| Bo Friberg is a certified master pastry chef with
over 40 years of professional experience in the industry. He is a
graduate of the Confectionery Association School of Sweden and holds
a degree as a master confectioner. He has worked in both small shops
and large retail and wholesale operations in the United States and
Europe and was the pastry chef for Swedish American Line Cruise Ships.
In addition, he has demonstrated his pastry artistry on television
including the two highly-acclaimed PBS series, "Cooking Secrets of
the CIA" and "Cooking at the Academy," as well as appearances on
NBC's "Today Show" and San Francisco's "Bay Café."
Friberg has taught baking and pastry courses to all levels of
students—from beginners to seasoned professionals—since 1978. He
is currently the executive pastry chef at the newly opened San
Diego Culinary Institute where he teaches courses based on a
program which he designed. Friberg previously spent nearly 20
years teaching at the California Culinary Academy (CCA) in San
Francisco, where he was part of the school's opening faculty.
In 1995, Friberg 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 spent five years as a chef instructor before
returning to CCA as the head of the baking and pastry department.
Friberg is the author of two highly acclaimed texts, The
Professional Pastry Chef: Fundamentals of Baking and Pastry
(now in its fourth edition) and The Advanced Professional Pastry
Chef. He has received awards and honors for his work, both in
Europe and in the United States, including gold medals on two
occasions at the American Culinary Federation's Culinary Arts
Exhibit of the Pacific Coast. Friberg is currently developing
an on-line pastry program slated to go live in 2004.
www.ChefBo.com
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