Johnson & Wales Chef Becomes Youngest Certified Master Baker

Today, Johnson & Wales University (JWU) shared that at just 28 years old, Austin Scoles, faculty member in the College of Food Innovation and Technology is the youngest chef to receive the title of Certified Master Baker from the Retail Bakers of America Association. As of 2019, there were fewer than 200 Certified Master Bakers in the United States.

The title did not come easily to Scoles with his journey to certification beginning more than six months ago. Preparation required Scoles to fine tune his recipes, practicing weekly with his students and colleagues. The result, high marks on the 200-question written exam and passing of the two-day intensive practical test covering a wide variety of pastries and baked goods.

“This was a personal challenge, but I knew it would make me a better educator and chef. I involved my students to show them that growth comes from pushing beyond comfort zones. My goal is to inspire them to take risks, challenge themselves, and achieve great things—and I’ll be cheering them on every step of the way,” shares Scoles.

Scoles reflected on the test sharing “not everything went as planned. However, it was important to put my head down, focus and work towards a solution. I always have said a good pastry chef or baker is not perfect but one who can problem solve and work under pressure.”

Richard Mathieu, Ph.D. president, Charlotte Campus, Johnson & Wales University expressed great pride in Scoles’ accomplishments, stating, “Austin’s achievement as a Certified Master Baker is a testament to his skill and dedication. We’re fortunate to have him on our faculty—his passion and expertise inspire both students and colleagues, and his energy in the kitchen is truly contagious.”

Scoles is about to reach another personal milestone in April when he graduates with a master’s degree in hospitality administration from Johnson & Wales. A JWU graduate in Food Service Management, Certified Executive Pastry Chef, and winner of Disney’s Foodtastic, he continues to set high standards for himself and his students while maintaining a positive, hardworking, and supportive attitude.

Scoles isn’t stopping here. His next goal? Earning the prestigious Certified Master Pastry Chef designation—an achievement that requires years of training and dedication.

His journey reflects Johnson & Wales University’s commitment to hands-on learning, mentorship and excellence in culinary education. As Scoles continues to push boundaries in his craft, he sets an inspiring example for the next generation of chefs and bakers.

About JWU

Founded in 1914, Johnson & Wales University is a private, nonprofit, accredited institution with more than 8,000 graduate, undergraduate and online students at its campuses in Providence, Rhode Island and Charlotte, North Carolina. An innovative educational leader, the university offers undergraduate and graduate degree programs in arts and sciences, business, engineering, food innovation, hospitality, nutrition, health and wellness. It also offers undergraduate programs in culinary arts, dietetics and design. JWU’s unique model provides students with the personalized attention, academic expertise and industry connections that inspire professional success and personal growth. The time students spend at JWU is nothing short of transformative; we are proud of our career outcomes, expected earnings and economic mobility rankings. The university’s impact is global, with alumni in 125 countries pursuing careers worldwide. For more information, visit jwu.edu.

MEDIA CONTACT: Jill Smith, Director of Communications & Media Relations, (C) 704-340-3273 or Jill.Smith@jwu.edu.