A registered dietitian, Chef Megan Lambert joined the faculty of Johnson & Wales University in 2004, where she teaches Baking Formula Technology, Introduction to Baking and Pastry, and Introduction to Cake Decorating.
Lambert attended the Pennsylvania State University, earning a bachelor’s degree in Nutrition and a bachelor’s degree in Hotel, Restaurant, and Institutional Management. After attending a dietetic internship at Syracuse University, she passed the exam to become a registered dietician. Lambert earned a Certificate in Baking and Pastry Arts from the Culinary Institute of America at Greystone in St. Helena, Calif. She has worked in various baking and pastry settings from fine dining to large-scale bakery. Most recently, she owned and operated The Flour Shop Bakery in Morrisville, N.C.