Kathryn Gordon

Teaches at The Institute of Culinary Education

Kathryn Gordon graduated from Vassar and New York University’s Stern School of Business and started her career as a Wall Street consultant prior to turning to food. She earned honors certification from L'Academie de Cuisine and worked at leading restaurants such as The Rainbow Room, Windows on the World, Le Cirque, and Le Bernadin. Gordon was an assistant producer and co-host of the live Carymax World and National Pastry Championships for twelve years. She joined ICE in fall 2003 where she turned her knowledge and interest for cooking into a passionate career. Her first cookbook, Les Petits Macarons, Colorful French Confections to Make at Home (Running Press) was released in 2011. Chef Gordon and colleague, Jeff Yoskowitz recently started Food Start Up Help, a consultancy for new businesses. For her, culinary voice means, “thinking about the food you're serving from the ingredient level up — what the ingredients are, where they came from, and how they go together.”