This is the next in our series of educators featured in our Bake Twentyfive issue. Each weekday, we will spotlight a new instructor or educator in the fields of baking, pastry, and chocolate.

Prior to joining the faculty at Johnson & Wales University, Lauren Haas honed her pastry skills at some of the country’s most esteemed establishments, including the residence at the White House, Albert Uster Imports, the Hotel du Pont, the Inn at Little Washington, and CoCo Sala, a boutique chocolate bar and lounge in Washington D.C.

Haas’ interest in sustainability led her to pursue a master’s in Sustainable Food Systems from Green Mountain College. She also holds a bachelor of science in Baking & Pastry Arts from Johnson & Wales.

Currently Haas teaches a variety of courses within the associate and bachelor baking & pastry arts programs in the International Baking and Pastry Institute at Johnson & Wale’s Providence Campus. Within the classroom, she seeks to create a collaborative learning environment and strives to be not merely an instructor, but a mentor.

“We have some of the most talented chefs in the world here, and, for me, it’s such a privilege to be able to work with those chefs and learn from them every day,” Haas says.

In addition to her role at Johnson & Wales, Haas stays current within the industry by engaging in creative projects with chefs and organizations from around the world. Her work has been featured in numerous publications. She frequently does presentations including WheatStalk 2018.