Jolene Worthington

Jolene Worthington, executive vice president of The Eli’s Cheesecake Company, has lectured on creating premium cheesecake at the American Institute of Baking and on the history of cheesecake before the Culinary Historians of Chicago, and trains young artisan bakers through the Eli’s Cheesecake Bakery. Before joining Eli’s in 1984, she wrote the “Cooks Tools” column for the Chicago Tribune, served as culinary consultant for the Time-Life cookbook series “Good Cooks,” and wrote for Cuisine magazine. She is a member of the board of Slow Foods Chicago, has served on the governing board for the Cooking and Hospitality Institute of Chicago, and is a board member and mentor for the Chicago High School for Agricultural Sciences. She lives in Chicago, IL.

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