Making a Masterpiece: Kendrea Collins

Kendrea Collins

Executive Pastry Chef - Park + Cherry at Dixon Gallery and Gardens

Growing up, Kendrea Collins wanted to be a lawyer. She liked arguing and wanted to get paid to do it! Luckily for the guests at Park + Cherry at Dixon Gallery and Gardens, Kendrea found a different path as a pastry chef. She enjoys introducing people to new tastes and expanding their palate with flavors that work unexpectedly well together. The creative aspect of her craft engages her – and earns raves from the patrons who sample her tasty treats.

Meet Kendrea Collins! 

How long have you worked in the hospitality industry? 

Officially as a Pastry Chef, six months, but I have been in the hospitality industry for eight years.

Take us through your career path to becoming a pastry chef.

I have cooked my whole life. I was recently convinced by a friend to get into it professionally, because apparently I have a knack for it. Honestly, it’s been amazing ever since. Every day is a new experience; there is always a learning curve but I love it. I like to roll with the punches. 

What is your favorite part about working in the industry? 

The people. You do not meet people like this anywhere else. They are quirky, creative, and just like the food, every day is something different.

What are your top three favorite places to visit in Memphis? 

I love Midtown, period. Anywhere along the river is always beautiful, especially as the sun is setting. And I love the Broad Avenue Arts District, it’s really up and coming.

What is something you learned in this position that has changed your life for the better? 

You can’t be attached to the outcome when it comes to food. You have to learn to be flexible. And that carries over into other aspects in life. Everyday is something new and something challenging when it comes to food and you can always carry that lesson into other things.

What a great lesson for cooking and for life, Kendrea!