April 28, 2017
By: Todd Price, The Times Picayune
Kelly Fields spent years making high-end desserts as the executive pastry chef for John Besh's restaurant group. Now, she makes humbler fare, as the chef and partner at Willa Jean, the Southern bakery and cafe she opened with Besh in 2015.
In 2017, Fields is a James Beard nominee for outstanding pastry chef in the nation.
Fields sat down with NOLA.com | The Times-Picayune to talk about her career making sweets.