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DTSTART;TZID=America/Los_Angeles:20250217T120000
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UID:680855-1739793600-1739806200@centralmilling.com
SUMMARY:Gourmand Cookies and Brownies with Lauren Haas
DESCRIPTION:Explore the world of gourmand cookies with Chef Lauren Haas. In this course\, you’ll learn to make rich\, indulgent\, and visually striking cookies and brownies that are true works of art. \nSample recipes include brown-butter toffee pecan cookies\, buckwheat brownies\, raspberry matcha cookies\, and apple pie cookies. You’ll also delve into the science of cookies\, examining how mixing methods\, baking temperatures\, and ingredient choices—such as eggs\, flour\, and butter—impact the final taste and texture of your cookies and brownies. This understanding will empower you to adjust your own favorite recipes to achieve your desired look\, taste\, and texture. \nBy the end of the course\, you’ll leave with a stellar collection of cookie recipes and a selection of decadent cookies. \n  \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/gourmand-cookies-and-brownies-with-lauren-haas/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Demonstration,Intermediate,Professional
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DTSTART;TZID=America/Los_Angeles:20250228T100000
DTEND;TZID=America/Los_Angeles:20250228T153000
DTSTAMP:20250224T221706Z
CREATED:20241126T165505Z
LAST-MODIFIED:20250224T221706Z
UID:689752-1740736800-1740756600@centralmilling.com
SUMMARY:Classic French Sourdough with Michael Kalanty
DESCRIPTION:Up your sourdough game and add the Pain au Levain technique to your repertoire.    You’ll practice each step of this age-old tradition\, learning the how-to’s and why’s of kneading\, shaping\, proofing\, and baking. \nUsing the Pain au Levain process as our foundation\, we’ll  bake more sourdoughs with a variety of flavors\, different flours\, and a variety of add-ins like dried fruits\, walnuts\, and olives. At the end of class\, you’ll get some of Chef Michael’s 30-year old sourdough starter along with easy steps to maintain your starter in peak condition for great loaves at home. \nMenu \nPain au Levain: The classic French Sourdough with its characteristic mild tang and tender chew. \nApple Walnut Sourdough: Dried fruit and toasted nuts make this bread a great accompaniment for cheese boards and charcuterie platters. \nRosemary Raisin Sourdough : Added semolina makes this sweet/savory bread perfect for sandwich rolls. \nOlive Fougasse   The Provençal flatbread is leaf-shaped and studded with Castelvetrano olives. \nPlus General Principles to make all your baking better: \n\nHand-mixing techniques for tender crusts\nWorking with couches (proofing cloths)\nUsing Banneton proofing molds\nFocus on bench skills for dough handling and shaping\nOven techniques to get the crust you want\n\nLunch is included.  \n\n\nHealth & Safety Protocol \nAlthough masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center\, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at abc@centralmilling.com if this occurs to speak with a class coordinator. \n\n\n\nInstructor Bio\nMichael Kalanty is a professional bread baking instructor. He’s written baking curriculums for culinary schools across the country\, in Italy and in Brasil. His textbooks have won awards like “Best Bread Book in the World”® at the Gourmand Cookbook Awards in Paris and have been translated into Portuguese. When he was the Director of Boulangerie for the Le Cordon Bleu schools in North America\, he was awarded “Best Instructor of the Year”. \nHis breads won TWO first place awards at the Tiptree World Bread Awards at the International Bakery Expo in Las Vegas recently.  You can find him teaching online at The Great Courses.com and Craftsy.com.
URL:https://centralmilling.com/class/classic-french-sourdough-with-michael-kalanty-4/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,Demonstration,No Experience Necessary
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