Jordan Pilarski was a four-year member of the JWU (Providence) baseball team who graduated with a career average of .308 over 102 games played. He went on to compete on and win Food Networks 'Spring Baking Championship' and is featured in this issue of 'Paws & Reflect.'
 
Q: Looking back on your time at Johnson & Wales, how did studying baking and pastry while playing baseball shape the person and professional you are today?

A: My time at Johnson & Wales played a huge role in shaping who I am today, both personally and professionally. Balancing the demands of studying baking and pastry while playing collegiate baseball taught me discipline, time management, accountability, and the importance of teamwork. Both required a tremendous amount of dedication, and I quickly learned that success doesn't happen without consistency and hard work.

Baseball taught me how to perform under pressure, handle failure, and understand that you're only as strong as the team around you. Those lessons translated directly into the kitchen, where communication, leadership, and trusting your teammates are essential.

Johnson & Wales gave me the technical foundation to build my career, while baseball helped develop the competitive mindset and work ethic that continue to drive me. Looking back, that combination prepared me for the challenges of leading teams in luxury hospitality and competing at the highest levels of my profession. Most importantly, it taught me to never stop learning, always push myself to improve, and take pride in the people I work alongside.

Q: You won Food Network's Spring Baking Championship in 2017, just a year after graduating. What did that experience teach you about handling pressure, overcoming setbacks, and believing in yourself when competing against experienced professionals?

A: Winning Spring Baking Championship in 2017 was a defining moment in my career, especially being just 21 years old and competing against chefs with significantly more experience than me. Going into the competition, I knew I had the technical skills, but I also knew I had a lot to prove.

That experience taught me that pressure is really about how you respond to it. Things don't always go according to plan, and being able to adapt, stay composed, and trust your instincts is just as important as your technical abilities. I learned quickly that setbacks are inevitable, but it's how you recover from them that ultimately defines your success.

More than anything, the competition taught me to believe in myself and not let age or experience dictate what I was capable of achieving. I walked away with a tremendous amount of confidence, but also an understanding that there would always be more to learn. That mindset has stayed with me throughout my career, whether I'm competing on television or leading a pastry team in a professional kitchen.

Q: Over the past decade, you've developed your craft through luxury hospitality, pastry leadership, and Food Network competitions. How has your approach to baking and pastry evolved, and what experiences have had the greatest influence on your culinary style?

A: Over the past decade, my approach to pastry has evolved from focusing primarily on technique and presentation to creating desserts that balance flavor, texture, creativity, and the overall guest experience. My time at The Ritz-Carlton, Amelia Island, and Ojai Valley Inn has shaped my appreciation for seasonality, attention to detail, and elevating familiar flavors in unexpected ways. Competing on Food Network has pushed me to think creatively, adapt under pressure, and trust my instincts.

Leadership has also played a major role in my growth. I've learned that success isn't just about what I can create, but how I can inspire and develop those around me. Today, my style is approachable yet refined, rooted in classic techniques while embracing creativity and innovation.

Q: From winning Spring Baking Championship early in your career to becoming Executive Pastry Chef at Ojai Valley Inn and winning the inaugural Harry Potter: Wizards of Baking, you've achieved major milestones in both competition and professional kitchens. Which accomplishment has been the most meaningful to you, and how has each experience shaped the goals you're pursuing today?

A: I think all my TV accomplishments have been something that I will always hold near and dear to my heart. The memories and opportunities that I have been given will stay with me forever. Having a daughter really has allowed me to put that in perspective and I am so grateful to have done what I did.

I would say becoming an Executive Pastry Chef before I was 30 was definitely my biggest accomplishment. I carved a path for myself and created tangible goals in my life that I am so happy I accomplished. For the future, both the TV opportunities and pastry career path, have let me focus on what's important and what the future holds now with a loving wife and child. I'm excited for what's next!

Q: As a JWU alum who has turned a passion for pastry into an award-winning career, what advice would you give students who are balancing multiple interests, pursuing ambitious goals, or still figuring out their career path? What do you hope the next chapter of your own journey looks like?

A: My biggest advice to students is to stay curious, work hard, and never feel like you have to have everything figured out right away. Balancing baseball and pastry taught me that pursuing multiple passions can actually make you stronger in each of them. Surround yourself with people who challenge you, embrace opportunities outside your comfort zone, and don't let your age or experience limit your ambitions. Success rarely follows a straight path, and sometimes the unexpected opportunities are the most rewarding.

Looking ahead, I want to continue growing beyond the traditional role of a pastry chef. Whether that's through leadership, innovation, mentorship, or new opportunities within the culinary industry, my goal is to make a lasting impact. I've been fortunate to accomplish things I once only dreamed of, but I still feel like there's so much more to learn and achieve. For me, the next chapter is about continuing to challenge myself while helping inspire the next generation of chefs.