Academic Programs > Culinary Institute of Charleston (Hospitality, Tourism & Culinary Arts) > Chef Bernd Gronert
Chef Bernd Gronert

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. He owns Cypress Hill Farm, growing fruits and vegetables that  he sells through farmers markets and to restaurants. In November, 2011, he received the following certificates at the University of Georgia's College of Agricultural and Environmental Sciences, Department of Food Science and Technology, as prescribed by the US Food and Drug Administration and the USDA Food Safety and Inspection Service: Microbiology of Thermally Processed Foods, Principles of Food Plant Sanitation, Equipment, Instrumentation & Operation for Thermal Processing Systems, Closures for Glass Containers, Flexible and Semirigid Containers, Food Container Handling, Records and Recordkeeping, Principles of Thermal Processing, and Acidified Foods.



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