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!

Kristin Egan ’04, CIA Lecturing Instructor—Baking and Pastry Arts

Faculty Bio: Kristin Egan ’04

Baking and Pastry Arts
Lecturing Instructor—Baking and Pastry Arts
Education and Credentials: CHE

Education:
BS, Drexel University, Philadelphia, PA. AOS, CIA.

Professional Experience:
Chef and Owner, Egan Sweets, Chatham, MA. Executive Pastry Chef, Wequassett Inn and Resort, Chatham. Sous Chef, Blue Hill at Stone Barns, Pocantico Hills, NY. Pastry Tournant, L’Atelier de Joel Robuchon, Four Seasons Hotel, NYC. Pastry Commis, The Modern, NYC.

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The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600