b'THE SECRET TO A GOOD PIE CRUSTApple cider vinegar, for flakiness and crunch. I tend to have a hard time not getting a soggy crust, so this helps with that. If you also par-bake your pie crust (bake before filling) it will help keep everything crunchy and delicious.Our enterprising baker, who places Chef Duff Goldman of Ace of Cakes for cake decorating and Chef Alton Brown of Good Eats for science demonstrations (both are Food Network shows) on her celebrity pedestal, is a born-and-raised-in-Lincoln girl who has a steady beau and wants to bring home, because her family had one growing up, a Great Pyrenees (aka polar bear).Close to her parents and two brothers, and an old soul, according to her dad, she loves puzzling, crocheting and dance. She says her go-to-foods at home are burrito bowls and Caprese salads, and Totinos Pizza Rolls when shes feeling lazy. Recently, my food obsession has been tomatoes. Im trying my hand at growing my own tomatoes this year.Path to the members plateddelightHer road to CCL head pastry chef looks a little like this:Lincoln North Star High School (volleyball, golf, trap Johnson and Walesclub, yearbook club, big into University in Denver,dance team with ballet, hip Colorado, where shehop, jazz, lyrical and tap)pursued a B.S. degree in Baking and Pastry Arts. She finished with an associate degree in baking despiteContinued her education the COVID-19 pandemic at Community College of Denver, in pursuit of an entrepreneurship certificateInterned at Butterfly Bakery in LincolnLanded first pastry job in Denver at Bird Bakery as head cake decorator and co-managerCame back home to work at Butterfly Bakery as a cake decorator Joined CCL as head pastry chef, adding big banquet work and plated desserts to her culinary portfolio12'