Kate Cavotti

Kate Cavotti serves as a Professor of Baking and Pastry Arts at the Culinary Institute of America, where she combines academic instruction with elite industry expertise. Honored as CIA Faculty Member of the Year in 2008 and holding Certified Master Baker (CMB) credentials, she bridges professional culinary practice with pedagogical excellence.

Her educational background includes:

• BA from Denison University, Granville, OH
• AAS from New York City Technical College, New York City

Professor Cavotti specializes in the artistic and technical dimensions of pastry arts, with groundbreaking work in cake design and wedding confections. Her research emphasizes the fusion of traditional baking techniques with avant-garde presentation, documented in her authoritative text "Cake Art". She champions innovation in flavor profiling and structural engineering of edible art, influencing contemporary pastry education through competitive excellence and industry collaboration.

Her major accolades include:

• Gold Medal for Wedding Cakes at Société Culinaire Philanthropique Salon of Culinary Art (2013)
• First Prize at New York City Salon of Culinary Art (2010)
• CIA Faculty Member of the Year (2008)
• Marc Sarrazin Trophy (CIA team) at New York City Salon of Culinary Art (2006, 2007)

With two decades of leadership at premier New York establishments—including Executive Pastry Chef at The Water Club and Pastry Chef at Restaurant Luxe—she co-founded BBR Catering while advancing pastry arts pedagogy. Her mentorship shapes the next generation of culinary professionals through hands-on studio instruction and competition coaching.