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Welcome
to my Website
Carole Walter- cookbook author, master baker, baking instructor, and consultant-is a seasoned, creative and accomplished baking and food professional specializing in American and European pies, cakes, cookies, pastries, desserts, and breads. Her in-depth studies include work with renowned chefs in Austria, Denmark, France, Italy and the United States.
Her extensive background includes authoring three award-winning cookbooks;
* GREAT CAKES, winner of the James Beard Foundation Best Baking and Dessert Cookbook, (1992)
* GREAT PIES & TARTS, finalist in the IACP Julia Child Cookbook Awards (1999)
* GREAT
COOKIES, winner of the 2004 IACP Award in the category of "Bread, Baking, Other
Sweets"
And
now her latest book "GREAT
COFFEE CAKES, Sticky Buns, Muffins and More" is
sure to continue to please. Published by Clarkson Potter, Carole's latest
installment in her series of "GREAT" baking books is available at all major
bookstores as well as on-line. Click
here for more information.
Ms. Walter has had 30 years of teaching experience (to more than 25,000 students), specializing in technique and "hands-on" classes. She has conducted numerous special events and workshops and has taught at notable cooking schools in the metropolitan area and throughout the United States. Some of those include:
* The New York Culinary Arts Center
* The Institute of Culinary Education (formally Peter Kump's New York Cooking School)
* The James Beard Foundation Workshop Series
* Sur la Table Culinary Schools
* Kings Cooking Studios (developed the Mastery of Baking Diploma Series)
* Draeger's Culinary Centers
* World Pastry Forum
Her high-profile media appearances on major network television and radio include: Sara Moulton's, "Cooking Live", The Regis and Kathie Lee Show, and Good Morning America, as well as guest appearances on culinary segments in Dallas, Atlanta and throughout the country. She
was also a regular guest on Arthur Schwartz's WOR-AM Radio "Food Talk", a New
York favorite.
 Carole is a Certified Culinary Professional and charter member of the International Association of Culinary Professionals (IACP) with 15 years service to culinary scholarships. She is a foundling member of The Bakers Dozen East, a member of the New York chapter of Les Dames d' Escoffier, and a past president of The New York Association Culinary Professionals (NYACP). Ms. Walter was honored at a benefit at Windows of the World in 1999 for "Outstanding Commitment to the Culinary Arts".
She has served as consultant to several baking and food manufacturers along with research and development of prototypes of new products.
Her passion for baking is rivaled only by her passion for teaching, both backed by a lifetime of dedication to her craft.
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