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Peter Greweling, C.M.B., C.H.E.
Title:
Professor in Baking and Pastry Arts
Education:
A.O.S., New England Culinary Institute, Montpelier, VT.
Professional Background:
Pastry Chef, Homestead Inn, Greenwich, CT; Maxime's Restaurant, Granite Springs, NY; La Crémaillére, Banksville, NY. Pastry Chef/Baker, Greenwich Country Club, CT; Hudson River Inn, Ossining, NY. Pastry Sous Chef, Tavern on the Green, NYC.
Awards:
Marc Sarrazin Cup (CIA team), Salon of Culinary Arts, 1996, 1997.
Author:
Chocolates & Confections

Member:
Retail Bakers of America.
E-mail Address:
p_grewel@culinary.edu
 
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