Breads with Whole Grains and Specialty Flours - FULL
June 2 - 4, 2009 (7am - 3pm)
$925
Professional
Jeffrey Hamelman, United States Master Baker, Visiting Chef
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New Addition! As an added value, New Addition! As an added value, this Professional Continuing Education Course at The French Pastry School will feature a Three Course Lunch. Click on the image to view the menu. * Three-course lunch is included in course fee. |
Master Baker, and Bakery Director at King Arthur Flour, Jeffrey Hamelman returns to The French Pastry School to teach artisan breads using specialty flours and whole grains. During this three-day hands-on baking course, you will make flax seed rye bread, honey spelt bread, carrot and walnut bread, brioche using whole wheat flour, plus several other classic breads including a few breakfast pastries to round out your spectacular baked buffet. Benefit from Chef Hamelman’s expertise and his experience as a professional baker for over 30 years, and perfect these unique and classic recipes while building your own skills as a baker.
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This course is accredited by the American Culinary Federation (ACF) for 21 Continuing Education Hours (CEHs).
Jeffrey Hamelman has served as a baking and pastry instructor at several culinary schools. He has baked and taught in North America, Europe, Asia, South America, and Africa. In 1996, he was chosen Captain of Baking Team USA, the three-person team that represented the United States in Paris at the Coupe du Monde de la Boulangerie—the World Cup of Baking. In 1998 he became the 76th Certified Master Baker in the United States.
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Hamelman is the Bakery Director and an instructor at the Baking Education Center at the King Arthur Flour Company in Norwich, Vermont. In this capacity he teaches professional baking classes one week each month and bakes for three weeks each month in King Arthur's production bakery.
Hamelman has written extensively about baking for newspapers, magazines, and trade publications. He was the 2005 recipient of the Golden Baguette Award, given annually by the Bread Bakers Guild of America to an individual who has demonstrated long term commitment and contribution to the world of baking. Hamelman is the author of BREAD: A Baker’s Book of Techniques and Recipes. The book was awarded the Julia Child Best First Cookbook award in 2005 by the International Association of Cooking Professionals.
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Professional - denotes course is designed for professionals and Pastry Chefs |
All tools, equipment and ingredients will be provided for each student. The French Pastry School has a strict dress code. Students are required to wear long black or khaki colored pants, kitchen-safe shoes (closed toe, skid proof, made from a hard protective leather material), and a chef’s jacket. Students may purchase a chef’s jacket from the school at www.frenchpastryschool.com/chef_jacket.html. Chef jackets will be shipped within 2 business days of receiving payment. Special orders will take up to 6 weeks. Everyone will receive an apron and a hat to keep. A three-course family style lunch will be provided each day.
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