Guild member and Chef Lauren Haas has baked in some of the most prestigious kitchens across the United States, including the White House, the Inn at Little Washington, and the Hotel du Pont. Her 11-year teaching tenure at Johnson & Wales allowed her to hone her skills as both an educator and leader.
In 2020, Lauren became the Lead Chef at Barry Callebaut's Chocolate Academy in North America, bringing her passion for sustainability, which she deepened with a master's in Sustainable Food Systems in 2017, to the forefront of her work. Recognized as one of the "Top 10 Pastry Chefs in America" by Dessert Professional in 2016 and one of the nation’s "Top Educators" by Bake Magazine in 2018, she was also awarded the La Liste Game Changer Award in 2023 for her commitment to sustainable pastry education. Now a Professor at the Culinary Institute of America, Lauren continues to inspire future industry leaders.
Last month, Chef Lauren Haas taught an incredible (and sold-out) two-day Guild workshop, "Layering Success: Lamination Foundations," at Central Milling's Artisan Baking Center in Petaluma, California. Some of the stunning laminated products from the workshop are featured below.
Lauren recently spoke with the Guild about how she started baking and what drives her work today.
How did you come into the baking industry?
I’ve been passionate about pastry since I was 15. I started at a local bakery, initially scooping cookies, and gradually moved on to creating wedding cakes and handling complex production tasks. These early experiences ignited my love for the craft and laid the foundation for my career.
Can you give a short background on where you're at in your career today?
My career has spanned various areas of the industry. After my start in a local bakery, I worked in five-star hotels, fine dining, and as a chocolatier. A highlight was working in the White House pastry kitchen, which deepened my expertise. My time with Albert Uster Imports taught me about chocolate manufacturing and inspired a passion for teaching. During my teaching tenure at Johnson & Wales University, I earned a degree in Baking & Pastry Arts and then a master’s in Sustainable Food Systems. After two years with the Chocolate Academy Centers in North America, I returned to education and now serve as a Professor at the Culinary Institute of America, where I seek to make a positive impact on the next generation of industry leaders.
Who were your baking or food industry heroes or mentors?
I’ve been fortunate to learn from some incredible chefs and mentors. Anil Rohira showed me how to excel as a craftsperson while remaining a genuinely kind person. I’ve also been inspired by the drive for continuous learning and excellence shared by my colleagues throughout my career.
What does the Guild mean to you and the work you do?
The Guild represents a community that values continuous learning and the advancement of our craft, which strongly aligns with my own values. Even though my background leans more toward pastry, I find a deep connection with bakers in the Guild and value the collaborative, community-oriented approach of the Guild.
What was it like teaching your recent lamination workshop with members? Any takeaways?
Teaching my recent lamination workshop was a great experience. Guild members came eager to roll up their sleeves, learn, and share their own experiences. The Artisan Baking Center in Central Milling was an incredible host, and I’m already looking forward to future opportunities to teach within the Guild.
Follow Lauren on Instagram @laurenvhaasand learn more about her and her work on her website.
