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Krista Margies
Krista is a graduate of the Institute of Culinary Education in New York City where she honed her pastry skills in various restaurant kitchens including Bobby Flay's Bar Americain before moving to Charlotte, NC. It was there she became enamored with Appalachian culture and developed a pastry program for a French restaurant using inherently French techniques with Southern style and ingredients before and after teaching pastry at the Art Institute for future chefs. Her passions relating to food are with history, exploration and sustainability. Her interest and need to learn proper cooking technique stems from growing up with her parents cooking for a family of 7.

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