Bernd Gronert has been a baking and pastry instructor for Trident Technical College for more than nine years, beginning as a part-time instructor prior to becoming full-time. In 2012, he was appointed Baking and Pastry Coordinator for the college's expanding Baking and Pastry Department. Chef Gronert's background began in his native Germany, where he served apprenticeships in both pastry arts and culinary arts and completed his Master's in Pastry Arts education and all related requirements for teaching in his field. Chef Gronert later opened a sugar design school in Germany which was in operation until he joined the  Johnson & Wales University faculty in Providence, Rhode Island  and moved to the United States to teach chocolate, sugar artistry, and advanced decoration. He also taught at Johnson & Wales' Charleston and Miami campuses.

Chef Gronert owned and operated three Rococo bakery stores for ten years in Charleston, Florence, and Summerville. 

Chef Gronert will be part of the opening evening of the Dessert Trends workshop, October 16-18, hosted by the Culinary Institute of Charleston at Trident Technical College.  He will be teaching the attendees how to pair Wisconsin cheeses with a variety of chocolates.

To register for the event, go to http://cafemeetingplace.com/cafe-events/dessert-trends where you will also find hotel information and a tentative agenda.  ACF continuing education hours are included in the registration fee.

There is also a one-day seminar offered on Artisan Breadmaking which will lead into the weekend of Dessert Trends.  Information may be found on the Events page.  This class will be limited to 14 participants.

The hotel block is over on September 18, 2015! 

• Alaska Seafood (5 CEHs)
• California Avocado Commission (1 CEH)
• Chefs Move to Schools (1 CEH)
• National Mango Board (8.5 CEHs)
• National Pasteurized Eggs (various)
• Wisconsin Milk Marketing Board (2 CEHs)