Sublime Donuts

Chef Kamal Grant's love for baking led him to the Culinary Institute of America after his enlistment with the Navy. He studied at the Institute from 2002 until 2004 where he focused on high end desserts, plate presentations, classical techniques and the flavors and textures of award winning chefs. During his time at the Institute, Grant interned with the renowned Chef Keegan Gerhard, at the Windsor Court Hotel, who was named one of the nation's top 10 pastry chefs of 2002 and 2004 by both Chocolatier and Pastry Art & Design magazines. After the Culinary Institute of America, Grant refined his skills of the how and why at the American Institute of Baking where he focused on the Science of Baking. Grant put those skills to use at his first job as a Supervisor at the Flowers Baking Company. During his time at Flowers, Grant learned the value of “High Volume, High Quality" production.