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My class is pretty fast-paced — high production. A lot of students struggle initially, but by the time they leave the change in their confidence and skill levels is remarkable.”

Bio

After completing her bachelor’s in Fine Arts focusing on ceramics, glass and design, Maura Metheny furthered her edication at JWU with an A.S. in Baking & Pastry Arts. Upon leaving JWU, she traveled to Lucerne, Switzerland, to work internationally at third-generation Swiss confectionery company Confiserie Bachmann.

While working in Switzerland, Metheny was offered a position in fine dining at the Ritz-Carlton (Naples, Florida) and relocated 2000 miles to Florida.

After three years of making desserts for the property’s 5- and 4-diamond outlets, along with bakery and banquet training, she accepted a position in chocolate with world-renowned chocolatier and pastry chef Norman Love. In the subsequent years, she designed and manufactured lines of chocolates for such companies as Disney, Wegmans, Godiva, Fannie May, Marriott, Ritz-Carlton and Whole Foods.

During this time, Metheny competed nationally and recieved many industry awards and recognition, including Dessert Professional’s Top 10 Pastry Chefs in the US, Pastry Live Showpiece winner, Paris Gourmet Pastry Chef of the Year and “40 Under 40” by Gulfshore Life. She also returned to JWU as a Distinguished Visiting Chef (DVC) to present to the faculty and students.

After 15 years of work with Norman Love Confections as the head of chocolate design and product innovation, Metheny joined JWU Providence as a instructor.

Awards & Honors

  • 2014: Dessert Professional Top 10 Pastry Chefs in US
  • 2014: Distinguished Visiting Chef, Johnson & Wales University
  • 2014: Gulfshore Life, “40 under 40”