From culinary labs to the competition floor to leadership roles across the pastry industry, Johnson & Wales University students, faculty and alumni made their mark at the National Pastry Conference, the nation’s largest pastry networking event. Their presence told a larger story about the power of hands-on education, mentorship and the professional connections that continue long after graduation.

The three-day conference brought together industry leaders, educators and aspiring pastry chefs from across the country, creating opportunities to learn, compete and build professional connections. For JWU participants, it was a chance to showcase the power of hands-on education and the lasting impact of mentorship.

“Recognizing a gap in the pastry industry, I envisioned an event that would bring together passionate pastry professionals to celebrate their craft, showcase their talents and share their expertise. It would also serve as a steppingstone, giving participants the opportunity to compete on a national stage and prepare for larger competitions,” shared Justin Fry ’10, President and Founder, National Pastry Conference.

“National Pastry Conference gives us the chance to learn from each other, exchange ideas, see and learn new techniques and trends and build relationships within the pastry community,” said Chef Denise DeJesus ’14, assistant professor at JWU Charlotte, who served as a National Pastry Conference student advisor and presenter.

Throughout the conference, JWU’s impact could be seen in every corner of the event, from industry networking and educational sessions to nationally recognized competitions.

Building Industry Connections

“It’s great to see representation at a convention level event, catering to pastry, which is typically such a small part of culinary conventions,” said Chef Jennifer Heide, CEPC, instructor at JWU Charlotte and National Pastry Conference presenter.

Students connected with industry-leading companies including Valrhona, Cacao Barry, Carpigiani, Boiron, Retail Bakers of America and Chef Rubber, gaining exposure to potential employers, suppliers and emerging industry trends.

Among those representing industry partners were several JWU alumni whose careers illustrate the opportunities available after graduation.

Several of the businesses in attendance are suppliers for JWU such as PreGel America, where Natalia DeSalles ’16 was dishing out gelato to attendees. During conversation, DeSalles shared a little of her JWU story and journey to becoming a pastry chef at PreGel: “I went to JWU wanting to do wedding cakes. But JWU offered me so much more than that. I learned a wide scope of skills and just how many opportunities exist within the industry.”

Another JWU alum, Elizabeth Skelton ’14, managed the Felchlin booth as their corporate pastry chef and technical and sales manager. “This job allows me to showcase my passion and love for chocolate in hopes that it inspires someone else to share that same passion with others.”

For current students who attended the conference as competitors, volunteers or general conference goers, seeing JWU alumni representing industry-leading companies offered a tangible look at where their own education and experiences could lead.

While networking and industry exposure are important components of the National Pastry Conference experience, competition provides students and professionals an opportunity to demonstrate their skills on a national stage.

Mentorship in Action: Competing on a National Stage

The Cake Showcase competition highlighted both faculty expertise and student creativity. Chef Joshua Livsey, instructor at JWU Providence, returned to competition after several years of coaching students, while Baking & Pastry Arts students Brayden Brooks ’29 and Sarah Warner ’27 displayed designs inspired by their personal experiences.

Faculty and fellow students supported competitors throughout the process including transporting and on-site building on the displays, reflecting the collaborative culture that defines JWU’s programs.

“After three years of coaching students through competitions, I decided it was time to step back into the competitors’ shoes,” shared Livsey. His cake was inspired by Schiaparelli’s haute couture collection; blending fashion and sugar artistry. “Competing is such a vulnerable experience as you’re putting your work on display and inviting critique, which gave me a renewed appreciation for what my students do every time they enter the competition kitchen.”

Student Success Through Preparation and Practice

The Plated Desserts competition, one of National Pastry Conference’s premier student events, included four JWU participants: Taylor DiBiase ’28, Lydia Donnell ’28, Caleb Gonzales ’28 and Reed Lusk ’28. Months of recipe development, testing and faculty mentorship prepared students for competition day.

“The experience of preparing, challenging themselves, working under pressure, receiving feedback and being surrounded by other pastry professionals is incredibly valuable. I want them to recognize how much they have already accomplished by putting in the work and having the confidence to compete,” shared Chef DeJesus.

On the day of the competition, each student had just three hours to prepare seven identical plated desserts and present them to a panel of elite industry judges, including Chef Maura Metheny, associate professor, JWU Providence. DiBiase ’28 won the competition and shared, “The long days paid off, and I was extremely proud of the plate I produced. I have previous competition experience and training that contributed to my victory, and I’m excited for what’s next!”

JWU also earned top honors in the Professional Breads competition, won by Baking & Pastry Arts and Food & Beverage Industry Management major Max Astacio ’27. For Astacio, the victory represented a full-circle moment. After attending National Pastry Conference as a first-year student and realizing that someone could compete in pastry, he returned to the event not as an observer, but as a competitor and champion.

“So many people pushed me in the right direction and were a foundational part of the process,” said Astacio. “I still have a very long way to go with a lot still left to learn. Chefs Austin Scoles, Harry Peemoeller, Jennifer Heide, Jennifer Gallagher and Rhonda Stewart were all instrumental as well as my boss Sam Chapelle at Vicente Bistro, a local open-production kitchen and bistro. I am very lucky to have such talented mentors.”

JWU Faculty Leadership Beyond the Competition Floor

Beyond competition, JWU faculty helped shape the broader National Pastry Conference experience. Chefs Denise DeJesus, Jennifer Heide and Schellie Andrews, all JWU Charlotte CFIT faculty members, led educational demonstrations, creating opportunities for pastry professionals to learn new techniques and engage directly with experienced educators.

“It was such a good experience to share some of my knowledge with other pastry professionals,” said Chef Heide. “It’s so different doing a demo for my students vs. doing a demo for other pastry chefs that I admire and look up to.”

JWU faculty also contributed beyond the kitchen through podcasts, judging opportunities and industry discussions. Chef Jaime Schick, associate professor and department chair at JWU Providence, participated as both a presenter and media sponsor through the “Culinary Now” podcast, helping to spotlight industry professionals and students such as Astacio. Associate Professor Metheny served as a host for “The Perfect Rise” podcast and moderated “The Road to Mastery”, an educator panel focused on mentorship, professional growth and advancing pastry education.

For students like Emily Laclair ’30, who assisted with Chef DeJesus’s demonstrations, these experiences provided additional opportunities to network with industry leaders, observe professional events behind the scenes and strengthen relationships within the pastry community.
From students testing their skills on a national stage to faculty sharing their expertise and alumni demonstrating where a JWU education can lead, National Pastry Conference brought the JWU experience full circle. Students arrived ready to learn and compete, but they also saw something equally valuable — a glimpse of the professionals they can become.