Professional Breads and Pastries
April 17 - 19, 2007 (1pm - 8pm)
$825
Professional
Jeffrey Hamelman Certified Master Baker
During this three-day class, you will produce a number of classic breads, pastries, and savories, mostly from the French tradition. Among other things, Chef Jeffrey Hamelman will teach how to make sourdough breads and breads with yeasted pre-ferments, classic Croissants, Brioche Feuilleté, German Bienenstich and Italian Panforte. The class focus will be on hand skill refinement, technical lecture, and product evaluation.
Jeffrey Hamelman has been baking professionally for over thirty years. For half that time he owned a bakery in Vermont. He has served as a baking and pastry instructor at several culinary schools, and 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.
Hamelman is the Director of the Bakery and 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.
