From Passion to Profession: How to Become a Professional Baker
Whether your interest in baking was sparked by family traditions, a love of delicious food, or your favorite baking shows, there is always a…
Baking and Pastry Arts Blog Posts
Topic
Baker vs. Pastry Chef: Which Career Is Right for You?
Interested in turning your love for baking fresh bread into a career? You could be a professional baker.
Is a Career in Baking Right for You? Job Titles, Career Paths, and Salary Info
Discover baking jobs and pastry positions that are perfect for you in our guide to career opportunities in baking.
The Ultimate Pastry Chef Career Guide: Steps, Skills, and What to Expect (with Salary Info)
Learn how to become a pastry chef with our guide to the education, skills, and experiences essential for any baking or pastry career.
CIA Externship Spotlight: Hudson Parker ’25 on Externship at Walt Disney World
Read more about CIA student Hudson Parker’s magical externship experience at Walt Disney World.
Faculty Spotlight: Richard J. Coppedge Jr., CMB
Learn more about CIA Baking and Pastry Arts professor Richard Coppedge Jr., who has been teaching for 33 years at CIA.
Student Spotlight: Annie Milostan ’25
Annie Milostan shares her personal journey, experiences, and insights as part of her unique story as a CIA student.
Faculty Spotlight: Rachel Wyman ’05
Get to know Baking and Pastry Arts instructor and graduate Rachel Wyman ’05. She shares her passion for teaching at CIA and how her path led to CIA.
Faculty Spotlight: Brandi Renee Burgess ’13
An interview with Assistant Professor—Hospitality and Service Management Brandi Renee Burgess, who teaches Wine and Beverage Studies, Service and Beverage Management, and the front-of-house for The Bocuse Restaurant.
What Sets CIA Apart from Your “Typical” University?
I had the pleasure of talking to two students who work in our restaurants here on campus, here’s what they had to say about this unique experience.
Faculty Spotlight: Chef Claudia Silva
An interview with pastry chef Claudia Silva, the CIA instructor for Baking Techniques, the first kitchen class for CIA Baking and Pastry Arts students.
Faculty Spotlight: Chef Michael Zebrowski
An amazing instructor I've had the pleasure of having is Chef Micheal Zebrowski, the co-author of The Pastry Chef’s Little Black Book.