Summer 2026

not make an apple pie that actually looks like an apple? I want guests to feel like I walked down and picked it off the tree and brought it straight to them. So, when I’d describe it to tables, I’d say, “Do you want to try the apple pie?”They’d say sure, and then it would arrive and they’d look confused: “We ordered the apple pie.” And I’d say, “This is it.” Total dis- belief.Then I’d tell them they had to smash it to eat it, and that’s the fun part, and once they did, they were hooked. One table orders it, the next table sees it, and by the end of the night you’ve sold out. Q: What are you working on for spring and summer? A: Anything and everything local produce. We’re heading into strawberry season, and I’m excited. We’re doing a goat cheese cheesecake, and we have goats on property, but we’re turning it into a cheesecake sundae because we get a lot of fam- ilies with kids in summer, and that format just works better. Q: You have a team of two.What does the output look like? A: About 400 chocolate chip cookies a week. Around 150 croissants a week just for breakfast service, not counting banquets.Ten to 12 of each dessert most nights, and we’ve been seeing more people come in to sit for dessert, which is a huge compliment. Add in all the banquet and wed- ding volume across the whole ranch and the three of us are very busy. Q: What does life look like outside the kitchen? A: I have a good little friend group here in Monterey, and my boyfriend, he’s also a chef, he works at Ventana down in Big Sur, so he does that drive regularly.We’ve been redoing our backyard, growing tomatoes and citrus trees and vegetables. Leaning into California life. In past jobs, on my days off I would spend most of that time working, trying to stay ahead. What I’ve decided here is to be more present. Walk on the beach, watch the otters and the sea lions, go to the Aquarium, we live right by it. I grew up in Colorado telling everyone I was not a Colorado girl. I just wanted to be somewhere warm, near water. Turns out I was right. Carmel Valley Ranch is located at One Old Ranch Road in Carmel. For more information, visit www.carmelvalleyranch.com or call 855/687-7262. 200 C A R M E L M A G A Z I N E • S U M M E R 2 0 2 6 RESERVATIONS 831-372-3456 BANQUETS 831-333-9798 223 17th St., Pacific Grove www.fandangorestaurant.com Featuring Fresh Seafood, Rack of Lamb, Pastas, Paellas, Steaks & more! Full Bar Service Private Dining Rooms DINNER DAILY FROM 4PM TAKE OUT AVAILABLE What really lit it up for me was plated desserts—taking different components, building them into something, combining ice cream and textures and flavors all on one plate.