Cassandra Rehm

I began working in kitchens when I was 16. Starting at my local Voc Tech high school. My culinary arts chef offered me a position at his diner on the weekends. I began with simple desserts on Friday nights, then breakfast on Saturdays, then Sundays, and then, the rest was history.
I am a JWU alum (2014!) . I spent the last decade working in Providence for two of the most recognized bakeries in the city. I started locally, fulfilling my senior year internship, for JWU at Seven Stars Bakery. Over the span of three years I worked my way from an intern to an assistant production manager. When given the opportunity to pivot and work for KNEAD Doughnuts, a local start up, I jumped at the chance of seeing a food business from the ground up. In 2019 I started my own business; The Girls Table, a personal chef/catering business. I booked groups of 2-25 focusing on bachelorette parties, anniversary dinners, and working to bring an exclusive experience to a clients home. In the fall of 2021 I returned to Seven Stars Bakery to take a role of a 24 hour Bread Production Manager position, overseeing a staff of 50+ in a 24 hour period. With the experience of working for a start up and a few seasons of running my own business, I gained confidence to step into a larger role at my baking home, Seven Stars Bakery. I held this role until August of '24, then stepped down to join the faculty of CFIT, Providence Campus.
I still work at Seven Stars on my days off from teaching and enjoy reading or heading to the gym.

Education

• B.S.- Johnsonn & Wales University

Teaching Interests

Using different tools and methodology's to help share the same information to those with different learning capabilities.
To encourage the next generation of bakers and chefs to understand where their food comes (both regionally and beyond), and showcase the importance of reduced waste in kitchens and bakeries.
Supporting farmers through our food.

Courses

• BPA1730-Artisian Bread & Viennoiserie I
• BPA1740-Artisian Bread & Viennoiserie II