Peter Reinhart
| Peter Reinhart | |
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| Occupation | Author, Baker, Educator |
| Website | pizzaquest |
Peter Reinhart is an American baker, educator and author. He is most known for writing Bread Revolution, American Pie: My Search for the Perfect Pizza, The Joy of Gluten-Free, Sugar-Free Baking and The Bread Baker’s Apprentice. Four of his books have been nominated for James Beard Awards, with three of them winning, including the "Book of the Year" in 2002 for The Bread Baker’s Apprentice.
Reinhart is considered to be one of the most respected baking educators in America. He is also the founder of Brother Juniper's Bakery in Santa Rosa, California (since closed). Currently, he serves as full-time Chef on Assignment at Johnson & Wales University.
Reinhart is a graduate of the MFA Creative Writing Program at Queens University of Charlotte. He has an undergraduate degree in Communications, Literature, and Psychology from Charter Oak State College (CT), and spent a number of years as a seminarian and member of the Eastern Orthodox, Christ the Saviour Brotherhood.
Since 2003, he has been the full-time Chef on Assignment at Johnson and Wales University in Charlotte, North Carolina, having taught at the university’s Providence campus for the previous four years. For the five years prior to teaching at Johnson and Wales, Reinhart was a full-time instructor at the California Culinary Academy in San Francisco.
Peter has also consulted for many companies, including Amy's Kitchen, Kraft, Pepperidge Farm, Rich’s, Frito Lay, and many others, including the development of frozen pizzas, bagels, and gluten-free products. In 2007, in his book, Peter Reinhart’s Whole Grain Breads, Reinhart innovated a technique that employed a soaker and a pre-ferment, which in its own way revolutionized the traditional methods that previously required a full 20 minutes of hand-kneading to get the right whole-wheat flavor and texture. Reinhart summarized his findings and baking philosophy in a popular TED talk. He is also on the Chefs Council of The Center for Culinary Development, a culinary think tank located in San Francisco, as well as a consulting product developer for The California Culinary Development Group.
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