Paul Bocuse

The Culinary Institute of America salutes the life and legacy of the most important chef in history—Paul Bocuse. We are deeply saddened by his passing, but have been greatly enriched by his friendship and will continue to be inspired by his example. He was the greatest ever. Au revoir M. Paul. Merci Bocuse!

Professor Teaches at Masters of Chocolate

Chef Peter GrewelingProfessor Peter Greweling was recently in Barcelona, Spain, where he taught at the “Masters of Chocolate” educational program for pastry chefs around the world. The renowned three-week course is held at Escola de Pastisseria del Gremi de Pastissers de Barcelona (The School of the Barcelona Guild of Pastry Chefs).

Chef Greweling teaches the Chocolates and Confections at the CIA and he is the author of both professional and consumer cookbooks about the topic. For this program, he taught students how to create chocolates with two or more flavors and textures. This is the second year in a row that a CIA faculty member was asked to be part of the faculty for this prestigious program.

The Barcelona Guild of Pastry Chefs has enjoyed a long-standing collaboration with the CIA, and these internationally recognized masters of their craft have visited the CIA several times.

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