Kristin Egan

Kristin Egan is an Associate Professor specializing in Baking and Pastry Arts at the Culinary Institute of America (CIA). She holds a BS from Drexel University in Philadelphia, PA, and an AOS (Associate of Occupational Studies) from CIA. Her professional experience spans roles such as Chef and Owner of Egan Sweets in Chatham, MA; Executive Pastry Chef at Wequassett Inn and Resort, Chatham; Sous Chef at Blue Hill at Stone Barns in Pocantico Hills, NY; Pastry Tournant at L’Atelier de Joel Robuchon in New York City; and Pastry Commis at The Modern, also in NYC.

Egan is a Certified Hospitality Educator (CHE) and Certified Master Baker (CMB), reflecting her expertise in culinary education and baking craftsmanship. Her research interests focus on advancing techniques in baking and pastry arts, integrating innovation with traditional methods, and exploring sustainable practices in culinary industries. She has contributed to the field through her hands-on experience in high-end culinary establishments and her academic role at CIA.