bars, lemon bars, brownies and cheesecake.

She says she is currently working on creating sugar-free dessert specials for customers.

Being new to Jackson and working a lot hasn't lent Adelsheimer much free time, but she says she is looking forward to getting to know the city.

"It's very laid back here, and that's how I am, so it's a good fit," she says.

Previous Comments

ID

158284

Comment

We need good sugar free deserts at restaurants.

Author

Meredith

Date

2010-06-22T15:01:25-06:00