Chef Carter Holton, Part Two: Missouri persimmons and a habitual lack of mixers

Not even 25 years old, Carter Holton has been a pastry chef in Kansas City for nearly a decade. He’s excited to continue learning, but he’s also busy sharing what he has learned as a teacher for the Art Institutes International—Kansas City.

Yesterday, he talked about teaching and why he once had to make 24 quarts of creme brulee. Today, he praises Missouri persimmons; tomorrow, he’s sharing his idea of the perfect dessert.