Faculty

Chef Philippe Kaemmerle is a seasoned pastry chef and chef instructor who hails from the Alsace region of France. He began his career at the age of 15 with a rigorous training program in Pastry in Strasbourg France. At 18, he joined the staff of a two Michelin star restaurant, also in Strasbourg. He went on to work in Sweden, Paris and St. Tropez before coming to New York in 1986. Chef Kaemmerle had a distinguished pastry career in New York, having worked in such gourmet restaurants as Aquavit, the 21 Club and Windows on the World. Chef Kaemmerle comes to us not only with experience in the kitchen, but experience in classrooms and competition halls as well. Prior to joining CKCA he had been an instructor and competition team leader for 14 years at The Art Institute of New York, and has also taught at the French Culinary Institute and New York Technical College. Chef Kaemmerle is the lead instructor of our professional training program in pastry arts and also teaches several of our recreational classes. Chef Kaemmerle is an incredibly talented pastry chef with as sharp an eye for detail and presentation as the best of them!

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Classic Jewish Dairy featuring Liz Alpern of Gifilteria (MANHATTAN)

Explores classic dishes (with a twist of course!) from the Jewish dairy restaurant.

Make your own farmers cheese, sweet and savory crepes from scratch, chilled soup, slaw and more!

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The Cuisine Of Israel (Manhattan)

Join CKCA and Israeli Chef Shlomo Schwartz for a 4 day exploration of the cuisine of Israel

For those who can’t make the trip this summer, taking this class is the next best thing!

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