The Meal That Heals

2019 CHEFS Blog

We are sure that you have noticed, Nashville is changing.  From the influx of bachelorettes and Airbnbs, to the great restaurant expansion in the last decade, many folks are both excited and bewildered with the transformation of our wonderful city.  We want the The Meal that Heals to showcase how Nashville chefs are embracing that change by creating a partnership with each course.  Two chefs, one a stalwart in the Nashville scene, the other a relative newcomer to the town or to the business, work together in a nod to Old School/ New School Nashville in support of a great cause.

Jessica Collins

Jessica developed her love of cooking at an early age.  She enjoyed spending time in the kitchen with her mom and grandmothers watching them and helping them prepare meals.  She attended Johnson County Community College’s Culinary Arts program in 2000, and in 2004 she graduated with honors. She received Associate’s degrees in Culinary Arts and Food and Beverage Management.   Upon graduation, she decided to move to Nashville TN where she has been ever since. She worked as a Pastry Supervisor at the Gaylord Opryland Resort and Convention Center for five years until the flood shut the hotel down.  Jessica has worked at several well know restaurants in the city such as Table 3, Giovanni’s, Bound’ry, The Farm House, Oak Steakhouse and is currently Executive Pastry Chef for Amaranth Hospitality Group. She oversees the pastry/bread programs at both Liberty Common and Butchertown Hall.  Jessica is also an Adjunct Professor at Nashville State Community College where she teaches Advanced Baking and Pastry.

When she’s not working, Jessica is an active member of the Les Dames d’ Escoffier.  LDEI is a worldwide philanthropic society of professional women leaders in the fields of food, fine beverage and hospitality. The most important aspect of the Les Dames organization is its mission to mentor and support women in food, farming, beverage and hospitality.  We provide scholarships for women for continuing education to further their careers, as well as help to provide books and equipment for students in culinary school. We also co-fund internships for at-risk young women in partnership with Nashville’s Opportunity Now Initiative.    She had served as a board member and now runs the organization’s various social media pages.

Teresa Parr