Lauren Haas

Lauren V. Haas is a Professor at the Culinary Institute of America (CIA), Greystone. Prior to joining the faculty at the CIA, Lauren served as the Lead Chef for the Chocolate Academy Centers in North America, an Associate Professor within the International Baking & Pastry Institute at Johnson & Wales University, and as the U.S.A. technical advisor for 100% Chef and TouFoods through John E. Koerner & Co. Lauren is also a long-standing member of the prestigious Cacao Barry Ambassador's Club. Previously, Lauren honed her pastry skills at some of the country’s most esteemed establishments, including the residence at the White House, the Hotel du Pont, and the Inn at Little Washington. In 2016, Dessert Professional named Lauren one of the Top 10 Pastry Chefs in America, and in 2018 Bake Magazine named her one of the nation’s Top Educators. Her work has been featured in numerous publications, including So Good: The Magazine of Haute Pâtisserie, American Cake Decorating, and Pastry Chef. Lauren’s interest in sustainability led her to pursue a master’s in Sustainable Food Systems from Green Mountain College, and she also holds a bachelor’s in Baking & Pastry Arts from Johnson & Wales University. 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.