Richard Miscovich

Associate Professor  |  The International Baking & Pastry Institute  |  College of Culinary Arts
Providence Campus

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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.

Miscovich is one of five JWU faculty named to bake magazine's 2018 TWENTYFIVE, a prestigious list of the world's top educators in the fields of baking, pastry and chocolate.

MBA, Johnson & Wales University
B.A., English, Michigan State University

Expertise:

  • baking; baking and pastry; hearth bread; oven building; pastry; wood fired ovens

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