FOURTH ANNUAL GLUTEN-FREE CULINARY SUMMIT TAKES THE STAGE AT TOP CULINARY COLLEGES IN 2009
Denver, CO – June 19, 2009 – It’s no secret that the gluten-free diet continues to be the fastest growing food movement in the United States. And for those interested in learning about the unique art and science of gluten-free baking and cooking, The Gluten-Free Culinary Summit is the country's leading annual conference on gluten-free culinary education for the public and trade. Conducted by powerhouse casts of top culinary institute professors and chef-instructors, award-winning restaurant chefs, acclaimed cookbook authors, and industry experts, The Fourth Annual Gluten-Free Culinary Summit will be presented in an expanded East and West edition format at two top culinary colleges. 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.
Food and nutrition lovers of all inclinations, whether gluten-intolerant or not, are invited to partake in these weekend symposiums featuring cutting-edge menus of gluten-free baking and cooking demonstrations, recipe tastings, seminars, interactive panel discussions with the chefs, and the Summit's new Gluten-Free Baking Today Variety Show. The Summit will continue its tradition in presenting a comprehensive array of intriguing recipes, ingredients, methods, and tips for creating delicious gluten-free alternatives to traditional wheat-based recipes.
Celebrating both the sweet and the savory that utilize a treasury of gluten-free artisanal ingredients, two Summit presentation casts will teach a diverse range of hot topics with innovative recipes that reveal the latest developments in gluten-free culinary and baking know-how. Some of the Summit’s East and West edition presenters include: Professor Richard Coppedge of The Culinary Institute of America (Hyde Park, NY) and author of Gluten-Free Baking with The Culinary Institute of America; Professors David Kamen and David Barry of The Culinary Institute of America (Hyde park, NY); Professors Eric Stein and Marcia Kramer of Johnson & Wales University (Denver, CO); Corporate Executive Chef Scott Uehlein of Canyon Ranch® Resort (Tucson, AZ); Lori Sobelson of Bob’s Red Mill Natural Foods, Inc. (Milwaukie, OR); Chef Robert Landolphi, Director of Culinary Operations of The University of Connecticut and author of Gluten-Free Everyday Cookbook; Chefs Joel and Mary Schaefer of Allergy Chefs, Inc. and the American Culinary Federation (Winter Garden, FL); Certified Master Baker Chadwick White of Udi’s Bakery (Denver, CO); Kara Berrini of The Whole Grains Council/Oldways (Boston, MA); Carol Fenster of Savory Palate, Inc. and author of the new 1,000 Gluten-Free Recipes (Centennial, CO); Jacqueline Mallorca, author of The Wheat-Free Cook and the forthcoming Gluten-Free Italian – Over 150 Recipes Without Wheat (San Francisco, CA); Renee Zonka, Associate Dean, Kendall College (Chicago, IL); Margaret Dickenson of Cable 22/Rogers TV and author of Margaret’s Table: Easy Cooking & Inspiring Entertaining (Ottawa, Canada); George Chookazian of Foods By George (Mahwah, NJ); Executive Chef Elise Wiggins of Panzano Restaurant (Denver, CO); Executive Pastry Chef James Gallo of The Brown Palace Hotel (Denver, CO), Chef Walter Potenza of Walter's Cooking School (Providence, RI); Editor and Publisher Ann Whelan of Gluten-Free Living Magazine (Hastings-On-Hudson, NY); and much more.
New this year, the Summit will also incorporate its sister event, the 2009 GF Baking Invitational into each edition, featuring baking & pastry arts students from both colleges competing for coveted titles and cash prizes in several baked good categories. Each Summit Edition will also feature a gluten-free afternoon tea and dinner gala featuring menus designed by presenting chefs and culinary students.
For Gluten-Free Culinary 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 produced and presented by GF Culinary Productions, Inc. and is sponsored in part 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.
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/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).
Denver, CO – June 19, 2009 – It’s no secret that the gluten-free diet continues to be the fastest growing food movement in the United States. And for those interested in learning about the unique art and science of gluten-free baking and cooking, The Gluten-Free Culinary Summit is the country's leading annual conference on gluten-free culinary education for the public and trade. Conducted by powerhouse casts of top culinary institute professors and chef-instructors, award-winning restaurant chefs, acclaimed cookbook authors, and industry experts, The Fourth Annual Gluten-Free Culinary Summit will be presented in an expanded East and West edition format at two top culinary colleges. 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.
Food and nutrition lovers of all inclinations, whether gluten-intolerant or not, are invited to partake in these weekend symposiums featuring cutting-edge menus of gluten-free baking and cooking demonstrations, recipe tastings, seminars, interactive panel discussions with the chefs, and the Summit's new Gluten-Free Baking Today Variety Show. The Summit will continue its tradition in presenting a comprehensive array of intriguing recipes, ingredients, methods, and tips for creating delicious gluten-free alternatives to traditional wheat-based recipes.
Celebrating both the sweet and the savory that utilize a treasury of gluten-free artisanal ingredients, two Summit presentation casts will teach a diverse range of hot topics with innovative recipes that reveal the latest developments in gluten-free culinary and baking know-how. Some of the Summit’s East and West edition presenters include: Professor Richard Coppedge of The Culinary Institute of America (Hyde Park, NY) and author of Gluten-Free Baking with The Culinary Institute of America; Professors David Kamen and David Barry of The Culinary Institute of America (Hyde park, NY); Professors Eric Stein and Marcia Kramer of Johnson & Wales University (Denver, CO); Corporate Executive Chef Scott Uehlein of Canyon Ranch® Resort (Tucson, AZ); Lori Sobelson of Bob’s Red Mill Natural Foods, Inc. (Milwaukie, OR); Chef Robert Landolphi, Director of Culinary Operations of The University of Connecticut and author of Gluten-Free Everyday Cookbook; Chefs Joel and Mary Schaefer of Allergy Chefs, Inc. and the American Culinary Federation (Winter Garden, FL); Certified Master Baker Chadwick White of Udi’s Bakery (Denver, CO); Kara Berrini of The Whole Grains Council/Oldways (Boston, MA); Carol Fenster of Savory Palate, Inc. and author of the new 1,000 Gluten-Free Recipes (Centennial, CO); Jacqueline Mallorca, author of The Wheat-Free Cook and the forthcoming Gluten-Free Italian – Over 150 Recipes Without Wheat (San Francisco, CA); Renee Zonka, Associate Dean, Kendall College (Chicago, IL); Margaret Dickenson of Cable 22/Rogers TV and author of Margaret’s Table: Easy Cooking & Inspiring Entertaining (Ottawa, Canada); George Chookazian of Foods By George (Mahwah, NJ); Executive Chef Elise Wiggins of Panzano Restaurant (Denver, CO); Executive Pastry Chef James Gallo of The Brown Palace Hotel (Denver, CO), Chef Walter Potenza of Walter's Cooking School (Providence, RI); Editor and Publisher Ann Whelan of Gluten-Free Living Magazine (Hastings-On-Hudson, NY); and much more.
New this year, the Summit will also incorporate its sister event, the 2009 GF Baking Invitational into each edition, featuring baking & pastry arts students from both colleges competing for coveted titles and cash prizes in several baked good categories. Each Summit Edition will also feature a gluten-free afternoon tea and dinner gala featuring menus designed by presenting chefs and culinary students.
For Gluten-Free Culinary 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 produced and presented by GF Culinary Productions, Inc. and is sponsored in part 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.
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/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).
Labels: "Culinary Institute of America", "gluten-free culinary summit", "gluten-free", "Johnson and Wales University"
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