NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
As a professor of chocolate and pastry arts at the Culinary Institute of America, Greystone, in Napa Valley, Californoa, Stephen Durfee oversees the Bachelor’s Concentration: Advanced Concepts in Baking and Pastry. Formerly the executive pastry chef of The French Laundry in Yountville, he won the 1998 James Beard Foundation Award for Pastry Chef of the Year and was named one of the 10 Best Pastry Chefs in America in 1999 by Pastry Art & Design and Chocolatier magazines.
Durfee’s recipes regularly appear in cookbooks and magazines and he has written numerous articles for Baking and Pastry magazine. His six-part video series The Everyday Gourmet: Baking Pastries and Desserts, was commissioned by The Teaching Company and featured in their series, The Great Courses.
Durfee has participated in multiple individual and team pastry competitions and has earned top honors in dessert tastings and chocolate centerpieces. He was awarded a bronze medal in the 2007 National Pastry Team Championships and a bronze medal for the 2010 World Chocolate Masters National Selection. In 2012, he was selected to join the Pastry Team USA to compete in the prestigious Coupe de Monde de la Patisserie in Lyon, France. As Chocolatier and Plated Dessert specialist, his team finished fourth in the 2013 Pastry World Championships.