Brian J. Karam is a Chef Instructor at Le Cordon Bleu College of Culinary Arts in Chicago, where he teaches introductory and advanced baking and pastry classes and supervises students in the school’s public restaurant. He has nearly two decades of experience as a lead baker, pastry chef and baking consultant in Michigan, Georgia and Illinois. Karam earned a B.A. degree in economics and management from Albion College in Albion, Mich,. and an A.O.S. degree in Culinary Arts from the Culinary Institute of America, and has also taken courses at Restaurant Georges Blanc and Ecole De Gastronomie Francaise, Ritz-Escoffier in France.