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Mark Soliday is an associate instructor in the International Baking & Pastry program at JWU Providence. In parallel with his work at JWU, Soliday continues to run Confectionery Designs, a boutique wedding cake company. He has also expanded his career through professional accomplishments, such as becoming the pastry coach for the American Culinary Federation (ACF) U.S. Student Culinary Olympic team that took home an Olympic bronze medal in Germany (2004).

Soliday continues to travel all over the world to keep up with the evolving industry, flavors and techniques. With 30 years of industry experience — 20 as an executive pastry chef — Soliday has an immense amount of practical knowledge and skill to pass on to his students.

Education

• A.O.S., Culinary Institute of America

Teaching Interests

pastry techniques, wedding cake decoration, sugar sculpture, confectionery, culinary coaching

Courses

• BPA3710 Tiered and Themed Cakes