![]() There's a teamwork aspect to everything we do. There's an energy and fast pace of the kitchen. "I love being on the grill, around hot food. She found more people who shared her singular love of the food arts, and hers grew stronger. One month after graduating high school, Krystle enrolled in the Art Institute of California in Orange County and began working toward her culinary degree. "It was the only thing I was ever really interested in." "I would peel mountains of potatoes, cut vegetables." She took Introduction to Cooking classes in high school, but her decision to follow her culinary passion came long before. ![]() "There was nothing in the kitchen I didn't want to do," she said about those days. She fondly remembers spending time with her mom and sisters making holiday dishes during family get togethers. They're all there to enjoy the international array of foods Chef Krystle Schenk and her team prepares around the clock for the popular restaurant.Ĭhef Krystle Schenk describes herself as always being introverted as a child, though she felt completely comfortable in the kitchen. The Pechanga Buffet seats 460 people and in one day, restaurant staff can see nearly 1,400 people come through the doors.
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