ST. AUGUSTINE, Fla. — The best pastry chef in the nation, according to the American Culinary Federation (ACF), is Laura Johnson-Lachowecki, CC, baker at University of Notre Dame Food Services, Notre Dame, Indiana.

Johnson-Lachowecki, who lives in Niles, received the title of ACF Pastry Chef of the Year and $5,000 after winning a competition during the Cook. Craft. Create. ACF National Convention & Show in Orlando, Florida, July 30 through Aug. 3.

The ACF Pastry Chef of the Year award was established in 2004 and recognizes a pastry chef who displays a passion for the craft, has an accomplished reputation in the pastry field and has helped educate others by sharing skills and knowledge. Three finalists from ACF regions competed at the national convention after first being nominated by colleagues and then winning their respective regional competition.

“I am extremely honored to be named 2015 American Culinary Federation Pastry Chef of the Year,” said Johnson-Lachowecki. “I am humbled to have competed alongside chefs Rodrigo Domingono Nunez Jr. and David Lewis, as they are both very talented and distinguished pastry chefs. Through competitions, I have learned so much and met so many different people.”

Johnson-Lachowecki went on to thank coworkers and members of the South Bend Chefs and Cooks Association for their help.

Pastry chefs had two hours, 30 minutes, to prep and serve three items: a cold contemporary plated dessert that included key lime and an additional Florida fruit, a signature cookie and a showpiece that was at least two-feet tall, representing the designated theme Disney princesses. A panel of ACF-approved judges determined the winner.

Johnson-Lachowecki graduated with honors from Fox Valley Technical College, Appleton, Wisconsin, with an associate degree in culinary arts and hotel restaurant management and a certificate in advanced baking.

She is working on her bachelor’s in management from the University of Wisconsin — Stout, Menomonee, Wisconsin. She has received several gold and silver medals in ACF-sanctioned competitions. Her experience includes line cook at Sliders Bar and Grill, Menasha, Wisconsin, and intern and baker/pastry cook at Notre Dame Bakeshop, Notre Dame. In her current capacity, she oversees a staff of eight.

She and her staff make the pastries for the catering service and Morris Inn at Notre Dame, a four-star hotel on the university’s campus.