Welcome to Cakes of Art -Bio

After leaving a career at the fashion store icon Bergdorf Goodman in New York City in 1993 and having grown up always having a bakery in the family. Yolanda was always comfortable around the ovens and decided that the pastry arts was her calling and attended a culinary school in NYC and graduated with highest honors in pastry arts.

Yolanda decided she wanted to work for the best pastry chef and told people in school that she was going to call Executive Pastry Chef Jacques Torres at the 4 star restaurant Le Cirque and ask for a job. Many people said Jacques Torres would not even take her call. Yolanda called anyway and spoke to Jacques Torres and she was offered a Stagiere position. For 5 months Yolanda gained lifelong knowledge of kitchen life and acquired priceless skills from a master. After 5 months an opportunity at the Water Club in NYC presented itself and with Jacques's guidance and Rick Moonen's willingness Yolanda left Le Cirque. For over 2 years Yolanda worked for Kate Cavotti who is now a professor at the Culinary Institute of America. It was during this time Yolanda discovered her passion for wedding cakes that has been with her ever since.

Yolanda in the kitchen at the French Culinary Institute

Yolanda with Julia Childs in Le Cirque 2000 kitchen

Yolanda with Whoppi and Barbara Walters in the Le Cirque 2000 kitchen

Yolanda with Jacques Torres in the original Le Cirque restaurant kitchen

Yolanda in the kitchen at Le Cirque 2000 with the legendary french master Chef Paul Bocuse

After her 2 years at the Water Club, Jacques offered Yolanda a position on his staff. This was the position Yolanda dreamed of and trained for but because Yolanda was expecting her first child she decided to scale down her Kitchen Combat and take time off. After 1 1/2 years out of the kitchen Yolanda enhanced her skills by taking classes like Sugar Work with Jacques Torres & Andre Renard at the French Culinary Institute in NYC

Again, Jacques Torres offered Yolanda the opportunity to be part of his staff and open the new Le Cirque 2000 in NYC. The long hours, the endless requests for soufflés and VIP after VIP gave her the rush that she needed and after 5 months Yolanda then left Le Cirque to follow her passion which was wedding cakes.

Yolanda became an assistant pastry chef for Sylvia Weinstock Cakes in New York City where she was exposed to creations for the rich and famous who demanded only the most exquisite and challenging creations. After almost two years there Yolanda wanted to become her own boss. Starting January 1, 2001 Cakes of Art Ltd. was born.