PASTRY CHEF

Kimberly Davis Cuthbert '94

"The CIA education gave me a great foundation, and more than the basic skills—everything from mise en place to being thorough to cleanliness, so you can be as proficient as you can. "

—Kimberly Davis Cuthbert '94
Owner/Confectioner
Sweet Jazmines
Philadelphia, PA

 

 

 

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.

 

A sample of CIA Alumni in this field:

  • Karen Barker '81
    Pastry Chef/Co-Owner, Magnolia Grilll
    Durham, NC

  • Richard Capizzi '00
    Executive Pastry Sous Chef, Per Se
    New York, NY

  • Thaddeus R. DuBois '94
    Pastry Chef, The White House
    Washington, DC
   
 
 
 
 
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