Stella Parks, the head — and only — pastry chef at the tiny but much-adored Table 310 in Lexington, Ky., is essentially free to do as she pleases. Whether that means working with gluten-free flours or baking spontaneous birthday cakes for customers, the Culinary Institute of America graduate aims to keep things fresh and unpredictable. Since Food & Wine magazine named her one of the country’s top pastry chefs in 2012 — the first Kentucky chef to be ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?


Already registered? here.