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Ancient Grain Sourdough Pasta and Spätzle
November 9, 2019 @ 8:30 am - 2:30 pm
Class Includes:
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Grain, Flour and Milling Lecture
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Milling Demo
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Different ways to ferment
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Einkorn Korasan Fettuccine
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Spelt Spätzle
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Dough mixing Demo
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Dough to take home
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Pasta to take home
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Meal: Fettuccine with Sesonal Veggies, Käsespätzle (original Mac and cheese)
Instructor Bio
Pablo began training at 15 years old in the German baking tradition. He graduated from the Master School of Baking in Munich to become a certified baker, followed by gaining experience at Bäckerei and Konditorei Reichherzer in Munich. He went on to run the production for a small bakery on the Big Island on Hawaii, then worked as head baker and production manager for Kenter Canyon Farms in Los Angeles. He currently does research and development in fresh milled whole grains for Mockmill. Pablo is a certified instructor to train pastry chefs and retail staff as well as bread bakers. Armed also with a business degree from the Business School of Munich, he has managed big accounts such as Mercedes, Red Bull and others for Germany’s leading accessory producer. He began his own company in 2017, Der Meisterbäcker, teaching classes, performing live baking demos and consulting for restaurants and bakeries around Europe.
Categories: Baking Class, No Experience Necessary