For Chef Sam Gunkel, the art of pastry is a balance of rigorous discipline and seasonal storytelling. Raised in Allentown, Pennsylvania, Chef Sam’s culinary foundation was built at Johnson & Wales University, where she graduated summa cum laude with a degree in Baking and Pastry Arts. She soon traded the East Coast for the fast-paced kitchens of Los Angeles, spending years shaping the dessert identities of some of the city's most vibrant spaces. From the early-morning precision of crafting hundreds of artisanal treats at Modu Cafe to designing evocative, seasonal menus as the Pastry Chef for Bacetti Trattoria and The Ruby Fruit, Sam has mastered the delicate alchemy of sugar and flour. Now based in New York City, she joined the Institute of Culinary Education in March 2026. Teaching recreational classes, Chef Sam translates years of high-volume kitchen expertise and leadership into accessible, inspiring blueprints for the modern home baker.