(Denver, CO) – With colder weather ahead, the nationally renowned Gluten-Free Culinary Summit has never been cozier for the global community of gluten-free baking and cooking enthusiasts.
This December, GF Culinary Productions, Inc. will present its Fifth Annual Gluten-Free Culinary Summit in a new venue-free, travel-free Armchair Edition format via the telecommunications highway. Cozy up and enjoy! Accessing top caliber Gluten-Free Summit baking and cooking education presented by leading gluten-free experts including notable culinary school instructors, cookbook authors, certified master bakers, restaurant chefs, pastry chefs, and business owners is now as easy as a toll-free telephone call on selected dates and times beginning December 4, 2010 and continuing through April 30, 2011. Registration fee applies.
The Gluten-Free Culinary Summit Armchair Edition offers a menu of 30 a la carte live-phone conferencing seminars that feature an extensive array of gluten-free baking and cooking topics to choose from over the course of five consecutive months. Seminars will cover introductory principles and more advanced fundamentals. Most phone seminars will take place on Saturday mornings and Sunday afternoons except for GF Prime Time seminars that take place on Wednesday evenings and Service Matters that focus on topics for the restaurant trade on Monday afternoons.
With an affordable, pay-as-you-go pricing structure, this year’s Summit has expanded its instruction offerings while giving gluten-free enthusiasts of all skill levels and interests the opportunity to design their own Summit educational content based on their interests, schedules, and budgets.
The 2010 Summit Armchair Edition features over 22 hours of essential information, strategies, techniques, tips, and more that cover a wide range of topics such as Introduction to Gluten-Free Flours and Starches; Baking Aids and Substitutions; Nutritional Gluten-Free Baking; Cooking Gluten-Free Grains; The Art & Science of Flour Blends; GF Flour Chemistry; Yeast Bread Fundamentals; Pastry Principles; What We Know For Sure Expert Panels; Chef Discoveries; GF Prime Time; Service Matters; The Art of the Bread; Dough Diligence; Terrific Techniques; Equipment; and much more. Each live 45 minute phone seminar includes a presentation by the speaker, a moderated question and answer session involving questions submitted to the presenter by the audience, and a recipe instruction segment. These phone seminars deliver the exceptional caliber of instruction for which the Gluten-Free Summit is known and loved while virtually eliminating all costly travel related expenses typically associated with attending conferences.
Some of this season’s presenters include: Richard Coppedge, Professor in Baking & Pastry, The Culinary Institute of America (Hyde Park, New York); Dean Lavornia, Associate Professor, International Baking & Pastry Institute, Johnson & Wales University (Providence, RI); Lorna Sass, James Beard Award-Winning Cookbook Author (New York, NY); Carol Fenster, President and Cookbook Author, Savory Palate, Inc. (Centennial, CO); Margaret Dickenson, Television Host and International Award-Winning Cookbook Author (Ottawa, Canada); Jacqueline Mallorca, Cookbook Author (San Francisco); Cynthia Harriman, Director of Nutrition Strategies, The Whole Grains Council/Oldways (Boston, MA); Joel and Mary Schaefer, Allergy Chefs, Inc. (Winter Garden, FL); and more.
“During uncertain economic times for so many, The Gluten-Free Culinary Summit’s traditional physical venue production has been temporarily redesigned into a telecommunications format to deliver its highly in-demand quality Summit education to a broader audience without needing to travel to enjoy it,” says Gluten-Free Culinary Summit founder and president of GF Culinary Productions, Inc., Suzanne Bowland.
The cost is $19 to $25 per phone seminar based on number of seminars registered for. Prices are inclusive and no long distance charges will be incurred. For a complete schedule and to register, visit www.theglutenfreelifestyle.com or call 303-696-4959.
The Fifth Annual Gluten-Free Culinary Summit Armchair Edition is sponsored in part by Bob’s Red Mill Natural Foods, Inc. (Primary Sponsor).
Source: GF Culinary Productions, Inc.
