Nick Malgieri

# The Climb Baking asks for precision, timing, and a feel for how small adjustments change the finished result. Nick Malgieri built his practice on that discipline, training at Seton Hall University before moving into work that joined pastry making with teaching. That combination became the steady pattern of his career: bench work on one side, instruction on the other, with each informing the other. The demands of a large New York dining room came into focus in the Executive Pastry Chef role at Windows on the World, where Nick Malgieri worked inside one of the city’s major restaurant institutions. Teaching followed in parallel at Institute of Culinary Education, where the same clarity and rigor carried into the classroom. A workshop at James Beard Foundation headquarters extended that approach into another setting where technique and tradition could be put in direct conversation. At Institute of Culinary Education, the director of the Baking Program role reflects long experience in the field and comfort guiding others through it. The work is less about performance than repetition, correction, and judgment at the bench—qualities that suit both pastry production and instruction. # Today The Baking Program at the Institute of Culinary Education in New York City keeps Nick Malgieri in the center of a city where kitchens, classrooms, and schedules all move at once. “I was on 10th street for 33 years so yes, there is much to pack,” he added. The comment fits the work itself. Baking depends on keeping track of what is in place, what is moving, and what has to be carried over intact. A long run in one location leaves its own inventory. # Signature Nick Malgieri’s books include *Dough: Simple Contemporary Bread by Nick Malgieri*, *HOW TO BAKE*, *CHOCOLATE*, *Nick Malgieri's Pastry: Foolproof Recipes for the Home Cook*, and *Supernatural Brownies*. Read together, the titles map a baker working across bread, pastry, chocolate, and home cooking with a preference for direct instruction and practical range. The emphasis stays on usable technique and clear formulas rather than flourish. # In Their Words **** # Recognition The James Beard Award, Baking and Desserts category, for *Dough: Simple Contemporary Bread by Nick Malgieri* (2006), sits alongside a career built through service, authorship, and teaching. The award points to a body of work that treated baking as both technical practice and public instruction, with a reach that extended beyond the pastry station into the way readers and students learned to work.