Lindsey Farr is the Pastry Chef at 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. She eventually moved on to become 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!), Lindsey writes about and photographs baked goods and heirloom recipes on her blog "American Heritage Cooking."