Crystal spent almost 20 years in the corporate world, and then realized that what was once a weekend pursuit and avocation had become increasingly important to her – so she decided to take the leap and focus on her passion for baking and pastry. In 2013, she completed an intensive pastry arts course at L’Ecole Nationale Superieure de Patisserie near Lyon, France and an internship in Paris. Crystal is now a frequent chef-instructor at Atlanta’s Cooks Warehouse, the Atlanta Botanical Gardens, and other cooking schools in the region. Passionate about expanding access to fresh, local food, she actively supports nonprofit organizations such as the Food Bank of Northeast Georgia, Georgia Organics, the Athens Farmers Market, and Wholesome Wave.
About Crystal
