Old World, New World and the Whole World
Drawing from the pastry arts training and baking arts traditions of France, Italy, Austria and Switzerland, as well as contemporary American variations, our Pastry & Baking Arts program is both international in scope and constantly evolving with modern global influences. Our award-winning curriculum has been shaped by Nick Malgieri, renowned pastry chef and author of 12 cookbooks, as well as Chef Michael Laiskonis, former Executive Pastry Chef at three-Michelin-starred Le Bernardin and winner of the prestigious James Beard Award for Outstanding Pastry Chef.