International chef in Botswana
| Monday June 16, 2014 06:59
On the agenda were three varieties of breads, each the personal recipe of the Global Master Chef.
Within an hour, the two had made a divine selection of Cuban Bread, Hazelnut Bread coated in Chocolate Glaze, and Whole-wheat and Honey bread.
The Lansmore kitchen team chipped in to assist and picked up tips from Guggenmos himself. He has an incredible number of accolades to his name and a reputation for impeccable talent. He is presently the University Dean of Culinary Education at Johnson & Wales University’s (JWU) College of Culinary Arts.
In 2008, he earned the distinction of Global Master Chef, the highest level to be awarded to a chef, from the World Association of Chefs Societies.
He earned his Master Chef status in Germany in 1981 and is a member of the American Academy of Chefs.
He was previously Dean of the College of Culinary Arts in Providence and a faculty member and Director of Culinary Education at JWU’s former Charleston Campus.
He was twice voted Chef Instructor of the Year and featured on the American PBS series, Master Class At Johnson & Wales.
Guggenmos has received many honours, including the American Culinary Federation’s Presidents Award in 2010 and being chosen as an Olympic Torch Bearer for the 2002 Winter Olympics in Salt Lake City after being nominated by a former student.
Guggenmos is a member of several boards including the Tastemasters Advisory Board of Starbucks, the Board of Education of At-Sunrice Global Chef Academy in Singapore, and the Institute of Culinary Arts in Germany. He was the keynote speaker for many national events and has been guest speaker at international events including the National Conference for Food Protection in 2010, Gourmet Abu Dhabi 2009, and the World Gourmet Summit in Singapore in 2004 and 2005.