An expert in decorated cakes, Chef Robert Zielinski joined JWU in 1994, where he teaches advanced courses on cake decoration, hot and cold desserts, and chocolate and sugar artistry. In 2009, Zielenski was honored by his peers with the Robert N. Nograd Teacher of the Year Award. He was also the recipient of JWU's Outstanding Service Award in 1996 and 2006, and the Pastry Service Award in 2005.One of Zielinski's interests is coaching student-led culinary teams in competition. In 2004 and 2008, he led two student pastry teams to bronze and silver medals, respectively, at the Culinary Olympics in Germany. In addition, his coaching of JWU's Intra-Collegiate Competition Pastry Team earned them silver medals in 2006 and 2007, and a bronze in 2008.Prior to joining the University in 1994, Zielinski was the executive pastry chef at The Mansion on Turtle Creek in Dallas, Tex., executive pastry chef at The Seelbach Hotel in Louisville, Ky., and chef instructor with the King Phillip Regional School District in Wrentham, Mass.Zielinski has been a contributing author to many books and publications including Dean Fearing's Southwest Cuisine, Great Desserts from the Great Chefs, and The Mansion on Turtle Creek Cookbook.Zielinski received Les Amis d'Escoffier Society Award in 2007, and the Best of Show in the Showpiece Category, together with a Gold Medal, at the New York Food Show in 2007, Best of Show at the Kentucky Chefs’ Association Food Show, First Prize at the Boston Food Show. He has also been a two-time recipient of the Medal of the French government at the New York Food Show in 2004 and 2005. He is a Certified Executive Pastry Chef and a member of the American Culinary Federation and the International Cake Exploration Societé.