A San Francisco native, Amanda DeJesus is a talented young baker and chef. In addition to managing the TasteBUds editing team, she is a senior in the School of Hospitality Administration and is the Marketing Manager for BU's Outing Club. Amanda recently accepted a post-graduate position as assistant dining room manager/events manager at Glacier Park Lodge in Montana.
In the kitchen, Amanda believes in using fresh, quality produce. She has fond memories of learning to bake pies and pastries with her grandma using the fresh produce she harvested with her brother, Michael. She is also the owner of Flour Child Bakery, where she delivers classic and whimsical pastries to your own kitchen table. Amanda aspires to be like chef David Lebovitz, a fellow San Franciscan who was named on of the five best "Pastry Chefs in the Bay Area" by the San Francisco Chronicle.
Many of Amanda's signature dishes include one of her favorite ingredients, avocados. Among them are her avocado pasta, as well as her avocado toast, which features freshly mashed avocado on toasted sourdough bread, good quality olive oil (an Amanda essential), red pepper flakes and hot sauce for a kick, a squeeze of lemon juice to add brightness, and a pinch of salt and pepper.
Amanda's go-to culinary reads include Thug Kitchen by Matt Holloway and Michelle Davis as well as Joanne Chang's Flour Bakery cookbook. When she's back home in San Francisco, Amanda enjoys eating at the Slanted Door, and when in Boston she frequents Saus. Ultimately, Amanda would like to open her own restaurant, where her signature avocado toast will be featured on the menu.
Major: Hospitality Administration
Hometown: San Francisco, California
Favorite Food Memory: Picking fresh blackberries with her brother by the beach, and baking them into fresh pies with her grandmother