Chef Bo Friberg is a certified Master Pastry Chef with over 40 years of professional experience
in the industry. Chef Bo (as he is known to his students) graduated from the Confectionery Association
School of Sweden and holds a degree as a Master Confectioner. He has worked in both small shops and
large retail and wholesale operations in the United States and Europe, and was Pastry Chef for Swedish
American Lines Cruise Ships. In addition, he has demonstrated his pastry artistry on television shows
including the two highly acclaimed public television series Cooking Secrets of the
CIA, and Cooking at The Academy, as well as NBC's
Today Show and the locally produced Bay Cafe.
Chef Bo has taught baking and pastry courses to all levels of students - from beginners to seasoned
professionals - since 1978. Chef Friberg currently holds the position of Department Chair of the
Baking and Pastry Program at the Professional Culinary Institute in Campbell, California. From 2001
to 2004 Chef Friberg was the Executive Pastry Chef at the San Diego Culinary Institute where he taught
a very special 30-week Baking and Pastry Certificate Program, which he developed specifically for the
school. Chef Bo previously spent nearly 20 years teaching at the California Culinary Academy in San
Francisco, where he was part of the school's opening faculty team. In 1995 Chef Friberg was selected
as a member of the start-up teaching group for The Culinary Institute of America at Greystone in the
Napa Valley, where he spent five years as a Chef-Instructor before returning to CCA for a brief stay.
Chef Friberg has received awards and honors for his work in Europe and in the United States. He has earned
gold medals on two occasions at the American Culinary Federation's Culinary Arts Exhibit of the Pacific
Coast. Chef Bo's book The Advanced Professional Pastry Chef was the recipient of a 2004 IACP Cookbook Award.
Chef Friberg is also a member of the Advisory Board for PastryScoop.com.
Chef Bo's celebrated cookbook The Professional Pastry Chef, has now been revised to its Fourth
Edition, with the expanded material divided into a two-volume set, Fundamentals
of Baking and Pastry and The Advanced
Professional Pastry Chef. Either of these two new volumes alone is a comprehensive reference.
Together, they cover the full spectrum of baking and pastry. Both books are certain to become classics-
essential sources for recipes, information and inspiration for professional pastry chefs, apprentices,
students, and pastry lovers everywhere- in the same way as the previous three editions.
Chef Bo lives in California with his wife, Amy, and their Akita, Kickan, who shares her
favorite recipe with you below.
Shiro, 11/23/1991 - 9/3/2004
Kickan at Dog Beach in
Southern California, 2004
makes thirty 3-by-1 1/2 inch dog biscuits
12 ounces whole wheat flour
12 ounces bread flour
2 ounces wheat germ
1 teaspoon salt
2 tablespoons brown sugar
1 cup vegetable oil
3 ounces powdered dry milk
1 cup water
1. Combine the whole wheat flour, bread flour, wheat germ, salt and brown sugar in a mixing bowl. Stir in the eggs and the vegetable oil.
2. Dissolve the milk powder in the water and then incorporate the mixture.
3. Mix to form a very firm dough that is smooth and workable. Adjust by adding a little extra flour or water as required.
4. Cover the dough and set it aside to relax for 15-20 minutes.
5. Roll the dough out to 1/2 inch thick. Cut out biscuits using a bone-shaped cutter that is 3 inches long and 1 1/2 inches wide. Place the biscuits on sheet pans lined with baking paper.
6. Bake at 375°F for approximately 40 minutes or until the biscuits are brown and, more importantly, rock-hard. Let the biscuits cool, then store them in a covered container five to six feet off the floor. Use as needed to reward your four-legged friends.
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