Start Date: 1/29/2023 9:00 AM CST
End Date: 1/29/2023 5:00 PM CST
Venue Name: The Escoffier School of Culinary Arts Location:
6020 Dillard Circle
Austin, TX United States 78752
The Retail Bakers of America
Sponsor: The Baking Industry Foundation
RBA Members $175
Bake with the Masters! Join the RBA’s Certified Master Bakers for a full-day, hands-on workshop as they share their favorite techniques, from modern lamination techniques to sourdough starters & porridge breads.
At the Retail Bakers of America, we believe that the baking industry is stronger when we work together. The inspiration for the CMB Collaborative is this core value of collaboration and community. RBA Certified Master Bakers have over 10 years industry experience, undergo rigorous testing and are leaders within the baking industry. At this event, the CMBs will guide participants through techniques and share their expertise.
MODERNIST BREAD GIVEAWAY
Thanks to a generous donation from Chef Francisco Migoya, CMB, three lucky attendees to the event will win a copy of Modernist Bread. Attendees present at the event will automatically be entered into the drawing. Modernist Bread provides a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the critically acclaimed Modernist Cuisine: The Art and Science of Cooking, this James Beard Award–winning encyclopedia of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals. The result is the most in-depth look at bread to date. Stunning photography brings the complete story of bread to life across five volumes? Uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust.
Meet the CMBs
Heather Moore, CMB – Contemporary Croissants
Explore bicolor Croissants, cross lamination, & modern finishing techniques
Heather Moore is the Director of Culinary Operations at Schoolcraft College of Culinary Arts. Chef Moore has served as a professional Cake Decorator and Pastry Chef at several bakeries in the state of Michigan, including Edwards Café & Caterer, Travis Pointe Country Club, Rustique Bakery, Walnut Country Club and The Farm Restaurants of Port Austin. She has been an instructor for Schoolcraft since 2009. Chef Moore is a graduate of Schoolcraft College Culinary Baking & Pastry Arts and has a Bachelors in Business Administration from Eastern Michigan University. She is a Lead Judge for the Retail Bakers of America certification exams.
Lilla Bernal, CMB – Multi-Grain Oat Porridge Bread with Sourdough Starter
Learn how fermentation meets whole grains to increase bioavailability of whole grain nutrients in porridge breads
Lilla Bernal is an Assistant Professor at the Culinary Institute of America in the Baking and Pastry concentration. Before that Lilla had the great and wonderful pleasure of being the pastry chef at Biga on the Banks in San Antonio, Texas. Her career has spanned 22 years and allowed her to work in many venues in Mexico, Puerto Rico and Belize. In 2019 Lilla earned the title of Certified Master Baker through the Retail Bakers of America certification program
Joshua Aldarondo, CMB – Advanced Bread Techniques
Discover a variety of techniques to create beautiful & flavorful breads
Joshua Aldarondo is the head baker and owner of Delicias Bakery in Colorado Spring, CO. Chef Aldarondo is a native to Puerto Rico and graduate of the baking & pastry program of Le Cordon Bleu Orlando. He has worked in bakeries across the country from Florida to Colorado, including The Ritz Carlton Naples and The Broadmoor Hotel in Colorado. He is currernly the President and Head Baker at his wholesale bread bakery. Delicias Bakery in Colorado Spring, CO.
Supported by The Baking Industry Foundation
The purpose of the Baking Industry Foundation (BIF) is to provide support to the retail baking community through educational and research programs designed to benefit the baking industry and the consuming public. Every dollar that is donated to the Baking Industry Foundation will be used to continue funding educational programs, scholarships, skill competitions and the development of new strategies that will help the Baking Industry prepare for future success.