Jaime L Schick (she/her)
Associate Professor College of Food Innovation & Technology Baking & Pastry Providence
Biography and Expertise
Jaime Schick is an Associate Professor and talented pastry chef. Her approach to pastry emphasizes the importance of flavor development and balance, through a contrast of tastes and textures. Chef Schick’s desserts demonstrate her appreciation of classic techniques alongside a masterful grasp of modern presentation. She is passionate about the science of ice cream and visual presentation. Prior to joining the faculty at Johnson & Wales University in 2015, Chef Schick honed her pastry skills at some of the country’s most esteemed restaurants and in 2012, she was nominated for Food & Wine’s People’s Best New Pastry Chef award. Her passion for sharing her knowledge led her to earn a Masters of Education in Teaching and Learning degree, additionally, she holds a Bachelor of Science in Baking & Pastry Arts from Johnson & Wales University and is a Certified Executive Pastry Chef Certification through the American Culinary Federation (ACF). A variety of Chef Schick’s work has been consistently featured in Pastry Arts Magazine – a digital magazine for pastry professionals.
Education
MEd
Johnson & Wales University
BS
Johnson & Wales University
Certificate
DCT International Hotel & Business Management School
Certified Executive Pastry Chef (CEPC)
ACF
JWU Universal Design for Learning (UDL) Certification
JWU
CTL Academic Integrity Certification
JWU – Center for Teaching and Learning
JWU Generative AI Badge
JWU/Center for Teaching and Learning
Faculty Scholarship Award
Johnson & Wales University
Chaine des Rostissuers
Bread Bakers Guild of America
Schick, J.
Building the Plate: Foundations of Plated Dessert Design
Pastry Arts Magazine
Schick, J.
Geography of Flavor: Single Origin Ingredients in Desserts
Pastry Arts Magazine
30
28-30
Schick, J.
Rustic to Refined: Harnessing the Power of Whole Grain in Plated Desserts
Pastry Arts Magazine
29
36-38
Miscovich, R. & Schick, J.
Rustic To Refined: Harnessing Whole Grains in Plated Desserts
Pastry Arts Magazine
September 2025
Schick, J.
The Anatomy of Dessert: A Framework for Flavor Balance
Pastry Arts Magazine
28
40-43
Schick, J.
Minimalism in Plating: A New Era of Pastry
Pastry Arts Magazine
27
16-19
Schick, J.
Color Theory in Dessert Design: A Spectrum of Options
Pastry Arts Magazine
26
92-95
Schick, J.
Sweet Seasons: Maximizing Seasonal Produce in Desserts
Pastry Arts Magazine
25
42-45
Schick, J.
Engaging the Senses: The Essential Role of Texture in Plated Desserts
Pastry Arts Magazine
24
36-38
Lagalle, S. & Lagalle, S.
Pastry Innovation Session: Spring Inspired Plated Dessert and Petit Gateau
Pastry Arts Magazine
2024 Edition
2024 Edition
Heirloom Tomato Tart Tatin with Quick Puff Pastry
Demonstration
Pastry Arts Magazine Virtual Summit
Pastry Arts Magazine
Online
Crafting Student Success – Incorporating Universal Design in the Classroom
Oral Presentation
CAFE – Center for the Advancement of Foodservice Education
CAFE – Center for the Advancement of Foodservice Education
Community College of Allegheny County
Pittsburgh
PA
A Day in the Life of a CFIT Baking & Pastry Arts Student
CTL Class
Center for Teaching and Learning Post Commencement Offerings
Center for Teaching and Learning
Johnson & Wales University
A Day In The Life of a CFIT Baking & Pastry Student:
Joint Interactive Presentation with other JWU Faculty
2024-25 post-commencement activities
Center For Teaching and Learning
JWU CFIT
Providence
RI
United States
Understanding and Incorporating Universal Design for Learning in the Classroom
Panel Presentation
University Scholarship & Best Practices Expo
Johnson & Wales University
Providence
Petit Gateux to Plated Desserts
Demonstration
Pastry Arts Magazine Virtual Summit
Pastry Arts Magazine
Online
Lime Plated Desserts and Ice Cream Making
Demonstration
Pastry Arts Magazine Virtual Summit
Pastry Arts Magazine
Online
Culinary Education and Training the next Generation of Baker, Pastry Chefs and Confectioners
Oral Presentation
SIGEP The Dulce World Expo
SIGEP The Dulce World Expo
Virtual
Remini
Italy
The Art of Dessert & Wine Pairing
Demonstration
Pastry Arts Magazine Virtual Summit
Pastry Arts Magazine
Online
Reinventing Classic Desserts
Demonstration
Pastry Arts Magazine Virtual Summit
Pastry Arts Magazine
Online
Introduction to Savory Sweets
Demonstration
Pastry Arts Magazine Virtual Summit
Pastry Arts Magazine
Online
Culinary Now Podcast
Production
2018
Chaine des Rostissuers Rhode Island Induction Dinner
Dessert Presentation
Chaine des Rotissuers Rhode Island
CCE Dining Room
Providence, RI
February 22, 2026
50th Anniversary of the American Culinary Federation RI Chapter honoring Lars Johansson
Dessert Presentation
ACF of Rhode Island
Rhode Island Room, Harborview
Cranston, RI
October 15, 2025