Chefs Kate Cavotti And Alison Mcloughlin

This month, Chef2Chef honors Chefs Kate Cavotti and Alison McLoughlin, Culinary Institute of America instructors and authors of the school's new cookbook, Cake Art.

Culinary Arts

Chef Kate Cavotti, a Certified Master Baker (C.M.B.) and Certified Hospitality Educator (C.H.E.), is an associate professor of baking and pastry arts at The Culinary Institute of America (CIA) in Hyde Park, NY. Her classes include Special Occasion Cakes and Confectionary Art. Prior to teaching, Chef Cavotti served as: executive pastry chef at the Water Club and pastry chef of Restaurant Luxe, both in New York City.

Chef Cavotti has won the 2006 Marc Sarrazin Cup at the Salon of Culinary Arts, NYC. She co-wrote the CIA's new cookbook, Cake Art, along with fellow instructor Chef Alison McLoughlin.

Chef Alison McLoughlin, a Certified Hospitality Educator (C.H.E.), is an assistant professor of baking and pastry arts at The Culinary Institute of America (CIA), her alma mater, in Hyde Park, NY. A 1993 honors graduate, Chef McLoughlin is the very first CIA alumna to serve on faculty, teaching Basic and Classical Cakes.

Before teaching at the CIA, McLoughlin earned professional experience as owner0pastry chef at Pretty Cakes in Ridgefield, CT. She also served as executive pastry chef for Aramark at General Cologne Re in Stamford, CT, and assistant pastry chef at Stony Hill Inn in Hackensack, NJ, among others.

About the Culinary Institute of America

Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in the foodservice and hospitality industry has helped the CIA earn its reputation as the world's premier culinary college. Courses are offered at the college's main campus in Hyde Park, NY, and at its branch campuses, The Culinary Institute of America at Greystone, in St. Helena, CA, and The Culinary Institute of America, San Antonio in San Antonio, TX.

Create Show-Stopping Cakes with Cake Art, from The Culinary Institute of America

Cake Art

If you marvel at these beautiful creations and wondered if you could do it yourself, wonder no more.

The chefs at The Culinary Institute of America have put together the quintessential bible of cake decorating with their new book, Cake Art (Lebhar-Friedman Books; February 2008). Chefs Kate Cavotti and Alison McLoughlin, members of the CIA's prestigious baking and pastry arts faculty, unlock the secrets of cake decorating through illustrated, easy-to-follow, step-by-step instructions and basic recipes for cakes, fillings, and icings.

Cake Art for Children Sparks Imaginations

Cake Art offer something for everyone at every skill level -- including kids, who will love the many projects created especially for them!

"What better way to spend quality time with your kids than having them help you in the kitchen creating something beautiful and delicious," says McLoughlin. "Cake decorating is an excellent opportunity for them to stretch their imaginations and gives them the opportunity to make something that they can be proud of."

Within the pages of this beautiful book, the CIA has created Decorating Projects with Children. These projects include step-by-step instructions on how to make fun and creative cakes and cupcakes that are guaranteed child-pleasers and use techniques that children can do themselves, such as stamping and paint-by-number with piping gel.

From Home Baker to Cake Decorating Maestro

Filled with more than 170 color photographs, Cake Art is designed to transform even the most amateur home baker into a cake-decorating maestro. Other chapters include Cake Decorating 101, Cakes and Cupcakes, Fillings, Icings and Meringue, Piping, Embossing, Stamping and Painting, and Icing and Décor Mediums. McLoughlin and Cavotti have created recipes perfect for any occasion, any time of the year.

"The key to cake decorating is understanding your décor materials and how they can be used," explains McLoughlin. "With this knowledge, a piping bag of buttercream can be used to create dozens of designs, and a piece of fondant can be transformed into a lifelike farm animal or a fantasy creature. Roses can be created with different techniques and décor mediums such as buttercream, meringue, and ganache."

Featured Culinary Schools

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