Susan M Lagalle (she/her)
Senior Instructor College of Food Innovation & Technology Baking & Pastry Providence
Biography and Expertise
Chef Susan Lagalle is a senior instructor in the International Baking & Pastry Institute. Before joining JWU, she was Executive Pastry Chef of TAJ Boston and also worked professionally as a pastry chef in restaurants and luxury hotels, namely The Ritz Carlton in Boston, and the Langham Hotel. Through the years, Chef attended professional classes by world-renowned chefs such as Frank Haasnoot, Lauren Haas, and Nicolas Bernarde.
Chef Lagalle is passionate about lifelong learning and passing her experiences to her students and her colleagues.
She is a dedicated advisor to the Pastry Arts Club, one of the longest-running student organizations within the College of Food Innovation & Technology. This is where Chef Lagalle is able to create unique experiences for her students that extend beyond the classroom.
Additionally, Chef Lagalle is the Senior Department Chair for the International Baking & Pastry Program, where she is able to connect within the industry, support faculty, oversee the curriculum and its very talented and passionate students.
Education
MEd
Johnson & Wales University
BS
Johnson & Wales University
NRFSP Proctor
National Registry of Food Service Professionals
Certified Executive Pastry Chef (CEPC)
American Culinary Federation
Food Safety Manager Certification (FSM)
National Registry of Food Safety Professionals
CFIT Citizenship Award
College of Food Innovation & Technology
CFIT Innovation Award
College of Food Innovation & Technology
Advisor of the Year
JWU Student Activities
Campus Program of the Year
JWU Student Activities
Enriching America Award
JWU Student Activities
Outstanding Service Award
JWU College of Culinary Arts
Robert M. Nograd Teacher of the Year
JWU
Outstanding Service Award
JWU College of Culinary Arts
Outstanding Service Award
JWU College of Culinary Arts
Advisor of the Year
Student Activities
Deans Award
JWU College of Culinary Arts
Student Organization of the Year
Student Activities
Manager of the Second Quarter
TAJ Boston
People’s Choice Award
Girl Scout Cookie Creation Contest
Best of Show/Kid’s Choice Award
Gingerbread House Contest-Boston MA
Five Star Team of the Second Quarter
Ritz-Carlton, Boston
Best Cake Design
Gallery Night Birthday Bash
First Place Trophy, Intermediate Cake Decorating Category Most Promising Decorator
Connecticut Icing Artists
Chaine des Rotisseur
Bread Bakers Guild of America
American Culinary Federation
Lagalle, S.
Beautifully Boxed: The Art of Packaged Pastries
Pastry Arts Magazine
2026 Edition
2026 Edition
Lagalle, S.
Expert Tips: Glazing Success
Pastry Arts Magazine
31
105
Lagalle, S.
Banquet Plated Desserts: Banoffee
Pastry Arts Magazine
2025 Edition
2025 Edition
Lagalle, S.
Baking Science-Leaveners
Pressbooks
Lagalle, S.
Baking Science-Thickening and Gelling
Pressbooks
Lagalle, S. & Lagalle, S.
Pastry Innovation Session: Spring Inspired Plated Dessert and Petit Gateau
Pastry Arts Magazine
2024 Edition
2024 Edition
Lagalle, S.
Nostalgic Treats
Pastry Arts Virtual Summit
Lagalle, S.
Rose All Day
Pastry Arts Virtual Summit
Lagalle, S.
Wintertime Treats: A Cookies & Milk Verrine
SIGEP
Lagalle, S.
Not so Traditional Irish Soda Bread
Pastry Arts Magazine
Lagalle, S.
Holiday Memories
Pastry & Baking North America
Lagalle, S.
Teaching Character
Chef Magazine
Role of the Chair: Updates from the Taskforce and Conversations about the future – Part 1
Panel Presentation
Center for Teaching & Learning Faculty Welcome Week Programming
Johnson & Wales University
Providence
Role of the Chair: Updates from the Taskforce and Conversations about the Future – Part 2
Panel Presentation
Center for Teaching & Learning Faculty Welcome Week Programming
Johnson & Wales University
Providence
Petit Gateux to Plated Desserts
Demonstration
Pastry Arts Magazine Virtual Summit
Pastry Arts Magazine
Online
Packaged Pastries
Hands-on Workshop
Camp Bread
Bread Bakers Guild of America
Johnson & Wales University
providence
RI
United States
Formative Assessment Strategies
Lecture
University Scholarship & Best Practices Expo
Johnson & Wales University
Freidman Center
Providence
RI
United States
CFIT Faculty Formative Assessment Workshop Series
Lecture
CFIT Faculty Formative Assessment Workshop Series
JWU
Johnson & Wales University
Providence
RI
United States
Strategies to Measure the Immeasurable
Lecture
New England Educational Assessment Network Fall Forum
New England Educational Assessment Network
College of the Holy Cross
Worchester
Modern Pate a Choux Techniques
Demonstration
ACF Chef Connect
American Culinary Federation
Marriott Marquis Hotel
New York
NY
United States
Celebrating Houston Striggow and Susiecakes
Dessert Presentation
College of Food Innovation & Technology
Bay Cafe-Cuisinart Center for Culinary Excellence
Providence, RI
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
Chaine des Rotisseurs Induction Dinner (dessert course)
Dessert Presentation
Chaine des Rotisseurs
Squantum Association
Riverside, RI
Chaine des Rotisseurs Induction Dinner (dessert course)
Dessert Presentation
Chaine des Rotisseurs
Johnson & Wales University
Providence, RI
Chaine des Rotisseurs Induction Dinner (dessert course)
Dessert Presentation
Chaine des Rotisseurs
Johnson & Wales University
Providence, RI
Chaine des Rotisseurs Induction Dinner (dessert course)
Dessert Presentation
Chaine des Rotisseurs
Johnson & Wales University
Providence, RI