I’ve met a lot of people who went to schools that didn’t offer as much hands-on practice, and I think their experiences were really different from mine.... I really felt that I went to the best possible place for one who wants to cook.
Kristin Massad
Hometown: Born and raised in Dallas, TexasCurrent city: Dallas, Texas
Course of study: Classic Pastry Arts
Year of graduation: 2003
One food/beverage you can’t live without? ice cream and Diet Coke!
Describe your culinary POV in three words: creativity, quality, sweet
Best meal of all time? That’s hard, but I’d have to say these soup dumplings I had at a restaurant in Beijing. All the food I had in China was amazing, actually.
What would your last meal consist of? Definitely cheese and wine. And lots of it!
Current job: owner of Tart Pastry Boutique
tartbakerydallas.com
As a young student, I fell in love with the culinary world and wanted to be a part of it in some capacity. Somehow, I got an internship at the Mansion on Turtle Creek in Dallas, with no experience.... I don’t know how, but I talked my way into it! And that’s where I came to the realization I wanted to work in pastry—it just seemed more creative to me. I worked there for six months, and then left to go to The International Culinary Center.
What was your level of culinary knowledge before you started your pastry studies?
It was pretty basic, to be honest. I felt like I had some knowledge and wasn’t totally blind. I knew what it was like to work in a restaurant and had some basic techniques—but it was still beginner’s knowledge.
What was your impression of the school?
I loved The International Culinary Center right from the very beginning. I was one of the youngest students—20 years old at the time—and most of my fellow students were in their 30s. It was really interesting to be in school with people who were fulfilling their dreams after having worked in the real world.
How did you come to open Tart?
After living in New York City I realized there was a need for high end, made-from-scratch pastries in the Dallas area. Tart is 90% baked goods, 10% gift items. I knew when I opened Tart that I wanted to have complimentary items for all the pastries and cakes: cake stands and platters, etc. I wanted customers to be able to buy the desserts they needed for an event as well as the display pieces to go with it.
Were the resources and connections available through The International Culinary Center helpful in starting a business?
Absolutely. The hands-on work offered by The International Culinary Center was a great introduction to the real word of being a pastry chef, and I was able to get a great internship at Le Cirque while in school, which really helped my skill level and my resume. I learned a lot about the fast pace of a kitchen and how to work with chocolate, among other things.
In your opinion, how does The International Culinary Center differ from other schools?
I think the hands-on aspect of the school is really terrific. Since graduating, I’ve met a lot of people who went to schools that didn’t offer as much hands-on practice, and I think their experiences were really different from mine. Knowing what else is out there, I really felt that I went to the best possible place for one who wants to cook. It was a great opportunity.
What was the most valuable lesson you learned at International Culinary Center?
There were many, but the most valuable one was probably that quality is key when it comes to making pastries.
Did you enjoy attending school in New York City? What unique experiences did the location of the school bring to you?
I loved being in New York City, because every day after school I was able to get great inspiration from all the bakeries and restaurants. There was a lot of research in just walking around the city.
What are your words of wisdom for aspiring pastry chefs at The International Culinary Center?
I would tell them to work hard and love what you do. The pastries you create will show that love!