Jessica Bock

Jessica Bock is a professional Cordon Bleu Chef with a Diploma in Culinary Arts and Event Design from the highly acclaimed Tante Marie Culinary Academy .

In 2015 she set up her own Cordon Bleu Catering Company - Bear Claw Catering in Worthing, West Sussex.

After gaining her Diploma from Tante Marie, Jessica began her career in a 5-star Alexander hotel, tucked away in the Sussex countryside.

She then moved her focus onto London, and became involved in large events, working alongside the likes of Jamie Oliver, Raymond Blanc, Michele Roux Jr and Wolfgang Puck, at the well known Taste of London Festivals.

This gave her the inspiration she needed to start Bear Claw Catering. The name derived from her love and heritage of Seattle Washington USA, where Jessica enjoyed cooking for her family and guests.

Jessica delights in creating a unique, tailor-made catering service with innovative gourmet menus for Dinner Parties, Wedding Receptions, Canapé Service, Buffet Services, Corporate Events, Product Launch Receptions, Baby Shower Parties, Breakfast and Brunch Parties and Hog Roasts for weddings and outdoor parties.

She especially enjoys creating themed events to suit clients desires, with themed crockery, tableware and decor.

At her Event Design Studio in Worthing, West Sussex, she will consult with clients and provide special event catering advice, including wine pairings and menu tastings.