The Science of Baking One of the Featured Speakers Dr. Kirk O'Donnell, AIB
Dr. Kirk O'Donnell, Vice President, Education for AIB (American International Baking) will be one of our featured speakers.
He will talk about how science is applied to help bakers which will include looking backward to the evolution of the baking industry, how the lack of science had limited growth, where we are now with science and baking, possible improper application of science and areas of successful application of science and where we are going. He will conclude his remarks with ideas for instructors to blend art with science.
You Are Invited!
October 18-20 (Friday afternoon until Sunday afternoon) we will have CAFÉ's signature hands on workshop, "The Science of Baking" hosted by Sullivan University in Louisville, Kentucky.
Who Should Attend? Foodservice instructors and professionals who are interested in keeping up with new ingredients and new techniques as they relate to courses they are teaching in baking and pastry.
Format of the Workshop: Attendees will listen to lectures, witness demonstrations, and have hands-on time in the baking and pastry kitchens at Sullivan University's signature building "The Bakery."
Topics: Overview of Baking/Pastry Programs in U.S.; Savory applications from Pastry Products; Bakery Science overview; Taking Whole Grains Mainstream; Artesian Bread Tasting and Pairings with oils and cheeses; Molecular Tips and Tricks for B&P Classes; Trends in Chocolate; and Gluten Free and other healthy applications/substitutions.
What's Included: Transportation to/from Sullivan University and host hotel; opening night reception; two breakfasts and two lunches; educational materials; chef jacket; tool kit; and ACF continuing education hours.
Cost: $374 (discounts are applied for multiple attendees from a school that pays with one check)
Hotel: The Crowne Plaza Louisville is offering rooms at $75/night+taxes. They offer complimentary airport shuttles as well as complimentary high speed wireless in all rooms. Cut off for the room rate is October 3, 2013. Click for hotel information.
To register, go to www.CafeMeetingPlace.com under Events. Or download a registration form and fax to (410) 263-3110. You can request to be billed, use a credit card, or provide a purchase order number.
This workshop will be limited to 60 attendees. There is a limited hotel room block, so please let the CAFÉ office know if you have any problems securing a room. Cut off for the room rate is October 3, 2013.
We have an outstanding program planned which is being hosted by a nationally-recognized Baking and Pastry Program! Don't miss this once-yearly workshop designed for instructors at all levels.