Sonoma, CA – Master baker Didier Rosada will teach a sold-out baking class about ciabatta, the classic Italian “slipper bread,” for The Bread Bakers Guild of America next month. All About Ciabatta will be held at The Culinary Institute of America in San Antonio, Texas, on May 18-19. At this hands-on class, participants will learn the mixing, folding, and shaping techniques used to make loaves of ciabatta and will produce several different types of ciabatta, including Multigrain Ciabatta, Ancient Grain Ciabatta, Ciabatta Integrale, and Sweet Breakfast Ciabatta.
Didier Rosada earned a Brevet de Maîtrise (Master’s in Baking) from the prestigious Institut National de Boulangerier–Patisserie in Rouen, France. He coached Bread Bakers Guild Team USA to four medals (three gold and one silver) at the Coupe du Monde de la Boulangerie and was head instructor at the San Francisco Baking Institute. In 2002 The Bread Bakers Guild of America presented him with the Golden Baguette Award (now the Raymond Calvel Award), which recognizes individuals who have contributed significantly to the advancement of artisan baking. He is currently Vice President of Operations at Uptown Bakers in Washington, D.C., and owns Red Brick Consulting, which serves the baking industry.
The Culinary Institute of America has been a trusted leader in culinary education since 1946 and now offers its proven culinary arts degree program in San Antonio, Texas, in restored 19th century buildings that were once part of the Pearl Brewery. www.ciachef.edu/texas.
All About Ciabatta is part of the 2013 class series, The Guild’s Greatest Hits: 20th Anniversary, which offers updated versions of popular classes in past years. These events are part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.” Please visit www.bbga.org to see the complete 2013 calendar.
The Bread Bakers Guild of America is a non-profit organization comprised of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers who work together to support the principle and the practice of producing the highest quality baked goods. It was formed in 1993 to shape the skills and knowledge of the artisan baking community through education.
Source: The Bread Bakers Guild of America
