Aaron Brown

Associate Professor of Baking and Pastry, The Culinary Institute of America; Napa, CA

Aaron Brown is an associate professor of baking and pastry at The Culinary Institute of America at Greystone. Before graduating from Portland’s Western Culinary Institute, Aaron worked as a cook, kitchen manager, caterer, pastry cook and baker. After an apprenticeship at Grand Central Bakery in Seattle, Aaron opened his own artisan bread bakery. He later worked as head baker and pastry chef at Il Fornaio in Portland, Las Vegas, and finally in Denver. Before coming to work at The Culinary Institute of America at Greystone in 2004, Aaron started Big River Breads, a wholesale artisan bakery in Corvallis, Oregon. At Greystone, Aaron started the Café Operations class for the Baking and Pastry AOS program and opened the Illy Café on the Greystone campus where he also teaches general baking skills, baking science, gastronomy, bread baking, and specialty baking classes. (Napa, CA)