Food Consulting Work

Kathryn Gordon is a co-founder with two partners of Food Startup Help, a consultancy group for bakeries and food entrepreneurs with projects across the country and abroad. Food Startup Help launched an online tool kit for food entrepreneurs via Launch A Food Product with an e-book, expert videos and custom financial templates via Food Startup Help’s Idea to Reality, a Food Entrepreneur's Guide to Launching a Food Product. In 2017, she was named one of the Top Ten Pastry Chefs in the United States by Dessert Professional magazine. Kathryn is a Chef-Instructor in the professional Pastry & Baking program at the Institute of Culinary Education (ICE) in NYC, where she is the Chair of the Center for Advanced Pastry Studies (CAPS), ICE’s continuing education program for industry professionals.

Baking and Pastry Experience

Kathryn is a member of Les Dames d'Escoffier New York, chair of the Digital Assets Committee and a member of the Entrepreneur and Green Tables Committees. Chef Kathryn graduated from Vassar College, and worked in management consulting after finishing an MBA at NYU Stern in Finance, but turned her knowledge and interest for cooking into a passionate career. In her path to pastry chef, Kathryn was privileged to work under renowned pastry chef Jacques Torres, M.O.F. She earned honors certification from L'Academie de Cuisine in Maryland and began working in Washington D.C. at Kinkead’s Restaurant, Criollo Chocolate and Occasions Catering. She then trained at two 4-star NYC restaurants—Le Bernardin and Le Cirque. She refined her culinary skills while working in the kitchens of The Rainbow Room and Windows on the World, where she was the Pastry Chef of Cellar in The Sky. Chef Kathryn has also taught at the New York Restaurant School (later the Art Institute), Brookdale Community College and Kingsborough Community College (CUNY), and has been a reviewer of many of the industry’s textbooks.

Pastry Arts Accolades

Chef Kathryn was an assistant producer for the Carymax World and National Pastry Championships and the World Pastry Forum for 12 years, including helping to emcee the live 2-day competitions. She has competed on Food Network with a colleague from ICE, participated in the Paris Gourmet US Pastry Competition, regional chocolate showpiece competitions, and placed third in a national plated desserts competition. Kathryn is a featured chef in the American Almond Lookbook. Recently she was featured as a culinary educator in Pastry Arts Magazine Issue 16.

Author

Kathryn's best selling first cookbook, co-written with Anne E. McBride and released by Running Press, Les Petits Macarons, Colorful French Confections to Make at Home, has been described by The Wall Street Journal as the most “comprehensive and inspiring” book on macarons in any language, and has been translated into Chinese. Their second book is Les Petits Sweets, Two Bite Desserts from the French Patisserie. For twenty years, Chef Kathryn led an annual cooking program for Le Moulin Brégeon, and her third cookbook is Le Moulin Brégeon, Le Petit Moulin of the Loire Valley: Introduction to the French Lifestyle and a Collection of Recipes.

Sugar Showpieces

Kathryn teaches private sugar classes and is available to create custom showpieces for your corporate or family event — clients have included work for Celebrity X Cruises Edge Launch, the World Science Foundation Gala and Lucky Rice Chinese New Year.

Contact Me

917.841.0796 @chef_kathryn_gordon

For Food Startup Help inquiries please email: kathryn@foodstartuphelp.com @food.startuphelp