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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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  • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
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Le Cordon Bleu Schools of North America , Online (campus option available)
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  • Teaches students by having them spend significant time in the kitchen practicing precision techniques.
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  • Nearly 25,000 graduates each year.
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UEI College , Ontario
  • Dedicated to providing  career training since 1975.
  • Has 13 campus locations in Southern California and a campus in Morrow, GA.
  • Provides flexible class times including weekends.
  • Offers curriculum that ranges from 8 month diploma programs to 16-month Associate of Applied Science degree programs.
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  • Career service professionals work directly with students from the start of their program, and help them pursue employment in day spas, luxury hotels, cruise ships, and other locations.
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Saint Francis University’s 100% Online Master of Human Resource Management

Saint Francis University’s online Master of Human Resource Management program provides students with the theoretical and practical advanced knowledge necessary to become human resource leaders of the best kind.

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  • Has a successful job placement record— 86% of graduates get placed into work in massage therapy.
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  • Has 60 campuses across the United States.
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  • Partnered with AmeriCorps to create the Segal AmeriCorps education award that pays up to $5,500 towards tuition.
  • Provides 100% tuition assistance for military service members who qualify.
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Milan Institute , Bakersfield
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  • Provides hands-on training led by instructors who have relevant, on-the-job experience.
  • Each campus features a public salon and spa for student practice.
  • Campuses are accredited by the Accrediting Council for Continuing Education and Training (ACCET) and Council on Occupational Education (COE).
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Nursing@Simmons, the innovative, online nursing degree program from Simmons School of Nursing and Health Sciences prepares Registered Nurses for the next stage of their careers.

You need to have a Bachelor’s degree and RN license to be qualified for this school.

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