Kathryn Gordon
BIO
Kathryn Gordon received her bachelors from Vassar, later attending 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. Kathryn joined ICE in the fall of 2003. She has published two cookbooks, Les Petits Sweets and Les Petits Macarons, which has been described by the Wall Street Journal as the most "comprehensive and inspiring" book on macarons in any language.
Courses by Chef Kathryn Gordon
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Class Levels - Level 1: Basic, Level 2: Intermediate, Level 3: Advanced, Level 4: Professional
