After graduating from Harvard in 2005, Amanda Baird worked for a year in the film industry before joining New York City-based Canard Catering, where she assisted the pastry chef.  In October 2006, she began a six-month Culinary Arts Program at the French Culinary Institute. Immediately upon graduation, she began working as a private chef in New York City and East Hampton.


A native New Yorker, Becky Tanenbaum returned to the City after her graduation from Bowdoin College in 2004.  She worked for the ING/New York City Marathon before joining the public relations firm Burson-Marsteller. In early 2008, she completed the Masters Class in Cooking at the Culinary Center of New York.


Amanda and Becky are childhood friends and after many years of cooking and eating together - including preparing meals for friends and family - they formed Jonas White Catering in March 2008 and Jonas White's Better Butter in November 2009.