Jenny Bast, Executive Sous Chef

Favorite Menu Item: Antipasto

Jenny’s passion for nutrition and cooking began at an early age when she would throw tantrums if her family did not have all 5 food groups at the dinner table. In addition to having early memories of cooking, baking, and enjoying family meals; she grew up watching the Food Network and constantly wanting to experiment in the kitchen.

This passion of merging the bridge between science, cooking, and nutrition is evident in everything she creates. Jenny began working for us as an intern on our Tour de Lis Monday night party for Catersource in New Orleans in February, 2017. She became a full time employee that March.

She graduated from UNL in 2016 with a Bachelor’s in Dietetics & Human Nutrition and immediately jumped into the Culinary Arts program at MCC for Which she completed in 2019. As Sous Chef, Jenny represented Catering Creations competing against Catering Chef’s from around the country at the Catersource cnvention in 2019 and won first place in the Beyond the Plate Competition. In 2021, she was promoted to Executive Sous Chef. Jenny is also an active member of the Culinary Council for the International Catering Association.

When asked about her favorite part of catering she said, “You are never done learning. It’s humbling and exciting in the sense that the job is constantly changing.”

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