Youngblood has baking in her genes – as she attributes her love of the sweeter side of cooking to watching her mother and grandmother. The techniques of both ladies, which she refers to as “Southern with a twist” were very influential in her developing her own dessert style. After working in the kitchens at Bistro Europa and Casbah, she entered a chocolate creation in The Chocolate Soiree. She won the event and met Chef Rodney Freidank who brought her to the team at Soby’s on the Side, just two weeks after it opened in 2000. It was here that Youngblood discovered the pastry was really her passion and Soby’s customers reap the benefits of that creativity. Youngblood is the Soby’s Pastry Chef and is responsible for all baking at Soby’s on the Side as well as all desserts served at Soby’s. In addition to what’s on the menu, Youngblood also works with a multitude of clients on birthday, wedding and special occasion cakes. If it’s something sweet you’re looking for – she’s your chef!