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Explore All Kathryn Gordon articles

ICE Chef Kathryn Gordon, a woman in a black jacket with short hair and pink glasses, holds up a brown oyster on a dock

Plate to Planet: ICE Chef Helps Grow Oysters in NY Harbor

Chai Langues-de-Chat with Blueberry Cream Filling

Chai Lovers’ Cookies

chef gale gand

Advanced Pastry at ICE: Gale Gand

A pastry student brushes details on an edible Halloween witch

The Showpiece Sorcerers — Karen Portaleo and Susan Notter at ICE

green chocolate bon bons

Pastry Chef Turned Chocolatier: Interview with Roger Rodriguez

pastry made by Chef Richie Capizzi restaurant

The Pastry Prodigy: Chef Richard Capizzi

an airbrushed cake to look like a goldfish lily pond by Lisa Berczel

Pastry & Baking Arts

The Craft of Cake Painting: Airbrush Artist Lisa Berczel

pastry chef peter yuen

Pastry & Baking Arts

Pastry Fusion: The Pan-Cultural Techniques of Chef Peter Yuen

dessert made by chef anil rohira

Pastry & Baking Arts

Heart, Head, Hand—The Pastry Philosophy of Chef Anil Rohira

ie cream sundae

Pastry & Baking Arts

The Ice Cream Innovator: An Interview with Sam Mason

tall white cake

From Interior Design to Edible Design: Stevi Auble

Recipe: Apple Pecan Waffles

Candy rose made in a sugar and pastry workshop at school in new york

Pastry & Baking Arts

Advanced Sugar Workshop with Ewald Notter

savory pies made by zeke mandel

Inspiring Alumni: Zeke Mandel, "The Savory Pie Guy"

Business of Food/Wine

Alumni Startup: Cocoamains

ICE Cuisine Course in France

Explore Farms and Fine Dining in France