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About Me

Welcome! I am excited you found me! I am the baker, recipe developer, writer, and photographer behind ChefLindseyFarr.com. I believe in delicious homemade food and the power of dessert!

Chef Lindsey Farr Lemon Curd Kitchen Beyond the blog, I do have a full-time job in New York City as the Executive Pastry Chef for Iron Chef Marc Forgione, which includes being the Pastry Chef at Restaurant Marc Forgione and Peasant. I cultivate this blog in my spare time (whatever there is of it!).

Obviously, as a restaurant pastry chef, I test and make a dizzying number of plated desserts. Still, I also get to do fun stuff like obsess over a gingerbread extravaganza every Christmas and make ridiculous cakes!

Chef Lindsey Farr About Collage

In January 2015, I packed up my life in Atlanta, GA, and left my former finance career to attend the International Culinary Center in New York City! I graduated from the Pastry Arts program and immediately began working as a culinary line cook learning the art and discipline of professional cooking one station at a time. After a two-year detour through savory cooking, I found my way back to the world of pastry. A few years ago, I went back to ICC for their Professional Bread Baking program in preparation for opening a new restaurant concept in NYC. My love of sourdough and gluten has never been stronger! ๐Ÿ˜‰

Chef Lindsey Farr Mixing

If you want to see what Iโ€™m up to (and baking daily), you can follow me on Instagram!

Starting this blog over eight years ago has helped me realize three of my life passions: writing, photography, and cooking/baking. I will be forever grateful for that life-altering realization. Iโ€™m not sure where my latest adventure will take me, but I cannot wait to find out and share it with you!

You can always email me at cheflindseyfarr@gmail.com

Want to stay connected!? Me toooo! Follow me on Instagram, Twitter, Facebook, YouTube, and (my favorite) Pinterest!

About The Blog

If youโ€™re new here, welcome! If youโ€™ve been here before, then you probably noticed that we got a facelift and a whole new name! I started American Heritage Cooking in 2013 with sky-high dreams and zero experience.

This blog began purely as a place to share recipes from Americaโ€™s early colonial history, but while the passion behind this blog remains the same, the direction has changed. I originally intended to bake and cook my way through old cookbooks and heirloom recipes. Still, I quickly realized that my true passion is to create new recipes, combine different ingredients, and present them in an accessible way.

Oh, and {spoiler alert} there are no Cupcakes in Amelia Simmons, American Cookery (the first American Cookbook). Trust me, I checked.

There are some buried treasures [likeย these halfway bars or this cinnamon flop] in the books of the past, forgotten as new and more exciting recipes took their place, but I learned the hard way there are many recipes that are best left in the past.

I felt the strict constraints of my blog restricting: I wanted to be free of the tight boundaries that I had placed. Additionally, the name felt vague, though unintentionally, racist. Unfortunately, the blog name and the books that I used as initial inspiration are inextricably linked with American slavery.

I wanted a new name that reflects the current path that I am on and also more accurately identifies the types of food and desserts that I make. This site is where I can share what I have learned as a professional chef with everyone.

Chef Lindsey Farr Eating Pie

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