Career Programs

Delphin Gomes, Master Pastry Chef

Director of Pastry

Delphin Gomes, Master Pastry Chef Master Pastry Chef Delphin Gomes, New England’s only French master pastry chef, joined the faculty at The Cambridge School of Culinary Arts (CSCA) as the Director of the Professional Pastry Program in September 2005. Gomes brings to the CSCA more than 20 years of teaching experience and more than 34 years of patisserie experience. Gomes, working with CSCA owner/director Roberta Dowling, created the Professional Pastry and Certificate Pastry Program curricula. In addition to his directorship and teaching responsibilities, Gomes will create and teach a series of introduction to pastry classes specifically for the CSCA’s Recreational Program.

Chef Delphin founded Delphin's Gourmandise School of Pastry in 1987. He established Delphin's Gourmandise Fine French Patisserie in the same year, which quickly garnered acclaim from culinary professionals and the press alike, including Boston Magazine's Best of Boston three consecutive years: 1989–1991. 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 at an event held at Boston University in 1994 (President Mitterrand requested that Master Pastry Chef Delphin Gomes bake the Opera Cake to be served at the event). In April 2002, the Globe published a feature article about Delphin’s Gourmandise School of Pastry, 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 from various pastry competitions: 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. He took courses at Le Notre to earn the distinction Brevet de Maitrise-Master Pastry Chef in 1976. In 1978, he began working at 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 became the Executive Pastry Chef at West Beach Cafe and Rebecca's Restaurants in Venice, CA. Prior to moving to Boston in 1986, Gomes' last hurrah was the making of Jim Carrey's wedding cake (to Melissa Worner).

For the past 15 years, Gomes has been involved with numerous charity organizations, including the Annual Anthony Spinazzola Festival Gala of Food and Wine, the Multiple Sclerosis Society, and the Share Our Strength Organization. This allowed him to give back to the community that had solidly supported his professional and personal endeavors. 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.

Give the Gift of Cooking!

Purchase Gift Certificates and E-Certificates online.

Request Information

The Cambridge School of Culinary Arts

2020 Massachusetts Avenue
Cambridge, Massachusetts 02140-2104
(617) 354-2020
(617) 576-1963 fax

Home | Contact