NFCA Webinar: Holiday Special: Gluten-Free Baking
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Nov 7 2013

NFCA Webinar: Holiday Special: Gluten-Free Baking

The holidays are right around the corner, so there is no time like the present to start thinking about the baking that you plan to do.  Baking gluten-free can be intimidating, but it doesn’t have to stress you out.  The National Foundation for Celiac Awareness (NFCA) is hosting a special webinar next week covering gluten-free baking.  More about the webinar:

Chef Richard Coppedge

Rich Coppedge is a professor of baking and pastry arts at The Culinary Institute of America (CIA). Chef Coppedge currently teaches Advanced Baking Principles to students pursuing their bachelor’s and associate degrees from the CIA. During his tenure at the CIA, he has taught various bread baking courses.

Chef Coppedge is the author of Gluten-Free Baking with The Culinary Institute of America (Adams Media, 2008). He also helped develop and provide content for the CIA’s bread baking instructional video series.

Prior to joining the college’s faculty in 1992, Chef Coppedge held positions in such prestigious properties as The Ritz-Carlton Hotel Company and Walt Disney World. Chef Coppedge was also the bread baker for The Dunes Club in Providence, RI and the Narragansett Bay Baking Company in Newport, RI. For 10 years he was an assistant professor in the baking program at Johnson & Wales University in Providence.

The CIA Faculty Member of the Year for 1994, Chef Coppedge is a member of the Bread Bakers Guild of America and the Retailer’s Bakery Association. He received First Place for Pastry Grand Buffet, and a Silver Medal, Bronze Medal, and Judges Award at the Boston Food Show. Chef Coppedge earned awards for his bread displays at the New York Food Show from 1993 to 1995. He was a member of the CIA faculty team that won the coveted Marc Sarrazin Cup, grand prize of the Société Culinaire Philanthropique’s New York Culinary Salon, in both 1996 and 1997.

Chef Coppedge is a Certified Master Baker (CMB). He holds an associate degree in culinary arts and a Bachelor of Science degree in food service management from Johnson & Wales University.

The webinar will take place on Wednesday, November 13, 2013 at 8:30 EST/5:30 PST and is free of charge.  All that is required is a working computer with internet connection. Please register here and follow the instructions that you will receive via email on how to connect.

If you are unable to attend the webinar, there will be a recording and slides on the NFCA archives page within 72 hours.

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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