Chef Aleishe Baska is an associate professor in the School of Baking and Pastry Arts at CIA, where she blends industry experience and classroom instruction to move students seamlessly from the basics of cakes to advanced contemporary pastry.
After earning her associate degree in Baking and Pastry Arts from CIA in 2005, she worked in the pastry departments of several New York City restaurants, including Bouley Restaurant and Marea, where she rose to pastry sous chef. She also held roles at The Waverly Inn, Café Select, The Wayfarer, and with Crown Hospitality Group, giving her a wide view of how pastry weaves into both neighborhood dining and Michelin-starred dining rooms.
As she continued to advance her skills, Baska discovered how much she loved guiding young professionals as much as she does plating desserts. This led her to teach at the International Culinary Center in New York. That experience set the stage for her 2018 return to CIA’s New York campus as a faculty member.
Baska is also a frequent presenter at forums such as the CIA’s Worlds of Flavor® International Conference and Festival, highlighting global traditions and the constant evolution of the pastry world. A Certified Higher Education Professional (CHEP), she also holds a bachelor’s degree in English and Psychology from Macalester College in St. Paul, MN.
When she’s not teaching, Baska enjoys travel, puzzles, reading, and honing her culinary skills.