Chef Kate Cavotti is a professor of Baking and Pastry Arts at CIA’s New York campus, where she specializes in Confectionery Art and Special Occasion Cakes. Her courses focus on the design and execution of display pieces and celebration cakes, including both classical and contemporary wedding cakes.
Since joining CIA’s faculty in 1999, Cavotti has also taught Pâtisserie to Culinary Arts majors, along with Cookies & Mignardises and Basic & Classical Cakes. Her dedication to teaching excellence was recognized when she was named Faculty Member of the Year in 2009.
Cavotti’s professional background includes serving as executive pastry chef at The Water Club in New York City, as well as holding pastry chef positions at Restaurant Luxe, Park Avenue Café, The Peninsula Hotel, Arizona 206, Arizona Café, Contrapunto, and Yellowfingers—all in New York City.
A Certified Master Baker (CMB), Cavotti holds a bachelor of arts in Speech Communication from Denison University in Granville, OH, and an associate of applied science in Hotel and Restaurant Management from New York City Technical College.
Her artistry has earned her multiple gold medals for wedding cake displays at the Société Culinaire Philanthropique Salon of Culinary Art in New York City (2010, 2013, and 2014). She also led CIA student teams to win the prestigious Marc Sarrazin Trophy at the Salon in 2006 and 2007. In 2008, she coauthored Cake Art (Wiley & Sons), a book showcasing innovative cake design.
Outside the kitchen and classroom, Cavotti enjoys handcrafting gifts, spending time outside walking in the woods or kayaking, tending her garden and spending time with family and friends.