Pastry Chef Instructor
Chef Kierin Baldwin was raised in a household where sweets were a rare pleasure. She grew up on a diet of wholesome, homemade food and dreamed about the sugary treats she wasn’t allowed to eat. She never intended to become a professional cook, and instead pursued her interest in visual art, earning a bachelor’s degree in fine art from Alfred University. It was in college that she discovered a love of baking and began to collect cookbooks and teach herself how to make desserts. After graduation she worked for a number of years in the photo industry before pursuing her culinary interests full time, graduating from the Professional Pastry Arts Program at the International Culinary Center (then called the French Culinary Institute).
Chef Kierin’s career began with stints at a number of well-regarded bakeries and restaurants in New York City, including Ron Ben-Israel Cakes, Cafe Boulud and A Voce. Most recently she worked for NoHo Hospitality Group for over 7 years as the pastry sous chef at Locanda Verde in Tribeca before being promoted to the position of pastry chef for the opening of The Dutch in SoHo. After leading the pastry team at The Dutch for over 3 years, she returned to Locanda Verde to head the pastry program as the executive pastry chef.
Chef Baldwin’s talents have been featured in a variety of print and broadcast media including Bon Appetit, Food and Wine Magazine, The New York Times Magazine, ABC’s Nightline, and The Martha Stewart Show. At the Dutch, her daily selection of handmade pies were donned the best desserts by New York Magazine in 2012.
She joined ICC in 2017. She brings to her teaching both a love of the craft of baking and a realism about the dynamic industry her students are heading into. She hopes to instill in them a sense of adventure and the understanding that their schooling is just the beginning of a lifetime of learning about the art of pastry.