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/24-7PressRelease/ - DENVER, CO, February 21, 2008 - For anyone interested in learning the basics and more advanced nuances of gluten-free baking, a new conference offers an educational retreat to savor. Brought to you by the producers of The Gluten-Free Culinary Summit, the 2008 GF Baking Invitational is a new educational conference for the public that focuses strictly on gluten-free baking and will take place on Saturday, April 5 and Sunday, April 6, 2008 at the Johnson & Wales University College of Culinary Arts campus in Denver, Colorado. Denver is the first city to host this new event.
Featuring some of Colorado's preeminent experts in the field of gluten-free baking, this two-day conference will immerse inquiring gluten-free minds into a palate-pampering experience that combines both essential foundational know-how with cutting-edge methods and techniques. With its two days of back-to-back gluten-free baking lectures, demonstrations, and tastings that focus on key topics of importance for successful gluten-free baking such as ingredients, structure, texture, taste, nutrition, equipment, and more, the 2008 GF Baking Invitational covers the spectrum in gluten-free baking instruction taught by a cast of Colorado talent that includes: Mary Capone, The Wheat-Free Gourmet (Longmont); Melissa Degen, Sweet Escape Pastries, LLC. (Longmont); nationally renowned cookbook author Carol Fenster, Savory Palate, Inc. (Centennial); Chef Instructor Marcia Kramer, Johnson & Wales University (Denver); Monica Poole, Deby's Gluten-Free, Inc. (Denver); Jessica Rayfield, The Bakery at WaterCourse Foods (Denver), Deanna Scimio, Fruition Restaurant (Denver); and Certified Master Baker Chadwick White (Castle Rock).
In addition to the gluten-free class series and tastings, attendees will have the opportunity to experience the deliciously exciting intrigue of competition while tasting and casting their votes for competing gluten-free recipes created by Johnson & Wales University baking and pastry students and local chefs and bakers. The competition's categories include Best Gluten-Free Muffin, Cookie, Yeast Bread, Quick Bread, Dessert, and Brownie. A panel of judges consisting of local culinary experts will also cast their votes which will combine with the audience votes for a total score that will determine the winners in the Student and Professional Divisions.
Bob's Red Mill Natural Foods, Inc., Expandex modified tapioca starch from Corn Products International, and GF Culinary Productions, Inc. will present $1500 worth of scholarship funds for three winning Johnson & Wales University culinary students.
For event schedule information and to register, please visit www.theglutenfreelifestyle.com or call 303-368.9990. Conference packages include recipe tastings, receptions, and delicious gluten-free breakfasts and lunches featuring competing recipes. A
The 2008 GF Baking Invitational is a presentation of GF Culinary Productions, Inc. and is sponsored by Bob's Red Mill Natural Foods, Inc., Expandex modified tapioca starch from Corn Products International, GF Culinary Productions, Inc., and Johnson & Wales University.
About GF Culinary Productions, Inc.
GF Culinary Productions, Inc. produces leading gluten-free culinary education special events for the people featuring cooking and baking classes taught by notable chefs, culinary school instructors, cookbook authors, and industry experts from across the country. For further information, please contact us at 303-368-9990 or visit www.theglutenfreelifestyle.com.
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