You can make your kitchen the bakery next door and never purchase store bread again! During this 2 day series, our Pastry Chefs will offer you the foundations you “knead” to know how to transform lean and enriched dough into delicious loaves.
DurationYou can make your kitchen the bakery next door and never purchase store bread again! During this 2 day series, our Pastry Chefs will offer you the foundations you “knead” to know how to transform lean and enriched dough into delicious loaves.
You will also learn specialty techniques such as shaping, six braided challah, and how to use preferments and different flours. Plenty of hands-on as participants work, each making full-size loaves of bread to take home. A chef-prepared lunch with a glass of wine or beer will be served.
Menu:
Day 1
Semolina
Brioche
Challah
Preferments
Day 2
Brioche Continued….
French Baguettes with Poolish
Ciabatta
The Professional Culinary Program is designed to enhance the amount of time you spend in the kitchen rather than behind a desk. From day-one to graduation you could be working in the field within a year. Based on French & Italian classic fundamentals, you will learn everything you need to jump-start your career.
This specialty bread is as beautiful to look at it is delicious to eat – you will be begged to make this one again and again.
Transform your kitchen into a quaint Boulangerie with the guidance of our Pastry Chefs at Cook Street. This 5-day series offers a technical approach to the fundamentals of bread baking; the roles of hydration, dough temperature, native and commercial yeast, kneading and folding, shaping and slashin...
In many restaurants, the entire staff & crew come together before service and share Family Meal. It s a fantastic time to relax for a moment with your crew before diving into the nights service. At CCK, we invite you and your family to join us for Family Meal Night.
Join us for some delicious bread baking. In this workshop, students will learn how to work with enriched bread doughs.
This class is for the novice. No bread baking experience is required. In the time frame allotted we will discuss the different stages of dough fermentation, cues to look out for to gauge when your dough is ready to be worked to the next stage, shaping and baking.
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