Megan Garrelts, Part Two: Why Bluestem is a creme brulee-free zone

Yesterday, Bluestem’s co-owner and pastry chef Megan Garrelts talked about how her experiences around the country made her the chef she is today (click here for the interview).  Today, she talks about reality television, why savory chefs are afraid of dessert, and whether any stereotypes about pastry chefs are actually true.