Richard Miscovich, '07 MBA
Associate Professor | The International Baking & Pastry Institute | College of Food Innovation & Technology
Providence Campus
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
Media Coverage:
- 06.13.22 - Consumer alert: Experts say the price of wheat is about to rise, NBC 10
- 11.2018 - Twentyfive 2018, bake magazine
- 10.23.16 - A history of election cake and why bakers want to #MakeAmericaCakeAgain, National Public Radio
- 10.17.16 - 'Election Cake' makes a modern day resurgence, Bon Appétit Magazine