Michael Skufca has broad experience in the Baking and Pastry industry. Following graduation from the Cooking and Hospitality Institute of Chicago he worked as Pastry Chef at Carlos’ Restaurant, a contemporary French cuisine restaurant on Chicago’s North Shore, as Pastry Chef and Bakery Manager at the Inn at Cedar Crossing in Sturgeon Bay, Wisconsin, and as Head Baker and Assistant Pastry Chef at the Ritz Carlton-Cleveland.
Skufca joined the faculty of the New England Culinary Institute in Montpelier, VT, where he taught breakfast pastries and viennoiserie. He also taught at his alma mater, CHIC (later to become Le Cordon Bleu – Chicago) and served as the Externship Coordinator, placing and mentoring students on their final course before graduation.