Passionate about pastry and baking from a young age, Chef Curt Wagner enjoys sharing his expertise in flour and technical baking as a teacher and trainer for food-management companies, bakeries, pizzerias, and foodservice operators that work with General Mills Foodservice.
“Everything I have done has built on earlier experiences and been a stepping stone to where I am today,”
Prior to joining the General Mills in 2014, Curt worked with one of the nation’s most prominent retailers to train its baker associates on the art of baking breads, cakes, and donuts. He joined the Chefs of the Mills team in 2020.
With decades of baking and pastry expertise, Chef Curt has been a pastry sales consultant, an executive pastry chef at Minnesota’s Italian eatery, and a chef instructor for Keiser University and the Culinary Institute of America.
TA Certified Executive Pastry Chef, Chef Curt earned a certificate in baking from Harper Junior College. He also has an associate degree from Johnson & Wales University and a bachelor’s degree in business management from Western Governors University.
Education
Certifications