We're pleased to welcome great bakers and cookbook authors to teach at King Arthur Flour's Baking Education Center. We bring bakers at the top of their game to work with our students in intimate, intensive workshop sessions. Here you have the rare opportunity to bake alongside renowned bakers who match your passion for baking with their own.
Gesine Bullock-Prado is a baker, and author of My Life From Scratch: A Sweet Journey of Starting Over, One Cake at a Time. Born in Washington, D.C., Bullock-Prado spent her early years in Germany and Austria. She moved back to the United States at the age of 5 and grew up in Arlington, Virginia. After serving as head of her celebrity sister's production company, Bullock-Prado turned her hobby of baking into a new life in Montpelier, Vermont, where she opened Gesine Confectionary. Her confections have been featured on Food Network's Road Tasted with the Neelys, and in such publications as InStyle, People, Vermont Life, and Boston Common.
Julia Collin Davison
Julia Collin Davison is the executive food editor for the book division of America's Test Kitchen and is an on-screen test cook for America's Test Kitchen and Cook's Country from America's Test Kitchen. She began working as a test cook for Cook's Illustrated in 1999 and is responsible for the food and recipe development for all America's Test Kitchen cookbooks. She holds an A.O.S. degree from the Culinary Institute of America and a B.A. in psychology and philosophy from SUNY Albany. Before coming to America's Test Kitchen, she worked in Albany, the Berkshires, San Francisco, and the Napa Valley at several restaurants, catering companies, schools, and wineries. Julia resides in Natick, Massachusetts, where she enjoys cooking with her husband, Ian, and her daughter, Marta.
Amanda Cook won her first baking award from the Washington Post Mini Pages for kids at age 6 for her potato chip cookies. Accolades for her baking have followed ever since. She was nominated for Outstanding Pastry Chef for the Restaurant Association of Metropolitan Washington and for the James Beard Award for Outstanding Pastry Chef in 2010, participated in the James Beard Celebrity Chef tour, and one of her desserts was named Top 10 Desserts 2011 by Starchefs. Amanda has a BS in Food Science and Technology from Virginia Tech University and is a graduate of the Pastry Arts Program at L'Academie de Cuisine. She has worked for Krispy Kreme, Roberto Donna, Michel Richard's Citronelle, Eric Ziebold's Cityzen, Cookshop, and as a baking instructor for JP Morgan Chase. After many years in Washington, DC, she is currently working on a retail product line.
Sarah Copeland is a passionate baker, gardener and curator of good living. By day, she is a seasoned recipe developer; by night, a consummate forager for edible adventures. After training in both New York City and France, Copeland spent over 5 years as a recipe developer for the Food Network. Her recipes have appeared in The Food Network Magazine, Real Simple, and Saveur magazines, and she is a frequent guest instructor at culinary schools and destination resorts in the US and abroad. Copeland is the author of the blog Edible Living and The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and For Each Other (2012, Chronicle Books). She's currently working on her next book, due out in 2013.
Gale Gand, partner and founding executive pastry chef of the Five Diamond, four star restaurant TRU in Chicago, with it's Michelin star, was named pastry chef of the year by The James Beard Foundation and Bon Appétit magazine in 2001. Host of the long-running Food Network and Cooking Channel's "Sweet Dreams," Gand has appeared on "Iron Chef America", "Martha Stewart", Baking With Julia (Child)," Oprah, and judged Bravo's "Top Chef" and "Top Chef Just Desserts," and many more. Gale was asked by Mayor Daley to create a special dessert to serve to the President of China on his 2011 visit to Chicago. Gand is also an accomplished cookbook author with seven titles to her credit including her most recent, "Gale Gand's Brunch." She has her own root beer company producing "Gale's Root Beer," has a BFA from RIT, and attended culinary school at La Varenne in Paris. She is currently teaching cooking classes for adults and children at Elawa Farm in Lake Forest, Illinois an historic organic farm. Gale is married to an environmentalist, Jimmy Seidita, has a 17 year old son Gio Tramonto and twin 8 year old girls, Ella and Ruby.
George Geary is an award-winning author and educator with his 10th book coming out this fall. This past year George was awarded The Culinary Educator of the Year by IACP. He is best known for his studio work from making all of the cheesecakes from The Golden Girls and many popular shows. For the past three seasons George has worked as a Critic Judge for ABC's The Taste with Anthony Bourdain. And major casting companies with food needs such as America's Next Best Baker with Jeff Foxworthy, Hells Kitchen and many others. This is George's 20th year conducting food segments for local and national TV shows throughout the country. In 2012, George Geary Culinary Tours was awarded a Frommers Award and also the Culinary Tour Guide of the year by IACP. George takes foodies off the beaten track from day trips of major cities of America to full weeks in the South of France. George also teaches aboard Holland America Lines for the entertainment department. Last year, George taught on all 7 continents. www.georgegeary.com #chefgeary
Kathryn Gordon is recognized for her specialization in sugar work, ice cream, confectionery, petits fours and chocolate, and has been sharing her unique training and experience with students at professional schools for over 14 years. Kathryn has been a chef-instructor in the Professional Pastry & Baking program at The Institute of Culinary Education (ICE) in NYC for over 10 years. She has developed a wide variety of recreational baking courses at ICE including artisan breads, macarons, candy and sugar showpieces, and courses for couples, and teenagers/parents.
Kathryn worked on Wall Street and in management consulting after finishing an MBA, but turned her knowledge and interest for cooking into a passionate career. In her path to pastry chef, Kathryn was privileged to train under renowned pastry chefs Jacques Torres, M.O.F. and Kurt Walrath. She earned honors certification from L'Academie de Cuisine in Maryland and trained at two 4-star NYC restaurantsLe Bernardin and Le Cirque. She refined her culinary skills while working in the kitchens of leading restaurants such as The Rainbow Room and Windows on the World, where she was the Pastry Chef of Cellar in The Sky.
Kathryn was an assistant producer for the Carymax World and National Pastry Championships for 13 years and co-hosted the live events with Food Network's personality Keegan Gerhard. Her first cookbook, co-written with Anne E. McBride, was released in the fall of 2011 by Running Press, Les Petits Macarons, Colorful French Confections to Make at Home. The book has been described by The Wall Street Journal as the most "comprehensive and inspiring" book on macarons in any language.
Lauren V. Haas
Lauren V. Haas is a faculty member at Johnson & Wales University in Providence, RI and teaches a wide range of courses within the International Baking and Pastry Institute. In addition to her role at Johnson & Wales, Lauren works with Koerner Foods as an Ambassador for 100% Chef and Sosa, leading manufacturers of premium ingredients & equipment for gastronomy in Europe. She is also a member of the prestigious Cocoa Barry Ambassador Club.
Prior to joining Johnson & Wales, Lauren honed her skills at some of the country's most prestigious establishments, most notably The White House, under then president George H.W. Bush, as well as Albert Uster Imports, the Hotel du Pont, the Inn at Little Washington, and CoCo Sala, a boutique chocolate lounge in Washington D.C.
Well versed in the foundations of classical pastry and emerging techniques and trends, Lauren's primary passion is training students and professionals in the art of pastry.
Ciril Hitz is a baking/pastry instructor at Johnson & Wales University in Providence, Rhode Island. Hitz received his artistic education at the Rhode Island School of Design, where he received his Bachelor of Fine Art degree in industrial design. Upon graduating, he completed a 3-year pastry/chocolate apprenticeship in his native Switzerland. He competed in the 2004 National Bread & Pastry Team Championship in Atlantic City, New Jersey, where his team took first place overall, and Hitz captured the individual honors for Best Bread Showpiece, Best Bread Degustation, and Best Viennoiserie Degustation. He was also the artistic category representative on the silver-medal-winning 2002 Bread Bakers' Guild of America team that represented the USA at the Coupe du Monde de la Boulangerie in Paris.
A native of Richmond, Virginia, En-Ming Hsu holds an A.O.S. degree in Baking and Pastry from The Culinary Institute of America and a B.S. degree in studio arts from Skidmore College in Saratoga Springs, New York. She credits her art education as a primary influence in the design and presentation of her pastry creations. Drawing from her education, Hsu has mastered chocolate and sugar showpiece work, in addition to creating classic European and American pastries.
Hsu served as Team Captain of the United States team that took the Gold Medal at the World Pastry Cup in Lyon, France, in 2001. At the 2010 Amoretti World Pastry Team Championship, Hsu was named Pastry Chef of the Year. In 2009, she was named “Dame de l'Année’’ by Académie Culinaire de France. She was named “Rising Star Chef of 1999” for the James Beard Foundation. In 1997, she was named "Pastry Chef of the Year in America," for capturing the gold medal at the Paris Gourmet Pastry One Competition.
Hsu's work has been featured in Art Culinaire, Food Arts, Gourmet, Chef's Magazine, Pastry Art & Design, Pastry’s Best, and Shelter magazines. She is a member of Les Dames d’Escoffier and Académie Culinaire de France. She is a pastry chef consultant and teaches in the L’Art de la Pâtisserie program at the French Pastry School in Chicago.
Andrew Janjigian is an Associate Editor at Cook's Illustrated Magazine in Brookline, Massachusetts. He's taught workshops on bread and pizza baking at the Kneading Conference in Skowhegan, Maine and out of his kitchen classroom in Cambridge, MA. Prior to joining Cook's Illustrated, he worked as an organic chemist at Genzyme Corporation, and as a line cook in restaurants in New York City and Boston. He earned a Master's Degree in mycology from Harvard University, and teaches occasional workshops on mushroom foraging and cultivation. And he's been making pizza since the age of 15, so he's had a lot of practice.
Andy King & Jackie King
Andy King is a bakery owner, author, and former freelance food writer, having contributed to the Portland Phoenix, Downeast Magazine, and Bon Appetit. He graduated with a degree in Music from Colby College (Waterville, ME), shortly thereafter attending the New England Culinary Institute (Montpelier, VT) where he met his to-be wife and partner, Jackie. Andy spent a season at the James Beard Award-winning restaurant Arrows (Ogunquit, ME) before moving to the baking world at the Standard Baking Co. (Portland, ME).
Jackie King is a bakery owner and author. She attended the New England Culinary Institute (Montpelier, VT) where she met her to-be husband, Andy. After working as chef for Nasturtium (Newburyport, MA), she trained for 3.5 years at Maine's premier artisan bakery, Standard Baking Co.
The couple opened A&J King Artisan Bakers (Salem, MA) in 2006. They have won multiple Best of Boston awards (Boston Magazine), supply some of the regions top restaurants and stores, and have been featured on national and international television programs. In 2013, they co-wrote Baking by Hand, their first book on artisan baking, which was chosen as an Amazon.com Editor's Pick of the Month for September 2013. When not baking, Jackie and Andy get pulled on things by huskies and engage in ancient food projects, respectively.
Agatha Kulaga and Erin Patinkin (Ovenly)
Agatha Kulaga and Erin Patinkin are the co-founders of Ovenly, a creative bakery headquartered in Greenpoint, Brooklyn. Founded in 2010, Ovenly is known for its unique twists on traditional recipes and its innovative flavor combinations that incorporate sweet and savory with a touch of spice. Released this fall, the duo's first cookbook, Ovenly: Sweet & Salty Recipes from New York's Most Creative Bakery, was named best cookbook of the season by Entertainment Weekly, Bon Appetit, and Cherry Bombe as well as one of the best overall books of 2014 by National Public Radio.
Barbara Lauterbach has written four cookbooks. Her latest book is The Splendid Spoonful – from Custard to Crème Brûlée. She is a regular contributor to Cooking Light Magazine and Lakes Region Spirit Magazine, and has written for Yankee Magazine, Fine Cooking, New Hampshire Magazine, and The Boston Globe.
She is a Certified Culinary Professional and a member of the New England Culinary Guild and Les Dames d’Escoffier Internationale. Barbara currently teaches at La Combe in Perigord, France and throughout New England. She was the original Director of the Lazarus Creative Kitchen Cooking School in Cincinnati, Ohio. She has made television and radio appearances in Ohio, New England and on the Food Network channel.
She is a graduate of Smith College, studied in France, and lived in Europe for 6 years. She lives in Center Harbor, New Hampshire, where she owned and operated Watch Hill Bed and Breakfast from 1989 until 2001.
James MacGuire works as a baking consultant and teacher, and has held bread seminars for The American Institute of Baking, The Culinary Institute of America, and The Bread Bakers' Guild of America. He is a frequent guest instructor in the Baking Education Center. With Dr. Ronald Wirtz, James translated Professor Raymond Calvel's last book, The Taste of Bread, from its original French into English. MacGuire opened Le Passe-Partout in Montreal in 1981. The 30-seat restaurant featured a small changing menu of cuisine du marché, where almost everything was made in-house. He later added a bakery, where his bread and viennoiserie were considered the best in the city.
Born in Bonnay, France, Roland Mesnier discovered his vocation by accident on a summer day at the age of 12. Apprenticing to his older brother Jean, he began working at the local patisserie in exchange for room and board. From there he worked as a pastry chef at well-regarded resorts in London, Bermuda, Paris, and the United States. Mesnier began his career as White House Executive Pastry Chef in 1979 and went on to become the longest-tenured chef ever to serve there, retiring in 2004. During this time he developed and taught the first professional Pastry Arts Program at L'Academie de Cuisine in Bethesda, Maryland.
Mesnier has won 18 gold medals, four silver, and three bronze for his pastry creations in competitions around the world. He is a member of the Académie Culinaire de France and the recipient of many awards and accolades, including the French Legion of Honor in 2005 – the highest honor bestowed on a French citizen; that same year he was inducted into the Chocolate and Pastry Hall of Fame in New York. He was awarded a Doctorate of Culinary Arts from the prestigious Johnson & Wales University in South Carolina. He is the author of three books, Dessert University, Basic to Beautiful Cakes, and All the Presidents Pastries: Twenty Five Years at the White House, A Memoir.
Richard Miscovich teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. He served on the Board of Directors of The Bread Bakers Guild of America from 2006 to 2011. In 2014 he received the Johnson & Wales Distinguished Scholarship Award and was also inducted into the International Les Amis d-Escoffier Society. He is the author of From The Wood-Fired Oven and instructs the online Craftsy course, Handmade Sourdough: From Starter to Baked Loaf.
Morgan Morano is the founder and owner of Morano Gelato Inc., and author of The Art of Making Gelato: 50 Flavors to Make at Home. Morgan Morano grew up in the restaurant industry with an entrepreneurial father, spending much of her childhood living in different parts of the country but returning each summer to work at her family's seasonal restaurant. During college and culinary school, Morgan spent six years on and off living in Italy working various jobs. There, she met a Sicilian gelato chef in Florence who taught her the art of true gelato-making, becoming a close friend and mentor and bringing a new meaning to her culinary career. In 2010, Morano Gelato was born in Hanover, New Hampshire. Morgan is currently in the process of a company-owned expansion and plans to open a second Morano Gelato store in Massachusetts this spring of 2015.
In 2004 they began their career as bakers and have been covered in flour since. Elmore Mountain Bread is a husband and wife team and take pride in the fact that each loaf is handmade and attended to from start to finish, a 16-hour process. They bake in the early morning and deliver that same afternoon to give you the freshest bread possible!
Considered to be a leading expert and renowned master of modern day confectionery arts, Chef Ewald Notter is also well known as a competitor and teacher. He has won numerous awards, including National and World Pastry Team Champion and Pastry Chef of the Year. In 2001, he won the gold medal with the US Team at the Coupe du Monde in Lyon, France, receiving the highest score ever recorded in sugar work.
In 2003, Ewald was honored from the American Academy of Hospitality Sciences with the 5 Star Diamond award as "One of the Finest Confectionery Chefs of the World." He was also the first pastry professional inducted into the Pastry Art and Design Hall of Fame. Ewald continues to teach and coach internationally; all while publishing highly respected books on his craft.
Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas.
In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world.
Some of his recent achievements include:
- Coached the winning team of the 2011 National Pastry Championship, who went on to earn First Place in Dégustation and Second Place Overall for Team USA in the 2012 World Pastry Championship
- Inducted into Chicago Culinary Museum’s Chefs Hall of Fame
- Named Chevalier de l’Ordre des Palmes Academiques (Knight of the Order of Academic Palms) by the French Government
- Received Lifetime Acheivement Award from the Fine Chocolate Industry Association (FCIA)
- Awarded the Medal of the Centennial Honor by the Académie Culinaire de France
Susan Purdy is the prize-winning journalist/author/illustrator of 30 books, 12 in the field of pastry and baking and 18 young readers' cooking and craft books. She is also a well-known and widely-traveled culinary educator, teaching pastry workshops across the United States and in France.
Her latest cookbook is PIE IN THE SKY: Successful Baking from Sea Level to High Altitude (W. Morrow /HarperCollins). Purdy perfected these recipes during a five-year period of intense research, living and baking on mountain-tops from North Carolina to Colorado.
Purdy won the IACP/Julia Child Cookbook Award for Have Your Cake & Eat It, Too (W. Morrow, 1993) and was nominated for a James Beard Award for Let Them Eat Cake (W. Morrow, 1997). Her other titles include The Perfect Cake (Broadway Books, 2002), The Perfect Pie (Broadway, 2000), The Family Baker (Broadway, 1999), A Piece of Cake (Athenaeum, 1989), and As Easy As Pie (Athenaeum, 1984, nominated for a Tastemaker's Award).
As a widely published journalist, Purdy writes about food and travel for national magazines and newspapers as well as for various food websites including epicurious.com. Purdy's many media appearances include NBC-TODAY Show, CBS Morning Show, ABC Good Morning America, The Food Network, and QVC. Purdy has taught baking classes at King Arthur since it began its education program and, in addition, teaches recipe writing and culinary journalism as a member of the faculty in the Professional Chefs Program at the Cambridge (MA) School of Culinary Arts.
Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper's Bakery in Santa Rosa, California, and is the author of eight books on bread baking, including Crust and Crumb and The Bread Baker's Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award-winning Peter Reinhart's Whole Grain Breads.
Biagio Settepani began his career at the age of 13 in a small pastry shop in Brooklyn, New York, spending his next few years learning as much as he could. At the age of 21, Biagio took over the reins of Bruno Bakery, a well-known Bakery/Café in New York City. Since then his dedication to excellence has brought him around the world in search of knowledge. He has competed nationally and internationally for over a decade earning him several medals and numerous accolades. In 2001 Biagio became a C.M.B. (certified master baker). He now runs together with his family Bakery/Cafés in New York City and Staten Island, and still finds time to share his knowledge by teaching at various schools to the new generations of pastry chefs.
Mitch Stamm is a Certified Executive Pastry Chef and five-time recipient of the Vatel Gold Medal from the Société Culinaire Philanthropique. He joined the faculty at Johnson & Wales University in Providence, RI, in 2003.
In 2006 he was chosen by JWU students and parents to receive the Faculty Accomplishment Award. He was named one of the "Top 10 Bread Bakers of 2011" by Dessert Professional magazine and is the author of The Pastry Chef's Apprentice, which presents profiles of world-class pastry chefs.
Martha Stewart, founder of Martha Stewart Living Omnimedia and Emmy Award-winning television show host, entrepreneur, and best-selling author, is America's most trusted lifestyle expert and teacher. Millions of people rely on Martha Stewart as a source of useful “how-to” information for all aspects of everyday livingcooking, entertaining, gardening, home renovating, collecting, organizing, crafting, holidays, healthy living, and pets. Her namesake company, Martha Stewart Living Omnimedia, which she founded in 1996, reaches approximately 100 million consumers across all media platforms each month with an expansive portfolio that includes award-winning magazines, bestselling books, innovative websites and apps, television and video programming, and a live daily radio show.
Solveig Tofte, along with her husband, Martin Ouimet, opened Sun Street Breads in Minneapolis, MN in March of 2011. Prior to that she was the head baker at Turtle Bread Company (also in Minneapolis) for 10 years. She was the breads representative and Team Captain for the Bread Bakers Guild Team USA 2008. Since 2010, Solveig has served on the board of directors of the Bread Bakers Guild of America.
Joy Wilson is well known for her daily dabbles in butter and sugar as her blogging alter ego, Joy the Baker. A California girl now living in New Orleans, Joy is a 100% taste buds taught baker obsessed with butter, sugar, cream, and dark chocolate. Since 2008, Joy has shared her indulgent and comforting yet approachable recipes through her popular blog, inspiring home cooks of all ages every step of the way. But, she's not just a baker and a blogger; she's a food photographer, cookbook author, podcaster, and host too. Through it all, Joy proves baking is not about all the latest gadgets and high-tech gizmos; it's about stepping into the kitchen with a monster sweet tooth and coaxing something beautiful out of the oven.
Dan Wing, a biologist and physician by training, is author of The Bread Builders and has written for publications as various as Fine Homebuilding and The Archives of Physical Medicine and Rehabilitation. He travels from his home in Vermont in a gypsy wagon of his own construction, towing the bread oven he built and sharing his deep passion and knowledge of bread (and his naturally leavened wood-fire baked loaves) throughout the region.
Scott Woolsey, manager of Killdeer Farm in Norwich, Vermont, knows his vegetables; he spent years learning the fine points of the perfectly picked vegetable and the cooking techniques that enhance flavor. Scott is a member of the Fresh Food Network and loves cooking with organically grown produce, free-range meats, and local wild-gathered foods.
Peter Yuen is a second-generation baker/pastry chef who emigrated with his family from Hong Kong in 1981 at age 11. Throughout his childhood, Yuen worked part time at his family's bakery, where he began learning lamination at the early age of 12. He later returned to Hong Kong, where he trained in the art of Classical baking as an apprentice to several legendary master bakers. He graduated from the world-renowned French Pastry School in Chicago in 2000 and was later recruited by Chef Keegan Gerhard to work at the Four Seasons Chicago—the chain's flagship property. With a growing interest in bread making, Yuen became head baker of the newly opened Sofitel Chicago Water Tower. He and his wife, Susan, opened their own up-scale bakery—La Patisserie P—in 2004. Yuen was a member of Bread Bakers Guild of America Team USA 2008 in the Coupe du Monde de la Boulangerie and placed first in the Viennoiserie category. He placed second in the 2010 Masters de la Boulangerie.