Richard W Miscovich (he/him)
Associate Professor College of Food Innovation & Technology Baking & Pastry Providence
Biography and Expertise
Richard Miscovich’s expertise in bread-baking covers the entire process, from the source of ingredients to the methods and techniques used in the many types of ovens that achieve the final flavorful, nutritious finished product. He is the author of “From the Wood-Fired Oven” (Chelsea Green, 2013). He has also served two terms on the board of the Bread Bakers Guild of America (BBGA).
Education
BS
Johnson & Wales Univeristy
MBA
Alan Shawn Feinstein Graduate School, Johnson & Wales University
BA
Michigan State University
JWU Written Information Security Policy
JWU ITSS
QPR Suicide Prevention Training
JWU
Certified Bread Baker (CBB)
Bread Bakers Guild of America
Food Safety Manager Certification (FSM)
National Registry of Food Safety Professionals
Mental Health First Aid Instructor
National Council for Mental Wellbeing
Mental Health First Aider
National Council for Mental Wellbeing
Confrerie de la Chaine des Rotisseurs
Chaine Des Rotisseurs
CFIT Innovation Award for IBPI (in conjunction with Chef Susan Lagalle)
CFIT
Johnson & Wales Escoffier Award
JWU
Johnson & Wales Distinguished Scholarship Award
JWU CCA
Are Young Baker’s Getting the Better Deal? (Internet)
Youtube
June 21, 2026
https://www.youtube.com/watch?v=485d5TUqJjg
9 top-rated pizza stones for making quality pizza at home (Internet)
NBC Select
February 12, 2024
https://www.nbcnews.com/select/shopping/best-pizza-stones-rcna138186
Consumer Alert: Experts say the price of wheat is about to rise (TV)
NBC WJAR, Channel 10, Providence
June, 2022
no longer available
Teacher Feature with Richard Miscovich (Internet)
Pastry Arts Magazine
October 14, 2021
file:///C:/Users/rmiscovich/Downloads/Pastry%20Arts%20Magazine%20Issue%2013%20RM.pdf
Maine Grain Alliance
The Bread Bakers Guild of America
Piermarini, C. & Marshall, S. & Miscovich, R. & Waldman, J.
Reclaiming Baba au Rhum as a Contemporary Classic
Center for the Advancement of Foodservice Education. The Gold Medal Classroom
May 2026
www.cafemeetingplace. com
Miscovich, R. & Schick, J.
Rustic To Refined: Harnessing Whole Grains in Plated Desserts
Pastry Arts Magazine
September 2025
Miscovich, R.
Foreword
Chelsea Green Publishing
Miscovich, R.
From The Wood-Fired Oven
Chelsea Green Publishing
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
Baking in a Wood-Fire Oven
Demonstration
King Arthur’s Baking Festival
King Arthur Baking
King Arthur Baking, Corporate Campus
Norwich
VT
United States
Tips & Techniques for Cooking and Baking with Fire
Demonstration
The Kneading Conference
Maine Grain Alliance
Skowhegan, Maine. Town and environs
Skowhegan
ME
United States
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