Megan LambertInstructorMegan 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
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.