Lauren V. Haas

Associate Instructor,  College of Food Innovation & Technology

Contact Information
We have some of the most talented chefs in the world here, and, for me, it’s such a privilege to be able to work with those chefs and learn from them every day.”


Prior to joining the faculty at Johnson & Wales University, Lauren V. Haas honed her pastry skills at some of the country’s most esteemed establishments, including the residence at the White House, Albert Uster Imports, the Hotel du Pont, the Inn at Little Washington, and CoCo Sala, a boutique chocolate bar and lounge in Washington, D.C.

Haas’ interest in sustainability led her to pursue a master’s in Sustainable Food Systems from Green Mountain College, and she also holds a Bachelor of Science in Baking & Pastry Arts from Johnson & Wales University.

Currently, Haas teaches a variety of courses within the associate and bachelor's Baking & Pastry Arts programs in the International Baking and Pastry Institute at JWU’s Providence Campus. Within the classroom, she seeks to create a collaborative learning environment and strives to be not merely an instructor, but a mentor.

In addition to Haas’ role at Johnson & Wales, she stays current within the industry by engaging in creative projects with chefs and organizations from around the world. Her work has been featured in numerous publications, including So Good: The Magazine of Haute Pâtisserie, American Cake Decorating, and Pastry Chef. In 2016, Dessert Professional named Haas one of the Top 10 Pastry Chefs in America.

Areas of Expertise

  • Chocolate Artistry
  • Baking and Pastry Arts
  • Healthy Baking
  • Sustainable Food Systems

Honors and Awards

  • 2016: Dessert Professional Top 10 Pastry Chef
  • 2011: Induction into the Cacao Barry Ambassador Club


  • 2017: “Belle,” So Good, Issue 18.
  • 2017: “Nectar,” Pastry Chef, Issue 16.
  • 2016: “Zoe,” Pastry Chef, Issue 14.
  • 2016: “LVH Signature Cookie,” Dessert Professional, August/September.
  • 2015: “Cilantro Crunch Bar,” American Cake Decorating, August/September.
  • 2014: Perfect Pairing: Chocolate, Fruit, and Herbs, Barry-Callebaut.
  • 2014: “An Orange Passion,” So Good Issue 11.

Sample Courses

  • BPA 1035: Chocolates and Confections
  • BPA 3030: Advanced Petits Gâteaux
  • BPA 3165: Light and Healthy Desserts
  • BPA 3144: Farm to Table Desserts