Kevin Kopsick

Instructor,  College of Food Innovation & Technology


Contact Information
Instructor Kevin Kopsick
I teach culinary baking classes, as well as many baking & pastry classes, with a particular interest in plated desserts and breads.“

Bio

Growing up in Northern Illinois during the 1960s and 70s, food played an important role in Kevin Kopsick’s life. His mother and grandmother were both exceptional cooks and bakers, and the dinner table was a place where conversation, laughs and good food were shared on a daily basis.

In 1989, Kopsick graduated from The Culinary Institute of America’s Baking & Pastry program, where he received the Challenge Cup Award.

In the 20-year career that followed, Kopsick worked as pastry chef in fine dining restaurants, resorts and retail establishments for such noted chefs as Norman Van Aken, Charlie Trotter and Michelle Bernstein. During his time with Van Aken, Kopsick participated in two James Beard dinners and contributed to one of Van Aken's best-selling cookbooks.

Transitioning into the field of education, Kopsick taught at Le Cordon Bleu College of Culinary Arts in Miami before joining Johnson & Wales University as a full-time faculty member in 2009.

At JWU, Kopsick teaches both of the culinary baking classes, as well as many of the baking & pastry classes, with particular interest in plated desserts and breads.

Kopsick holds an associate degree in Journalism from Miami Dade College, and a bachelor's degree in Food Service Management from Johnson & Wales University. Among his professional certifications are Certified Hospitality Educator, Certified Baker and WSET Level 2.

Areas of Expertise

  • Baking & Pastry Arts
  • Food Service Management