Faculty Bio, Gary Welling

Gary Welling

Director, International Baking & Pastry Institute

College/School: College of Culinary Arts
Campus: Providence
Main college/department phone number: 401-598-1130


Gary Welling joined the faculty at Johnson & Wales University in 1988, where he teaches courses ranging from Introduction to Baking & Pastry to Classic French Pastries. He specializes in plated desserts, flavor development, and dessert and wine pairing.

Welling is also responsible for the daily operations of the Baking and Pastry department, overseeing curriculum for baking and pastry courses in both the pastry arts and culinary arts associate degree programs. He was awarded the Robert M. Nograd Teacher of The Year Award in 1997, the 2002 Baking & Pastry Service Award, the 2010 Publishing & Research Award, and the 2011 Unsung Hero Award.

Trained professionally at The Condirama in Schwyz, Switzerland and Bauer Konditorei-Confiserie in Zürich, Switzerland, Welling has received numerous awards most notably the Grand Prize at The Salon of Culinary Art of New York in 1999 and 2002.

Degrees
  • AOS, Pastry Arts, Johnson & Wales University