The Institute of Culinary Arts - Conversational Engaging
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EnglishVoice Age
Young Adult (18-35)Accents
North American (General) North American (US General American - GenAM) North American (US Mid-Atlantic) North American (US New York, New Jersey, Bronx, Brooklyn)Transcript
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Do you love the smell of hot bread coming out of your kitchen? Find nothing more delicious than butter melting on the warm Chris Sants. Imagine working with your hands every day in pursuit of that perfect love. Whether you're a pastry chef looking to perfect your skills or a novice looking toe, open your own bakery. The Institute of Culinary Educations, Techniques and Art of Professional Bread Baking Program will teach you to master the science and craft of artisanal bread ices Exclusive 200. Our Bread Program was developed by Sim Casts, a New York City bread baking icon. Chef Sim was one of the founding baker's behind Baltazar Bakery, introducing New Yorkers to a whole new world of European style bread. Sim revolutionized the bread scene in New York City, captivating New Yorkers with his famous, deeply toasted and crusty loaves, which earned him the nickname The Prince of Darkness from The New York Times. Simmons, nationally recognized frequently lending his expertise to some of the world's most respected restaurants and bakeries as a bread consultant. Don't miss the chance to learn from a bread legend exclusively at the Institute of Culinary Education. Our intensive eight week bread program is broken down into 5 40 hour courses, with a focus on natural yeast and fermentation. Course. One covers the basics of bread. Students will master dough preparation, bread science theory, pre ferments, natural ferments and mawr. Of course, two is all about shape, with a focus on shaping baguettes roles and love breads. Plus, you'll learn the techniques needed for cutting and scoring. Bread course three focuses on specialty breads from around the world, like ciabatta, focaccia, Pooley ese and more. In this course, you will also learn about baking with alternative grains like rye from savory to sweet Course four takes an in depth look. At the end was Ari and breakfast pastries from Chris Sants and Pento Chocola, Toe laminated Does and Donuts course five rounds out the program with a focus on natural ferments and sour does. In this course, you will also learn about the business side of bread with lessons focused on opening a bakery. The bread industry is on the rise, and you could be at the forefront of this emerging trend from bakery owner to kitchen enthusiast. Now is your chance to shape the most widely consumed food in the world. Explore master and find your culinary voice in the world of bread At the Institute of Culinary Education, visit ice dot edu slash bread program or call 8889492433 today.
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Announcer, Motivational Speaker, Narrator, Presenter, Demonstrator, Articulate, Authentic, Conversational, Friendly, Genuine, Inspirational, Intellectual, Jovial, Knowledgeable, Smooth, North American (General), North American (US General American - GenAM), North American (US Mid-Atlantic), North American (US New York, New Jersey, Bronx, Brooklyn)