Baking and Pastry Chefs

If you dream of opening your own bustling bakery or stylish café, creating and styling spectacular cakes, or preparing hundreds of desserts for an elegant catered affair, a career in pastry is for you. As a pastry chef, you'll make the chocolates, confections, pastries, and plated desserts that delight customers. With jobs as varied as pastry cook, pastry chef, executive pastry chef, chocolatier, and boulanger, opportunities abound in places like hotels, restaurants, resorts, bistros, bakeries, and private clubs. Pastry chefs must be both artistic and detail-oriented while working in a fast-paced environment.

Kamal Grant ’04, Chef/Owner, Sublime Doughnuts

Degree: Associate in Occupational Studies Major: Baking & Pastry Arts Campus: Hyde Park, NY Hometown: Marietta, GA No Ordinary Doughnut Kamal Grant took a big chance with his business plan for his small bakery in Atlanta’s Westside neighborhood. The chef/owner of Sublime Doughnuts refused to serve the expected jelly, chocolate, or sugar varieties. Instead, Kamal held fast to his … [Read more...]

Denis Callinan ’95, PC III, Executive Chef of Student Dining, The College of William and Mary

Degree: Associate in Occupational Studies, CIA ProChef Certification Major: Culinary Arts Campus: Hyde Park, NY Hometown: Hopewell Junction, NY Taking Student Dining to the Next Level Residential dining has traditionally had a bad reputation. Lately, however, there has been a burgeoning nationwide movement to improve cafeteria fare. For an example of a vibrant, fresh, and delicious menu, … [Read more...]

Alison Reed ’04, Pastry Chef

Degree: AOS Major: Baking & Pastry Arts Hometown: Shawnee, KS Baking from the Heart Kansas native Alison Reed grew up in the nation’s heartland, and it was clear early on that baking was close to her heart. “Every holiday was a big celebration,” says Alison. “My mom and I would make a themed cake and my grandma would make something from scratch. We all loved her chicken and noodles. … [Read more...]

Andrew Schotts ’90, Pastry Chef at Garrison Confections

To chocoholics, working with the "food of the gods" all day seems like the fantasy job. But to become an exceptional artisan chocolatier like Andrew Shotts ’90, it takes a tireless passion for your work, a commitment to using only the best ingredients, and a sharp eye for business. Andrew's road to twice becoming one of Pastry Art & Design's "Ten Best Pastry Chefs in America" started with a … [Read more...]

Oliver Kita ’89, Owner of Oliver Kita Chocolates

Walk into Oliver Kita Fine Confections in Rhinebeck, NY and the rich cinnabar-colored walls and deep browns of the elegant display furnishings immediately set a tone. You get the impression of quiet luxury and a European sensibility. But step further into the space and you see a huge serviceable marble-topped worktable, a chocolate tempering maching, and shelves of molds just waiting to be filled. … [Read more...]

Johnny Iuzzini ’94, Pastry Chef/Consultant, Sugar Fueled, Inc.

Johnny Iuzzini interest in the pastry arts began at age 17, when he started work at The River Café in Brooklyn, NY. Although his primary responsibility was garde manger, the young Johnny frequently visited the pastry kitchen to marvel as Pastry Chef Eric Gouteyron piped chocolate butterflies. He soon began assisting Chef Gouteyron after completing his kitchen shift, and eventually moved to pastry … [Read more...]

Nicolette Eyherabide ’08, Pastry Cook at Tartine Bakery

A little serendipity goes a long way. Nicolette Eyherabide was originally planning to take a "safer" career path and become a lawyer, but fate intervened. Nurturing a passion for food that she wanted to explore—"If I didn't try it, I'd wonder about it my whole life"—she decided to throw her hat into both rings. "I applied to law school and to culinary school at the same time," she explains. "I … [Read more...]

Kishi Arora ’04, Owner and Founder of Foodaholics

Can you stand blindfolded, smell a food, and then accurately list the ingredients found within? Kishi Aroora can. Maybe that's the reason she left her studies at the Shri Ram College of Commerce in India to attend the CIA in Hyde Park, NY. And maybe it's why she graduated with an AOS degree in baking and pastry arts with high honors and the International Student Endowed Scholarship. Whatever the … [Read more...]