Aaron Brown

Aaron Brown is a Professor of Baking and Pastry Arts at the Culinary Institute of America (CIA) at Greystone, bringing decades of hands-on industry experience and deep expertise in artisan bread production. His career spans restaurant operations, wholesale baking, and culinary education across multiple U.S. locations.

His educational background includes:

• BA in Educational Studies from Arizona State University
• Certificate in Culinary and Baking Skills from Western Culinary Institute

Professor Brown's professional focus centers on traditional baking techniques with specialized expertise in artisan bread and French bread baking. His work integrates practical industry experience with pedagogical approaches to pastry arts education, emphasizing craftsmanship and technical precision in both bread and pastry disciplines.

His professional recognition includes:

• Baker of the Year, Il Fornaio America Corp (1997)

As a Certified Baker (CB) and Certified Hospitality Educator (CHE), Brown maintains active membership in professional organizations while mentoring students in baking science and production techniques. Details regarding specific research grants or formal student advisement are not documented in available sources.