DeJeune Kinchen, 28, is a native of Texarkana, Ar and a 2014 graduate of the Hospitality Administration Program at Arkansas Tech. While at Tech she interned for the Chartwells food service company on campus, helping with the catering department. As many opportunities arose to assist at various hospitality events on campus, her love for baking especially blossomed into passion during college. After
graduating she accepted a position as the Head Baker of the cafeterias bakery, not only serving a buffet of sweets to thousands of hungry students a day but also preparing the desserts for various catering events. After a year, DeJeune relocated to the Little Rock area worked several months at local bakeries before accepting a position at the Country Club of Little Rock. As the Pastry Chef, she was responsible for all creating a variety of cakes, pies, cookies, breads each day. Each day brings a new challenge as parties at the club can range from 80-800 people. Her experience and passion for creating new desserts ensure that no challenge is too great. All of the experiences to this point had prepared De’Jeune to take the Certified Working Pastry Chef Test, through the American Culinary Federation. Although it seemed like a drawn out and daunting process, she received her certification October 2017. Now ready to take the next ultimate step in her career, DeJeune has rebranded and licensed her business, under the name JAM Confection Company. The name, being the ultimate tribute to her Grandmother Joyce, and late Grandmothers, Annie Jean, Mattie and (great) Mattie Jean. DeJeune is also the 2019 Central AR ACF chapter pastry chef of the year. ��
