Susan M Lagalle (she/her)
Senior Instructor College of Food Innovation & Technology Department of Baking & Pastry Providence
Biography
Chef Susan Lagalle is a senior instructor in the International Baking & Pastry Institute. Before joining JWU, she was Executive Pastry Chef of TAJ Boston and also worked professionally as a pastry chef in restaurants and luxury hotels, namely The Ritz Carlton in Boston, and the Langham Hotel. Through the years, Chef attended professional classes by world-renowned chefs such as Frank Haasnoot, Lauren Haas, and Nicolas Bernarde.
Chef Lagalle is passionate about lifelong learning and passing her experiences to her students and her colleagues.
She is a dedicated advisor to the Pastry Arts Club, one of the longest-running student organizations within the College of Food Innovation & Technology. This is where Chef Lagalle is able to create unique experiences for her students that extend beyond the classroom.
Additionally, Chef Lagalle is the Senior Department Chair for the International Baking & Pastry Program, where she is able to connect within the industry, support faculty, oversee the curriculum and its very talented and passionate students.
Education
MEd, Johnson & Wales University
Teacher Education
BS, Johnson & Wales University
Baking & Pastry Arts
NRFSP Proctor
National Registry of Food Service Professionals
Certified Executive Pastry Chef (CEPC)
American Culinary Federation
Food Safety Manager Certification (FSM)
National Registry of Food Safety Professionals
CFIT Citizenship Award
College of Food Innovation & Technology
CFIT Innovation Award
College of Food Innovation & Technology
Advisor of the Year
JWU Student Activities
Campus Program of the Year
JWU Student Activities
Enriching America Award
JWU Student Activities
Outstanding Service Award
JWU College of Culinary Arts
Robert M. Nograd Teacher of the Year
JWU
Outstanding Service Award
JWU College of Culinary Arts
Outstanding Service Award
JWU College of Culinary Arts
Advisor of the Year
Student Activities
Deans Award
JWU College of Culinary Arts
Student Organization of the Year
Student Activities
Manager of the Second Quarter
TAJ Boston
People’s Choice Award
Girl Scout Cookie Creation Contest
Best of Show/Kid’s Choice Award
Gingerbread House Contest-Boston MA
Five Star Team of the Second Quarter
Ritz-Carlton, Boston
Best Cake Design
Gallery Night Birthday Bash
First Place Trophy, Intermediate Cake Decorating Category Most Promising Decorator
Connecticut Icing Artists
Chaine des Rotisseur
Bread Bakers Guild of America
American Culinary Federation
Lagalle, S. (June, 2026). Beautifully Boxed: The Art of Packaged Pastries: Pastry Arts Virtual Summit 2026. (Magazine/Trade Publication).
Pastry Arts Magazine, 2026 Edition(2026 Edition).
Lagalle, S. (April (2nd Quarter/Spring) 14, 2026). Expert Tips: Glazing Success: 1 of 5 submissions for the Expert Tips Column. (Magazine/Trade Publication).
Pastry Arts Magazine, 31, 105.
https://pastryartsmag.com/
Lagalle, S. (June 16, 2025). Banquet Plated Desserts: Banoffee: Pastry Arts Virtual Summit 2025. (Magazine/Trade Publication).
Pastry Arts Magazine, 2025 Edition(2025 Edition).
https://nam04.safelinks.protection.outlook.com/?url=http%3A%2F%2Fwww.pastrysummit.com%2F&data=05%7C02%7Csusan.lagalle%40jwu.edu%7C763ead5ed58f4b55121108dc95392adf%7C4a469c1def0d40c6be1a5f603a10cc06%7C1%7C0%7C638549319984972081%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C0%7C%7C%7C&sdata=h3TPZF58gmpBfGhuR9mK8MQb76syeeRZROpLD1qRTfU%3D&reserved=0
Lagalle, S. (June, 2024). Baking Science-Leaveners. (Book Chapter).
Pressbooks.
https://jwu.pressbooks.pub/bakingscienceleaveners/
Lagalle, S. (June, 2024). Baking Science-Thickening and Gelling. (Book Chapter).
Pressbooks.
https://jwu.pressbooks.pub/bakingsciencethickeningandgelling/
Lagalle, S. & Lagalle, S. (June 25, 2024). Pastry Innovation Session: Spring Inspired Plated Dessert and Petit Gateau: Pastry Arts Virtual Summit 2024. (Magazine/Trade Publication).
Pastry Arts Magazine, 2024 Edition(2024 Edition).
https://nam04.safelinks.protection.outlook.com/?url=http%3A%2F%2Fwww.pastrysummit.com%2F&data=05%7C02%7Csusan.lagalle%40jwu.edu%7C763ead5ed58f4b55121108dc95392adf%7C4a469c1def0d40c6be1a5f603a10cc06%7C1%7C0%7C638549319984972081%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C0%7C%7C%7C&sdata=h3TPZF58gmpBfGhuR9mK8MQb76syeeRZROpLD1qRTfU%3D&reserved=0
Lagalle, S. (June, 2023). Nostalgic Treats. (Instructional Material).
Pastry Arts Virtual Summit.
https://go.pastryartsmag.com/baking-summit
Lagalle, S. (June, 2022). Rose All Day. (Instructional Material).
Pastry Arts Virtual Summit.
no longer circulating-year long access
Lagalle, S. (January (1st Quarter/Winter), 2022). Wintertime Treats: A Cookies & Milk Verrine: SIGEP Food Show. (Instructional Material).
SIGEP.
Lagalle, S. (March, 2019). Not so Traditional Irish Soda Bread. (Magazine/Trade Publication).
Pastry Arts Magazine.
Lagalle, S. (December, 2015). Holiday Memories. (Magazine/Trade Publication).
Pastry & Baking North America.
Lagalle, S. (May, 2015). Teaching Character. (Magazine/Trade Publication).
Chef Magazine.
Center for Teaching & Learning Faculty Welcome Week Programming, “Role of the Chair: Updates from the Taskforce and Conversations about the future – Part 1,” Johnson & Wales University, Providence. (August, 2024).
Center for Teaching & Learning Faculty Welcome Week Programming, “Role of the Chair: Updates from the Taskforce and Conversations about the Future – Part 2,” Johnson & Wales University, Providence. (August, 2024).
Pastry Arts Magazine Virtual Summit, “Petit Gateux to Plated Desserts,” Pastry Arts Magazine. (May, 2024).
Camp Bread, “Packaged Pastries,” Bread Bakers Guild of America, providence, RI, United States. (March 5, 2024).
University Scholarship & Best Practices Expo, “Formative Assessment Strategies,” Johnson & Wales University, Providence, RI, United States. (April, 2023).
CFIT Faculty Formative Assessment Workshop Series, “CFIT Faculty Formative Assessment Workshop Series,” JWU, Providence, RI, United States. (2022).
New England Educational Assessment Network Fall Forum, “Strategies to Measure the Immeasurable,” New England Educational Assessment Network, Worchester. (November, 2018).
ACF Chef Connect, “Modern Pate a Choux Techniques,” American Culinary Federation, New York, NY, United States. (February, 2017).
(Dessert Presentation). Celebrating Houston Striggow and Susiecakes. Providence, RI, United States.
(Dessert Presentation). (February 22, 2026). Chaine des Rostissuers Rhode Island Induction Dinner. Providence, RI, United States.
(Dessert Presentation). (October 15, 2025). 50th Anniversary of the American Culinary Federation RI Chapter honoring Lars Johansson. Cranston, RI, United States.
(Dessert Presentation). Chaine des Rotisseurs Induction Dinner (dessert course). Riverside, RI, United States.
(Dessert Presentation). Chaine des Rotisseurs Induction Dinner (dessert course). Providence, RI, United States.
(Dessert Presentation). Chaine des Rotisseurs Induction Dinner (dessert course). Providence, RI, United States.
(Dessert Presentation). Chaine des Rotisseurs Induction Dinner (dessert course). Providence, RI, United States.