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DTSTART;VALUE=DATE:20240501
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UID:663435-1714521600-1714780799@centralmilling.com
SUMMARY:French Baking- Resurrect the Classics with Didier Rosada
DESCRIPTION:Class timing: May 1st 8am-5pm\, May 2nd 8am-5pm\, May 3rd 8am-4pm\nCourse tuition $990\nAll class materials included\, lunch provided \nDuring these three days hands on class with Didier Rosada and Katherine Cruz\, you will have the opportunity to dive into the world of French baking and resurrect classic French bread\, crusty\, sweet but also savory. \nYou will learn traditional techniques\, formula\, and ingredients used in French baking to recreate iconic treats such as the traditional baguette\, the regional pumpet\, the delicious tarte flambée and more. Through hands-on practice and expert guidance\, you will master the art of French baking and bring these timeless classics back to life in your own bakery. \nGet ready to indulge in the true flavors and delicate textures of French breads as you explore the delicious world of French baking. \n\n\n  \n\n\nInstructor Bio\nDIDIER 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. \nAfter 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.” \nWhile 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. \nDidier 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. \nWhen 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) \nIn 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. \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. \nIn 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. \nIn December 2013\, Didier completed his baking book: Pan\, Sabor and Tradicion that won the Cookbook Award for best technical baking book in South America.
URL:https://centralmilling.com/class/french-baking-classics-didier-rosada-4-24/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Bread,Intermediate,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2024/02/Didier20-2.jpg
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DTSTART;VALUE=DATE:20240528
DTEND;VALUE=DATE:20240530
DTSTAMP:20240517T175351Z
CREATED:20240325T163727Z
LAST-MODIFIED:20240517T175351Z
UID:665697-1716854400-1717027199@centralmilling.com
SUMMARY:Private Event: Professional Baking Workshop
DESCRIPTION:Production workshops and professional baking classes are available throughout the year to customers of Central Milling and Keith Giusto Bakery Supply. \nPrivate bakeries also have the opportunity to book courses and hands on instruction for their organizations in the well appointed Artisan Baking Center. \n\nInterested in booking your own private class?\nOur courses are perfect for corporate team building\, as client appreciation gatherings\, birthday celebrations\, family traditions\, and wedding parties looking to get together and bond before the\nbig day! \nHow do I get more information?\nOur inquiry and booking process is simple! Simply reach out to our email ABC@CentralMilling.com and provide us with a few details like date ranges\, number of participants\, what topics your group might be most interested in\, etc. Our Event coordinator will create a custom proposal with all inclusions for you and your group to consider. Booking is a snap\, and your dedicated coordinator will help ensure you and your group have the best experience possible. Inquire today for your group!
URL:https://centralmilling.com/class/private-event-pro-workshop-l/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Bread,Cooking Class,Demonstration,Intermediate,Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/08/The-Cooks-Atelier-5774_sq.jpg
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