Peter Reinhart

Chef on Assignment  |  Culinary Arts  |  College of Culinary Arts
Charlotte Campus

MEDIA REQUEST

In the spring of 2017, Peter Reinhart convened "On the Rise," the first international symposium on bread. His approach to bread blends science, philosophy, health, nutrition, and spirituality. A prolific writer, he has authored the James Beard Award-winning books "Whole Grains Bread," "The Bread Baker’s Apprentice," and "Crust & Crumb: Master Formulas for Serious Bread Bakers." Earlier works include "Brother Juniper’s Bread Book" and "American Pie: My Search for the Perfect Pizza." He was a contributing editor to “Modernist Bread."

Reinhart is one of five JWU faculty named to bake magazine's 2018 TWENTYFIVE, a prestigious list of the world's top educators in the fields of baking, pastry and chocolate.

M.F.A., Creative Writing, Queens University
B.S., Communications/English/Psychology, Charter Oak State College

Expertise:

  • artisan breads; gluten-free baking; pizza; sugar-free baking; whole grains

Media Coverage:

11.2018 - Twentyfive 2018, bake magazine

04.24.18 - Second "On the Rise"Annual Bread Symposium, WBTV News 3 at Noon

04.19.18 - What's the difference between baking soda and baking powder?, TODAY Online