Marina Brancely

Chef Marina Brancely, MLA Gastronomy, CEPC, is senior instructor for the International Baking & Pastry Institute in the College of Food Innovation & Technology at Johnson & Wales University in Providence, Rhode Island.

Chef Susan Lagalle, M.Ed., CEPC, is senior instructor and Department Chair for the International Baking & Pastry Institute, College of Food Innovation & Technology at Johnson & Wales University.

Prior to joining the faculty at JWU, chefs Brancely and Lagalle led teams of pastry cooks and bakers at prestigious restaurants, hotels and resorts, spanning from Alaska and California to New York, Massachusetts and Maine. Passionate about lifelong learning, they look forward to sharing their experience and adventures in the baking and pastry arts with others at CCAE.