Jaime L Schick (she/her)
Associate Professor, Department Chair College of Food Innovation & Technology Department of Baking & Pastry Providence
Biography
Jaime Schick is an Associate Professor and talented pastry chef. Her approach to pastry emphasizes the importance of flavor development and balance, through a contrast of tastes and textures. Chef Schick’s desserts demonstrate her appreciation of classic techniques alongside a masterful grasp of modern presentation. She is passionate about the science of ice cream and visual presentation. Prior to joining the faculty at Johnson & Wales University in 2015, Chef Schick honed her pastry skills at some of the country’s most esteemed restaurants and in 2012, she was nominated for Food & Wine’s People’s Best New Pastry Chef award. Her passion for sharing her knowledge led her to earn a Masters of Education in Teaching and Learning degree, additionally, she holds a Bachelor of Science in Baking & Pastry Arts from Johnson & Wales University and is a Certified Executive Pastry Chef Certification through the American Culinary Federation (ACF). A variety of Chef Schick’s work has been consistently featured in Pastry Arts Magazine – a digital magazine for pastry professionals.
Education
MEd, Johnson & Wales University
Teaching and Learning
BS, Johnson & Wales University
Baking & Pastry Arts
Certificate, DCT International Hotel & Business Management School
European Pastry Arts
Certified Executive Pastry Chef (CEPC)
ACF
JWU Universal Design for Learning (UDL) Certification
JWU
CTL Academic Integrity Certification
JWU – Center for Teaching and Learning
JWU Generative AI Badge
JWU/Center for Teaching and Learning
Faculty Scholarship Award
Johnson & Wales University
Chaine des Rostissuers
Bread Bakers Guild of America
Schick, J. (July (3rd Quarter/Summer), 2026). Building the Plate: Foundations of Plated Dessert Design. (Magazine/Trade Publication).
Pastry Arts Magazine.
Schick, J. (January (1st Quarter/Winter), 2026). Geography of Flavor: Single Origin Ingredients in Desserts. (Magazine/Trade Publication).
Pastry Arts Magazine, 30, 28-30.
Schick, J. (October (4th Quarter/Autumn), 2025). Rustic to Refined: Harnessing the Power of Whole Grain in Plated Desserts. (Magazine/Trade Publication).
Pastry Arts Magazine, 29, 36-38.
Miscovich, R. & Schick, J. (September, 2025). Rustic To Refined: Harnessing Whole Grains in Plated Desserts: Article in a Trade Publication. (I served as an Editor and Fact Checker for the following article, written by Chef/Dept Chair, Jaime Schick.).
Pastry Arts Magazine, September 2025.
https://pastryartsmag.com/
Schick, J. (July (3rd Quarter/Summer), 2025). The Anatomy of Dessert: A Framework for Flavor Balance. (Magazine/Trade Publication).
Pastry Arts Magazine, 28(40-43).
Schick, J. (April (2nd Quarter/Spring) 15, 2025). Minimalism in Plating: A New Era of Pastry. (Magazine/Trade Publication).
Pastry Arts Magazine, 27, 16-19.
Schick, J. (January (1st Quarter/Winter), 2025). Color Theory in Dessert Design: A Spectrum of Options. (Magazine/Trade Publication).
Pastry Arts Magazine, 26, 92-95.
Schick, J. (October (4th Quarter/Autumn), 2024). Sweet Seasons: Maximizing Seasonal Produce in Desserts. (Magazine/Trade Publication).
Pastry Arts Magazine, 25, 42-45.
Schick, J. (July (3rd Quarter/Summer), 2024). Engaging the Senses: The Essential Role of Texture in Plated Desserts. (Magazine/Trade Publication).
Pastry Arts Magazine, 24, 36-38.
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
Pastry Arts Magazine Virtual Summit, “Heirloom Tomato Tart Tatin with Quick Puff Pastry,” Pastry Arts Magazine. (June, 2025).
CAFE – Center for the Advancement of Foodservice Education, “Crafting Student Success – Incorporating Universal Design in the Classroom,” CAFE – Center for the Advancement of Foodservice Education, Pittsburgh, PA. (June 26, 2025).
Center for Teaching and Learning Post Commencement Offerings, “A Day in the Life of a CFIT Baking & Pastry Arts Student,” Center for Teaching and Learning. (May 13, 2025).
2024-25 post-commencement activities, “A Day In The Life of a CFIT Baking & Pastry Student:,” Center For Teaching and Learning, Providence, RI, United States. (May 13, 2025).
University Scholarship & Best Practices Expo, “Understanding and Incorporating Universal Design for Learning in the Classroom,” Johnson & Wales University, Providence. (February, 2025).
Pastry Arts Magazine Virtual Summit, “Petit Gateux to Plated Desserts,” Pastry Arts Magazine. (May, 2024).
Pastry Arts Magazine Virtual Summit, “Lime Plated Desserts and Ice Cream Making,” Pastry Arts Magazine. (June 16, 2023).
SIGEP The Dulce World Expo, “Culinary Education and Training the next Generation of Baker, Pastry Chefs and Confectioners,” SIGEP The Dulce World Expo, Remini, Italy. (2022).
Pastry Arts Magazine Virtual Summit, “The Art of Dessert & Wine Pairing,” Pastry Arts Magazine. (2022).
Pastry Arts Magazine Virtual Summit, “Reinventing Classic Desserts,” Pastry Arts Magazine. (2021).
Pastry Arts Magazine Virtual Summit, “Introduction to Savory Sweets,” Pastry Arts Magazine. (2020).
(Production). (2018). Culinary Now Podcast.
(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.
Expertise
modern plated desserts, ice cream; sorbet, neo-classic desserts, savory sweet desserts; molecular techniques