A Pennsylvania College of Technology faculty member recently helped lead the Bread Bakers Guild of America's "WheatStalk," a national conference for artisan bread bakers.
Chef Charles R. Niedermyer, instructor of baking and pastry arts and culinary arts, served as coordinator of teaching assistants at the event, held June 28 to 30 at Kendall College in Chicago.
Niedermyer worked with the event director to organize and lead 10 teaching assistants, who assisted instructors with providing hands-on labs, demonstrations and lecture classes for 150 students over three days. Instructors included some of the most highly regarded artisan bread bakers from around the nation, as well as Colombia and Canada. Before joining Penn College's faculty in 2005, Niedermyer spent nine years in the industry, working for The Ritz-Carlton Hotel Co.'s Tysons Corner (Virginia) and Amelia Island (Florida) locations, The River Club in Jacksonville, Fla., Gamble Mill Restaurant in Bellefonte, and Penn State University. He is a Penn College graduate.
