Michael Baskind

Michael Baskind serves as an Adjunct Professor at the University of New Orleans' School of Hotel, Restaurant and Tourism, where he teaches Baking and Pastry with nearly thirty years of professional experience in New Orleans' culinary industry.

His educational foundation includes:

• Tulane University
• The Culinary Institute of America, Hyde Park, New York

Professor Baskind specializes in classical French baking techniques acquired during his tenure at the prestigious Windsor Court Hotel under Master Chef René Bajeaux. His instruction integrates hands-on training within the HRT Food Production Lab, emphasizing traditional methods and artisanal craftsmanship in pastry arts.

He actively contributes to the school's Wine Education program and leverages industry partnerships for practical student experiences in hospitality settings.