Millie Joslyn

Millie is a graduate of Johnson and Wales University in Providence, Rhode Island with degrees in Culinary Nutrition and Baking and Pastry Arts. Following her graduation she pursued work in Seattle, Washington before returning to Providence with a more holistic understanding of food systems. She has worked as a baker, pastry chef, kitchen manager, culinary teacher, and food writer and specializes in alternative dietary lifestyles and community building through food systems.

Recent Posts

Improving Kitchen Morale

Posted by Millie Joslyn on Apr 4, 2019 9:00:00 AM

Finding a great kitchen crew is hard enough, making sure they are happy is another feat entirely. Even with a qualified back of house staff,...

Bringing the Farm to the Table

Posted by Millie Joslyn on Mar 29, 2019 9:00:00 AM

The farm to table concept is a food trend that does not appear to be budging from the top of every best restaurant list. Whether it be the...

Preventing Turnover in the Pastry Department

Posted by Millie Joslyn on Mar 26, 2019 9:00:00 AM

In an uncompromising metropolitan job market, talented pastry chefs or bakers can be difficult positions not only to fill, but to retain. Career...

Adding New Day Programs to Your Thriving Business

Posted by Millie Joslyn on Mar 12, 2019 9:00:00 AM

Does your restaurant serve dinner, but sit closed and empty throughout the day? Does your coffee shop offer a few baked goods in the morning, but...

Simple Tips for Incorporating Vegan Options into Your Menu

Posted by Millie Joslyn on Feb 28, 2019 9:00:00 AM

In recent years the dietary and lifestyle choice of veganism have grown in popularity and many restaurant owners are wondering how they can...