“My passion is educating chefs in the Art and Science of pastry.”
Lauren V. Haas is a pastry innovator and educator driven by a powerful purpose. With a mission to inspire, empower, and elevate professionals within the pastry industry, she seeks to push the boundaries of pastry artistry.
Lauren developed a deep understanding of the art and science of pastry in kitchens across the United States, including establishments like The White House, Inn at Little Washington, and the Hotel duPont. Lauren discovered a passion for teaching during her tenure as a faculty member at Johnson & Wales University. Later, she embraced the role of Lead Chef at the Chocolate Academy™ Centers in North America, where she oversaw The Chocolate Academy teams in Chicago and Montreal. Currently, as a Professor at the Culinary Institute of America and a Chocolate Academy™ Ambassador, Lauren seeks to shape the future generation of industry leaders.
Lauren's dedication to pastry has garnered global recognition. Her work has been featured on the cover of prestigious publications such as So Good.. Magazine. In 2016, she was distinguished as one of the "Top 10 Pastry Chefs in America" by Dessert Professional, and in 2018, she was honored as a “Top Educator” by Bake Magazine.
Driven by a commitment to sustainability, in 2016 Lauren earned a master's degree in Sustainable Food Systems from Green Mountain College, deepening her advocacy for responsible practices within the food industry.
