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JACK CRAWFORD

ABOUT ME

I'm a junior at Villanova University, majoring in Computer Science and minoring in Cognitive Science. I'm the station manager at Villanova Radio, WXVU 89.1 FM, Co-President of Villanova's chapter of ACM, and flex tank on Villanova Overwatch. I bake a lot, and host The Come Up on WXVU and the podcast Soapbox with Jack. Currently, I work at Threshold.world.

Photo of Me

I've been writing code professionally since high school, ranging from mobile development to backend API creation, from the iBeacon protocol to data science in R. From social networks built from scratch to image-focused GANs in Jupyter, I've built all sorts of stuff. I'm also currently pursuing my Data Science Specialization from Johns Hopkins.


Reading Now:
  • Lincoln's Virtues – William Lee Miller
  • Meditations - Marcus Aurelius

I'm pretty good at:

Mobile Development

80%

Web Development

75%

Baking

Rising all the time.

Leadership and Project Management

Always learning.
10+
Mobile Apps Published
30+
Projects Done
10+
Classes taken
Lots of
Lines of code
MY SIDE PROJECTS

Some of my past solo work.


cork - campus life
My code from homework and projects
tangle - social made simple
curbside cafe video
venice
HHUS App
juice
jacktastic park
MY BAKING
Challah

Challah

A traditionally Jewish enriched bread, made with a touch of honey. Sweet, but savory enough to be the base for a grilled cheese.

Biscuits

Biscuit

Between buttermilk and solid butter, there's no shortage of butter in the pastry, but these are great with jam and even more butter.

Empanadas

Empanada

Flaky Argentinian pastry, filled with ground beef, peppers, and onions.

Pretzels

Pretzel

Self explanatory. These babies are just heavenly, whether salted or covered in a gratuitous amount of cinammon sugar.

Bagels

Bagel

A technical challenge. Boiled briefly before baking, these are a challenge I haven't fully conquered yet.

Æbleskiver

Æbleskiver

Spherical Danish treats, cooked in a special pan. Think three dimensional pancakes!

eclairs

Éclair

Choux pastry. Simple, light, perfect.

scones

Scone

The English analog to the biscuits above. With homemade butter.

scones

Kouign Amann

A Breton pastry, laminated like a croissant, but circular and with sugar.

WRITING

CONTACT

Contact me!

Tulsa, OK ||| Villanova, PA
+1.918.521.1947
jackcrawford2008@gmail.com