Bake Like a Pro
August 18: The international award-winning baker and educator will demonstrate how
to formulate and bake new breads using freshly milled flour and specialty
Harry Peemoeller is a Professor of Bakery and Bread Studies at Johnson & Wales University in Charlotte, NC. Originally, from Hamburg, Germany, he received his Master Bread Baker’s certification in 1982 from the Baking Academy in Hannover, Germany. Prior to joining the faculty of Johnson & Wales University, Mr. Peemoeller worked at various bakery operations in Europe and the United States.
He holds a Bachelor Degree in Food Service Management from Johnson & Wales University, Norfolk Campus and holds a Level 3 Advanced Certifications in Wines and Spirit Education Trust, London. He has been awarded the Teacher of the Year Award and was given a Special Recognition for contributions made over a decade representing the University.
Chef Peemoeller won the 2008 National Bread and Pastry Team Championship in Atlantic City before he was selected as the captain of the Bread Baker’s Guild Team USA, which went on to win the Gold Medal at the 2010 Coupe Luis Lesaffre, gold at the 2011 SIGEP Bread Cup in Rimini, Italy, the Silver Medal at the 2012 Coupe du Monde de la Boulangerie, and the Silver Medal at the 2014 Master’s de la Boulangerie in Paris, France.