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Stephen Durfee

Stephen Durfee is an alumna of the Institute of Culinary Education.Chef Instructor, Culinary Institute of America, Greystone, CA
Pastry & Baking Arts, 1991

As a prospective student, Stephen Durfee ventured into the kitchen of what was then Peter Kump’s New York Cooking School and found Director of Pastry & Baking Arts Nick Malgieri preparing for an event. Malgieri told Durfee that he should stick around and help. Slathering a mixture of butter and lard onto dough for sfogliatelle was the point of no return for Durfee, who had been teaching English and history at a boarding school. He worked at Charles Nob Hill in San Francisco, Wheatleigh Hotel in Lennox, Massachusetts, and Alison on Dominick Street in New York City. During the five years that he spent at the French Laundry, he won the James Beard Award for Outstanding Pastry Chef in 1998 and was named one of the Pastry Arts & Design's 10 Best Pastry Chefs in America in 1999. He returned to his roots as an educator in 2000 when he joined the California branch of the Culinary Institute of America. Looking back on his studies at ICE, he says, “The quality and depth of instruction was superb. I have always credited the faculty for providing the basic skills necessary to enter the job market and I felt confident that I could compete with anyone.”

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Heading to 'World Cup' for Pastry Chefs [Napa Valley Register]