When you listen to Chef Cody Middleton speak about baking, you can tell right away that mastery isn’t just a goal for him — it’s a standard he holds himself to daily, and a value he passes on to every student who walks through his classroom doors.
As the Professor and Department Head of Baking & Pastry at the International Culinary Institute of Myrtle Beach (HGTC), Chef Cody has built his career around excellence, integrity, and education. But like many great chefs, his path to pastry wasn’t perfectly planned.
“I didn’t grow up knowing I wanted to be a pastry chef,” he laughs in his recent Perfect Rise interview. “But I loved the science of baking — the precision, the consistency, and how every day brings a new challenge.”
That curiosity led him to Johnson & Wales University, where he earned associate degrees in Baking & Pastry Arts and Culinary Arts, followed by a bachelor’s in Food Service Management with a concentration in Entrepreneurship. He completed his fellowship with JWU’s College of Culinary Arts before taking his education international, earning a certificate in French Pastry Arts from École Nationale Supérieure de Pâtisserie under Alain Ducasse’s school in France.
The Making of a Master Baker
Chef Cody’s experience spans prestigious country clubs and golf resorts throughout North Carolina and Florida, where he created desserts for professional athletes, international diplomats, and even a former president. But it was his pursuit of professional certifications that deepened his respect for the craft.
Now holding titles as an ACF Certified Executive Pastry Chef, Certified Culinary Educator, and RBA Certified Master Baker, he describes the CMB process as both humbling and transformative.
“On paper, it seems simple — baguettes, chiffon cake — but the exam demands absolute precision,” he explains. “If it says your baguette should be 21 inches and weigh 250 grams, it has to be exact. That level of accuracy changes the way you approach everything.”
It’s a lesson he brings to his classroom every day, where he teaches students that skill and mindset go hand in hand.
“Nobody’s perfect, myself included. You’re going to make mistakes — the key is owning them, learning from them, and understanding how to fix them. That’s where real growth happens.”
Educator, Mentor, and Advocate
For Chef Cody, leadership isn’t about being the best — it’s about building the next generation of bakers who will be better.
“At this stage of my career, I do it for my students. My goal is to educate them well enough to become Certified Master Bakers themselves — and to surpass me,” he shares. “If I can help them master a technique or understand why something works, I’ve done my job.”
His passion for teaching extends beyond the classroom. As an active member of the American Culinary Federation and the Retail Bakers of America, Chef Cody champions certification as a tool for growth and professionalism.
“Certifications set a standard,” he says. “They keep you sharp and accountable. But the letters only matter if you show up every day and live up to them.”
Integrity Above All
When asked what lesson he hopes his students remember most, his answer is simple — and powerful:
“Do the right thing. Whether it’s food safety, guest service, or product quality — integrity always comes first. Everything else falls into place after that.”
That unwavering focus on doing things the right way, not the easy way, is exactly what makes Chef Cody Middleton a standout leader in the world of baking education — and a shining example of what it means to embody The Perfect Rise.
Listen to the Full Conversation
Hear more from Chef Cody Middleton on The Perfect Rise, the official podcast of the Retail Bakers of America.
🎧 [Listen now on Spotify, Apple Podcasts, or wherever you get your podcasts.]
About the Retail Bakers of America (RBA):
The RBA is dedicated to supporting the retail baking community through education, certification, and connection. Learn more about professional certifications, industry resources, and upcoming events at www.retailbakersofamerica.org.