After graduating from Reading University in History, Jacqueline worked in Publishing for a few years before following her heart and studying to become a Cordon Bleu chef at Tante Marie. Both before, during and after her studies, she worked everywhere she could to learn as much as possible. Whether it was skinning deer at her local butchers, baking bread at 2am or working in any professional kitchen that would have her, she threw herself into the hospitality industry with determination and an open mind.
Jacqueline says, "With this experience and the excellent training at Tante Marie I have now worked through agencies at top hotels such as the The Ritz London, and Michelin starred restaurants like The Pass in Horsham aand many fantastic country pubs across the region. I worked for 'Rhubarb,' one of the most respected catering companies in the industry and with them I cooked for the Royal family at Buckingham Palace. 3 Months after graduating I set up my own company to offer Catering and Private Cheffing services. One of my very first events was a corporate launch party for 150, I offered British inspired canapés with a twist. Since then I have cooked buffets, private dinners, BBQs, bowl food, Wedding cakes and much more for Birthdays, Anniversaries, Weddings and Corporate events, mostly gained through personal recommendation. I also run my own Supper Club and work as a freelance Events Advisor. None of this would have been possible without the knowledge base Tante Marie offered me."