花椒直播


Harry Peemoeller

Senior Instructor

JWU Faculty Since 2000

Instructor Harry Peemoeller

Contact Info

Email
harry.peemoeller@jwu.edu
Phone
980-598-1449
Campus
Charlotte

Harry Peemoeller is a senior instructor of Bakery and Bread Studies at 花椒直播 in Charlotte, NC. Originally from Hamburg, Germany, he earned his Master Bread Baker鈥檚 certification in 1982 from the National Baking Academy in Hannover, Germany. Prior to joining the faculty of 花椒直播, Chef Peemoeller worked at various bakery operations in Europe, South America and the United States.

Peemoeller holds a bachelor鈥檚 degree in food service management from 花椒直播, Norfolk Campus, a Level 3 Advanced Wine and Spirit Certification from the Wines and Spirit Education Trust, London and is a Certified Food Management Professional by the National Restaurant Association. He has been awarded the Teacher of the Year Award, Special Merit, Professional Development, Alumni and Outstanding Professional Achievement Award and was given a Special Recognition for contributions made over a decade representing 花椒直播.

Chef Peemoeller won the 2008 National Bread and Pastry Team Championship in Atlantic City before he was selected as the captain of the Bread Baker鈥檚 Guild Team USA, which went on to win the Gold Medal at the 2010 Coupe Luis Lesaffre, gold at the 2011 SIGEP International Bread Cup in Rimini, Italy, the Silver Medal at the 2012 Coupe du Monde de la Boulangerie, and the Silver Medal at the 2014 Master鈥檚 de la Boulangerie in Paris, France.

Always the avid competitor, Peemoeller coached the 2016 Coupe du Monde de la Boulangerie Team USA as well as the 2012, 2015 and 2018 Baking Team USA that competed at the IBA International Bread Cup in Munich, Germany.

In 2018, 鈥淏ake鈥 magazine recognized Harry Peemoeller as one of America鈥檚 top 25 Professional Educators and Mentors.

Education

  • B.S., Food Service Management, 花椒直播
  • Certified Master Baker, Pastry Arts, National Baking Academic, Hanover, Germany
  • Certified Jouneyman Bread Baker, Baking Academy, Bad Oldesloe, Germany

Until one is committed, there is hesitancy, the chance to draw back, always ineffectiveness ... at the moment of commitment the entire universe conspires to assist you. Johann Wolfgang von Goethe

Teaching Interests

Teaching students the art and skill of artisan bread baking is not only sharing valuable techniques and information about the journey that a grain of wheat takes from being planted, harvested, milled, and subsequently baked into a wholesome loaf of bread. It is about using the medium of bread, baking and inspiring young scholars to learn about critical thinking, decision making, and to discover the vast universe of creativity. Using bread baking as a metaphor to give students a sheer endless assortment of tools necessary on their road to a successful and fulfilling career.

Scholarly Interests

Chef Peemoeller's scholarly interests are centered on Food Technology, Nutrition, and Product Process Development. Networking with other schools, farmers and milers gives me the opportunity for the discovery of new knowledge and to present these new technologies or methods during national or international events or conventions. Some new ingredient methodologies or process developments are being integrated into course objectives.

Courses

  • BPA1730 Artisan Bread & iennoiserie I
  • BPA1740 Artisan Bread & Viennoiserie II
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Professional Affiliations

Bread Baker鈥檚 Guild of America
National Restaurant Association
Wines and Spirit Education Trust, London.



Q&A with Harry

At JWU, education is not confined to the four walls of the classroom. You鈥檙e not going to spend four years with your nose buried in a book, learning theories you may never get a chance to apply 鈥 you鈥檙e going to get out there and apply them, be it through internships, group projects, leadership opportunities, competitions and more.

What College Do You Teach In?

College of Food Innovation & Technology