Welcome to Oh Cake! I'm Jessica Hose, otherwise known as Cake. I have been in the kitchen for as long as I can remember; my love of good food and the craft of cooking instilled in me at a young age by my mother and grandmother.
In 2008 I walked away from a successful career in education management to pursue my first love: cooking. My professional experience includes hotel & fine dining and corporate catering, but my personal passion is for developing original recipes based on classic techniques. The highest compliment I could receive would be to be considered an artisan - someone who creates beautiful, quality items which have a purpose and a function.
In March 2012 I founded the Food Bloggers Network which aims to foster respectful and sincere communication between food bloggers in an effort to form professional relationships, networking circles, and professional development based on industry best practices.
Disclosure policy: any promotional or sponsored materials will be fully disclosed in the post where they appear. Any links to Amazon are affiliate links. I only link to products that I actually own, use, and recommend to friends. The few exceptions to this are listed on my "wish list."
I currently live in downtown Boston with my husband, Thom, in a tiny but awesome apartment where I cook, write, and sometimes crochet.
Work with Cake
I would love to work with you! I am available for:
- Recipe development for products & brands
- Copy editing & recipe testing for cookbooks
- Freelance food writing
- Menu planning for events
- Sponsorship of this site
Cook with Cake
In the Greater Boston area I am available in-person for:
- Event Planning
- Cooking Classes
- Private catering through my company: Fresh, Savory, Sweet
Awards & Accolades
2009 Recipient of the Nucci Culinary Innovators Award; Nucci Foundation, Monterrey, CA
2012 Boston Globe Superbowl Recipe Rumble, Winner
Just wanted to thank you again for the fantastic cooking lesson you gave me a few weeks ago. This past Monday night I was able to cook Chinese food from scratch for the first time! I knew how to cut my onion, what to do if the cabbage stuck to the pan, and how to heat the pan first before adding oil. All of these things may sound silly to a seasoned chef but for a novice cook, these are important things that would have kept me from even trying to cook on my own. Not only did I cook Fried Udon Noodles this week, but I also made potato salad from scratch and roasted brussels sprouts! Next week I'm going to try to cook a risotto (like the one you showed me) as my weekly dish. Thanks again for your help and guidance! I look forward to our next "adventure in vegan cooking" lesson! See you soon,
Survival By Design Cards
I have been remiss in thanking you for coming to the Davidson market and sharing your cooking talent with our patrons. You did such a beautiful job highlighting Amy Foster's products and incorporating seasonal produce into something delicious. You made it look easy and we sincerely appreciate your giving your time on a Saturday morning. ~ Mary Jane Leach, Manager, Davidson Farmer's Market www.davidsonfarmersmarket.org
Excerpt from a comment card to my Executive Chef at Eurest Dining Services in Redmond, WA:
I want to call out the female chef working upstairs, she is always super helpful, explaining what things were made with, how much oil things have in them, what are the best low fat options. She is great and I appreciate her knowledge about what has been cooked that day.
|Teaching a grilling class; The Fireplace, Concord, NC Photo by P. Isenhour|
|Event & menu planning: a spring bridal shower|
|Original recipe for wedding. Photo by M. Lovett|
|Fresh, Savory, Sweet setting up for a gallery opening. Photo by Sarabeth Graziano|