Lauren V. Haas
About Lauren V. Haas
“A pastry chef is one who derives great pleasure from serving others. Pastry chefs are in the business of making people happy with their sweet creations. Our creations are ephemeral. They cannot be displayed for posterity.” Well-versed in the foundations of classical pastry and emerging trends, Lauren’s passion is educating students and pastry professionals in the art and science of pastry. She 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 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, the Hotel du Pont, and the Inn at Little Washington. In 2016, Dessert Professional named Lauren one of the Top 10 Pastry Chefs in America, and in 2018 Bake Magazine named her one of the nation’s Top Educators. Her work has been featured in numerous publications, including So Good: The Magazine of Haute Pâtisserie, American Cake Decorating, and Pastry Chef.