Colette Christian

Chef Instructor, Baking & Pastry Arts

Instructor Colette Christian
Location: Online programs
Favorite Dish: Tiramisu

“When I have a student who’s falling behind, I get them on the phone, and say, ‘What is your dream? What are we working for?’ And that reminder helps them to stay focused. Eyes on the prize.”

Colette Christian


Certified Master Baker Colette Christian is “obsessed with ingredient function, because the more we know, the better we bake.”

Trained as a chef at the New England Culinary Institute in Montpelier, Vermont, Colette later earned her Bachelor of Fine Arts (BFA) from the School of the Art Institute of Chicago. She also studied under baking legend Albert Kumin, one of the most influential pastry chefs of the past century and the former White House Pastry Chef.

Colette’s entrepreneurial experience includes owning her own restaurant, a bed & breakfast, and a wedding cake business. In 2012, she started teaching for where she currently has seven classes.

Colette previously taught at Le Cordon Bleu College of Culinary Arts in Pasadena, CA, and at the Art Institute of Hollywood. She also taught avocational courses for Williams Sonoma and Sur La Table.

Publications: Mastering Macarons: Classic to Contemporary Techniques

Honors, Awards & Affiliations

  • Certified Executive Chef®
  • Certified Executive Pastry Chef®
  • Certified Master Baker
  • ACF Silver Medalist - Cutting Edge Chef of the Year Award 2015
  • ServSafe® Certified
  • ServSafe® Proctor

Professional EXPERIENCE

  • Lead Baker - Boston Harbor Hotel
  • Pastry - Spiaggia, Chicago, IL
  • Pastry - Il Fornaio, Newport Beach, CA
  • Pastry - Patina Group, Los Angeles, CA

Dish Examples

Golden Almond Butter Cake with White Chocolate Buttercream, Fresh Raspberries, and Raspberry Macarons

This is one of my go-to cakes for special occasions.

Golden Almond Butter Cake with White Chocolate Buttercream Fresh Raspberries and Raspberry Macarons

Flaky Homemade Croissants

Specially made for lazy Sunday mornings with friends.

Flaky Homemade Croissants

What Students Are Saying

"Chef Colette made me realize that I could do better than I ever thought possible."

Betty Smith, Pastry Arts Student

"I always knew I liked the Pastry I love them."

Paul Anderson, Pastry Arts Student


  • Associate of Culinary Arts, New England Culinary Institute, Montpelier, VT
  • Bachelor of Fine Arts, School of the Art Institute, Chicago, IL

Special Interests

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