Thursday, August 7, 2008

Teaching the Next Generation of Gluten Free Chefs

The Gluten Free Guide recently posted an interview with Chef Richard Coppedge of the Culinary Institute of America. He teaches classes in gluten-free baking to both chefs-in-training and lay people, and is considered a leader, innovator, and inspiration in gluten-free baking by many. Here is an excerpt:

How did you become interested in adapting your gourmet recipes to be gluten-free?
I was teaching in the pastry program and there was a curriculum change. One of the classes included lessons on gluten-free baking. I did some research on the topic and asked many questions of various people. One thing led to another. Before I knew it, I was meeting Bob and Ruth of Bob and Ruth's Gluten-Free Dining and Travel Club, and doing demonstrations and tastings for the many patrons of The Culinary Institute of America (CIA).

What kind of training does a CIA student receive with regard to gluten-free baking?
Every student takes a class on advanced baking principles. Students learned about celiac disease and how to adapt recipes to be gluten-free. At the end of the semester, they produced nine different gluten-free products and discuss with their peers what they did and how they did it. Celiac disease is also discussed in nutrition classes but only in terms of presenting the dietary restrictions and not in a hands-on kind of way.

Please tell us about your students in your Saturday gluten-free baking classes for nonprofessionals.
I offer three different basic gluten-free baking classes and they are always sold out. I have also offered a gluten-free holiday baking class and next fall...(more)
For more of the interview visit: The Gluten Free Guide to NY