Chef Jaclyn Steele has a bachelor’s degree in Hospitality Management and a master’s in Instructional Leadership from Robert Morris University. She is also a graduate of the International Culinary Academy in Pittsburgh. She received her culinary certification upon completion of her externship at Universal Studios in Orlando, Florida.
At the age of 14, Chef Steele began her culinary career decorating cakes for the Party Cake Shop in Brookline, Pennsylvania. She continued to work in the industry throughout high school and college. Her employers included Giant Eagle Bakery, Carnegie Museum, and the Olive Garden. Chef Steele has been employed as a supervisor for Panera Bread and held positions at St. Clair Country Club in Pittsburgh as assistant pastry chef, garde manger chef, and banquet chef.
Her teaching experience includes chef instructor positions at Le Cordon Bleu, Pittsburgh, where she was employed for 12 years, and the Art Institute in Pittsburgh.
In addition to her teaching responsibilities at IUP, she currently works for the Pittsburgh Premiere Catering Company and Bee Delicious Pastries, where she has had the opportunity to cook for the Pittsburgh Steelers.
Steele is currently teaching Intro to Baking, Personal Professional Development, Supervisory Management, Intermediate Baking, and Advanced Baking and Pastries to first-year culinary students at the Academy of Culinary Arts.
Chef Steele was born and raised in Pittsburgh, Pennsylvania, graduating from Baldwin High School. She has always loved cooking and baking. She and her five siblings grew up on home-cooked meals every night and were taught how to cook by their mother and grandmother.