- Founded the baking program at the Institute of Culinary Education.
- Author of 13 award-winning pastry, baking, and dessert cookbooks.
- His work has appeared in The Washington Post, Chicago Tribune, The New York Times, Saveur, Food & Wine, Gourmet, and Cook’s Illustrated.
Nick Malgieri is a pastry chef and baker. He founded the baking program at the Institute of Culinary Education and is the author of 13 cookbooks. His 1998 book, Chocolate, won the IACP Award for best baking book, and How to Bake took home the James Beard Award award for best baking book in 1995. Nick is the former pastry chef at Windows on the World and a 1996 inductee into the Who's Who of Food and Beverage in America. He was voted one of the ten best pastry chefs in America in both 1998 and 1999 by Chocolatier and Pastry Art and Design magazines. In addition to Serious Eats, Nick's work has appeared in The Washington Post, Chicago Tribune, The New York Times, Saveur, Food & Wine, Gourmet, and Cook’s Illustrated.
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