Since 1984, Chef Beth Karam-Putt has been a distinguished pastry chef, cake designer, and business owner. As an entrepreneur, Chef Beth possesses strong leadership qualities, professionalism backed by a dedication to her craft, and a proven record of achievement. Chef Beth has received numerous Gold and Silver medals from the American Culinary Federation as well as an Honorable Mention from the culinary organization Foire Haricots Arpajon. She has worked as an adjunct Pastry Chef Instructor with Hudson County Culinary Arts Institute and the Institute of Culinary Education, NYC as the top pick substitute for acclaimed Pastry Chef Instructor Toba Garrett. Chef Beth Karam-Putt has also been a guest Chef Instructor at Adventures in Cooking, Chef Central, Northern Highlands H.S, and The Culinary School at Eva’s Village. She has worked as a Pastry Chef consultant for a NJ-based catering company, launching a new Pastry department including hiring and training staff, menu development, and kitchen equipment purchasing and planning.
In 1989, Chef Beth launched Sweet Sisters®, specializing in custom pastry making and elaborate cake creations. In a time when the world of dessert is show business, Chef Beth believes she is the voice of integrity at her Pastry Shop and as a mentor and instructor. There are so many shortcuts available these days in the world of Baking and Pastry Arts and Chef Beth finds that the public has begun to separate the art of Pastry from its science…and sometimes both from its taste. She is truly passionate about the fundamentals of baking – the core of Pastry Arts, the application of classic techniques, and transforming them into a beautiful, delicious, and unique finished product. In her Sweet Sisters kitchen, Chef Beth often retrains and refocuses her employees and students on the basic skills of baking and pastry since most of this is skimmed over or not reinforced in culinary schools and workplace settings.
Before graduating in 1984 from Johnson and Wales University with an A.O.S. degree in Baking and Pastry Arts, 15-year-old Beth realized her passion for baking while working at Gianella’s Baking Co in Paterson, NJ. She was immediately drawn to the back of the house, soon being asked to work with the bakers in assembling and decorating cakes until she committed to Johnson and Wales. At the age of 19, Chef Beth was hired by then Executive Chef Richard Schneider during the opening of Trump Plaza, Atlantic City. She worked on the Chain De Rotisserie dinner as well as being selected to represent the hotel at the Delaware Valley Culinary Salon, earning her first Silver medal. Promoted to Assistant Pastry Chef after only 6 months of employment, Chef Beth oversaw a 34 person pastry kitchen which operated 24 hours/day. Yearning for more professional growth, she secured numerous positions working in N.Y.C such as Extra!Extra! Restaurant at the Daily News building, the Symphony Cafe with Pastry Chef Richard Leach and Executive Chef Neil Murphy, and the N.Y Marriott Marquis. Chef Beth Karam-Putt then moved on to help launch the opening of the new Hilton at Short Hills, NJ earning its coveted five-diamond status.
Chef Beth Karam-Putt is excited and committed to sharing her knowledge and skills in the craft and fine art of Pastry including recipe development, baking math, and science, classic baking fundamentals, to elaborately engineered cakes, and the art of sugar and cake finishing, including plated desserts and centerpieces.