Kathryn Gordon is a pastry chef, author, consultant and instructor.
Kathryn Gordon has been a chef-instructor in the professional Pastry & Baking program at the Institute of Culinary Education (ICE) in NYC for 13 years, where she is also the Co-Chair of the Center for Advanced Pastry Studies (CAPS). She is a co-founder of a consultancy group for bakeries and other food businesses, Food Startup Help. Chef Kathryn worked in management consulting after finishing an MBA at NYU Stern and undergraduate degrees at Vassar College, 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 chef Jacques Torres, M.O.F. She earned honors 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 The Rainbow Room and Windows on the World, where she was the Pastry Chef of Cellar in The Sky. Kathryn was an assistant producer for the Carymax World and National Pastry Championships for 13 years, and has appeared on The Food Network. Chef Kathryn is a featured chef in the first American Almond Lookbook, and a member of Les Dames d'Escoffier, New York Chapter.
Chef Kathryn leads an annual culinary course in the western Loire Valley, France at a hotel owned by friends, Le Moulin Bregeon. Her first cookbook, co-written with Anne E. McBride, was released in 2011 by Running Press, Les Petits Macarons, Colorful French Confections to Make at Home and has been described by The Wall Street Journal as the most “comprehensive and inspiring” book on macarons in any language. Their second book, Les Petits Sweets, Two-Bite Desserts from the French Patisserie, was released by Running Press in September 2016. In 2017, Chef Kathryn was honored by Dessert Professional as one of the Top Ten Pastry Chefs in America. Kathryn is currently working on her third cookbook, Bienvenue - a cooking and lifestyle book for Le Moulin Bregeon.