BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Central Milling - ECPv6.17.3.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Central Milling
X-ORIGINAL-URL:https://centralmilling.com
X-WR-CALDESC:Events for Central Milling
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20200308T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20201101T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20210314T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20211107T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20220313T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20221106T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20211102T080000
DTEND;TZID=America/Los_Angeles:20211104T170000
DTSTAMP:20211029T183741Z
CREATED:20210908T224317Z
LAST-MODIFIED:20211029T183741Z
UID:440523-1635840000-1636045200@centralmilling.com
SUMMARY:Sweet & Savory Baking with Didier Rosada & Katherine Cruz
DESCRIPTION:Class Open To Professional Bakers/Chefs Only\nDuring this three-day hands-on class Didier Rosada and Katherine Cruz will present a line of sweet and savory products from around the world.   \nFrom the traditional Katchapuri to the contemporary brioche with fig and goat cheese\, Students will learn the technique and baking process to produce a wide variety of breads that can be enjoyed from breakfast to late night snack and that will be a great complement to any bakery products line.   \nThis seminar will be a great opportunity to revisit the foundations of baking when working with sweet dough and dealing with different inclusions.  \nAs an attendee\, you will be required to provide proof of full vaccination against COVID-19. For the safety of our staff and guests everyone is required to wear masks when indoors.  \nPlease stay home if you’re experiencing any COVID-19 symptoms. Email us at abc@centralmilling.com if this occurs.  \n\nProducts\n\nKhachapuri \nTourte de seigle \nBroa de milho \nBrioche dulce de leche \nBabka and Rugelach \nBrioche fig and goat cheese \nGorgonzola walnuts sourdough bread \nArmenian flatbread \nFocaccia dulce \nPanettone \nBrioche lemon and white chocolate \nRoasted beets\, oregano and cheese \nParatha \n\n\nSchedule\nDay One: Tuesday\, November 2nd from 8:00 AM – 5:00 PM \nDay Two: Wednesday\, November 3rd from 8:00 AM – 5:00 PM \nDay Three: Thursday\, November 4th from 8:00 AM – 5:00 PM \nBreakfast and lunch will be served all three days. \n\nInstructors\nDIDIER ROSADA began his baking career at age 15\, with technical training at a regional French professional school and an apprenticeship under a local baker. Didier’s quickly scaled the ranks at Club Med. He was assigned to the clubs with the most sophisticated clientele. Then they assigned him the task of opening new or remodeled bakeries at the company’s resorts. 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.” \nAfter working as a consultant for Bay States Milling Company in the United States\, Didier became trainer of the USA Baking Team\, where he helped the American team secure a first place finish in the bread category at the Coupe du Monde de Boulangerie in Paris. Under Didier’s guidance the team USA went on to secure three medals at the Coupe du Monde\, both Gold (1999\, 2005) and Silver (2002). \nDidier went on to develop and teach the Bread curriculum for the National Baking Center. At the NBC he consulted 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). \nSince 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. Didier was selected as a Top 10 baker in the US\, and elected as a member of the prestigious Academie Culinaire de France. 
URL:https://centralmilling.com/class/sweet-and-savory-breads-with-didier-rosada/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Professional
ATTACH;FMTTYPE=image/png:https://centralmilling.com/wp-content/uploads/2021/09/Didier.png
END:VEVENT
END:VCALENDAR