Slice, Spade, Soiree has published an interview with Krista Kern Desjarlais.
I was hired to be the opening chef for Guy Savoy at his new restaurant opening in Caesars Palace, so I went to Paris for additional training for this new opportunity. When I returned to Las Vegas from Paris, I learned that the restaurant was delayed. I was reminded of a conversation I had in Paris with the Chef de Cuisine for Guy Savoy. Like me, he was older than everyone in the kitchen there, and commented that, at my age, I should be running my own restaurant! It was another turning point. I returned to Maine and opened Bresca in early 2007.