Kathryn Gordon is recognized for her specialization in sugar work, confectionery, petits fours and chocolate, and ice cream, and has been sharing her unique training and experience with students for over 13 years. Currently a chef-instructor at The Institute of Culinary Education (ICE) in NYC, Kathryn worked after finishing an MBA as a Wall Street consultant, but turned her knowledge and interest for cooking into a passionate career.
In her path to pastry chef, Kathryn was privileged to train under renowned pastry chefs Jacques Torres and Kurt Walrath. She earned certification from L'Academie de Cuisine in Maryland and trained at two 4-star NYC restaurants—Le Bernardin and Le Cirque. She refined her culinary skills while working in the kitchens of leading restaurants such as The Rainbow Room and Windows on the World. Kathryn co-hosted the live Carymax World and National Pastry Championships with Food Network's personality Keegan Gerhard for many years. Her first cookbook, co-written with Anne E. McBride, was released in the fall of 2011 by Running Press: Les Petits Macarons, Colorful French Confections to Make at Home. You can watch Kathryn discuss French macarons on Fox TV.
As a child, Kathryn lived abroad and was able to travel throughout the world; her interest in food has been influenced by cuisines from New Orleans to Australia. She leads a culinary course in the western Loire Valley each Spring (register through www.iceculinary.com) and customizes private cooking and baking courses for professionals, and families and their friends (www.loirevalleycooking.com).
Buildling on 20 years of experience in the food industry, her prior management background, Kathryn recently formed a consulting partnership with colleagues at ICE. Together through FoodStartUpHelp they offer a wide range of services to help guide entrepreneurs successfully through the A, B, C's of the baking industry. They offer classes on starting up your own food business at ICE, and a free weekly blog magazine to introduce experts in the field and the lessons learned by other entrepreneurs (www.foodstartuphelp.com).