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Where to Study Baking
Gina Question
I am currently in the process of applying for the Baking and Pastry program offered at the Art Institute of Vancouver. I know that this is a good program but am also wanting to keep my options open. I was wondering if you had any suggestions or knew of other Baking and Pastry programs that are offered elsewhere. If you have any advice, I would love to hear it.
Rose Reply
Ii don't know anything about the program in Vancouver but I do know it is an extraordinarily beautiful city and fabulous food town. You should definitely check out the French Culinary Institute, and the Institute for Culinary Education in NYC, the CIA in Hyde Park, NY, and Johnson and Wales which has several campuses.
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holley, these days most ppl go to culinary schools but when i started out they didn't allow women in--imagine! so i had to find my own route and tried many avenues.
if culinary school is not a possibility there are two other options: to do it on your own or to apprentice yourself to a baker or bakery. if you do it free of charge they may find they become dependent on you and forget that you didn't have an official degree.
Reply to this Posted by: rose Levy Beranbaum | November 1, 2009 5:04 PM #
Rose-
I have purchased several of your books, and absolutely love the recipes, and am grateful that you are willing to share the tips and tricks that you have learned over the years. I read your biography and did not see mention of a culinary institute. What was your degree in and how did you make your way through the culinary world when it seems that everyone wants you to have a culinary degree now? I am a military spouse that would love to go to culinary school, but, unfortunately there are no culinary schools by any of the military posts. I am told by many that I do great work, but all of the bakeries want a degree. I have been trying to figure it out for a few years and can't seem to come up with a solution. Any advice would be greatly appreciated.
Reply to this Posted by: Holley | October 31, 2009 7:03 PM #
This website its terrific! I own a small cookie business in Westchester County but I need a place to bake and I am looking share or pay someone for specific days of use....anyone know of a place that would fit my needs!!!
Reply to this Posted by: Reva | May 1, 2008 11:33 AM #
thanks reeni. i'm glad i'm not the only one who enjoys seeing those comparative percentages which i was going to call the rose ratio but was told they aren't technically a ratio. i'm sort of sorry i didn't stick to my guns!
your contributions are always valued.
Reply to this Posted by: Rose Levy Beranbaum | October 17, 2006 9:42 AM #
Baker's percentages become a lot clearer when you completely put the word "percentage" out of your head: it's not a percentage but a ratio, the relationship of ingredients proportions to one another.
In the case of a starter or sponge, you would consider the combined weight of flour from both the starter and the additional flour added to make it into a dough as 100%; same thing for the water. A good book on "traditional" baker's percentages is Gisslen's Professional Baking.
Rose, just wanted to say thank you for those dough percentages at the end of each recipe! When I am choosing a bread to try that's the first place I look, then I read your (well-written, always informative and entertaining) recipe introduction and that's how I decide!
Reply to this Posted by: Reeni Espino | October 17, 2006 7:12 AM #
have you tried the ciabatta? it's very open--actually so is the pugliese and several other of the breads. of course there is a balance and since flours differ you will surely have to adjust the water level.
as for baker's %--i'm sure you realize that the percentages i gave in the book are not meant to be baker's % but rather to give the reader the information of exactly what is in the bread for purposes of comparison from one recipe to the other to give you a sense of what texture you will get. baker's % in the classic sense is (and i did explain this) based on flour as 100% and everything else as a % of that. it's that simple. if you are using a starter you will need to include the water and flour contained in that starter. for any higher mathematical calculations, it's best to go to a math dept. at a local college or university and offer to exchange a loaf of bread for a few minutes of a math expert's time. it will be child's play for them--guaranteed.
Reply to this Posted by: Rose Levy Beranbaum | October 15, 2006 4:10 PM #
I am trying to understand bakers percentages better, but I am having trouble with calculating percentages when a starter is used. I know Calculus, so I don't think the math is too tough, but I've tried to look at your percentages in the bread bible and use them to back calculate the amounts of the ingredients, but I'm always off. I get it right when a starter is not used, however. Could you provide me with a method for using percentages and the final weight of the loaf for calculating ingredient weights?
P.S., I love excel spreadsheets
Reply to this Posted by: Nicholas Flugga | October 15, 2006 3:46 PM #
Thank you for your promt reponses!
It is a slack dough, which have begun to enjoy making for the deliciously open crumb inside. My dream is to be able to make round hearth loves that raise high and still have that open crumb... not the cakelike tight crumb... blech. Maybe I've taken the whole slack dough thing overboard, but from what I've been reading the more wet the dough, the more open the crumb. Is there a balance to strike? Is there a way to make a freestanding loaf with an open texture?
Reply to this Posted by: Nicholas Flugga | October 15, 2006 3:39 PM #
from the dobbs family (inadvertently deleted)
You don't have to spend alot of money to get a great education. The art
institute has a good AAS program, but the price is high. Check and see how
many instructors vs. students in each class. Check and see if they teach
only by machine, or if they teach alot more hands on. There are a lot of
great programs in community colleges out there that are run by instructors
who come from teaching jobs at places like the Art institute. The programs
are just as good at half the price.
Reply to this Posted by: Rose Levy Beranbaum | October 13, 2006 7:58 AM #
I understand that you are in Canada? But if you are open to the New York area, there has been a big surge in the quality of culinary education recently, especially in the outlying parts of New York state such as Long Island and Westchester; i recently took on a part-time teaching position in Westchester County to be close to home (Monroe College, in New Rochelle), but I teach in the city too, at ICE that Rose mentioned...
Reply to this Posted by: Reeni Espino | October 13, 2006 6:29 AM #