Top Culinary Colleges to Host 4th Annual Gluten-Free Culinary Summit East and West Editions

GF Culinary Productions, Inc. announces that it is expanding The Gluten-Free Culinary Summit™ into East and West Editions as it heads into its fourth annual production. The Summit's East Edition will be hosted by The Culinary Institute of America in Hyde Park, New York on September 12 - 13, 2009 and the Summit's West Edition will be hosted by Johnson & Wales University in Denver, Colorado on October 3 - 4, 2009.

Denver, CO (PRWEB) June 10, 2009 -- Twice as nice! Top level gluten-free cooking and baking education for the public in a conference format is now more accessible to a growing community of gluten-free food aficionados across the country. For those interested in learning about the powerful and enriching realm of gluten-free food arts from culinary masters and industry experts, GF Culinary Productions, Inc. announces that it is expanding The Gluten-Free Culinary Summit™ into East and West Editions as it heads into its fourth annual production.

The Summit's East Edition will be hosted by The Culinary Institute of America in Hyde Park, New York on September 12 - 13, 2009 and the Summit's West Edition will be hosted by Johnson & Wales University in Denver, Colorado on October 3 - 4, 2009.

The Gluten-Free Culinary Summit will continue its tradition of presenting a vast array of back-to-back gluten-free culinary and baking demonstrations, panel discussions, and recipe tastings in a theatre-style setting conducted by top culinary institute professors, award-winning restaurant chefs, nationally renowned cookbook authors, and industry experts.

Celebrating both the sweet and the savory, utilizing a treasury of gluten-free artisanal ingredients, two Summit casts of national and regional culinary masters and cookbook authors will showcase their innovative creations that reveal the latest developments in gluten-free culinary and baking know-how. A glimpse into some of the East and West Edition presentations will include: The Gluten-Free Baking Code: Best Kept Secrets & Strategies Revealed by Professor Richard Coppedge of The Culinary Institute of America (Hyde Park, NY) and author of Gluten-Free Baking with The Culinary Institute of America; The Age of Gluten-Free: Pioneering New Frontiers in Cuisine with Artisanal Ingredients by Professor Eric Stein of Johnson & Wales University (Denver, CO) and Lori Sobelson of Bob's Red Mill Natural Foods, Inc. (Milwaukie, OR); Cure for the Common Cookie by Chef Robert Landolphi of The University of Connecticut and author of Gluten-Free Everyday Cookbook; Close Encounters of the Breaded Kind by Chef Joel Schaefer of Allergy Chefs, Inc. and the American Culinary Federation (Winter Garden, FL); Flavorful Quick-Step Quick Breads for Busy Lifestyles by Carol Fenster of Savory Palate, Inc. and author of the new 1,000 Gluten-Free Recipes (Centennial, CO); All Delicious on the Gluten-Free Front: Predictions & Trends for the Next Decade by Jacqueline Mallorca, author of The Wheat-Free Cook and the forthcoming Gluten-Free Italian - Over 150 Recipes Without Wheat; All's Well that Nourishes Well: The Art of Healthy & Savory Entertaining with GF Grains by Margaret Dickenson of Cable 22/Rogers TV and author of Margaret's Table: Easy Cooking & Inspiring Entertaining (Ottawa, Canada); A Cake is Born: Delicious Versatility for Gluten-Free Celebrations by George Chookazian of Foods By George (Mahwah, NJ), and much more.

New this year, the Summit will also incorporate its sister event, the 2009 GF Baking Invitational into each edition, featuring culinary and baking & pastry arts students from both schools competing in several baked good categories. Each Summit Edition will also feature a new GF Culinary Afternoon Tea and Gluten-Free Culinary Dinner Gala with the Summit Chefs showcasing menus created by presenting chefs and culinary students.

"The gluten-free food industry continues to be a driving force in supporting and changing the country's culinary landscape and how millions of Americans eat. The Gluten-Free Culinary Summit was created to push the envelope in taking the gluten-free food arts to greater heights and to provide a comprehensive forum for attendees to take their cooking and baking knowledge to the next level," says Summit founder and executive producer Suzanne Bowland of GF Culinary Productions, Inc. "Since 2006, the Summit has championed the abundance and promising future of gluten-free cuisine. Now, two exceptional culinary colleges will help usher in a new era of gluten-free living by hosting the Summit Editions."

For Summit Edition class schedules, group lodging information and registration please visit www.theglutenfreelifestyle.com or call 303-368-9990.

The Gluten-Free Culinary Summit is sponsored by Bob's Red Mill Natural Foods, Inc. (Primary Sponsor), Expandex® Modified Tapioca Starch by Corn Products International, Pamela's Products, Inc., and The Birkett Mills. The Gluten-Free Culinary Summit is produced and presented by GF Culinary Productions, Inc.

About GF Culinary Productions, Inc.

GF Culinary Productions, Inc. based in Denver, Colorado, is devoted to promoting the advancement of top level gluten-free culinary education for the public and trade via special culinary conferences featuring casts of culinary institute professors and chef instructors, acclaimed chefs, notable cookbook authors, and industry experts. Gluten-Free Culinary Summit and GF Baking Invitational creator and executive producer Suzanne Bowland has been living the gluten-free lifestyle for over eight years and is author of The Living Gluten-Free Answer Book: Practical Answers to 275 of Your Most Pressing Questions (Sourcebooks, 2008).

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