Lauren V. Haas is a pastry innovator and educator driven by a powerful purpose: to inspire, empower, and elevate chefs within the pastry industry.

Info about Anne Henry, Associate Professor—Writing and Communications at The Culinary Institute of America.

Education: AOS, California Culinary Academy, San Francisco, CA.

What is your teaching philosophy? Who we inspire today will lead tomorrow.

Information about Vincent Carvalho, CIA Lecturing Instructor—Culinary Arts, at The Culinary Institute of America's San Antonio campus

Education: MEd, Carthage College, Kenosha, WI. Licenciatura en Español e Inglés, Universidad Pedagógica Nacional, Bogotá, Colombia.

Education: BA, Denison University, Granville, OH. AAS, New York City Technical College, New York City.

Education: MFA, Fresno State University, Fresno, CA. BA, California Polytechnic State University, San Luis Obispo, CA.

What courses do you teach? I currently teach the Introduction to Corporate Ventures, Marketing, and Consumer Behavior courses.

Education: Master’s, Food Culture and Communications, Università degli Studi di Scienze Gastronomiche, Pollenzo, Italy. BAS, Royal Melbourne Institute of Technology, Melbourne, Australia.

Information on CIA baking and pastry instructor, Richard Coppedge, Jr.

Info about Dr. Maureen Costura, faculty member at the Culinary Institute of America and teacher in the CIA's Applied Food Studies program.