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This profile was last updated on 2/2/16  and contains information from public web pages and contributions from the ZoomInfo community.

Senior Instructor

Phone: (980) ***-****  
Email: m***@***.edu
Local Address:  North Carolina , United States
Johnson & Wales University
8 Abbott Park Place
Providence , Rhode Island 02903
United States

Company Description: Johnson & Wales - America's Career University┬« - was founded in 1914. It is a private, non-profit, accredited institution offering undergraduate and graduate degree...   more

Employment History

Board Memberships and Affiliations


  • bachelor's degrees , Nutrition and Hotel
    Pennsylvania State University
23 Total References
Web References
How to adjust the time and ..., 20 Mar 2012 [cached]
How to adjust the time and temperature is trickier, so I asked Megan Lambert, a pastry instructor at Johnson & Wales University in Charlotte, N.C., who specializes in baking science.
As long as the depth of the batter is about the same, the baking temperature would stay the same, she says.
Megan Lambert | Chef Instructor, 17 Dec 2006 [cached]
Megan Lambert
Megan Lambert, R.D., is an instructor at the International Baking & Pastry Institute at Johnson & Wales University's Charlotte Campus.
Prior to joining J&W, Lambert worked in various baking and pastry settings from fine dining to large-scale bakery.Most recently, she owned and operated The Flour Shop Bakery in Morrisville, N.C. After training employees at her bakery, she realized that she enjoyed teaching baking as much as (or more than) running a business, and decided to apply for a position at the new Charlotte campus.
Lambert holds bachelor's degrees in Nutrition and Hotel, Restaurant, and Institutional Management, both from Pennsylvania State University.After attending a dietetic internship at Syracuse University, she passed the exam to become a registered dietician.Lambert also earned a Certificate in Baking and Pastry Arts from the Culinary Institute of America at Greystone in St. Helena, Calif.She is a member of the American Dietetic Association and the Retailer's Bakery Association.
We contacted experts to sort through ... [cached]
We contacted experts to sort through confusion: Nancy Harmon Jenkins, author of half a dozen cookbooks focused on Mediterranean cuisine; Megan Lambert, a senior instructor at Johnson & Wales University in Charlotte, N.C. and Steve Sando, owner of Rancho Gordo, an heirloom bean company based in Napa, Calif.
Lambert, whose husband is Mexican, often cooks black beans at home. She soaks the beans overnight and then brings them to a boil. She then transfers the beans and their cooking liquid to a slow cooker, adding a chopped onion, a bit of lard and some epazote, a Mexican herb that some believe lessens beans' gas-inducing effects.
Charlotte, 19 July 2007 [cached]
Megan Lambert, Instructor
Megan Lambert, senior ..., 19 Sept 2013 [cached]
Megan Lambert, senior instructor with College of Culinary Arts, Johnson & Wales University
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