Chef Megan Henke

Chef Instructor, Pastry Arts

Instructor Megan Henke
Location: Online Programs
Favorite Dish: Wood-fired pizza

"My goal when teaching is to give students the tools to not only make delicious food, but figure out why something didn't turn out, and how they can fix it, so they can be successful once they head into the industry."

Chef Megan Henke


Chef Megan had the great experience of being able to cook with the Cibo Matto team at The James Beard House in New York and have a dessert published in Pastry Arts Magazine.

She had an interest in baking from a very young age. Megan started with the classic Tollhouse chocolate chip cookies and pancakes. Her love for baking grew, and as soon as she attended a sugar sculpture demonstration at a local culinary school after high school, she knew exactly where she wanted to be.

After training at Le Cordon Bleu in Minneapolis, Chef Megan worked locally for various hotels and restaurants. While she specialized in pastry, she also cross-trained in the savory department to further enhance her skills. She had the opportunity to travel to Las Vegas to work in the Venetian Hotel for the David Burke Restaurant and then to Chicago to help open and run the pastry department for The Wit Hotel.

Chef Megan moved on to managing a local cupcake shop with six locations back in Minnesota and later became a Chef Instructor with Le Cordon Bleu in Minneapolis. This fueled her passion for teaching others and sharing her experiences with her students to help them grow their skills to be as prepared as possible as they entered the industry.

Honors, Awards & Affiliations

  • ServSafe® Certified Food Protection Manager
  • Published Menu Dessert from Cibo Matto - Food Arts Magazine, July/August 2010
  • Cooked at the James Beard House in May 2010 with Cibo Matto

Professional EXPERIENCE

  • Chef Instructor - Le Cordon Bleu, Minneapolis, MN
  • Pastry Manager - Cupcake, Eagan, MN
  • Pastry Chef - The Wit Hotel, Chicago, IL

Dish Examples

Baba au Rhum

I love this dessert because it showcases seasonal fruit, the use of savory herbs, and fun garnishes, plating variations, and techniques I get to share with my students.

Baba au Rhum


  • Bachelors of Business Administration, American Intercontinental University
  • Associate of Applied Science Degree in Patisserie and Baking, Mendota Heights, MN
  • Le Cordon Bleu, Minneapolis/St. Paul, MN

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