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Buenas Prácticas de Panificación – Didier Rosada & Katherine Cruz
September 22 - September 23
Schedule: 8am to 4pm each day
Para que una panadería, ya sea pequeña, mediana o grande, cumpla con los estándares de calidad requeridos para su éxito, debe aplicar lo que podemos describir como las “Buenas prácticas en panificación”. Esas practicas son las fundaciones para un proceso de panificación que aseguran una óptima eficiencia en producción y calidad del producto final.
Durante esos dos días de seminario practico y teórico, Didier Rosada y Katherine Cruz van a explicar los pasos claves del proceso que tienen un impacto directo sobre la calidad del pan: función de los ingredientes, amasado, fermentación, manipulación de la masa y horneado serian explicados en detalles uno por uno.
Una variedad de panes será presentada para ilustrar la función de cada etapa del proceso de panificación así que como cada paso se relaciona entre ellos (Baguette, ciabatta, panes dulces, formas decorativas…).
Al final del seminario, el panadero tendría el conocimiento necesario para entender las reacciones pasando en un sistema de masa, pero también solucionar problemas cuando ocurren y desarrollar sus propias formulas y proceso.
Además del curso de pan de dos días, también estamos ofreciendo un curso de Viennoiserie de dos días en español los días 24 y 25 de septiembre. Si deseas tomar ambos cursos, o comprar dos o más entradas para un solo curso, estamos ofreciendo un precio especial por paquete. Por favor, contacta al Director del Artisan Baking Center en [email protected] si tienes alguna pregunta o para reservar varias entradas a la tarifa con descuento.
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For any bakery—whether small, medium, or large—to meet the quality standards required for success, it must implement what can be described as “Good Baking Practices.” These practices form the foundation of a baking process that ensures optimal production efficiency and high product quality.
Over the course of this two-day practical and theoretical seminar, Didier Rosada and Katherine Cruz will explain the key process steps that directly impact bread quality; the function of ingredients, mixing, fermentation, dough handling, and baking will all be explained in detail.
A variety of breads—such as baguettes, ciabatta, sweet breads, and decorative shapes—will be presented to illustrate the function of each stage of the baking process and how the steps relate to one another.
By the end of the seminar, bakers will possess the knowledge needed to understand the reactions occurring within the dough system, troubleshoot issues as they arise, and develop their own formulas and processes.
In addition to the two-day bread course, we are also offering a two-day Viennoiserie course in Spanish on September 24th & 25th. If you would like to take both courses, or buy two or more tickets to a single course, we are offering a reduced package price. Please contact the Artisan Baking Center’s Director at [email protected] with any questions or to book multiple tickets at the discounted rate.
Se servirá un desayuno y almuerzo ligeros cada día.
A light breakfast and lunch will be served each day.
Instructors
DIDIER ROSADA began his baking career in the traditional way: at age 15, with technical training at a regional French professional school and an apprenticeship under a local baker. But his love of bread and his desire to see the world soon set him apart — and his career on a very untraditional path.
After a few stints as staff baker in some exotic places, Didier’s abilities caught the attention of his employer, Club Med. He was assigned to the clubs with the most sophisticated clientele. Then Club Med noticed Didier’s organizational skills and assigned him the task of opening new or remodeled bakeries at the company’s resorts. Included in his responsibilities was training local bakers to work in these bakeries. In 1995, Didier returned to France to enhance his professional skills at the respected Institut National de Boulangerie-Patisserie in Rouen. After five months of highly technical and business-oriented training, he was awarded a Brevet de Maitrise, a degree that we would call a “Masters in Baking.”
While working on a private research project for Bay States Milling Company in the United States, Didier became trainer of the 1996 Baking Team USA. His expert advice and patient guidance were important factors in the American team’s first place finish in the bread category at the Coupe du Monde de Boulangerie in Paris in February 1996. In February 1999 under Didier’s guidance the team USA took home the gold medal of the competition and in April 2002, the silver medal. He was also the official coach of the US Baking team that won the gold medal in Paris in April 2005.
Didier has also contributed many technical articles for newsletters and baking magazines. His formulas have been published in the professional press and are considered by the industry to set the standards of quality in Artisan Baking.
When the National Baking Center was created in 1996, Didier was selected to develop and teach the Bread curriculum. His other functions at the NBC included the supervision of various research projects and consulting for specialty bread bakers and millers across the United States, South and Central America (Brazil, Colombia, Ecuador, Peru, Guatemala, Mexico), the Caribbean (Haiti, Dominican Republic, Jamaica) Europe and Asia (Japan, Korea, Philippines)
In January 2002, he took the position of Head Instructor for the San Francisco Baking Institute where he continued to specialize in baking education and consulting, nationwide and internationally.
Since March 2005, Didier is the vice president of operations at Uptown bakers that serves customers all over the DC area. He also created his own consulting company (Red Brick Consulting) to continue to help the baking industry in the US and abroad.
In July 2010, Didier was selected as a Top ten best bakers in the United States and in June 2012, he received the honor to be elected as a member of the prestigious Academie Culinaire de France.
In December 2013, Didier completed his baking book: Pan, Sabor and Tradicion that won the Cookbook Award for best technical baking book in South America.
Katherine has been in constant contact with various areas of gastronomy throughout her career. She has worked alongside some of Israel’s most renowned chefs, gathering valuable experience and honing her teamwork skills. This diverse exposure has enriched her culinary perspective and deepened her expertise. In recent years, Katherine has shared her extensive knowledge about bread, collaborating with Master Baker Didier Rosada. She has conducted international courses and classes, spreading her passion and expertise in baking across different countries. Her commitment to education and skill development in the baking community is a testament to her dedication to the craft. Known for her creativity and attention to detail, Katherine is adept at developing customized solutions that meet the unique needs of each client. Her key skills include recipe development, product innovation, and process optimization.
Outside of her professional endeavors, Katherine enjoys experimenting with new recipes, exploring different cuisines, and sharing her culinary creations with friends and family. Her passion for baking extends beyond the kitchen, as she actively participates in industry events and contributes to baking publications in South America. With a commitment to excellence and a drive to continuously improve, Katherine Cruz is dedicated to helping bakeries achieve their fullest potential.
PERSONAL ACHIEVEMENTS
- Developed and presented class in Spanish at the Artisan Baking Center (Central Milling Baking School).
- Developed Online class Certification for the US Wheat Associates for the Central and South American Regions.
- Co-author of a booklet describing the Best Baking Practices for the Central and South American baking industry.
Categories: Baking Class, Bread, Demonstration, Professional