ABOUT MICHELLE BOMMARITO

AS SOLE-PROPRIETOR OF HER OWN COMPANY, MICHELLE BOMMARITO LLC HAS WORKED WITH NUMEROUS INDIVIDUALS, GROUPS, BUSINESSES, AND ORGANIZATIONS IN THE PRIVATE AND PUBLIC SECTORS. 

OVER THE PAST 6 YEARS, SHE HAS SUCCESSFULLY PROVIDED INNOVATIVE PASTRY AND CULINARY TRAINING, CONCEPT DEVELOPMENT, PRODUCT DELIVERY AND PUBLIC RELATIONS TO A MULTITUDE OF CLIENTS.

BOMMARITO IS A GRADUATE (1997, BLUE RIBBON STATUS) OF THE INSTITUTE OF CULINARY EDUCATION (FORMERLY, PETER KUMPS NEW YORK COOKING SCHOOL) LOCATED IN THE HEART OF MANHATTAN, NY.

SHE IS ACCREDITED IN BOTH THE CULINARY AND PASTRY ARTS.

IN ADDITION TO HER CULINARY DEGREE, SHE RECEIVED HER UNDERGRADUATE DEGREE FROM THE UNIVERSITY OF MICHIGAN IN 1990 WHERE SHE EARNED A BA IN MARKETING MANAGEMENT, WITH A MINOR IN PSYCHOLOGY.

HER IMMEDIATE INTEREST AND FOCUS IS TO UTILIZE HER PASTRY CHEF EXPERIENCE ON A DAILY BASIS AS SHE WORKS WITH BRIDES TO DESIGN AND CREATE WEDDING CAKES. BOMMMARITO’S UNIQUE CAKE DESIGNS HAVE BEEN KNOWN TO EXPLORE THE IMAGINATION AND EXCITE THE SENSES.

IN ADDITION, BOMMARITO SHARES HER PASSION FOR COOKING BY OFFERING AN ARRAY OF CULINARY AND PASTRY COURSES FOR INDIVIDUALS, GROUPS AND CORPORATE “TEAM BUILDING” THROUGHOUT THE DETROIT METROPOLITAN AREA.

SHE IS CURRENTLY DEVELOPING A PROGRAM THAT INCLUDES INTERACTIVE CULINARY COURSES WITH EMPHASIS ON SKILLS, TECHNIQUES AND RECIPES FOR A HEALTHY DIET. BOMMARITO ALSO PROVIDES “AT HOME” PRIVATE CULINARY COURSES.

WHILE LIVING AND WORKING IN NEW YORK, BOMMARITO HAD THE PRIVILEGE OF BEING EMPLOYED BY THE HISTORIC AND WORLD RENOWNED WALDORF ASTORIA HOTEL IN NEW YORK, NY. SUPPORTING THE EXECUTIVE CHEF WITH THE PREPARATION OF RECIPES FOR FINE PASTRIES AND DESSERTS WAS A DAILY RESPONSIBILITY FOR BOMMARITO.

BOMMARITO DEEMED A FINALIST IN THE 1997 HARRY WILS “HOW SWEET IT IS” PASTRY COMPETITION WITH HER OWN CHOCOLATE SCULPTURE. ALSO, WHILE WORKING IN NEW YORK AT THE INSTITUTE OF CULINARY EDUCATION AND AT AMY’S BREAD COMPANY, BOMMARITO ENHANCED HER CULINARY TECHNIQUES AND RECIPE DEVELOPMENT SKILLS.

SIGNIFICANT CULINARY EXPERIENCES ALSO INCLUDE BEING A FREELANCE ARTIST FOR MARTHA STEWART OMNI MEDIA IN WESTPORT, CT AND AT LIVING MAGAZINE IN MANHATTAN. THIS UNIQUE CAREER OPPORTUNITY AFFORDED HER THE ABILITY TO DEVELOP AND EXPAND HER OWN RESEARCH AND DEVELOPMENT CAPABILITIES. IN FACT, BOMMARITO APPEARED ALONGSIDE MARTHA STEWART DURING A SPRING 2000 PROGRAM WHERE SHE DEMONSTRATED ASSEMBLY OF AN INTRICATELY THEMED “SPRING GARDEN” CAKE.

THE DISTINCTIVENESS AND UNIQUENESS OF HER DESIGNS AND CAKES HAVE BEEN SUBJECT TO NUMEROUS NEWSPAPER AND MAGAZINE ARTICLES INCLUDING, DETROIT FREE PRESS, MARTHA STEWART LIVING, OAKLAND STYLE MAGAZINE, BRIDE’S MAGAZINE. IN MAY 2004, MICHELLE WAS INVITED TO PARTICIPATE IN A BRIDE’S EDITION SPOTLIGHTING 20 WEDDING CAKE DESIGNERS FROM AROUND THE COUNTRY.

IN JUNE 2004 AND MARCH 2005 MICHELLE WAS SELECTED ONE OF FIVE WEDDING CAKE DESIGNERS TO COMPETE IN THE FOOD NETWORK WEDDING CAKE CHALLENGE AND HOLIDAY BAKE-OFF.

IN SEPTEMBER 2004, MICHELLE WAS ASKED TO BE MICHAEL JORDAN’S PERSONAL CHEF DURING HIS WEEK VISIT FOR THE 35TH RYDER CUP HELD AT OAKLAND HILLS COUNTRY CLUB IN BLOOMFIELD HILLS, MICHIGAN.

IN OCTOBER OF 2006 BOMMARITO WAS INVITED TO YET ANOTHER FOOD NETWORK CHALLENGE AND SHE TOOK HOME A GOLD MEDAL.

RECENTLY BOMMARITO WAS SELECTED BY SELF MAGAZINE AS THE CHEF/INSTRUCTOR FOR THREE DETROIT CULINARY EVENTS. 

THE EVENTS WERE A HANDS-ON FULL PARTICIPATION CULINARY COURSE UTILIZING VARIOUS RECIPES FROM THE NEW SPRING EDITION OF SELFDISHES MAGAZINE.

BOMMARITO HAS OVER 20 YEARS OF PROFESSIONAL AND PERSONAL EXPERIENCE IN THE FOOD SERVICE INDUSTRY. EARLY IN HER CAREER, SHE PLAYED A CENTRAL AND VITAL ROLE IN MANAGING THE FAMILY RUN BUSINESS, BOMMARITO BROTHERS CO. FURTHER MANAGEMENT SKILLS WERE DEVELOPED WHEN SHE WORKED AT THE MARRIOTT CORP., WHERE SHE WAS RESPONSIBLE FOR THE ORGANIZATION OF THE SALES DIVISION, CONCEPT PLANNING RELATED TO SPECIALTY AND HOSPITALITY EVENTS, AND DEVELOPING AND EXECUTING MARKETING PLANS.


WEBSITE: MICHELLEBOMMARITO.COM