BREAD

taught by Didier Rosada

Didier Rosada is an educator, consultant and one of the best bakers in the world. The award-winning Rosada is well known for having trained and led the Bread Bakers Guild Team USA to victory multiple years in the Coupe du Monde de la Boulangerie in Paris – the baking world’s version of the Olympics. Three Golds and One Silver.

Over the years, Chef Rosada has contributed many technical articles for newsletters and baking magazines.  When the National Baking Center (NBC) was created in 1996, he was selected to develop and teach the bread curriculum. His other functions at the NBC included the supervision of various research projects and consulting for specialty bread bakers and millers across the United States, South and Central America (Brazil, Colombia, Ecuador, Peru, Guatemala, Mexico), the Caribbean (Haiti, Dominican Republic, Jamaica) Europe, and Asia (Japan, Korea, Philippines).  This exposed him to baking traditions around the world.

“Every culture has bread and it has taken me years to see, taste, and learn as much about worldwide baking traditions as I have.  My goal is to share that knowledge with other bakers so they have a well-rounded repertoire and viewpoint on the world of baking.”

In January 2002, he took the position of Head Instructor for the San Francisco Baking Institute where he continued to specialize in baking education and consulting, nationwide and internationally.  Since March 2005, Chef Rosada has been the vice president of operations at Uptown Bakers, a bakery that serves customers all over the Washington, D.C. area.  

In July 2010, Didier was selected as a Top Ten Best Bakers in the United States by Dessert Professional Magazine and in June 2012, he received the honor to be elected as a member of the prestigious Académie Culinaire de France (The French Culinary Academy).

UPCOMING EVENTS

MORE DETAILS AND PRICING

CLASS REQUIREMENTS: Each attendee must bring their own knives, apron. & notepad.

PLEASE NOTE: Only still photos are allowed during the class.

No video or audio recording are allowed during the class. This is strictly enforced.

PLEASE NOTE: ACF Chefs who have taken our classes have received CE points.

CLASS SCHEDULE: (BOTH DAYS/LOCAL TIME)

Times are based on local time. Class times may be adjusted based on the location.
9:00 to 9:30 – (Breakfast) 9:30 to 2:00 – Class Period 2:00 to 3:00 Class Summary – Wine/Beer Pairing w/Charcuterie. There may be a chance where times change, please check the calendar above for the most accurate times.

PRICING:

Due to variations in travel expenses and shipping costs, prices slightly vary from city to city. Please select the date and class location for accurate pricing.
MAKE ALL CHECKS PAYABLE TO: CUISINE U

MAILING ADDRESS:

Cuisine U – 285 NW 9th Street Boca Raton, FL 33432

TO PAY BY CREDIT CARD, PLEASE CLICK ON THIS LINK: www.mkt.com/cuisine-u

CANCELLATION & REFUND POLICY: Due to the scheduling, logistics, and up front investment involved, we can only offer a 100% refund minus a 5% bank/credit card fees, if you cancel your class within 30 days of the date.

TO RECEIVE THE EARLY-REGISTRATION DISCOUNT YOU MUST PAY WITHIN 60 DAYS OF THE CLASS.
CANCELLATION/REFUND DATES: 100% – 5% bank/credit card fees – 30 Days Out

NO REFUNDS: Less Than 30 Days – AMOUNT CAN BE USED FOR FUTURE CLASSES.

GALLERY