Chef Megan Piel

Chef Instructor, Baking and Pastry Arts, Plant-Based Culinary Arts

chef megan piel
Location: Online
Favorite Dish: Grand Marnier Souffles

"A party without a cake is just a meeting"

Julia Child

About

Chef Megan, a Midwest native, discovered her love for dessert and hospitality as a child, helping her Nana with holiday baking and setting the table. A graduate of Le Cordon Bleu’s Patisserie and Baking program, Megan has served as an Executive Pastry Chef, Chocolatier, executed tea service at a five-star hotel, assisted in opening high-end restaurants and food halls, catered pop-ups and crafted dessert & beer pairings with local Colorado breweries. With a deep passion for both the “why” behind the baking process and the way food brings people together, Megan loves how desserts can evoke nostalgia and create meaningful connections. For nearly five years, Chef Megan has been an instructor with Escoffier School of Culinary Arts, where she thrives on helping students develop their love for patisserie.

Certifications & Affiliations

  • ServSafe & Cost Control Certified
  • ServSafe Manager Certified
  • ServSafe Instructor/Proctor Dual Certified

Professional EXPERIENCE

  • Executive Pastry Chef - Denver Milk Market, Denver, CO
  • Executive Pastry Chef - 801 Restaurant Group, Denver, CO | Kansas City, MO
  • Pastry Sous Chef - The Ritz Carlton, New Orleans, LA
  • Pastry Cook - Edible Beats, Denver, CO
  • Chocolatier - Sucre, New Orleans, LA

Dish Examples

Passion Fruit Cheesecake

Passion Fruit Cheesecake with coconut whipped cream and dehydrated raspberries and chocolate pearls

an overhead view of passionfruit cheescake

Education

  • Pastry Diploma Le Cordon Bleu, St. Louis, MO

Special Interests

Crafting, Gardening

Favorite kitchen utensil is a blow torch.

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By clicking the "Get the Workbook Now" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing [email protected].

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