Associate of Applied Science
Baking and Pastry Making
Baltimore International College
Certified Executive Pastry Chef
American Culinary Federation
One of the best things about taking classes at AACC is learning from faculty who are the best at what they do. Michael Santos, for example, has won medals in American Culinary Federation (ACF) competitions in mouth-watering categories like single-tier celebration cakes, hot plated dessert, cold plated dessert, and breads and chocolate candy display. He also was named ACF Greater Baltimore Chapter’s Pastry Chef of the Year twice, in 2014 and 2016.
At AACC, Santos – who has held the position of executive pastry chef, assistant pastry chef, and food and beverage manager for hotel brands like Ritz Carlton, Marriott and Hilton – teaches courses like Intro to Baking and European Pastry, Torte and Gateaux. He also works with the Culinary Club and helps manage the Hotel, Culinary Arts and Tourism Institute’s social media accounts, showcasing student work that is sure to jumpstart anyone’s appetite.
Like any good teacher, Santos values learning. He continues to attend training and conferences specializing in the science of baking and pastry so that he can further develop his skills and knowledge. Passing on that knowledge to his students is one of the things he loves most about teaching.
“I find that many students gain a complete respect and dedication for the craft. It’s inspiring to witness them go through the unknown then realize how much they learned along the way,” he said.
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