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The Future of Bread

On February 7, Richard Miscovich, associate professor and department chair, International Baking and Pastry Institute, College of Culinary Arts, presented on "The Future of Bread, Bread of the Future and Other Cereal Foods," a colloquium held in Paris, France, and organized by EKIP, an international equipment supplier to the bakery and pastry industry. Miscovich was 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.

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