Sarah R. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer, textbook author, and dedicated advocate for culinary professionalism. She is currently on faculty at Woosong University’s Sol International Culinary Arts School (SICA) in Daejeon, Korea. Previously, Sarah was founding director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of culinary arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer.

Priscilla A. Martel is a professional chef, educator, and food writer with a special interest in Mediterranean cuisines, artisan baking, and the pastry arts. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT, in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus, and marketing programs.

Eddy Van Damme was born and raised in Belgium and started to create desserts at the age of 10. He attended pastry school in Bruges and at PIVA in Antwerp, and also studied patisserie in Paris at LeNôtre and Cacao Barry. Chef Eddy currently teaches his groundbreaking techniques in the pastry program at Houston Community College. The American and European Press have named Chef Eddy the Prince of Pastry, and he has won numerous awards and pastry competitions. He also holds five gold medals from the American Culinary Federation. Of 4,000 culinary books, On Baking has been selected in Sweden as the best professional cookbook worldwide.

1. Professionalism and Food Safety
2. Tools and Equipment for the Bakeshop
3. Bakeshop Ingredients
4. Mise en Place
5. Principles of Baking
6. Quick Breads
7. Basic Yeast Breads
8. Preferments and Natural Starters
9. Enriched Yeast Breads
10. Laminated Doughs
11. Cookies and Brownies
12. Pies and Tarts
13. Pastry and Dessert Components
14. Cakes
15. Icings and Cake Assembly
16. Custards, Creams, and Sauces
17. Ice Creams and Frozen Desserts
18. Healthy Baking and Special Diets
19. Tortes and Entremets
20. Petits Fours
21. Chocolate
22. Plated Desserts
23. Sugar Work and Confections

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