Chef Bo Friberg is a certified Master Pastry Chef with over 40 years of professional experience in the industry. Chef Bo (as he is known to his students) graduated from the Confectionery Association School of Sweden and holds a degree as a Master Confectioner. He has worked in both intimate bakeries and large retail and wholesale operations in the United States and Europe, and was a Pastry Chef for Swedish American Lines Cruise Ships. In addition, he has demonstrated his pastry artistry on television shows including the two highly acclaimed public television series Cooking Secrets of the CIA, and Cooking at The Academy, as well as NBC's Today Show and the locally produced Bay Cafe.

Chef Friberg has taught baking and pastry courses to all levels of students - from beginners to seasoned professionals - since 1978. Chef Friberg spent nearly 20 years teaching at the California Culinary Academy in San Francisco, where he was part of the school's opening faculty team. In 1995, he was selected as a member of the start-up teaching group for The Culinary Institute of America at Greystone in the Napa Valley, where he served as Chef Instructor.

Chef Friberg has received numerous awards and honors for his work in Europe and in the United States. He has been awarded gold medals on two occasions at the American Culinary Federation's Culinary Arts Exhibit of the Pacific Coast. Chef Friberg's celebrated cookbook The Professional Pastry Chef, now revised to its Fourth Edition, has become the standard-bearer for professional chefs and students alike in the Baking and Pastry industry. His most recent book, The Advanced Professional Pastry Chef, was the recipient of the 2004 IACP Cookbook Award. Chef Friberg is also a member of the Advisory Board for PastryScoop.com.

Visit Chef Bo's Website

Chef Udo Prambs is a Certified Master Chef with over 20 years of knowledge and experience in European culinary cuisine. Commencing his training and apprenticeship in his native country Germany, Chef Prambs earned a Chefs Degree and Master Diploma in Hospitality, and recognized diplomas as a Certified Master Restaurateur and Certified Master of Hospitality Business.

Chef Prambs' work spans many Five Star European hotels and restaurants, in Switzerland (Kulm Hotel), Germany (Maritim Group), Italy (Da-Ivo), England (Four Seasons Group and Hunstrete House) and Israel (Neptune Hotel). A notable culinary appointment in England included providing the buffet at a private catering event for a client at Windsor Castle, The Library. After spending almost ten years in England, Chef Prambs brought his talent to the USA, as Executive Chef of the prestigious L’Auberge Restaurant in Dayton, Ohio. Through the combination of training, experience, knowledge and an understanding of balance, Chef Prambs is consistently inspired by the eclectic array of global ingredients and techniques he has absorbed over the years throughout Europe and the USA. We are delighted and proud to have him join our truly world class team.

Visit Chef Udo's Foodie Society Website to learn about eating well in a sustainable world.

Chef Stephany Buswell is a Certified Master Baker and has worked in the baking industry for over 30 years. During this time, she perfected the art of cake decorating, pastry baking, wedding cakes, and bread baking. She operated her own bakery in the Santa Cruz area and has been both the production manager and operations manager of two of Santa Cruz's premiere scratch bakeries.

Chef Buswell began her training in natural foods baking and then pursued a career in European style baking by working with Gayle Ortiz of Gayle's Bakery in Capitola, CA. The next step was developing her own style by working as a pastry chef in two of Santa Cruz County's high end restaurants. In 1985, she won a professional competition held by "Monterey Life" magazine for the best dessert in the Monterey Bay.

Chef Buswell found a passion for teaching and became a baking, chocolate and cake decorating instructor at Cabrillo College in Aptos, California. Now as a faculty member in the Baking and Pastry program at PCI, she has realized her dream.

Visit Chef Stephany's website.

Chef Tomm Johnson has trained all over the world including Italy, Mexico and Thailand. He graduated from the Culinary School of Connecticut and has been a chef educator for over six years and is Serve Safe Certified. During his three year tenure as the coach for the Culinary School of Connecticut’s competition team he advanced them to their highest record of achievement ever due to his careful guidance and leadership.

Chef Johnson believes in the hands on approach with an emphasis on fresh and new products. He creates innovative recipes from scratch such as; vinegars, oils, sorbets, breads, ice cream, smoked foods, blown sugar, cheeses, gum and chocolate. He has mastered the techniques of Ice Carving, Asian Cuisine, Artisan Chocolates & Candies, and Artesian Bread Making. As a former student of Ewald Notters School of Confectionary Arts, Chef Tomm mastered the skills of pulled and blown sugar.

As an accomplished culinarian, he has held various positions such as the Executive Chef for Becco Fino in Florence, Italy and most recently, Executive Chef of La Sirena Restaurant located in Westport, Connecticut which specializes in hand made Italian regional cuisine.

Chef Tomm knows that in today’s culinary world, a mastery of the basic fundamentals of cooking and baking is essential for success. This belief, as well as his many talents has made him sought after as one of the best chef educators in the country.

Chef Peter Maguire's 26 years in the culinary arts began as an apprentice under Johann Tuefel. Since then Chef Maguire has continued to work and learn from top chefs such as four-star Executive Pastry Chef Ricardo Murillo of the Lodge at Pebble Beach, Chef Martin Woestle of nationally ranked Mille Fleurs in Rancho Santa Fe, and Chef Rich King of the Stanwich Country Club in Greenwich, Connecticut. He worked as Chef de Cuisine for Emile Mooser, of Emile’s in San Jose, a DiRona and Zagat rated four-star restaurant. Chef Maguire has won awards and accolades in ice carving and hot food competitions. As a culinary school graduate with honors, Chef Maguire believes that the education he gained from culinary school drives his passion to excel and deliver at the highest standards. It's this passion he brings to his students at PCI.

Chef Sam Ward realized his love for the culinary industry whilst in high school. He pursued his dream by attending the California Culinary Academy where he graduated from the Baking program. Chef Ward learned the art of classically made French veinnoiserie and fine French pastry while working at Jils Patisserie and Cocorico in San Francisco. After several years of working in high volume wholesale and retail patisseries in Northern California and Pennsylvania, he decided to work for the Woodside Bakery and Café, considered a local institution and one of the best all-scratch Bakeshops in Northern California. There he learned the fine points of bakery management, high volume scratch baking and the art of chocolate making.

Chef Ward went on to further his skills in Albi, France to work with Michelle Belin, known as a top tier Pastry Artisan. Here he divided his time between producing fine cakes and working in a fast paced, high volume chocolate production kitchen.

In 1998, Chef Ward traveled to Central Asia as the Executive Pastry Chef for Intercontinental Hotels where he opened the first 5-star hotel in the new capital of Kazakhstan; this experience has been the most challenging in his career, thus far.

In 2001, he began teaching for the United States government through their baking training program in San Francisco while earning a teaching California teaching credential for food production. For the past several years, Chef Ward has been the chef/owner of a full service bake shop in the East Bay, establishing a well respected small business. Chef Ward takes his role as an educator very seriously and holds high standards for excellence in this field.

Chef Jeremy MacVeigh has 22 years in the food service industry, including the last 5 years as a Chef Instructor at the Culinary Arts campus of the Institute of Technology in Roseville, California. He graduated from the Western Culinary Institute with High Honors in Culinary Arts and received his B.S with Honors from the University of California, Davis in Food Science. He has many achievements such as the 2006 winner of the Yuba City Iron Chef competition; 2006 MVP of Education award from the Institute of Technology; 2007 ACF nominee for Chef Instructor of the Year; 2007 awarded Instructor of the Year by Brightstar Education and he is an author of the highly acclaimed culinary textbook, International Cuisine.

Chef Jeremy has honed his skills throughout the country by working as a Sous Chef and Executive Chef at such reputable establishments as Maximillians Café in Massachusetts to Grapes Restaurant and Wine Bar/Rio City Café in California. He excels as a chef instructor and continues to raise the bar for his students and the industry.