Chef Charles R. Niedermyer II, instructor of baking and pastry arts/culinary arts, has been named among the 2017 Top 10 Pastry Chefs in America by Dessert Professional Magazine. The magazine’s publisher, Matthew Stevens, and editor, Tish Boyle, selected the honorees based on their talent, creativity, contributions to the industry and dedication to creating high-quality confections. Niedermyer earned a degree in baking and pastry arts from the college in 2000, later followed by a degree in technology management. Before returning to teach at the college, he spent several years practicing his craft in the hotel, restaurant and bakery industries, including work for The Ritz-Carlton Hotel Co. In recent years, he was named a finalist for Team USA, which competed at the Coupe du Monde de la Boulangerie (World Cup of Bread) in Paris, and received awards from Penn College for Excellence in Teaching and Excellence in Academic Advising. Dessert Professional Magazine is the nation's leading food service publication for the chocolate, pastry, cake, artisan bread and frozen desserts industries. Making its Top 10 list is a pinnacle achievement for pastry chefs. Niedermyer will be honored at a reception in New York City in June and featured in the August issue of Dessert Professional.Chef Charles R. Niedermyer II, instructor of baking and pastry arts/culinary arts, has been named among the 2017 Top 10 Pastry Chefs in America by Dessert Professional Magazine. The magazine’s publisher, Matthew Stevens, and editor, Tish Boyle, selected the honorees based on their talent, creativity, contributions to the industry and dedication to creating high-quality confections. Niedermyer earned a degree in baking and pastry arts from the college in 2000, later followed by a degree in technology management. Before returning to teach at the college, he spent several years practicing his craft in the hotel, restaurant and bakery industries, including work for The Ritz-Carlton Hotel Co. In recent years, he was named a finalist for Team USA, which competed at the Coupe du Monde de la Boulangerie (World Cup of Bread) in Paris, and received awards from Penn College for Excellence in Teaching and Excellence in Academic Advising. Dessert Professional Magazine is the nation's leading food service publication for the chocolate, pastry, cake, artisan bread and frozen desserts industries. Making its Top 10 list is a pinnacle achievement for pastry chefs. Niedermyer will be honored at a reception in New York City in June and featured in the August issue of Dessert Professional.