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SUMMARY:Lamination Masterclass:  From Theory to Practice with Lauren Haas
DESCRIPTION:Two-Day Class \nWednesday\, June 4th\, 9 am to 5 pm and Thursday\, June 5th\, 9 am to 5 pm \nEmbark on an immersive journey into the art of lamination with Chef Lauren Haas. This course blends theory and hands-on practice\, providing you with a solid foundation in the techniques and science of lamination. You’ll start with an in-depth exploration of lamination theory before moving to the bakeshop\, where you’ll dive into mixing\, laminating\, shaping\, baking\, and perfecting a variety of yeasted and non-yeasted laminated products. \nYou will learn to how to craft high-level iconic pastries such as the butter croissant and pain au chocolat\, along with Chef Lauren’s signature creations\, including flaky Basque cheesecake croissant tart\, orange cardamom laminated brioche with caramel\,  danish with summer fruits\, and savory cross-laminated gochujang  pain suisse. \nThroughout the course\, you’ll explore variables such as fold combinations\, flour types\, butter temperature\, and dough hydration\, and understand how these factors impact lamination. \nBy the end of the course\, you’ll have a deeper understanding of lamination and the skills to produce unique laminated pastries. You’ll leave with a gorgeous selection of laminated creations. \n\n  \nInstructor Bio\n\nLauren Haas is a pastry innovator and educator driven by a powerful purpose: to inspire\, empower\, and elevate chefs within the pastry industry. \n Lauren developed a deep understanding of the art and science of pastry in kitchens across the United States\, including The White House\, the Inn at Little Washington\, and the Hotel duPont. \n During her 11-year teaching tenure at Johnson & Wales University\, she honed her skills as an experienced educator and leader while collaborating with brands such as Cacao Barry\, Sosa\, and 100% Chef.  In 2020\, Lauren undertook the role of Lead Chef at the Chocolate Academy in North America by Barry Callebaut.  \n Sustainability has become a cornerstone of her creative philosophy\, and in 2017 she earned a master’s degree in Sustainable Food Systems\, deepening her advocacy for responsible practices within the food industry\, \n In 2023\, Lauren was awarded the La Liste Game Changer Award for her dedication to sustainability in pastry education. In 2016\, Lauren was distinguished as one of the “Top 10 Pastry Chefs in America by Dessert Professional\, and in 2018\, she was honored as one of the nation’s “Top Educators” by Bake Magazine. Her work has garnered global recognition and has been featured in publications such as So Good Magazine. \n Currently\, Lauren is a Professor at the Culinary Institute of America\, where she seeks to inspire the next generation of industry leaders. \n www.lauren-haas.com \n@laurenvhaas
URL:https://centralmilling.com/class/laminationmasterclass/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Intermediate,Professional
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