Paul Bocuse

The Culinary Institute of America salutes the life and legacy of the most important chef in history—Paul Bocuse. We are deeply saddened by his passing, but have been greatly enriched by his friendship and will continue to be inspired by his example. He was the greatest ever. Au revior M. Paul. Merci Bocuse!

Kate Cavotti, CIA Professor— Baking and Pastry Arts

Faculty Bio: Kate Cavotti

Baking and Pastry Arts
Professor—Baking and Pastry Arts
Education and Credentials: CMB

BA, Denison University, Granville, OH. AAS, New York City Technical College, NYC.

Professional Experience:
Executive Pastry Chef, The Water Club, NYC. Pastry Chef, Restaurant Luxe, NYC. Pastry Sous Chef, Park Avenue Cafe, NYC. Pastry Sous Chef, Pastry Cook, The Peninsula Hotel, NYC. Pastry Cook, Arizona 206, NYC; Arizona Cafe, NYC; Contrapunto, NYC; Yellowfingers, NYC. Private Chef/Co-Owner, BBR Catering, NYC.

Gold Medal, Wedding Cakes, Société Culinaire Philanthropique Salon of Culinary Art, 2013. First Prize, Salon of Culinary Art, NYC, 2010. CIA Faculty Member of the Year, 2008. Marc Sarrazin Trophy (CIA team), Salon of Culinary Art, NYC, 2007, 2006.

Cake Art.

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