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Sugar Decorations for Cakes & Desserts by Chef Kathryn Gordon

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    Chef Kathryn Gordon
    Easy and Effective Sugar Decoration for Cakes and Desserts

    Class Date: To be Determined
    6101 15th Avenue Brooklyn NY 11219
    Admission fee: $149, includes $25 BakeDeco Gift Card

     

    More Class Details to Follow

    Kathryn Gordon, kathryn-gordon.com, has been a chef-instructor in the professional Pastry & Baking program at the Institute of Culinary Education (ICE) in NYC for over 12 years. She is a co-founder of a consultancy group for bakeries and other food businesses (foodstartuphelp.com). Chef Kathryn worked in management consulting after finishing an MBA, 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. Chef Kathryn leads an annual culinary course in the western Loire Valley, France (loirevalleycooking.com).
    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, will be released by Running Press in September 2016.

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Chef Kathryn Gordon
Easy and Effective Sugar Decoration for Cakes and Desserts

Class Date: To be Determined
6101 15th Avenue Brooklyn NY 11219
Admission fee: $149, includes $25 BakeDeco Gift Card

 

More Class Details to Follow

Kathryn Gordon, kathryn-gordon.com, has been a chef-instructor in the professional Pastry & Baking program at the Institute of Culinary Education (ICE) in NYC for over 12 years. She is a co-founder of a consultancy group for bakeries and other food businesses (foodstartuphelp.com). Chef Kathryn worked in management consulting after finishing an MBA, 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. Chef Kathryn leads an annual culinary course in the western Loire Valley, France (loirevalleycooking.com).
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, will be released by Running Press in September 2016.

Sugar Decorations for Cakes & Desserts by Chef Kathryn Gordon
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