Motorbike-loving pastry chef Lauren V. Haas has a string of revered institutions on her resumé, but she remains devoted to questioning methods and challenging her industry every step of the way, in particular in the sustainability space. Haas studied Sustainable Food Systems at Master’s level and inspires pastry chefs to think beyond plastic with her recycled paper molds, and to use sustainable ingredients such as Cacao Barry’s WholeFruit chocolate. She is currently Professor at The Culinary Institute of America (CIA), Greystone and has worked at The White House, the Hotel du Pont, and the Inn at Little Washington. An inspirational game changer who can set new standards at every level of the pastry industry.
