Who: Pastry Chef Krista Owens
Where: 'Flying V' Tucson, AZ
When: Born July 9, 1974 Seirra Vista, AZ
How: Krista is a self taught Pastry Chef who trained under Certified Master Chef Marc Ehrler in the Ventana Room, Tucson, Az. and Pastry Chef Cyn Beckett at the Biltmore Estate in Asheville, NC.
First Food Memory: Great Chefs Great Cities tv series and home made baked Alaska.
F&T: Why pastry?
KO: Limitless possibilities. I get to use simple ingredients-like sugar and chocolate-and get so many different results and applications. The balance of complexity and simplicity, like chemistry, both delicate and precise.
F&T: If you could make dessert for a last meal for anyone alive or dead who would it be?
KO: Well i made a special dessert for South Park's Trey Parker (he called me Miss chocolate all night!), but i'm pretty sure it wasn't his last meal. Anyone who wanted to eat dessert for their last meal I suppose.
F&T: What do you think you would be doing with your life if you didn't find pastry to be so satisifying?
KO: Raising my five kids-which don't exist.
F&T: Most embarrasing moment?
KO: Working an open kitchen at a Beverly Hills Hotel-crazy busy service- and toward the end I noticed that my coat was unbuttened all the way, they could see everything. Any guest within eye shot got an inpromtu show with their dinner...oh yeah, did I mention that I was only wearing a bra under my chef coat!
F&T: nice.
F&T: Where and with whom would you work if given the chance?
KO: Elizebeth Faulkner at Citizen Cake. Her avant- garde approach to masterful dessert making is astounding. Her understanding of
flavor is showcased in her style of deconstructing dishes, which emerge in harmony on the palete-very impressive.
DC Duby is brilliant!
F&T: Any words of wisdom for industry folks?
KO: Respect desserts-thats means respect the pastry bitch too!
F&T: Thanks Kris!
Where: 'Flying V' Tucson, AZ
When: Born July 9, 1974 Seirra Vista, AZ
How: Krista is a self taught Pastry Chef who trained under Certified Master Chef Marc Ehrler in the Ventana Room, Tucson, Az. and Pastry Chef Cyn Beckett at the Biltmore Estate in Asheville, NC.
First Food Memory: Great Chefs Great Cities tv series and home made baked Alaska.
F&T: Why pastry?
KO: Limitless possibilities. I get to use simple ingredients-like sugar and chocolate-and get so many different results and applications. The balance of complexity and simplicity, like chemistry, both delicate and precise.
F&T: If you could make dessert for a last meal for anyone alive or dead who would it be?
KO: Well i made a special dessert for South Park's Trey Parker (he called me Miss chocolate all night!), but i'm pretty sure it wasn't his last meal. Anyone who wanted to eat dessert for their last meal I suppose.
F&T: What do you think you would be doing with your life if you didn't find pastry to be so satisifying?
KO: Raising my five kids-which don't exist.
F&T: Most embarrasing moment?
KO: Working an open kitchen at a Beverly Hills Hotel-crazy busy service- and toward the end I noticed that my coat was unbuttened all the way, they could see everything. Any guest within eye shot got an inpromtu show with their dinner...oh yeah, did I mention that I was only wearing a bra under my chef coat!
F&T: nice.
F&T: Where and with whom would you work if given the chance?
KO: Elizebeth Faulkner at Citizen Cake. Her avant- garde approach to masterful dessert making is astounding. Her understanding of
flavor is showcased in her style of deconstructing dishes, which emerge in harmony on the palete-very impressive.
DC Duby is brilliant!
F&T: Any words of wisdom for industry folks?
KO: Respect desserts-thats means respect the pastry bitch too!
F&T: Thanks Kris!
From outside the Bay.
We here at 'F&T' caught with a good friend and a total hardcore chick, after a long day in the pastry kitchen.
We here at 'F&T' caught with a good friend and a total hardcore chick, after a long day in the pastry kitchen.
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