Jessica recently earned her MBA at Pepperdine University. She sits on the board of the Berry Good Food Foundation and works within her community to promote local and responsible food sourcing. In 2013 Jessica co-founded Wrench & Rodent Seabasstropub, an unorthodox sushi and seafood restaurant in South Oceanside focused local sourcing and waste-minimizing operations. She also co-owns and operates Pickled Ginger Catering and The Whet Noodle ramen shop. Jessica is currently working with her partner, Chef Davin Waite, to found a plant-based, zero-waste restaurant they have named The Plot.