Kathryn Gordon

Kathryn is a chef-instructor in the professional pastry and baking program at the Institute of Culinary Education (ICE) in New York City, where she is the chair of the Center for Advanced Pastry Studies (CAPS), ICE’s continuing education program for industry professionals. In 2017, she was named one of the Top Ten Pastry Chefs in the United States by Dessert Professional magazine. Kathryn graduated from Vassar College and worked in management consulting after finishing an MBA in finance at NYU Stern. She turned her knowledge and interest in cooking into a passionate career in her path to becoming a pastry chef. Her best- selling first cookbook, co-written with Anne E. McBride, 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. Kathryn is the director of Loire Valley Cooking program for Le Moulin Brégeon, where she has led an annual culinary and baking course since 2002. Her third cookbook celebrates the first twenty years the hotel in France was open to guests, Le Moulin Brégeon, Le Petit Moulin of the Loire Valley: Introduction to the French Lifestyle and a Collection. Kathryn is a cofounder with two partners of Food Startup Help, a consultancy group for bakeries and food entrepreneurs with projects across the country and abroad. In 2023, they launched an educational video series for entrepreneurs and the book Food Business Idea to Reality: A Food Entrepreneur’s Guide to Launching a Product.