Lauren Haas, MS

Professor, School of Baking and Pastry Arts, The Culinary Institute of America | St. Helena, CA

Lauren V. Haas, MS, is professor of Baking and Pastry Arts at The Culinary Institute of America at Greystone in St. Helena, CA. She holds a master’s degree in sustainable food systems as well as a bachelor’s degree in Baking and Pastry Arts. In 2016, Dessert Professional named Lauren as one of the Top 10 Pastry Chefs in America, and in 2018, Bake Magazine named her as one of the nation’s Top Educators. Lauren's work has been featured in publications such as So Good: The Magazine of Haute Pâtisserie, American Cake Decorating, and Pastry Chef. Prior to joining the CIA, Lauren served as lead chef for the Chocolate Academy centers in North America by Barry-Callebaut, and previously as associate professor and department chair within the International Baking and Pastry Institute at Johnson & Wales University. Lauren honed her pastry skills at some of the country’s most esteemed establishments, including the White House, the Hotel du Pont, and the Inn at Little Washington. She has been a long-standing member of the prestigious Cacao Barry Ambassador's Club, and currently serves as a Chocolate Academy Ambassador in North America. Well-versed in the foundations of classical pastry and emerging trends, Lauren’s passion is educating students and pastry professionals in the art and science of pastry. (St. Helena, CA)