Michael Zebrowski Email & Phone Number
Baking and Pastry Chef Instructor @ The Culinary Institute of America
Michael Zebrowski's Location
New York, NY, US
Michael Zebrowski's Work
- Baking and Pastry Chef Instructor @ The Culinary Institute of America
- Lead Pastry Chef Instructor @ International Culinary Center
- Executive Pastry Chef @ Westin Hotels & Resorts
- Pastry Sous Chef @ Four Seasons Hotels and Resorts
- Banquet Pastry Chef, The Pierre Hotel @ Taj Hotels Palaces Resorts Safaris
- Pastry Internship @ Le Jardin Des Sans, France
- Executive Pastry Chef @ Montrachet
- Pastry Sous Chef @ The Dinex Group - Daniel Boulud
- Pastry Cook @ Bouley
- Pastry Cook @ The Manor Restaurant and Banquet Facility West Boylston MA
Michael Zebrowski's Education
- The Notter School
Sugar Arts (Pulled & Blown Sugar)
2011 - 2011 - PreGel USA
(Gelato)
2008 - 2008 - The French Pastry School
(Wedding Cakes)
2002 - 2002
- The Culinary Institute of America
(Contemporary Pastry)
1999 - 1999 - International Culinary Center
Grand Diploma (Pastry Arts)
1997 - 1998 - Portland Community College
A.A.S (Dietetics)
1993 - 1995
Michael Zebrowski's Skills
- Pastry
- Chocolate
- Baking
- Public Speaking
- Menu Design
- Catering
- Teaching
- Sugar Work
- Pastry Consulting
- Recipe Development
Michael Zebrowski's Summary
Michael Zebrowski, based in New York, NY, US, is currently a Baking and Pastry Chef Instructor at The Culinary Institute of America, bringing experience from previous roles at International Culinary Center, Westin Hotels & Resorts, Four Seasons Hotels and Resorts and Taj Hotels Palaces Resorts Safaris. Michael Zebrowski holds a 2011 - 2011 Sugar Arts in Pulled & Blown Sugar @ The Notter School. With a robust skill set that includes Pastry, Chocolate, Baking, Public Speaking, Menu Design and more, Michael Zebrowski contributes valuable insights to the industry. Michael Zebrowski has 4 emails on RocketReach.
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