Jessica Burchfield

Jessica Burchfield is a food science and R&D professional specializing in chocolate, baking, formulation, and product development. She currently serves as Lab Coordinator at IRCA Group, managing laboratory workflows and supporting product collaboration after advancing from her role as lab technician. Her professional journey includes R&D positions at ESCO Products, where she worked with shelf-stable sauces and fillings, and nearly four years at Barry Callebaut as a lab technician in New Jersey making chocolate. She holds a baking and pastry degree as well as a bachelor's in culinary science from the Culinary Institute of America. With six years in manufacturing and R&D and eight years in restaurants and hospitality, Jessica also contributes to the industry by teaching chocolate courses, including Chocolate Boot Camp, caramels, and truffles through organizations such as Retail Confectioners International. She is a member of the Association for Women in Science and is based in St. Louis, Missouri.