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ABS founder, Carl Shavitz, makes his third visit to the United States, offering classes in Princeton, NJ (March 12-13), Boca Raton, FL (March 16-17) and New York City ("Breads for City Dwellers" March 30) hosted by Miele (http://www.artisan-bread-school.com/) USA, the American subsidiary of the German appliance manufacturer. He will also be teaching a five-day course in Olympia, WA (March 21-25).
Students on both sides of the Atlantic have raved about their experiences: "I can hardly wait to get started with the breads. Thanks for being such a great teacher!" "Thank you very much for a brilliant course."..."...his bread is some of the best I have ever tasted."
U.S. Classes
Shavitz will be teaching classes in Boca Raton, FL, New York City and Princeton, NJ hosted by Miele USA.
Dates and locations include:
March 12-13: Princeton, NJ -- Miele Princeton Design Center, 9 Independence Way March 16-17: Boca Raton, FL -- Miele Southeast Design Center, 7680 North Federal Highway March 30: New York City -- Miele Manhattan Gallery, The Architects & Designers Building, 150 East 58th Street (Between Lexington & 3rd), 9th Floor, Suite 951
Two day classes will include:
** Working with sourdough (http://www.artisan-bread-school.com/), fresh yeast & an overnight sponge ** Fermentation, mixing, kneading, folding, shaping a loaf, proofing & retarding ** Temperature and humidity control
The New York City (http://www.artisan-bread-school.com/) class will offer basic techniques, working with yeast, sponges and sourdough, and breads suitable for city dwellers (including a 90-minute wonder).
Shavitz will also be teaching a five-day class intensive course at The Hains House in Olympia, WA:
** Working with sourdough, fresh yeast & an overnight sponge ** Starting and maintaining your own sourdough leavens ** Fermentation, mixing, kneading, folding, shaping a loaf, proofing & retarding ** Temperature and humidity control ** Baking in a wood-fired oven
UK Course
Shavitz will be offering a five-day intensive course (February 1-5) at the newly established School of Artisan Food (http://www.artisan-bread-school.com/) in Nottinghamshire.
Italian Classes
Artisan Bread School's fourth season in Tuscany (http://www.artisan-bread-school.com/) will be at a new location -- the four-star Fattoria degli Usignoli resort, 28 km (17.4 miles) from Florence. ABS will offer two five-day classes on from May 3-7 and May 10 - 14 at the resort's cookery school.
About Carl Shavitz: Carl Shavitz is the ultimate boutique baker. Every loaf of bread (http://www.artisan-bread-school.com/) he makes is 100 percent handmade without use of mixers or machines. Demand for his breads outstrips supply.
Originally from New York City, Shavitz settled in England as a Fulbright Scholar and had a 20-year career performing around the world as a lutanist. Shavitz later became a producer, working with WDUQ (NPR in Pittsburgh) and consultant to the UK's major commercial classical music station.
Then, he decided to become a chef.
Shavitz trained at The Village Bakery in Melmerby Cumbria and Ballymaloe Cookery School in County Cork, Ireland. Once he started bread-making, he was hooked.
He worked at The Village Bakery and The Three Crowns Inn in Herefordshire before becoming an independent artisan baker, making bread for restaurants and specialty stores in the Cambridge (UK) area.
Five years ago, Shavitz established the Artisan Bread School, where he teaches classes for one month every spring. Demand for his classes in the United States resulted in an invitation from Miele USA to teach at several of its facilities. In 2010, he will be making his third trip to the US, as well as teaching at the UK's new School of Artisan Food.
For more information on all courses and to register for classes: www.artisan-bread-school.com.
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Read the full story at http://www.prweb.com/releases/2009/10/prweb3033984.htm.
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