Richard Miscovich teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. He served on the Board of Directors of The Bread Bakers Guild of America from 2006 to 2011. In 2014 he received the Johnson & Wales Distinguished Scholarship Award and was inducted into the International Les Amis d-Escoffier Society. He is the author of ‘From The Wood-Fired Oven’ and instructs the online Craftsy course, Handmade Sourdough: From Starter to Baked Loaf.