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Aaron Browni, CB, The Culinary Institute of America (2008)
Aaron Brown has spent most of his life cooking and baking artisan breads. He began his career cooking at restaurants in Seattle well before graduating high school. As a graduate of Western Culinary Institute, now Le Cordon Bleu, in Portland, Oregon, he discovered his love of baking. After completing an internship at Tulio Ristorante and an apprenticeship at the award winning Grand Central Baking Company, both in Seattle, Brown opened his own artisan bread bakery called, The Spent Grain Baking Company. Attracted back to Portland, Brown worked as a baker and pastry chef at Il Fornaio and then followed the company as head baker to open their restaurants in Las Vegas and Denver. In 1997 Brown won the companywide Baker of the Year award. Returning once again to Oregon he ran Big River Breads in Corvallis. Brown is currently a baking and pastry instructor at the Culinary Institute of America at Greystone in St. Helena where he shares his love of baking bread with students and restaurateurs from all over the world. Aaron is also member of the Bread Bakers Guild of America and is a Certified Hospitality Educator.
Stephen Eglinski, CMB, The Culinary Institute of
America (2008)
Stephen Eglinski serves as Assistant Professor in Baking and
Pastry Arts. A graduate of the
University of Kansas, Lawrence, KS, he has his ServSafe®
Certification and is a member of the National Restaurant Association
Educational Foundation. Eglinski's professional background
includes Pastry Department Chairman, The French Culinary Institute,
NYC. Executive Pastry Chef, Café Luxembourg, NYC; Cucina,
Brooklyn, NY; Restaurant Faucher, Paris, France. Executive
Chocolatier, Martine's Chocolate Collection, NYC. Assistant
Pastry Chef, Le Spinaker, Port Camargue, France; Tavern on
the Green, NYC; Le Pactole, NYC. Pastry Cook, The Plaza Hotel,
NYC. Baker's Assistant, The Napoleon Bakery, Kansas City,
MO. Baker, The Casbah Café, Lawrence. Cook, The Paradise
Café, Lawrence. He has been awared with two first place
and one second place award, Salon Culinaire team competitions,
NYC, 2000, 1999, 1998.
Todd Knaster, CMB, The Culinary Institute of America (2008)
Todd Knaster, C.H.E. serves as Assistant Professor in Baking and Pastry Arts since 2001 at The Culinary Instituate of America. He is a graduate of the New York Restaurant School and graduated with high honors in Baking and Pastry Arts. From 1997-2001 he was the Pastry Chef at the Molly Pitcher Inn, Red Bank, NJ. From 1994-1997 he was the Pastry Chef for Dennis Foy's Townsquare, chatham, NJ. From 1991-1994 he was the Pastry Chef for Restaurant Dining Services, Weehawken, NJ. From 1990-1991 he was a Pastry Assistant at Tatou Restaurant, NYC.
Melina Kelson, CMB, Kendall College, Chicago, IL
(2007)
Melina Kelson, a Baking and Pastry Instructor and owner of
The Edible Complex, located in Skokie, IL has been baking
since 1987. Kelson is currently on the Advisory Board for
the Growing Power organization, and is a Certified Executive
Pastry Chef and Certified Sous Chef.
Bruce Meder, CMB, Valley Bakers Cooperative Association,
Greenville, WI (2008)
Bruce Meder grew up in the bakery business in New
London, Minnesota working with his parents, Hal and Lil Meder,
owners and operators of the Home Town Bakery. A 1973 graduate
of Dunwoody Industrial Institute’s School of Baking,
Minneapolis, MN, Meder became a bakery manager at the Neillsville
Bakery, WI. Meder has co-owned and operated a scratch bakery
operation, Hart’s Central Bakery, Owatonna, MN; purchased,
owned and operated the Bakery on Main, Rice Lake, WI, was
the bakery manager for Copps Food Center, Eau Claire, WI,
and served as Director of Bakery Operations for Mega Foods,
Eau Claire, WI. Presently, Meder is with the Valley Bakers
Cooperative Association as a technical sales manager.
Kim Montello, CMB, Johnson & Wales University,
Miami, FL (2008)
Kim Montello is a 21-year veteran of the baking and food industries and is currently an Associate Baking Instructor at
Johnson & Wales University. Montello has been teaching
at the school since 1998.
Ronald K. Pehoski, CMB, Johnson & Wales University,
Charlotte, NC (2008)
Ronald Pehoski is an associate instructor at the
International Baking & Pastry Institute at Johnson &
Wales University in Charlotte, N.C. since 2005. He has taught
the Advance Pastry course in the Culinary Art Degree Program
and Hot and Cold Plated Desserts in the Baking and Pastry
Program. Pehoski has extensive teaching experience garnered
from eight years as lead pastry instructor at New England
Culinary Institute, where he was named Instructor of the Year
for Excellence in Teaching in 2002. He also taught the Storeroom
Management and Product Identification curricula and served
as purchaser. His knowledge, in turn, comes from more than
20 years of culinary- and pastry-related experience in hotels
and restaurants. He worked as the executive pastry chef at
the historic Brown Palace Hotel in downtown Denver and at
the Scanticon Hotel and Resort in Englewood, Colo. In addition,
Pehoski spent six years working in Hawaii at such world-class
properties as the Intercontinental Hotel Maui, the Four Seasons
Resort, and the Grand Hyatt Wailea Resort and Spa.
Pehoski holds a Bachelor’s degree from Johnson State
College and a Culinary Arts Certificate from the California
Culinary Academy. He has taken continuing education courses
in Pastry Arts at the Culinary Institute of America. In addition,
he holds a Sugar Decoration Certificate from the International
School of Confectionary Arts. He has won awards for his artistry
in bread, gingerbread sculpture, and plated desserts.
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