Chef Kimberly I. Houston, m.edu
Culinary Education Strategist. Curriculum Builder. Strategic Advisor.
Welcome. You're in the right place.
I'm a Le Cordon Bleu-trained pastry chef, culinary education strategist, and the founder of two education-driven brands changing how baking and pastry arts are taught in this country.
If you're here because of the curriculum, welcome.
If you're here because you're looking for a consulting or speaking partner in culinary education, you're also welcome.
Either way, this is where that work lives.
Kimberly I. Houston is a Le Cordon Bleu-trained pastry chef with dual master's degrees in Adult Learning & Instructional Design and Transformational Leadership & Coaching. She has spent her career at the intersection of culinary expertise and education strategy — building programs, writing curriculum, and advocating for the rigor that culinary arts instruction deserves.
She is the founder of Teach Me How to Bake — a standards-driven baking education company and home of Teach Me How to Bake v2, a 175-page printed children's baking curriculum released in 2025. She is also the creator of the Baking and Pastry Arts Curriculum (BAPC) — a professional-grade CTE curriculum for middle and high school baking and pastry programs, built to meet the standards culinary educators actually need in the classroom.
Her consulting and professional development work supports school districts, CTE coordinators, and culinary schools in building, assessing, and strengthening baking and pastry programs. She brings the same standard to every engagement: culinary authority, instructional design expertise, and a deep belief that how you teach people matters as much as what you teach them.
What I bring to this work:
I serve on the Board of Directors of the ACF Atlanta Chapter and as a member of Les Dames d'Escoffier Atlanta.
I'm a published author, award-winning pastry chef, and sought-after speaker on culinary education, leadership, and building with intention. My advisory and coaching work draws directly from this foundation—I don't separate the chef from the strategist. Both show up in every room I enter.
What I've built in culinary education is what I help others build in their own work: clarity about what they're creating, the structure to sustain it, and the confidence to stop second-guessing the direction.
As Featured in..
American cake decorating magazine
craft to crumb online magazine
american culinary federation
rba business of baking blog
bake magazine
A few things you should know about me:
I read 15–20 books a month — and I believe reading sharpens discernment more than most professional development ever will.
I've taught in kitchens, classrooms, boardrooms, and conference halls. The throughline has always been the same: people grow faster when someone believes in their capacity before they believe in it themselves. That's the emotional intelligence piece I weave into everything—curriculum, coaching, and keynotes alike.
I started teaching kids to bake in Atlanta-area schools over a decade ago. That work never left me. It just grew into something bigger than I originally imagined.
This Work Didn't Start as a Brand. It Started in a Kitchen.
I spent years teaching kids to bake in Atlanta-area schools before any of this was a business. I watched what happened when young people got real instruction — not just recipes, but the science, the standards, the professional expectations behind the craft. And I watched what happened when they didn't.
That gap is what built everything I do now.
Teach Me How to Bake started as a way to bring quality baking education to families and young learners. The Baking and Pastry Arts Curriculum grew from a recognition that culinary educators in schools deserved the same — a professional-grade resource built by someone who actually understands both the kitchen and the classroom.
My consulting and professional development work is the natural extension of all of it. I come into programs, assess what's working and what isn't, and help educators and administrators build something that holds up — to industry standards, to student needs, and to the vision they had when they started.
This is the work. All of it. And it started long before it had a name.
