Artisanal bread baking course

How do you master a craft like artisan bread baking? Chef Instructors of The French Pastry School of Kennedy-King College’s new L’Art de la Boulangerie, the Artisanal Bread Baking Course, will tell you that it takes a lot of practice, passion, and appreciation for the tradition. The ideal place to begin is learning from the best teachers, like Master Bakers and World Champions. Students in this eight-week inaugural course, beginning May 31, 2011, will receive more than just a solid foundation in bread making: They will gain an appreciation for one of the oldest artisanal traditions, and a skill set that will set them apart in the baking industry.

In transmitting their knowledge to their students, these masters will share “stories about the products we make today [which] link us to our past,” explains Pierre Zimmermann, World Baking Champion, who recently moved from Alsace, France to Chicago. “With each class, to each student, I try to bring this little touch of history, whether it’s real or legendary,” Zimmermann continues. “When someone knocks on the door of your bakery, they’re not simply buying a food product; they also are buying a piece history.”

Pierre Zimmermann is joined by another World Baking Champion, Didier Rosada, as well as Jeffrey Hamelman, United States Master Baker, and Jonathan Dendauw, Compagnon Boulanger du Devoir. For eight hours a day, five days a week, these Chef Instructors will take students through a unique, hands-on experience, allowing them to focus on all aspects of creating artisan breads. Students will learn everything from fundamentals to advanced techniques in French and other European breads; various pre-ferments, levains, and starters; specialty whole grains and organic breads; breakfast pastries and viennoiseries; as well as specialty breads from France and around the world.

L’Art de la Boulangerie is the ideal educational experience for passionate baking enthusiasts who wish to excel in this profession, carry on a valued tradition, and shape the future of this trade. To learn more about this course and to apply, please call 312.726.2419, or visit www.frenchpastryschool.com.