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Robert Ellinger

Partner

Ice Cream University

HQ Phone:  (973) 669-1060

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Ice Cream University

79 Edgewood Avenue

West Orange, New Jersey,07052

United States

Company Description

Ice Cream University was founded in 1995 by Malcolm Stogo. The company specializes in all things ice cream â€" from ice cream seminars to hands-on consulting, books, flavor and product research and development, and education. Ice Cream University also offers a...more

Background Information

Employment History

Partner

Founding Partners LLC


Owner

Malcolm Stogo Associates


Continuing Education Instructor

Notter School of Pastry Arts


Executive Vice President

The Guild of Baking and Pastry Arts


Web References(49 Total References)


Notter School Instructor Robert Ellinger

www.notterschool.com [cached]

Robert Ellinger
Notter School Instructor Robert Ellinger Robert Ellinger, C.M.B., C.E.P.C Owner, Baked To Perfection, Port Washington, New York Born in Jericho, New York, Robert Ellinger had an early interest in pastry and food science. He graduated from Highbury Technical School in Portsmouth, England with degrees in both areas. He then went to graduate with a B.S. degree in Hotel and Restaurant Management from the Florida International University in Miami, Florida. After deciding on a career in pastry, Ellinger eventually served as Executive Pastry Chef of the Metropolitan Opera, The United Nations, The Water Club and The Garden City Hotel in New York. In 1986, Ellinger opened his own business, Baked to Perfection, a retail and wholesale bakery operation in Port Washington, New York, which he still owns and operates. Ellinger is also a partner in Ice Cream University, which holds training seminars all over the country. Throughout his career, Ellinger has won numerous awards, including Pastry Art and Design's Ten Best Pastry Chefs in America, 2002 and 2009. His recent credits include The Medal of the French Government 2009, The American Chef Federation Long Island Pastry Chef of the Year 2009 and The New York Guild of Chefs' Pastry Chef of the Year 2009.


Ice cream University

www.icecreamuniversity.org [cached]

> Robert Ellinger
Robert Ellinger Robert Ellinger is the owner of Baked to Perfection in Port Washington, New York, which is considered by many as one of the finest European bakeries in New York. He was recently named by Pastry Arts Magazine as one of the ten best pastry chefs in America. Robert trained in Europe and has received both a Certified Executive Pastry Chef and Certified Master Baker titles. What we all admire about Robert is his enthusiasm, whether it is about life, pastry, or frozen desserts. He is an expert in the teaching of chocolate, sugar, cakes, and bread. Working with Robert all day long is like taking a dream walk learning how to prepare a great ice cream.


Notter School Instructors

www.notterschool.com [cached]

Robert Ellinger


Ice cream education from Malcolm Stogo | Ice Cream University

icecreamuniversity.org [cached]

Robert Ellinger
Robert Ellinger Founding Partner Robert Ellinger is the owner of Baked to Perfection in Port Washington, New York, which is considered by many as one of the finest European bakeries in New York. He was recently named by Pastry Arts Magazine as one of the ten best pastry chefs in America. Robert trained in Europe and has received both [...]


About | Ice Cream University

icecreamuniversity.org [cached]

Robert Ellinger is the owner of Baked to Perfection in Port Washington, New York, which is considered by many as one of the finest European bakeries in New York.
He was recently named by Pastry Arts Magazine as one of the ten best pastry chefs in America. Robert trained in Europe and has received both a Certified Executive Pastry Chef and Certified Master Baker titles. What we all admire about Robert is his enthusiasm, whether it is about life, pastry, or frozen desserts. He is an expert in the teaching of chocolate, sugar, cakes, and bread. Working with Robert all day long is like taking a dream walk learning how to prepare a great ice cream.


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