Being a pastry chef has been a
lifelong passion for Michael Paradiso. In 1978, he opened his cake shop called
“the Carrousel” and managed the business until 1984. Wanting to increase his
knowledge of pastries, he attended the American Culinary Federation’s (ACF) Apprenticeship
program at Pikes Peak Community College and the Broadmoor Hotel. He graduated
in 1988 and traveled to Washington D.C. where he worked his way up to lead
pastry chef at Westfields Conference Center.
Moving back to Colorado in 1999
to hold the position of pastry chef at the Cheyenne Mountain Resort, Paradiso
joined the culinary team at PPCC as an adjunct instructor. In 2006, he was
hired as a part time AVP instructor and was promoted to full time in 2008
working as Lead Pastry Chef and assistant to Rob Hudson, then the chair of the Culinary
Arts Department. At that time, he completed his exam to become a Certified
Executive Pastry Chef.
Over the past three years, Paradiso
was elected as secretary of the local ACF chapter and currently holds the
position of chapter president. In 2012, he was accepted into the American
Academy of Chefs and completed an AAS
degree in Baking and Pastry.
Paradiso plans on continuing
his education with a BA degree in hospitality management. His dedication is
shown by his love of teaching and by supporting the students in their culinary ventures
for a successful life.