<<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

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