Stephen J. Eglinski

Stephen J. Eglinski serves as Associate Professor and Pastry Department Chairman at The French Culinary Institute in New York City, where he leads academic instruction and departmental operations in pastry arts education.

His professional expertise encompasses comprehensive domains of culinary science with specialized focus on:

• Artisanal Baking Techniques
• Advanced Pastry Composition
• Chocolate Confectionery Engineering
• Dough Fermentation Science
• Dessert Presentation Aesthetics
• Gastronomic Innovation

Professor Eglinski's competitive achievements include multiple Salon Culinaire team competition awards:

• First Place Award, New York City, 2000
• First Place Award, New York City, 1999
• Second Place Award, New York City, 1998

Holding the Certified Master Baker (CMB) credential, he previously served on the USPastry.org Board of Directors (2002-2003). His industry background spans executive pastry chef roles at Café Luxembourg, Cucina, Restaurant Faucher in Paris, Martine's Chocolate Collection, and The Plaza Hotel, providing students with unparalleled real-world culinary expertise through hands-on instruction and department leadership.