About

Jaime Schick is a talented pastry chef and educator. Jaime’s unique approach to pastry emphasizes the importance of flavor development and balance through a contrast of tastes and textures. Driven by the belief that dessert should be fun and whimsical, she creates sophisticated interpretations of familiar desserts that demonstrate her appreciation of classic techniques alongside a masterful grasp of modern presentation. Jaime expresses her artistry on the plate, creating desserts with a play of textures, delicate garnishes, fresh herbs, and bright purées artfully spattered or swirled on the plate. Top-quality ingredients and attention to detail make her desserts taste as good as they look.

Jaime is currently an Assistant Professor for the International Baking and Pastry Institute at Johnson & Wales University. In addition to her role at Johnson & Wales, she has consulted with restaurants to develop recipes and menus for the pastry department and worked with brands creating pastry recipes that best showcase and utilize their products.

Her work has been featured on numerous websites including Food and Wine, Hood, Boston Business Insider, Starchefs, the American Culinary Federation, The Perfect Puree, and Pastry Arts Magazine, which has also featured Chef Schick’s desserts in their digital magazine. Additionally, she has had the opportunity to present, both in person and virtually, at a number of industry events and conferences on topics that range from “Savory Sweet Desserts” to “Culinary Education and Training the next Generation of Baker, Pastry Chefs and Confectioners”. 

Prior to joining the faculty at Johnson & Wales University, Jaime honed her pastry skills at some of the country’s most esteemed establishments in New Hampshire, Chicago and most recently, Boston. In 2012, she was nominated for Food & Wine’s People’s Best New Pastry Chef award and counts developing and executing Sugar Rush Boston, in conjunction with the non-profit organization Bakes for Breast Cancer, among her notable achievements. In 2017, she completed her ACF certification and became a Certified Executive Pastry Chef.

Well versed in the art of plated desserts, unique flavor combinations and an approachable teaching style, Jaime’s passion for sharing her knowledge led her to pursue a Master’s of Education in Teaching and Learning degree. She also holds a Bachelor of Science in Baking & Pastry Arts, both from Johnson & Wales University.