Susan Lagalle

Chef Susan Lagalle is a senior instructor in the International Baking & Pastry Institute. Before joining JWU, she was Executive Pastry Chef of TAJ Boston and also worked professionally as a pastry chef in restaurants and luxury hotels, namely The Ritz Carlton in Boston, and the Langham Hotel. Through the years, Chef attended professional classes by world-renowned chefs such as Frank Haasnoot, Lauren Haas, and Nicolas Bernarde.
Chef Lagalle is passionate about lifelong learning and passing her experiences to her students and her colleagues.
She is a dedicated advisor to the Pastry Arts Club, one of the longest-running student organizations within the College of Food Innovation & Technology. This is where Chef Lagalle is able to create unique experiences for her students that extend beyond the classroom.
Additionally, Chef Lagalle is the Senior Department Chair for the International Baking & Pastry Program, where she is able to connect within the industry, support faculty, oversee the curriculum and its very talented and passionate students.

Education

• M. Ed., JWU
• BS, Baking & Pastry Arts, JWU

Teaching Interests

Modern Pastries
Entremets
Petits Gateaux
Pate a Choux Techniques
Cake Decorating
Plated Desserts
Chocolate Work