Peter Greweling, CIA Professor—Baking and Pastry Arts

Faculty Bio: Peter Greweling

Baking and Pastry Arts
Professor—Baking and Pastry Arts
Education and Credentials: CMB

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.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600