Outskirts Press, INC.

Kathryn Gordon is a Chef-Instructor in the professional Pastry & Baking program at the Institute of Culinary Education (ICE) in NYC. In 2017, she was named one of the Top Ten Pastry Chefs in the United States by Dessert Professional magazine. She is the Co-Chair of the Center for Advanced Pastry Studies (CAPS), ICE’s continuing education program for industry professionals. Kathryn has been a reviewer for many of the industry’s textbooks. Chef Kathryn is a co-founder of Food Startup Help, a consultancy group for bakeries and food entrepreneurs with projects across the country and abroad. She 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 and Occasions Catering. She then returned to Manhattan 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. 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. Kathryn is a featured chef in the American Almond Lookbook. Chef Kathryn is the Director of Loire Valley Cooking program for Le Moulin Brégeon, where she has lead an annual culinary and baking course since 2002. Kathryn is a member of Les Dames d’Escoffier, NY Chapter and the Green Tables Committee. Her best selling 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, and has been translated into Chinese. Their second book, Les Petits Sweets, Two Bite Desserts from the French Patisserie, was released in 2016. For more information please contact Kathryn at kathryn-gordon.com