Professional Pastry Program Director

Master Pastry Chef Delphin Gome founded Delphin's Gourmandise School of Pastry. Delphin's Gourmandise Fine French Patisserie, established in 1987, quickly garnered acclaim from culinary professionals and press alike, including Boston Magazine's Best of Boston, 1989,1990, and 1991. In addition, Boston's leading newspaper, The Boston Globe, featured Gomes' outstanding craftsmanship when he and his staff provided pastries for President George Bush and President Francois Mitterrand of France. In April 2002, the paper published a feature article depicting the school and in 2005 The Globe published an article about Gomes' program at The Cambridge School of Culinary Arts. Adding to these honors are awards accumulated in France; Gold Medal at Grand Palais, Paris, 1978; Charles Proust Silver Medal, 1978; First Prize at Grand Prix Patisseries, Arpajon, 1979; St. Michel Diploma, Society of French Pastry Chefs, Paris, 1980; and Diploma, Dijon Culinary Fair, Dijon, 1981.

Gomes, at the age of 14, apprenticed in Villeneuve-sur-Yonne, France, and went on to train with Jean Creveux, MOF at Ecole de Patisserie de Vincennes and courses at Le Notre to earn the distinction Brevet de Maitrise-Master Pastry Chef in 1976. In 1978, he moved to Dalloyau, Paris' premier pastry shop, where Francois Mitterrand was a frequent patron. This fame led to an invitation to work as Executive Pastry Chef at L'Ermitage, Los Angeles, in 1981, where Charlton Heston and Rod Stewart frequently dined. In 1985 he was recruited to become Executive Pastry Chef at West Beach Cafe and Rebecca's Restaurants in Venice, CA. Prior to moving to Boston, Gomes' last hurrah was the making of Jim Carey's wedding cake.

For the past 15 years, Gomes has been involved with numerous charity organizations, allowing him to give back to the community that has solidly supported his professional and personal endeavors. The only classically trained French pastry chef in New England, Master Pastry Chef Delphin Gomes is now able to fulfill his dream: to pass on the intensive traditional training and techniques that he learned while an apprentice in rural France and mastered in Paris.