With the Summit's accessible phone seminar format, people can select the topics that interest them most and suit their schedules and budgets.
Denver, CO (PRWEB) November 23, 2010
For the ever growing community of busy gluten-free lifestyle home cooks and professionals, accessing top caliber gluten-free baking and gluten-free cooking arts education presented by many of the industry's finest educators is now just a toll-free telephone call away.
GF Culinary Productions, Inc. will present its Fifth Annual Gluten-Free Culinary Summit, 2010/11 travel-free Armchair Edition, via a new phone seminar series format beginning December 4, 2010 and continuing through April 30, 2011. The Gluten-Free Culinary Summit features an enticing menu of 30 a la carte gluten-free baking and cooking phone seminars to choose from on selected dates over the course of five consecutive months. Well-suited for busy lifestyles, each seminar provides a concentrated dose of key information and invaluable insights on a specific gluten-free baking or cooking topic in 45 minutes. Educational materials and scrumptious gluten-free recipes are included with every seminar.
The Gluten-Free Culinary Summit is recognized for its exceptional instruction and presentation casts featuring the industry's foremost gluten-free baking and culinary authorities. On December 4th, nationally-renowned gluten-free cookbook author Carol Fenster of Savory Palate, Inc. (Centennial, CO) will kick off the Summit by covering the foundational topic of artisanal gluten-free flours and starches while Professor in Baking and Pastry Richard Coppedge of The Culinary Institute of America (Hyde Park, NY) continues instruction on the basics with an in-depth presentation on gluten-free baking aids and substitutions on December 5th. On December 8th, Lori Sobelson of Bob's Red Mill Natural Foods, Inc. (Milwaukie, OR) will take listeners on a delightful and inspiring journey in re-thinking and re-designing the holiday menu with gluten-free recipes to savor.
In January 2011, The Gluten-Free Culinary Summit continues with six seminars including Gluten-Free Chemistry Demystified: How Gluten-Free Flours Work Together featuring Dean Lavornia, Associate Instructor at the International Baking & Pastry Institute of Johnson & Wales University (Providence, RI). Perspectives on the art and science of gluten-free flour blends; no-fuss recipe conversions; nutritional gluten-free baking; tips on flavor in gluten-free baking; and more topics will also be covered in January by other Summit notables.
In February 2011, The Gluten-Free Culinary Summit moves ahead with seven phone seminars, two of which include The Art of the Bread: Gluten-Free Yeast Bread Fundamentals presented by James Beard Foundation/IACP award-winning author and Chef on Assignment Peter Reinhart at Johnson & Wales University (Charlotte, NC) and Master Baker and Owner Ed Miknevicius of Canyon Bakehouse (Loveland, CO). And for Italian food aficionados, culinary journalist and acclaimed cookbook author Jacqueline Mallorca will lead Beyond Pizza and Pasta - Discovering Authentic Gluten-Free Italian Cuisine. Beginning gluten-free pastry principles; keys to terrific texture in gluten-free pastry; yeast and quick sandwich bread baking basics will also be covered in February. Plus, 14 more seminars will be presented during March and April in 2011.
And the Gluten-Free Culinary Summit is never complete without a serious look into the world of gluten-free grains. Three seminars during the Summit will delve deep into the treasury of gluten-free whole grain goodness presented by James Beard Award-Winning Cookbook Author of Whole Grains Every Day Every Way Lorna Sass (New York, NY); international award-winning cookbook author and television host Margaret Dickenson (Ottawa, Canada); and The Whole Grains Council's Director of Food and Nutrition Strategies Cynthia Harriman (Boston, MA).
"Lifestyles have never been busier and as more and more people embark upon gluten-free baking and cooking adventures for the first time or want to perfect their art, they need a convenient go-to source that connects them live with the industry's foremost educators on pertinent topics and doesn't take them away from the home or the office," says Gluten-Free Culinary Summit founder and president of GF Culinary Productions, Inc., Suzanne Bowland. "With the Summit's accessible phone seminar format, people can select the topics that interest them most and suit their schedules and budgets."
For The 2010/11 Gluten-Free Culinary Summit seminar schedule and registration please visit http://www.theglutenfreelifestyle.com or call 303-696-4959. Seminars are $25 each.
The Fifth Annual Gluten-Free Culinary Summit, Armchair Edition, is sponsored in part by Bob's Red Mill Natural Foods, Inc. (Primary Sponsor).
About The Gluten-Free Culinary Summit
Created and produced by GF Culinary Productions, Inc., The Gluten-Free Culinary Summit is the country's most comprehensive annual conference on gluten-free culinary and baking education for the public and trade. Conducted by a powerhouse cast of top culinary institute chef-instructors, award-winning chefs, acclaimed cookbook authors, and industry experts, The Gluten-Free Culinary Summit features a cutting-edge menu of gluten-free baking and cooking demonstrations, recipe demonstration tastings, seminars, interactive panel discussions with the chefs, and special dining functions celebrating extraordinary gluten-free cuisine, and much more. Since its inception in 2006, The Gluten-Free Culinary Summit has been presented five times across the country which recently included The Fourth Annual Gluten-Free Culinary Summit East and West Editions hosted by The Culinary Institute of America in Hyde Park, New York and Johnson & Wales University College of Culinary Arts in Denver, Colorado respectively. The 2010 Armchair Edition is the first time that The Gluten-Free Culinary Summit will be presented in a comprehensive telecommunications-based format.
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