Butter is your new best friend, at least when it comes to creating delicate flaky layers in a croissant or a tender brioche! This class will have you investigating the applications of two different lamination techniques over the course of the day. Laminate a traditional Danish dough to create a variety of sweet products, then work with a multigrain and einkorn laminated dough to explore the savory side. With both sweet and savory options, you will have a repertoire that covers all aspects of a menu!
About Chef Ciril Hitz
Chef Ciril Hitz teaches full-time at the International Baking & Pastry Institute at Johnson & Wales University in Providence, Rhode Island. Ciril received his artistic education at the Rhode Island School of Design, where he received his Bachelor of Fine Art degree in Industrial Design. Upon graduating, he completed a 3-year Pastry/Chocolate apprenticeship in his native Switzerland. He competed at the 2004 National Bread and Pastry Team Championship in Atlantic City where his two-person team won 1st place overall and he captured all three of the individual bread awards.
In 2002 he represented the USA as a member of the Bread Bakers Guild Team and competed at the Coupe du Monde de la Boulangerie, Paris, France, where the team took home the Silver Medal. Chef Hitz has been a guest instructor/expert at many national and international culinary events and schools and is actively involved with the Bread Bakers Guild of America. His work has been featured on the NBC Today Show, The Food Network, and Ciao Italia! He lives on a small farm in rural Massachusetts with his wife and two children.
Guittard Chocolate Studio
2809 La Cienega Ave
Los Angeles, CA 90034
For more information, please contact Chef Donald Wressell: firstname.lastname@example.org