What does it take to go from watching your great-aunt bake bread on a kitchen counter in Missouri to earning the prestigious title of Certified Master Baker? For Chef Austin Scoles, the answer lies in passion, practice, and purposeful community.
A graduate of Johnson & Wales University with a Master of Science in Hospitality Management, Chef Scoles has earned multiple industry certifications including Certified Executive Pastry Chef (CEPC) and, most recently, Certified Master Baker (CMB). But his story goes far beyond credentials. It's a testament to what happens when education, mentorship, and perseverance intersect.
A Return to His Roots
After spending time in esteemed private clubs and hotels—like Augusta National and The Westmoor Club—Chef Scoles returned to JWU’s Charlotte Campus in 2020, this time as a pastry instructor. In 2023, he transitioned into a full-time faculty role within the College of Food Innovation and Technology.
Teaching where he once trained may seem daunting to some, but for Scoles, it was a no-brainer.
“There’s this awesome community of people that support me and love the same industry as me,” he shared. “So why wouldn’t I want to be around them all the time?”
Behind the Scenes of the CMB
In our recent episode of The Perfect Rise, Chef Scoles broke down the process of becoming a Certified Master Baker—from a spontaneous application to ten full weekends of test prep. He didn’t just train alone; he invited students into the lab with him, offering hands-on learning opportunities while practicing for one of the most rigorous exams in the industry.
That’s the kind of leader he is—one who brings others along for the journey.
“My students kept me going,” he said. “Some of them came in at 7 a.m. on Saturdays and Sundays just to help. They’re the reason I made it through.”
Scoles is quick to credit mentors like Chef Adams for their guidance throughout the CMB journey. He encourages anyone considering certification to ask questions, stay adaptable, and—most importantly—have fun in the process.
Advice for the Next Generation
When asked what advice he’d give to future bakers or his younger self, Scoles doesn’t hesitate:
“Don’t be afraid to fail. Some of the best things happen when life doesn’t go as planned.”
It’s a message that resonates deeply with students, competitors, and professionals alike—especially those navigating the pressure of national contests like SkillsUSA or preparing for certification under RBA’s guidance.
At RBA, we’re proud to have chefs like Austin Scoles representing what the next generation of baking leadership looks like: committed, collaborative, and constantly evolving.
Want to start your own CMB journey?
Learn more about the Certified Master Baker program and connect with other like-minded chefs in the RBA community.