“Everything I have done has built on earlier experiences and been a stepping stone to where I am today,”
With a deep knowledge of flour and a blend of both technical baking skills and instructor experience, he has all the right ingredients to support foodservice operations with their baking needs.
“Everything I have done has built on earlier experiences and been a stepping stone to where I am today,” said Chef Curt, who developed a passion for baking at an early age and has continually pursued positions to help him build upon his skills and use his experience and knowledge to help educate others.
This includes positions as a chef instructor at institutions such as Keiser University and the Culinary Institute of America, an executive pastry chef at a prominent Twin Cities’ Italian eatery and even some time as a pastry sales consultant. Most recently, he spent six years as a bakery training technician for General Mills, working with one of the nation’s most prominent retailers to train its bakery associates on the art of baking breads, cakes and donuts.
In his new role on the culinary team, Chef Curt’s expertise will be shared with a broader audience of food management companies, bakeries, pizzerias and foodservice operations.
“I feel that this is where I am meant to be and look forward to supporting the culinary team and General Mills customers while sharing my passion for pastry and training others to achieve success in baking,” said Chef Curt.
- Currently pursuing bachelor of business: Western Governors University
- Associate of Occupational Science degree: Johnson & Wales University
- Certificate in Baking: Harper Junior College
- Certified Executive Pastry Chef (C.E.P.C.)