Jessie Riley

For the past several years, Jessie Riley has been an adjunct chef instructor in the Culinary Arts program at New York City College of Technology, CUNY (City Tech). After deciding to pursue a lifelong interest in food through formal training, Jessie graduated with highest honors from the professional program at the Institute of Culinary Education (ICE). Jessie graduated from New York University with a master’s degree, where she also taught graduate-level courses in the arts program. She worked for many years in higher education administration in enrollment services and information technology. Jessie has been able to tie together various aspects of these skills in her current work on recipe and menu R&D, kitchen and bakery design, equipment research and procurement, budget management and operational improvement for Food Startup Help clients. Jessie worked at New York City restaurants, a bakery in France and a wholesale production bakery in New York. Subsequently, Jessie has taught professional culinary classes at Kingsborough Community College in Brooklyn, where she also worked on curriculum development and cost controls. Jessie has taught continuing education classes at Kerekes Bake Deco, as well as recreational classes in Manhattan, and co-taught a Couples Cooking Series at ICE, The Silo Cooking School in Rustico Cooking in Connecticut and King Arthur Flour in Vermont. Jessie has brought all her administrative, project management, design and budgeting skills together into a consulting business, Food Startup Help. Its first book is to be released shortly, Food Business, Idea to Reality, A Food Entrepreneur’s Guide to Launching a Produ