Baking and Pastry Arts Schools:
Trump Restaurant Hires Fresh Face in Pastry Arts
By the All Culinary Schools career research team—Your source for Culinary School news, trends and programs.
Baking and Pastry Arts School Grad Lands Plum Job
If your culinary career goal is a high-powered job in baking, pastry arts schools are the key to getting you there. Just ask Sarah Kosikowski, a Fenton, Michigan native who attended the Culinary Institute of America's Baking and Pastry Arts school.
Kosikowski recently joined the culinary team at Sixteen restaurant in the Trump International Hotel and Tower Chicago, only the latest step in an already-illustrious ten-year career that has included stints at the Bellagio Hotel and Fleur de Lys in Las Vegas as well as the French Laundry in Yountville, California and Citizen Cake in San Francisco. While in Las Vegas, she also served as director of pastry production at the AAA Five Diamond Award-winning Wynn Hotel, a job that earned her status as an authority in the industry.
A semifinalist for the 2009 James Beard "Rising Star Chef of the Year" award for her work at Michael Mina's restaurant at the Bellagio, Kosikowski will be working with Sixteen's executive chef, Frank Brunacci, to oversee the dessert program for the restaurant as well as for banquets and in-room dining. Accompanied by sixteenth-floor vistas of Lake Michigan and other iconic Chicago sights, Sixteen offers eclectic modern American fare with seasonal ingredients—and, of course, desserts from an award-winning pastry expert.
The up-and-coming young chef has always enjoyed baking and cooking, and followed her mother and grandmother around the kitchen, even at a very early age. However, it wasn't until she was older that she became drawn to the artistry involved in pastry-making. When it came to selecting from the various baking and pastry arts schools, she chose Culinary Institute of America in Hyde Park, New York. Her career took off from there, ultimately leading to her current appointment at Sixteen.
As for her baking philosophy, Kosikowski likes to put a new twist on classic desserts. As she said in a recent interview with Luxury Las Vegas magazine, "I would rather take the classic and revamp it in a way that it will please a simple purist as well as someone looking outside of the box."
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