The Culinary Institute of America

Stephan Durfee, CIA Chef-Instructor—Baking and Pastry Arts

Spotlight On: Stephen L. DurfeeBaking and Pastry Arts

Chef-Instructor—Baking and Pastry Arts
CEPC
Email: s_durfee@culinary.edu

Education:
AB, Hamilton College, Clinton, NY. Certificate, Peter Kump's New York Cooking School, NYC.

Professional Background:
Pastry Chef, Charles Nob Hill, San Francisco, CA; Wheatleigh Hotel, Lenox, MA; Alison on Dominick Street, NYC. Pastry Chef, Sous Chef, Chef de Partie, The French Laundry, Yountville, CA. Pastry Instructor, Peter Kump's New York Cooking School, NYC.

Awards:
Third Place, U.S. Finals, 2010 World Chocolate Masters Competition. Two Second Place Awards and Overall Fifth Place Award, U.S. Pastry Competition, 2009. Team Third Place, National Pastry Team Championship, 2007. One of the "10 Best Pastry Chefs," Pastry Art & Design and Chocolatier, 1999. Pastry Chef of the Year, James Beard Foundation, 1998.

Member:
Team USA, Coupe du Monde de la Pâtisserie, 2013.

The Culinary Institute of America

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