Jean-Louis M Lagalle (he/him)
Senior Instructor College of Food Innovation & Technology Department of Baking & Pastry Providence
Biography
I was born in the town of Cherbourg (in the Normandie Region of France). There, I attended 3 years at a local bakery school (École the Boulangerie et de Pâtisserie de Caen) where I earned 2 degrees;1 bread and 1 pastry. After working a couple of years at the top bakery in Caen; in March 1985 I came to the USA. where I worked in all kinds of establishments—bakeries, hotels, resorts, wholesales, beach clubs, town and country clubs…(5 years in Atlanta, 5 years in San Francisco, 2 years in Boca Raton FL, and 2 years in Scottsdale AZ). From 1999 to now, I have been giving back by teaching pastries at Johnson & Wales University at the providence Campus in RI, earning my BS degree in 2007. I have taught all forms of pastry labs including; fundamental skills, classical French pastries, cakes, plated desserts, chocolate and sugar artistry labs and more.
Education
BS, Johnson & Wales University
Pastry Science
French CAP (Certificate of Aptitude Professional), Ecole de Boulangerie et de Patisserie de Caen
Pastry-Bread
Food Safety Manager Certification (FSM)
National Registry OF Food Safety Professionals
Food Safety Manager Certification (FSM)
National Registry OF Food Safety Professionals
MVP Teacher, IBPI
Johnson & Wales
The Bread Bakers Guild of America
“Sugar Creations – Beginner Level” class, “Sugar Skills Dissemination,” JWU, Providence, RI, United States. (March 2, 2026).
(Dessert Presentation). (October 15, 2025). 50th Anniversary of the American Culinary Federation RI Chapter honoring Lars Johansson. Cranston, RI, United States.