The Culinary Institute of America

Peter Greweling, CIA Professor—Baking and Pastry Arts

Spotlight On: Peter GrewelingBaking and Pastry Arts

Professor—Baking and Pastry Arts
CMB
Email: p_grewel@culinary.edu

Education:
AOS, New England Culinary Institute, Montpelier, VT.

Professional Experience:
Pastry Chef, Homestead Inn, Greenwich, CT; Maxime’s Restaurant, Granite Springs, NY; La Crémaillère, Banksville, NY. Pastry Chef/Baker, Greenwich Country Club, CT; Hudson River Inn, Ossining, NY. Pastry Sous Chef, Tavern on the Green, NYC.

Awards:
Gold Medal, Chocolates and Confections Display, Société Culinaire Philanthropique Salon of Culinary Art, 2013. Prize of Honor, First Prize, Salon of Culinary Art, NYC, 2010. Marc Sarrazin Trophy (CIA team), Salon of Culinary Art, 1997, 1996.

Author:
Chocolate and Confections at Home. Chocolates & Confections.

Member:
Retail Bakers of America.

The Culinary Institute of America

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