About Me

Welcome! I am excited you found me! I am the baker, recipe developer, writer, and photographer behind 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! 😉

Chef Lindsey Farr Mixing

If you want to see what I’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. I’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

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

About The Blog

If you’re new here, welcome! If you’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 America’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 [like 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