Delphin Gomes is a Pastry Chef and the Director of the pastry program at the Cambridge School of Culinary Arts. He began his career at the age of 14 in an apprenticeship in Burgundy, France before traveling to Paris where we continued to hone his skills while participating in various pastry competitions. In 1981, Delphin moved to the U.S., eventually settling in Boston where he opened a pastry shop at a time when American familiarity with French pastries was still in its infancy. Recognizing a need to educate the public on French pastry arts, Delphin opened a pastry school and would later collaborate with the Cambridge School of Culinary arts to create the program that exists today.