Lindsey Farr is the Pastry Chef at Peasant and Restaurant Marc Forgione. Upon graduating from ICC with a degree in Professional Pastry Arts, Lindsey took a position in the pastry department at American Cut steakhouse. She eventually moved on to became a line cook at American Cut and then Restaurant Marc Forgione, gaining experience on all of the savory stations, until she accepted her current position as Pastry Chef. In her spare time (or what little she has!), Lindsay writes about and photographs baked goods and heirloom recipes on her blog "American Heritage Cooking."