Chef Cynthia Coston teaches classes in hot and cold desserts, cake decorating, advanced patisserie and baking formula technology, and specializes in French pastries. In 1996 she won the College of Culinary Arts’ First-Year Teacher Award.Before coming to JWU Coston worked at several different hotels including Loews Ventana Canyon Resort in Tucson, Ariz., where she was the executive pastry chef, and the Four Seasons Houston Center in Houston, Texas. She won a gold medal and a judges’ special medal for individual pastry display at the 1989 National Restaurant Association convention. She is also a member of the Research Chefs Association.