Lauren V. Haas has become a benchmark for pastry in the United States, thanks to a solid teaching career, first as Associate Professor within the International Baking & Pastry Institute at Johnson & Wales University, then as Barry-Callebaut’s gourmet Lead Chef for North America and, most recently, as Professor at the Culinary Institute of America in Saint Helena, California.
A highlight in her career is her work alongside Patrick Musel, Anil Rohira or Bill Yosses. Throughout this fascinating professional journey, Chef Haas has continued to cultivate sensitivity, a taste for nature, and a passion for the craft.
Equipping the next generation of chefs with core sustainability competencies will have a long-lasting impact
Featured in so good #12, so good #18 , so good #22 and so good #29