Chef Cara Anam
Chef Instructor, Pastry Arts
"I always tell students there are no mistakes if you learn from them — they're called learning experiences!"
About
Chef Cara brings over 20 years of experience in the pastry arts industry to the classroom. Her dream has always been to teach pastry arts. From her first month at culinary school, she knew she wanted to teach. After working at many different places, Chef Cara was finally was able to teach and loves it.
In addition to the pastry arts program at Escoffier, she’s served as a Chef Instructor at Le Cordon Bleu and Sur La Table.
Chef Cara has worked at Wolfgang Puck in Los Angeles, prestigious Dallas-area hotels like Mansion on Turtle Creek, Four Seasons, and Marriott, and Frostyland Bakery in Manchester, New Hampshire.
She’s passionate about her students, who see her as a mother!
Certifications & Affiliations
- StateFoodSafety Proctor
- Foodservice Management Professional (FMP)
Professional EXPERIENCE
- Chef Instructor - Sur La Table, Austin, TX
- Pastry Chef Instructor/Lead - Le Cordon Bleu
- Wolfgang Puck, Los Angeles, CA
- Mansion on Turtle Creek Hotel, Dallas, TX
- Four Seasons Hotel, Dallas, TX
- Marriott Hotel, Dallas, TX
- Frostyland Bakery, Manchester, NH
What Students Are Saying
"Chef Cara goes above and beyond for her students and makes you feel like family. She is a great chef to have to get you into the norms of school and starting a new life. She cares for us students so much and with such effort. I’m glad to have had her in my life, and I’m changed as a human for the better!"
"Before joining Escoffier, the only cake that I could make was Betty Crocker 3 in 1. Chef Cara gave me the confidence that anything is possible as long as I am kind and patient with myself. It’s a huge blessing to have wonderful instructors that truly care and go above and beyond their job scope!"
Education
- Associate of Applied Sciences Degree in Culinary Arts, Southern New Hampshire University
