It has always given me great satisfaction to be in a professorial aspect, demonstrating to associate colleagues the finer nuances of what I consider such a beautiful Art.   The Industry has had a changing dynamic since I apprenticed over twenty years ago.   With those changes, new challenges have arisen, evermore increasing sophistication in palate, complexity, composition, and aesthetic presentation.

Focusing on and highlighting a solid proven subset of skills, Michael without dismissing the basic fundamentals of time honored traditions; has focused on the more eclectic  experimental facets of Pastry and Confectionery.   Michael states..."beyond being a chef, I would characterize myself as a developer first...always pushing the envelope of creativity.

as seen on egullet.org Supreme eGullet Pastry and Baking Challenge His adaptive, hybrid style combines an artesian approach to Pastry and desserts. Clean flavors, balanced intensity with subtlety of contrasts and textures and balance of abstract and linear aesthetics. Integration, hand crafted construction, and harmonious compositions that are a feast for the eyes as well as for the palate. Michael states...too many a chef have become overly preoccupied on aesthetics of presentation, completely disregarding what makes a very good dessert so enjoyable in the first place. Things such as it's: Comfort zone Familiarity of ingredients Recognition of flavor profiles How it eats Thought to textures and consistency The instructor: Michael Porru is a graduate of the American Institute of Baking. He followed his teachings at Ecole lenotre and held his first pastry Chef's position at an early age of nineteen at the Jefferson Hotel. Michael is a member of the ACF. With nearly twenty-five years of experience in hotels, retail, wholesale, catering, clubs, and restaurants, he brings a diverse culmination of experience to the table.