A Zest of Jess Cook Book Launch!
Time & Location
About the Event
This coming 26th of October 2019 Jess will be launching her very first cookbook, “A zest of Jess”, featuring 24 patisserie creations. Located at Planet shakers, multi purpose hall. Where she'll take you through her culinary journey as a pastry chef. There will be a variety of sweet treats from macarons, mousse cakes, opera cakes, passionfruit meringue tart and slices.
There will also be cake giveaways at the end of the launch and cookbooks are available on site. Come dressed to mpress or casual hightea whatever you fancy. It is a hightea stand up celebration a day to relax, sip some tea and mingle with tea and cake lovers alike. See you all soon. Caution through the wind all cakes, slices and petit fours contain dairy, nuts, eggs and gluten.
How the book came about:
Jess’ love for baking grew from her first cookbook received at the age of 9. As years go by and countless cook books that were given as gifts, inspired this little baker to reach the stars and publish her very own cookbook.
With the help of her Masterchef Australia season 10 experience in 2018 finishing at top 4 at the age of 19, Jess continued her journey in the culinary world no longer as a waitress or barista but as a pastry chef working in Omnom Kitchen at Adelphi hotel, The Press Club, Nobu Crown to the many adventures collaborating with Raffles Hotel Jakarta, Peter Rowlands, Yagiz a Turkish restaurant and providing live demos to amateur bakers alike.
Receiving countless no’s for the opportunity to publish her own cookbook and companies that denied the potential of the book, Jess decided to self publish her books, “I didn’t let a couple of no’s crush my dream to inspire young amateur bakers to learn and love baking as much as I do”. After 8 months of little progress to the cookbook, her hopes of publishing the book started to deteriorate. She worked full time as a pastry chef and days, weeks then months go by. Until one Saturday night an incident occurred at work and she was admitted to the hospital.
“Never did I ever think a stupid mistake could’ve costed my hand”, that night at Nobu’ pastry kitchen as the section received their first few dockets she had accidentally punctured her hand with a dirty metal skewer exiting close to in between her first knuckle with the skewer hanging 3-4 cm out. Without hesitation she pulled the skewer out. “Being a workaholic I didn’t think much of the accident and wasn’t too bothered with the injury until I was admitted to the hospital”. The accident resulted in a severe puncture wound to my left hand puncturing my index muscle, 21% of my index nerve, 20% of my index artery and ligament. After the operation the surgeon mentioned she was a few mm close to puncturing her Tendant that could’ve resulted in a 6 months rehabilitation process. Luckily she was out of work for 1 month.
During that 1 month it didn’t stop her in pursuing her cookbook. After little results she started to see progress in her book with her basic photographing skills of her creations, Christian Razukas creative editorial throughout the book, the help of her child hood best friend, Shannon Loh in providing her creative touch to refining the templates for the book and a very talented photographer Toby Trinh who shot her front and back cover.
After an intense 1 month of hustle the book came together and was ready for print. Jess travelled to Indonesia Surabaya to find the best printing agency after visiting 8 companies, 4 online enquiries, 3 friend to friend enquiry, all didn’t suit her budget. Each dummy print did not turn out the way she thought it would. Her next destination ended up in Jakarta visiting 2 more other printing agency. With the constant encouragement from her Aunt, Caroline and Uncle, Johan after 1 week of back and forth negotiating they were able to finalise the book, although the book winded up going over her budget Jess decided to take quality over quantity. With the first 250 copies she hope to inspire more amateur bakers to have fun in the kitchen.
“We all go through rough times and its so easy to fall into negativity and acceptance of failure, but through every difficulty we must embrace it and push on. I surrounded myself with people who constantly reminded me to take a deep breath and take each day one step at a time. Its ok to fail many times because through each failure we gain experience.”, Jess.
- Sold OutHigh tea launch ticket$20$200$0