Krista Kern Desjarlais

Chef Krista Kern Desjarlais was profiled in the latest issue of Plate magazine.

You have such an eclectic selection of baked goods. Roman-style pizza, Montreal bagels, French pastries like kouign-amann and mille-feuille. How did you curate your selection?
My choices were based on years of baking on my own and enjoying traditional Baking in French and Italian styles. I staged at Le Circque under Jacques Torres, which was amazing. I spent time in Rome; my grandfather lived there for 30 years and passed away there. I was hired to be the pastry chef for Guy Savoy in Las Vegas and went to Paris to transcribe the pastry program for them. I met other pastry chefs like Pierre Herme and worked in their pastry kitchens, so I got to see how all of their stuff was made.

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