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Looking to put a personalized touch on hosting for the holiday? Join us to learn how to master the iconic Madagascar vanilla bean crème brûlée. This workshop teaches the Ritz‑Carlton formula for flawless custard and a perfect caramelized crust, paired with a bright lavender‑lemon shooter that elevates the classic into something unforgettable.
With over two decades of professional culinary experience, Chef Krista brings world‑class technique and heartfelt hospitality to every PepperHarrow workshop. Her journey began in Thomas Keller’s kitchens, where she worked at four of his renowned restaurants, including a five‑month internship at The French Laundry in 2004–2005, when it held the title of #1 Restaurant in the World. She also trained at Bouchon Bakery, and later staged at Bouchon and Ad Hoc in Yountville in 2010.
Returning to Atlanta, Krista joined the Ritz‑Carlton, Buckhead, rising to Sous Chef before moving into contract and self‑operated food service, a field she has led for more than 21 years. Today, she serves as Network Director of Culinary Excellence at WesleyLife, supporting ten communities for healthy healthy living and support and influence the Des Moines WesleyLife Meals on Wheels campus.
At PepperHarrow Lavender Farm, Chef Krista blends her fine‑dining foundation with a passion for teaching home cooks and foodies, guiding guests through hands‑on workshops that celebrate seasonal ingredients, local farms, and the joy of cooking together.
Looking to put a personalized touch on hosting for the holiday? Join us to learn how to master the iconic Madagascar vanilla bean crème brûlée. This workshop teaches the Ritz‑Carlton formula for flawless custard and a perfect caramelized crust, paired with a bright lavender‑lemon shooter that elevates the classic into something unforgettable.
With over two decades of professional culinary experience, Chef Krista brings world‑class technique and heartfelt hospitality to every PepperHarrow workshop. Her journey began in Thomas Keller’s kitchens, where she worked at four of his renowned restaurants, including a five‑month internship at The French Laundry in 2004–2005, when it held the title of #1 Restaurant in the World. She also trained at Bouchon Bakery, and later staged at Bouchon and Ad Hoc in Yountville in 2010.
Returning to Atlanta, Krista joined the Ritz‑Carlton, Buckhead, rising to Sous Chef before moving into contract and self‑operated food service, a field she has led for more than 21 years. Today, she serves as Network Director of Culinary Excellence at WesleyLife, supporting ten communities for healthy healthy living and support and influence the Des Moines WesleyLife Meals on Wheels campus.
At PepperHarrow Lavender Farm, Chef Krista blends her fine‑dining foundation with a passion for teaching home cooks and foodies, guiding guests through hands‑on workshops that celebrate seasonal ingredients, local farms, and the joy of cooking together.