Chef Mike Baskind has been cooking in New Orleans for nearly thirty years. While attending Tulane University, he fell in love with the city that would one day become his home. After graduation, he attended The Culinary Institute of America in Hyde Park, New York, learning classic technique and method. Chef Baskind came right back to New Orleans where he worked in restaurants, bakeshops and hotels, namely the prestigious Windsor Court Hotel where he studied under French Master Chef René Bajeaux. He is now Adjunct Professor at the University of New Orleans’ School of Hotel, Restaurant and Tourism, teaching a new generation in the craft of Baking and Pastry.