Albert Kumin

Albert Kumin

Stowe. Albert Kumin, 94, passed away at his home Friday, September 9, 2016. He was born January 13, 1922 in Wil-St. Gallen, Switzerland, the son of Albert Kumin and Regina (Vogt) Kumin. He met and married his life soulmate, Eva (Bold) Kumin in Montreal, Quebec, Canada on January 31, 1954.

Albert is survived by his daughter, Julie Anne Kumin; grandchildren, Albert Beverly Kumin-Hachmann and Julieanne Eva Regina Kumin-Hachmann; sister, Hedy Suter-Kumin and husband, Ernest; sisters-in-law, Ruth Bold and Julia Bold; and nieces and nephews, Robert Roos and wife, Trudy; Elsbeth Roos; Margrit Roos; Annamarie Scheier, Markus Scheier and Urusula Scheier. In addition to his wife and parents he was predeceased by his sisters Annie (Roos) Kumin and her husband, Robert Roos; Claire Scheier-Kumin and husband, Joseph Scheier; and a niece Gabriela Suter.

Biography and Achievements

At the age of 16, Albert Kumin began apprenticing in a pastry shop near his hometown of Wil, Switzerland. WWII broke out just as he completed his training, and he entered the military. After the war, his career as a pastry chef took off, and so did he, working in famous hotels across Switzerland. This experience advanced his skills and instilled a desire to travel. An offer from the Ritz Carlton in Montreal began his ten-year career in Canada. During that time, his posts included luxury properties in Harrison Hot Springs, Lake Louise, and Banff. Then, a call from New York restaurateur Joe Baum of Restaurant Associates lured him to New York City to serve as had pastry chef at the illustrious Four Seasons Restaurant. There, Albert Kumin created his signature Chocolate Velvet Cake. The restaurant still bakes 6,500 of them a year. He moved on to La Fanda Del Sol where Mexican Chocolate Cake was his masterpiece. His final triumph with Restaurant Associates was opening Windows on the World located on the 107th floor of the World Trade Center. As executive pastry chef there, Albert's contributions included Golden Lemon Crème Torte, Dacquoise Cake and Chocolate Grand Marnier Cake- all adding to his expanding reputation which lead to his appointment as pastry chef at The White House during Jimmy Carter's administration.

In Washington, DC Albert Kumin's creative pastries and confections were served to heads of state, celebrities, and dignitaries. His highest compliment during that time was having plates come back without a crumb on them.

He lectured on chocolates at the Smithsonian Institutes, demonstrated pastry making on a world cruise aboard the SS Rotterdam, was opening pastry chef at Epcot Center, and won the Grand Prize Pastry Table at the Societe Culinaire Philonthropique Culinary Salon in 1990. Enthusiastic to share his knowledge that Albert Kumin was dubbed, "The Dean of Pastry." When he joined the faculty of The Culinary Institute of America (CIA) in Hyde Park, New York, in 1972, it was a dream come true for him. While at the CIA, Albert was instrumental in creating the college's first student-staffed restaurant, the Escoffier Room. He then went on to teach at The International Pastry Arts Center, which he established in conjunction with Country Epicure in Elmsford, NY. He was a visiting instructor at Johnson & Wales University in Rhode Island. In his later years, he continued sharing his skills at the Lamoille County Technical Center with Chef Doug Becker's students. Albert Kumin remained an active mentor and advisor to many of his students and colleagues throughout the years.

He was honored with a "Parade of Cakes" at his 90th birthday party which was held at the Lincoln Center and attended by Switzerland's Consul General who decorated Albert Kumin with the highest honor bestowed by the State for his artistic skills and achievements. In April of this year, he was bestowed with a Lifetime Achievement Award by the Culinary Institute of America at a Gala Dinner held at the Metropolitan Museum of Natural History.

Albert Kumin always enjoyed keeping in touch with former students. He had a remarkable memory of people he had taught or worked with, and fellow colleagues in the industry he loved. He was a very humble, caring and loving man. A true "gentleman". His generous nature was demonstrated by how easily he shared with others, professionals in the pastry field or new students. He always strived to do better than his best and instilled that quality in others.

He enjoyed stream fishing for trout, fly fishing; and took great pride in caring for his vegetable and flower gardens, sharing the bounty with neighbors and friends every season.

Funeral Open to the Public

Those wishing to pay their respects to Master Chef, husband and father, and beloved teacher are invited to the Stowe Community Church 137 Main Street, Stowe Vermont. Visitation will be held at the church at 1:00 p.m. on Monday, September 19.

Funeral service will commence at 2:00 p.m. followed by the interment at the nearby Riverbank Cemetery. A celebration of life reception of coffee, tea and desserts will take place at the Stowe Community Church following the brief interment. (Guests may wait at the church.) Flowers will be accepted at the church until 12:00 noon Monday.

Faith Funeral Home of Morrisville is assisting with arrangements. Online condolences may be made by visiting faithfh.net.