Kaitlin Egloff

Kaitlin Egloff has a diverse work experience in various roles and industries. Kaitlin started their career as a Pastry Extern at Westchester Country Club in 2013. Kaitlin then worked as a Pastry Cook at The Cookery Restaurant Dobbs Ferry from June 2015 to December 2016. Kaitlin then joined The Culinary Institute of America as a Curriculum Office Assistant from April 2016 to December 2016. Kaitlin further advanced their career by working as a Culinary & Beverage Support Manager at Tupelo Honey Cafe from February 2017 to April 2019. Kaitlin then transitioned to the role of Chocolatier at FRENCH BROAD CHOCOLATE LOUNGE from September 2019 to May 2021. Kaitlin later joined Franny's Farmacy as an R&D/ Product Development Specialist from June 2021 to January 2022. Currently, Kaitlin is working at Simply Gum as an Innovation Manager from January 2022.

Kaitlin Egloff has a strong educational background in the culinary arts. Kaitlin obtained an Associate's degree in Baking and Pastry Arts/Baker/Pastry Chef from The Culinary Institute of America from 2013 to 2016. Following this, they pursued a Bachelor of Professional Studies in Culinary Science from the same institution, completing it in 2016. Later, they furthered their education by earning a Master's of Food Business degree from The Culinary Institute of America, completing it in 2021.

In addition to their formal education, Kaitlin holds several certifications. Kaitlin obtained a ServSafe Manager certification from ServSafe Certified in 2019. Further, they acquired a Certified Research Chef certification from the Research Chefs Association in January 2023. Kaitlin's commitment to maintaining high standards is evident through their certification in HACCP (Hazard Analysis and Critical Control Points), granted by the International HACCP Alliance.