Executive Director, The Bread Bakers Guild of America
An active member of the Bread Bakers Guild of America, Mitch Stamm has displayed his skills at various bread and baking events across the nation, and he is a frequent contributor to professional magazines and trade journals. Stamm is one of five JWU faculty named to bake magazine's 2018 TWENTY FIVE, a prestigious list of the world's top educators in the fields of baking, pastry, and chocolate.
Stamm trained at The French Pastry School, San Francisco Baking Institute and L’école Lenotre in Plasir, France, and currently teaches at the International Baking & Pastry Institute at Johnson & Wales University in Providence, Rhode Island. He is the author of The Pastry Chef’s Apprentice. An active board member of The Bread Bakers Guild of America, Stamm demonstrates his technical skills in the classroom and at bakery events.
“We can teach so much more, especially leadership,” he says of education today. “Leadership in the kitchen, at home, and in the community. The lessons in the kitchen mirror the lessons in life.”