Peter Greweling

Peter Greweling serves as a Professor specializing in Baking and Pastry Arts, bringing decades of industry expertise to culinary education.

Education:

• AOS, New England Culinary Institute, Montpelier, VT

Professional Experience:

• Pastry Sous Chef, Tavern on the Green, New York City
• Pastry Chef/Baker, Greenwich Country Club, CT
• Pastry Chef/Baker, Hudson River Inn, Ossining, NY
• Pastry Chef, Homestead Inn, Greenwich, CT
• Pastry Chef, Maxime’s Restaurant, Granite Springs, NY
• Pastry Chef, La Crémaillère, Banksville, NY

Research Interests:

His work centers on the science and artistry of Baking and Pastry Arts, with specialized focus on Chocolate Confectionery techniques. Drawing from elite hospitality experience, he explores ingredient chemistry, temperature dynamics in sugar work, and historical evolution of European pastry methods. His research bridges theoretical food science with hands-on artisanal applications, emphasizing precision in texture development and flavor pairing.

Awards and Honors:

• Gold Medal, Chocolates and Confections Display, Société Culinaire Philanthropique Salon of Culinary Art (2013)
• Prize of Honor, First Prize, Salon of Culinary Art, New York City (2010)
• Marc Sarrazin Trophy (CIA team), Salon of Culinary Art (1997)
• Marc Sarrazin Trophy (CIA team), Salon of Culinary Art (1996)

Professional Leadership:

Holding the prestigious Certified Master Baker (CMB) credential, he actively shapes industry standards through the Retail Bakers of America. His authored texts "Chocolate and Confections at Home" and "Chocolates & Confections" serve as foundational resources, translating complex confectionery techniques for both professionals and enthusiasts. His teaching philosophy integrates competition-level precision with accessible pedagogy, mentoring future generations in culinary craftsmanship.