Lauren V. Haas is an Associate Professor for the International Baking and Pastry Institute at Johnson & Wales University. In addition to her role at Johnson & Wales, Lauren works with John E. Koerner & Co. as the U.S.A. technical advisor for 100% Chef and TouFoods, and is a member of the prestigious Cacao Barry Ambassador’s Club.
Prior to joining the faculty at Johnson & Wales University, Lauren 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, and the Inn at Little Washington.
Lauren’s interest in sustainability led her to pursue a master’s in Sustainable Food Systems from Green Mountain College, and she also holds a bachelor of science in Baking & Pastry Arts from Johnson & Wales University. Her work has been featured in numerous publications, including So Good: The Magazine of Haute Pâtisserie, American Cake Decorating, and Pastry Chef. In 2016, Dessert Professional Magazine named Lauren one of the Top 10 Pastry Chefs in America.
Well versed in the foundations of classical pastry and emerging techniques and trends, Lauren’s passion is educating students and pastry professionals in the art and science of pastry. For more information, visit www.laurenvhaas.com.
In this episode, you’ll learn about:
- How Lauren landed her first job in pastry
- Her first Executive Pastry Chef position: making high-end, Indian inspired desserts
- Making desserts for foreign dignitaries at The Blair House in Washington, D.C.
- Working as a consulting pastry chef at The White House
- Focusing on chocolate work at Co Co Sala in D.C.
- Her position as Corporate Assistant Pastry Chef at Albert Uster Imports
- Switching gears: becoming an Associate Professor at Johnson & Wales University
- And much more!
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