Class of 2022
When Peter P. Greweling graduated from culinary school, he says all he wanted to do was cook and become a good chef. Of course, he had no idea what that would evolve into.
Peter was born on July 11, 1960, in Ithaca, NY, to Thomas and Nancy. Growing up, he enjoyed gardening with his mother and grouse hunting with his father, and remarks that both of his parents have enriched his life both personally and professionally.
After graduating from Ithaca High School in 1978, Peter attended Cornell University for a year before transferring to the New England Culinary Institute where he received an Associates of Occupational Studies degree in culinary arts.
Peter’s first job related to the candy industry was making desserts and chocolates at La Crémaillère restaurant, in Banksville, NY, during the spring of 1983. It was there he learned the technique for hand dipping truffles that he still teaches today.
Peter says he became fascinated with making candy after taking a confectionery technology class at The Center for Professional Advancement, in Brunswick, NJ. Although he had made chocolates for years, he was amazed by the science and remains just as enthralled to this day.
In total, Peter has spent 39 years in the industry, including that first restaurant job. Currently, he holds the position of Professor of Baking & Pastry Arts at The Culinary Institute of America and has taught more than 8,000 students in the past 30 years. In fact, for the past 20 years he has taught the Chocolate & Confectionery Technology and Techniques course that he wrote.
Peter says this is a unique course, focused entirely on confectionery technology and techniques. Prior to him joining the staff, he says chocolate and candy making were a very small part of the Baking & Pastry curriculum at the institute.
Along with teaching, Peter opened and runs The Apple Pie Café, a restaurant at the institute. He also has chaired the Academic Standards Committee and has been a member of the CIA Press Editorial Council since 1991.
His consistent goal as an educator has been to combine technical understanding with artisan techniques to not only inspire, but enable confectioners to create and produce fine quality innovative chocolates and confections.
When it comes to giving back, Peter has spent many years teaching short courses for organizations including the Professional Manufacturing Confectioners Association, the American Association of Candy Technologists and the Retail Confectioners Association of Philadelphia. He also performs demonstrations and makes presentations to share his knowledge with others.
In addition, Peter has authored professional publications including Chocolates & Confections Formula, Theory and Technique for the Artisan Confectioner, combining approachable science with technique.
To Peter, industry involvement means you are offering something worthwhile to others including contributing to the conversation. He says: “If none of us shared, the industry could not move forward.”