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

Education:
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.

Awards:
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.

Author:
Cake Art.

Contact Us

The Culinary Institute of America
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Phone: 845-452-9600