Artisan Pastry: Comprehensive Program

Juan Penzini-Granier is the founder and academic director of the Artisan Culinary School. With a career spanning over 15 years, Juan is a seasoned professional with a wealth of knowledge and experience in the culinary industry. Juan’s culinary journey began with formal training in baking, which he then complemented with education as a professional cook, then turned his career towards the managerial part of the culinary business. He went on to own and manage several successful restaurants in Venezuela, where he was awarded the largest concessions system at the most prestigious country club in the city. He also had the opportunity to go back to the school where he started his career, but this time as a kitchen instructor and food and beverage cost professor. Then, seeking to expand his horizons, Juan moved to Italy to pursue an education in professional charcuterie and cheese making and ended up being the director of an international culinary school. As a teacher and instructor, Juan has trained over 500 people from more than 45 countries, instilling in them a passion for culinary artistry and a commitment to excellence. With the Artisan Culinary School, Juan aims to offer a unique and immersive culinary education experience that empowers aspiring food artisans to realize their full potential. Juan’s dedication to culinary education and his vast expertise make him an invaluable leader and mentor at the Artisan Culinary School. His vision and leadership drive the school with excellence and inspire its students to reach new heights in their culinary careers.

Liz Micciollo is the pastry and bread chef at the Artisan Culinary School, a talented and passionate chef with a knack for creating beautiful and delicious baked goods. Liz began her culinary career as a student under the guidance of Juan Penzini and has since gone on to become a respected and accomplished pastry chef. After her time studying and training in Caracas, Liz moved to Spain to continue her training and work in some of the country’s most prestigious kitchens. She worked at Rocambolesc, where she honed her skills in pastry-making, and later did an apprenticeship with the Roca brothers at the famed Celler de Can Roca. There, she learned the importance of precision and creativity in the art of pastry-making. More recently, Liz has been working at bakehouses in Madrid, where she is perfecting the art of laminated doughs.

Her expertise in this area has made her a sought-after pastry chef, and her creations are beloved by patrons and chefs alike. As the pastry and bread chef at the Artisan Culinary School, Liz brings her unique talent and passion to every aspect of the school’s baking program. Her knowledge of traditional techniques, combined with her creativity and innovation, and her commitment to excellence and dedication to her craft are an inspiration to everyone who works alongside her.

Gary Mihalik is the author of two books: Mastering Artisan Italian Gelato: Recipes and Techniques and Dispatches from Calabria: Eating My Way through Culinary School in Italy.

Gary has a passion for all things frozen, possibly because he lives in one of the hottest towns in the United States averaging 123 days per year over 37°C and where temperatures of 50°C are not unheard of.

Formerly Chef de Cuisine of the annual Palm Desert Food and Wine Festival, Gary learned to cook while at university during a year of weekly telephonic instruction from his Italian-American mother. He quickly went on to cater events for faculty and friends. His first professional cooking experience was at Kitchen Angels in Santa Fe, New Mexico where his introduction to the kitchen on his first morning was to be handed a recipe card and told to make osso buco for 150 people.

Professionally trained in Italy, Gary studied under Juan Penzini. He went on to teach the fundamentals of artisan Italian gelato in Italy. He also pursued additional training from Mirko Tognetti of Cremeria Opera in Lucca. Gary is working on his third cookbook which will focus on sorbetto, granita, and semifreddo.

Gary will join us several times per year to teach the art of frozen desserts, including gelato, sorbetto, granita, semifreddo, and ice cream.