Kathryn Gordon is recognized for her chocolate and sugar showpieces and candies, and has been sharing her unique training and experience with students in pastry and baking programs for over seven years. Currently a Chef-Instructor in NYC at The Institute of Culinary Education (ICE), formerly Peter Kump's Cooking School, she turned her knowledge and interest for cooking into a passionate career. Kathryn worked in Investment Banking before completing an MBA in Finance at NYU's Stern School of Business, and became a Management Consultant before deciding to pursue her long-time interest in cooking and fine foods.
Industry Experience
In her path to recognized pastry expert, Kathryn was privileged to train under renowned pastry chefs Jacques Torres and Kurt Walrath. She also earned a pastry and baking honors certification from L'Academie de Cuisine in Maryland, and later trained at two 4-star NYC restaurants—Le Bernardin and the first Le Cirque. She refined her culinary and pastry skills while working in the kitchens of leading Manhattan restaurants such as The Rainbow Room and Windows on the World. In addition, Kathryn has studied the art of confectionery with world pastry champions Ewald Notter, Anil Rohira, Pascal Brunstein, Olivier Bajard, Pascal Brunstein and Stephane Glacier over a period of 15 years.
Interest in Competitions
Kathryn has a successful record in industry competitions, including the prestigious U.S. Pastry Championship. Every summer, she assists the producers of the World Pastry Forum. She also co-hosts the live Carymax World and National Pastry Championships (and the emcees the bi-annual Bread and Pastry Competitions), with Food Network's personality Keegan Gerhard. A regular teacher-participant in competition training, Kathryn has taught a sugar workshop at the distinguished Salon Philanthropique at the Javits Center Convention Center in NYC, and helps coach fellow chef-instructors in competition preparations for national and televised pastry competitions.
Serendipitous Connection to le Moulin Bregeon
Kathryn met American painter Jonathan Robinson and Mme. and Chef Godineau in NYC while she was the Pastry Program Director at the New York Restaurant School, later the Art Institute of NYC. The courses she organized at the Inn at the Mill evolved when she joined the faculty of the Pastry & Baking Career Program at The Institute of Culinary Education. Kathryn and the Inn at the Mill proprietors, Jonathan, Bernard and Pascal, believe they have structured a unique and special program with very talented chefs, who are looking forward to sharing their skills and techniques with you.
Kathryn is the the cuisine course program director for le Moulin Bregeon. She will work with you to understand your goals, and then use her industry expertise to help customize the menus and recipes you will learn with the various chefs -- based on the specific needs, interests and skill levels of each group. She can be reached in the U.S. at (917) 841-0796 if you have any questions on our chefs, the Mill, or our delicious cooking programs.
