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Kathryn Gordon received her bachelors from Vassar, later attendeding New York University’s Stern School of Business for her graduate degree. She began her career as a Wall Street consultant before switching to food. After deciding to change professions, Gordon earned an honors certification from L'Academie de Cuisine and worked at leading restaurants such as The Rainbow Room, Windows on the World, Le Cirque and Le Bernadin. Gordon was an assistant producer and co-host of the live Carymax World and National Pastry Championships for twelve years. She joined ICE in fall 2003 where she turned her knowledge and interest for cooking into a passionate career. Her first cookbook, "Les Petits Macarons, Colorful French Confections to Make at Home" (Running Press) was released in 2011.