2008 Gluten-Free Culinary Summit

APRIL 5 - 6, 2008
JOHNSON & WALES UNIVERSITY
COLLEGE OF CULINARY ARTS
DENVER, COLORADO

For anyone interested in the unique basics and more advanced nuances of gluten-free baking, a new conference offers an educational retreat to savor. Brought to you by the producers of the nationally-recognized Gluten-Free Culinary Summit™, the 2008 GF Baking Invitational™ is a new educational conference for the public that focuses strictly on gluten-free baking.

This year, the GF Baking Invitational will take place in Denver, Colorado at Johnson & Wales University (College of Culinary Arts). Featuring some of Colorado’s top experts in the field of gluten-free baking, this two-day conference will immerse inquiring gluten-free minds into a palate-pampering experience that combines both essential foundational know-how with cutting-edge answers and techniques presented through a series of back-to-back gluten-free baking lectures, demonstrations, and tastings.

Focusing on key topics of importance for successful gluten-free baking including ingredients, structure, texture, taste, nutrition, equipment, and more, the 2008 GF Baking Invitational covers the spectrum in gluten-free baking instruction taught by a cast of Colorado talent that includes: Mary Capone, The Wheat-Free Gourmet (Longmont); Melissa Degen, Sweet Escape Pastries (Longmont); Carol Fenster, Savory Palate, Inc. (Centennial); Chef Instructor Marcia Kramer, Johnson & Wales University (Denver); Monica Poole, Deby’s Gluten-Free, Inc. (Denver); Jessica Rayfield, The Bakery at WaterCourse Foods (Denver), Deanna Scimio, Fruition Restaurant (Denver); and Certified Master Baker Chadwick White (Denver).

In addition to the gluten-free class series and tastings, attendees will have the opportunity to experience the deliciously exciting intrigue of competition while tasting and casting their votes for competing gluten-free recipes created by Johnson & Wales University baking and pastry students and local chefs and bakers.

GF Culinary Productions, Inc. Bob’s Red Mill Natural Foods, Inc. and Expandex® Modified Tapioca Starch from Corn Products International will present $1500 worth of scholarship funds for three winning Johnson & Wales University competitors.

Don’t miss this chance to acquire a wealth of gluten-free baking knowledge while making your votes count for the competing recipes you like the most! Seating is limited. For those of you who would like to attend from out of town, Johnson & Wales University is conveniently located to several hotels on Quebec Street in Denver.

For event schedule information, lodging recommendations, and to register (advance registration is required), please visit http://www.theglutenfreelifestyle.com/ or call 303-368-9990.