Chef Jessica vanhouten
I was classically trained as a chef at Le Cordon Bleu College of Culinary Arts in Chicago, IL. I had the fortune of learning to make bread from great teachers. Through them, my eyes were opened to breads from around the world. I could learn a technique, then shape the dough, bake it, watch it rise, taste it, and be transported into other customs, places and times.
Cooking has been part of my life since childhood. You name it, my family made it. What was once a hobby became a means to an end, and eventually a career. While being a corporate Executive Chef taught me about management and allowed me to meet and work with some amazing people, I have felt detached form the "why" of cooking - which is what has led me to this entrepreneurial path today.
Dutch's Bake Shop marks the return to my art and love. This will be my return to being a more, patient, thoughtful, creative and intentional chef.
Cooking has been part of my life since childhood. You name it, my family made it. What was once a hobby became a means to an end, and eventually a career. While being a corporate Executive Chef taught me about management and allowed me to meet and work with some amazing people, I have felt detached form the "why" of cooking - which is what has led me to this entrepreneurial path today.
Dutch's Bake Shop marks the return to my art and love. This will be my return to being a more, patient, thoughtful, creative and intentional chef.
Stuart Spurr
Stuart is a master baker and proud graduate of Sullivan Culinary Arts School in Lexington, KY.
Some people boast having green thumbs, but he has experimental baking hands. He is constantly inventing new concoctions!
Some people boast having green thumbs, but he has experimental baking hands. He is constantly inventing new concoctions!