Jacque Vodehnal

Chef Jacque Vodehnal

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Jacque grew up learning to bake from her mother and grandmother. Today, as pastry chef at Josephine’s Bistro in Greensboro, NC, Jacque makes classic, homemade nostalgic desserts like cheesecakes, cobblers, pies and cakes, as well as all of the breads. She’s been working in restaurants and bars for the past 35 years, starting out as a waitress, and bartender, eventually progressing to the back of the house as a chef, pastry chef and a baker. Jacque grew up in Greensboro and when she was 8 years old, she entered one of her cakes in the county fair competition. She didn’t win, but that was the start of her culinary career. She left Greensboro as a young adult and moved to Colorado, working for her own catering company, Buns Up! Catering, catering for many great bands at Red Rocks Amphitheater and the Boulder Theater during the late 70’s and early 80’s.

Jacque was introduced to The Perfect Purée about ten years ago and has used the products ever since. She loves their consistency and quality and uses them to enhance her desserts with fruit flavoring. Jacque uses Raspberry Puree in both White Chocolate Raspberry Cheesecake, and Raspberry Chocolate Gateau. Jacque incorporates the Coconut Puree in her Coconut Chocolate Cheesecake. She also uses the Yuzu Luxe Sour blend to create the yuzu glaze that coats a Caramelized Pineapple Honey-Lime Cheesecake. Jacque has been at Josephine’s Bistro for the past three years and continues to experiment with The Perfect Purée flavors in her desserts.

Recipes

White Chocolate Raspberry Cheesecake
Raspberry Chocolate Gateau

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