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Stephen L. Durfee

Professors
Hamilton College
The Culinary Institute of America
Professor

Stephen L. Durfee

So many people are interested in learning how to bake, but they’re intimidated because they think that it is either too complicated or scientific. The truth is baking can be a lot of fun. It’s not that complicated and if you master just a few basic techniques, that’s really all you need to know to get started.

Stephen L. Durfee is a Pastry Instructor at the Culinary Institute of America (CIA) at Greystone, where he has been on staff for more than 10 years. He is a Certified Executive Pastry Chef and a Certified Hospitality Educator. Before then, he was the Executive Pastry Chef at The French Laundry in Yountville, California. While there, he won the 1998 James Beard Award for Outstanding Pastry Chef and in 1999, he was named one of the Top Ten Pastry Chefs in America by Pastry Art & Design and Chocolatier magazines. Chef Durfee's extensive career includes working as a pastry chef at Charles Nob Hill in San Francisco, California, and at the Wheatleigh in Lenox, Massachusetts; and as a pastry instructor at the New York Cooking School (where he earned his certificate in pastry/baking). He also apprenticed at restaurants in Paris and ChambÈry, France. Chef Durfee has also participated in and judged numerous cooking competitions and challenges. In 2007, he represented the CIA at the National Pastry Team Championships, where his team won a bronze medal. In 2010, he finished third in the World Chocolate Masters competition. In 2012, he won the position of chocolatier on the U.S. team that will compete in the Coupe du Monde de P‚tisserie in Lyon, France, in 2013.