Bring tradition and sophistication to your breadbasket - a Seminar with King Arthur Baking Co.

Featuring Didier Rosada and Katherine Cruz

Bring tradition and sophistication to your breadbasket!

During this two-day class, Didier Rosada and Katherine Cruz will present a line of sweet and savory products from around the world.

From the traditional Khachapuri to the contemporary brioche with fig and goat cheese, students will learn the technique and baking process to produce a wide variety of breads that can be enjoyed from breakfast to healthy late-night snack and be a great complement to any bakery products line.

This seminar will also be an excellent opportunity to revisit the foundations of baking when working with savory and sweet dough and dealing with different inclusions.

 

About Didier Rosada 

Didier began his baking career in the traditional way: at age 15, with technical training at a regional French professional school and an apprenticeship under a local baker. But his love of bread and his desire to see the world soon set him apart — and his career on a very untraditional path.

After a few stints as staff baker in some exotic places, Didier’s abilities caught the attention of his employer, Club Med. He was assigned to the clubs with the most sophisticated clientele. Then Club Med noticed Didier’s organizational skills, and assigned him the task of opening new or remodeled bakeries at the company's resorts. Included in his responsibilities was training local bakers to work in these bakeries. In 1995, Didier returned to France to enhance his professional skills at the respected Institut National de Boulangerie-Patisserie in Rouen. After five months of highly technical and business oriented training, he was awarded a Brevet de Maitrise, a degree that we would call a “Masters in Baking.”

While working on a private research project for Bay States Milling Company in the United States, Didier became trainer of the 1996 Baking Team USA. His expert advice and patient guidance were important factors in the American team’s first place finish in the bread category at the Coupe du Monde de Boulangerie in Paris in February 1996. In February 1999 under Didier’s guidance the team USA took home the gold medal of the competition and in April 2002, the silver medal. He was also the official coach of the US Baking team that won the gold medal in Paris in April 2005.

Didier has also contributed many technical articles for newsletters and baking magazines His formulas have been published in the professional press and are considerate by the industry to set the standards of quality in Artisan Baking.

When the National Baking Center was created in 1996, Didier was selected to develop and teach the Bread curriculum. His other functions at the NBC included the supervision of various research projects and consulting for specialty bread bakers and millers across the United States, South and Central America (Brazil, Colombia, Ecuador, Peru, Guatemala, Mexico), the Caribbean (Haiti, Dominican Republic, Jamaica) Europe and Asia (Japan, Korea, Philippines)

In January 2002, he took the position of Head Instructor for the San Francisco Baking Institute where he continued to specialize in baking education and consulting, nationwide and internationally.

Since March 2005, Didier is the vice president of operations at Uptown bakers which serves customers all over the DC area. He also created his own consulting company (Red Brick Consulting) to continue to help the baking industry in the US and abroad.

Professional achievements:

About Katherine Cruz 

Professional Chef and Pastry Chef from Bishulim Culinary School in Tel Aviv Israel, and training in Baking at the San Francisco Baking Institute in San Francisco, United States, and at the Italian Culinary Institute in Calabria, Italy.

Katherine has been in permanent contact with different areas of Gastronomy. She worked in Israel with the most renowned chefs, gathering experience in the culinary world and developing teamwork skills. In recent years she had shared her knowledge about bread by working with Master Baker Didier Rosada in international courses and classes on the subject in different countries.

She believes that knowledge and experience are the means to obtain the continuous improvement of people and companies. Knowing how to use leadership as a fundamental tool for good job development, management of staff, and the realization of ideas and projects, to find effective solutions that translate into results.


Reserve Your Space

Two-Day Course

January 23rd - 24th

9am - 4:30pm

Guittard Chocolate Studio
2809 La Cienega Ave
Los Angeles, CA 90034

For more information, please contact Chef Donald Wressell: dwressell@guittard.com


Price

$750.00

https://www.guittard.com/events/guest-chef-print/whole-california-grain-artisan-breads