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William Racin
Pastry chef
- Discipline
- Other
i. Biography
William Racin became Pastry Chef at Duquesne Club in Pittsburgh, Pennsylvania in 2009 after training at The Culinary Institute of America in St. Helena, California. The work at a private club demands precision and consistency, and that setting shaped the standards he carried into the kitchen and classroom.
Coming Up
Since then, he has moved into teaching as a Full-time Baking and Pastry Instructor at Westmoreland School of Culinary Arts and Hospitality, bringing that same discipline to students learning fundamentals.
Where They Are Now
He remains active with ACF Pittsburgh. In the classroom, William Racin says the students’ eagerness keeps the work moving: "The students are so eager to learn and it reminds me of an audience ready to be amazed." He also points to live demonstration as part of the job: "Every once in a while, I demonstrate a technique and the look of bewilderment in the students face is my favorite part."
In Their Words “Every once in a while, I demonstrate a technique and the look of bewilderment in the students face is my favorite part.” ****
Profile updated July 2026
FAQ
Asked of William
What is William Racin's current role?
As of 2026, William Racin is Pastry Chef.
Where did William Racin work before?
William Racin's earlier career included Duquesne Club.
What recognition has William Racin received?
Chapter Chef of the Year (2019).
