BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Central Milling - ECPv6.18.2//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
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:20180311T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20181104T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20190310T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20191103T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20200308T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20201101T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20190410T080000
DTEND;TZID=America/Los_Angeles:20190412T160000
DTSTAMP:20190408T224332Z
CREATED:20181114T221416Z
LAST-MODIFIED:20190408T224332Z
UID:25280-1554883200-1555084800@centralmilling.com
SUMMARY:Breads of Latin America with Didier Rosada
DESCRIPTION:PROFESSIONAL COURSE \nDuring this three day class of extensive bread baking\, an exciting and complete product selection from Central and Latin America will be presented. \nFrom the must have Mexican Conchas to the Traditional Pan de queijo from Brazil to the Costa Rican banana bread\, a very large product line will be baked during the seminar. \nIn addition to increasing your product line\, a wealth of technical knowledge will be presented and demonstrated during the class (ex:working with high level of sugar\, soakers\, whole grains…). Didier will focus on teaching the best baking practices for each particular type of bread. \nClass will take place from 8am – 4pm all three days (April 10th\, 11th & 12th). Breakfast and Lunch will be served. \n  \n  \n  \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/didier-rosada/
LOCATION:CA
CATEGORIES:Professional
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2018/11/Didier3.jpg
END:VEVENT
END:VCALENDAR