About me
Stephen Durfee is the Director of Chocolate Curriculum for Dandelion Chocolate in San Francisco, where he works with the Education team to craft exquisite chocolate experiences. Chef Durfee was a Professor of Baking and Pastry Arts at the Culinary Institute of America, Greystone, in Napa Valley, CA for twenty years, teaching courses in chocolate, confectionery, cakes, and plated desserts. Previously, as Executive Pastry Chef of The French Laundry in Yountville, CA, he won the 1998 James Beard Foundation’s Award for “Pastry Chef of the Year” and was named one of the “10 Best Pastry Chefs in America” in 1999 by Pastry Art & Design and Chocolatier magazines. His six-part video series “The Everyday Gourmet: Baking Pastries and Desserts” was commissioned by The Teaching Company and featured in their series, “The Great Courses”, and he is a Senior Advisor to the Fine Cacao and Chocolate Institute Chef Durfee has participated in multiple individual and team pastry competitions and has earned top honors in dessert tastings and chocolate centerpieces. He was awarded a bronze medal for the 2010 World Chocolate Masters National Selection. In 2012, he was selected to join the “USA Pastry Team”, to compete in the prestigious Coupe de Monde de la Patisserie in Lyon, France. As Chocolatier and Plated Dessert specialist, his team finished in fourth place in the 2013 Pastry World Championships.
