Michael Skufca

Instructor,  College of Food Innovation & Technology


Contact Information
Instructor Michael Skufca
Lead by example. Everyone is entitled to be human. Work smart, not hard.“

Bio

Originally from Cleveland, Ohio, Michael Skufca received his B.A. in Technical Theatre from Marquette University. After pursuing career options around the country — including being a professional commercial fisherman in Alaska — he finally chose to study baking and pastry arts. He received his Certificate of Professional Studies in Baking & Pastry from the Cooking and Hospitality Institute of Chicago (CHIC).

While a student at CHIC, he served as a production baker for Kitty’s Cakes & Cookies, a high-end bake shop that provided pastries to such customers as Neiman Marcus and Saks Fifth Avenue. He was on CHIC’s culinary competition team and was awarded a bronze medal for his plated desserts.

After graduation, he assumed the role of pastry chef at Carlos’ Restaurant, a contemporary French cuisine restaurant on Chicago’s North Shore; he also worked as pastry chef and bakery manager at the Inn at Cedar Crossing in Sturgeon Bay, Wisconsin. Skufca also has worked as the head baker and assistant pastry chef at the Ritz Carlton, Cleveland.

After working in the industry, he taught at New England Culinary Institute in Montpelier, Vermont, where he taught breakfast pastries and viennoiserie. Skufca taught at his alma mater, CHIC (later to become Le Cordon Bleu Chicago), for close to nine years, where he taught the full complement of baking and pastry courses, as well as served as the externship coordinator.

Areas of Expertise

  • Baking and Pastry Arts

Sample Courses

  • BPA 1040: Introduction to Cakes
  • BPA 1045: Principles of Artisan Bread Baking
  • BPA 1060: How Baking Works
  • BPA 2025: Advanced Artisan Bread Baking
  • BPA 3350: Artisan Breads