Peter P. Greweling ,

Peter Greweling is a Professor of Baking and Pastry Arts at The Culinary Institute of America, where he has taught over 8,000 students in the past 30 years specializing in chocolate and confectionery technology. He is the award-winning author of 'Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner' and 'Chocolates and Confections at Home with The Culinary Institute of America'. Peter was born on July 11, 1960, in Ithaca, NY, and received an Associates of Occupational Studies degree in culinary arts from the New England Culinary Institute.