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Date: | Thu, 18 Mar 2010 14:43:36 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Out of my personal price range, as well as geographical area -- but
I'm pretty sure there are a lot of NY members in this group, so I
thought I'd pass this information along. (Please do not write to me
with questions, as I am just passing on the information from a
newsletter I receive -- for more info, the registration website is: http://tinyurl.com/ydfnvh7
)
I did come across a YouTube video with (I assume to be) the same chef
who is teaching this course.
http://www.youtube.com/watch?v=mORaLnWru44
... and another link that is an interview with him:
http://www.theglutenfreelifestyle.com/interviewcoppedge.html
(Just my opinion ... for a 2-day course from the CIA, the price
actually seems kind of reasonable!)
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Gluten-free baking for today's chef
How do you accommodate customers who are gluten sensitive? It's one of
the challenges foodservice professionals face every day. Make plans to
join the two-day specialty course Gluten-Free Baking at The Culinary
Institute of America this April. You will learn a variety of recipes
and techniques for delicious baked goods that don't sacrifice flavor
or texture.
From THE CULINARY INSTITUTE OF AMERICA
~~~~~ Gluten-Free Baking ~~~~~
Many customers these days have dietary restrictions, and one of the
more traditionally challenging ones to accommodate has been a gluten-
free diet. Not anymore! Using the techniques of the CIA’s own Richard
Coppedge, you can now create fresh-baked, gluten-free treats that
don’t sacrifice flavor or texture. In this course, you will:
• Learn to prepare favorites such as yeast-raised breads and
pastries, cookies, brownies, cakes, pies, quiche, and pizza.
• Discover how to create sweet and savory recipes straight from the
pages of Gluten-Free Baking.
• Discuss and use unique gluten-free flour blends.
• Learn tips for working with and storing gluten-free baked goods.
Participants will receive a copy of Chef Coppedge’s Gluten-Free Baking.
Please note that the emphasis of this class is gluten-free baking;
other dietary needs will not be addressed.
Course Section Register Now!
Term: FY10
Schedule Number: 6475
Instructor(s): Staff
Location: HYDE PARK, NY
Dates: Apr. 20 & 21, 2010 (Tue. & Wed., 7 a.m. - 1:30 p.m.)
Units: 1.2 CEUs
Required Fees: Tuition $378.00
* All posts for product information must include the applicable country *
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC
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