The French Pastry School
Kathryn Gordon Demonstration
Chef: The French Pastry School
Cost: $0.00
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Join Chef Kathryn Gordon for a demonstration and tasting featuring recipes for petits fours from her second cookbook, Les Petits Sweets. Chef Kathryn is a pastry and baking instructor in New York at the Institute of Culinary Education. She began teaching after working at 3 of the highest grossing restaurants in the country and training at two 4-star restaurants in Manhattan. She wrote her first cookbook, Les Petits Macarons, after realizing that macaron recipes were different everywhere she baked, and she was able to "collect" different tips and techniques from chefs annually at the World Pastry Forum and Competition. Working for French-trained chefs in almost every job, but residing in America, has inspired her to Americanize classic French flavors while relying on time-proven techniques. In this demonstration, she will share recipes and techniques for mini "Blueberry and Cream" Savarins with Lemongrass Syrup, Mascarpone-White Chocolate Ganache and Blueberry Compote, and a nougat candy with strawberry, apricot and homemade granola and a buckwheat honey syrup. Copies of Les Petits Sweets will be available for signing and purchase after the class.

Kathryn Gordon has been a chef-instructor in the professional Pastry & Baking program at the Institute of Culinary Education (ICE) in NYC for almost 14 years. She is a co-founder of Food Startup Help, a consultancy group for bakeries and other food businesses. 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 is the Director of Loire Valley Cooking, where she leads an annual culinary course. Her first cookbook, co-written with Anne E. McBride and released in 2011 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. Their second book, Les Petits Sweets, Two Bite Desserts from the French Patisserie, was released in 2016.