Monday, January 11, 2010

Announcing an exciting new class for the FENI Summit

The 12th Annual FENI Educators Summit
February 12-15 in Chicago
www.fenisummit.com
The premier culinary education event for over 11 years


NEW: CMB-taught Master Class focusing on whole-grain baking

Boost the nutritional content in your baked goods without sacrificing texture or taste! Learn how to put your mainstream products on the whole-grain track, with instruction from Certified Master Baker (CMB) Chef Manfred Schmidtke. FENI attendees will explore how to bring whole-grain nutrition to pastries, cookies, pizza and laminate dough applications using Ultragrain®, the revolutionary, all-natural whole wheat flour with the look, taste and texture of refined white flour.

Sunday, Feb. 14, 1:45-4:45 p.m.
Explore Whole-Grain Baking with a Certified Master Baker
(lecture/demo/hands-on)
Chef Manfred Schmidtke, CMB, CEPC, Lincoln Culinary Institute
Sponsored by ConAgra Mills

For more information or to register for the FENI Summit, visit www.fenisummit.com TODAY!

About Chef Manfred Schmidtke
Manfred Schmidtke, CEPC, CMB, developed his passion for baking began at a young age in a small town in Northern Germany. He pursued an apprenticeship in baking and pastry in Germany from Master Pastry Chef Karl Menke. After successful completion of his apprenticeship, Schmidtke expanded his culinary horizons by traveling the globe to gain extensive baking and pastry experience in cities such as London, Jakarta, Rome, Sydney, New York and Philadelphia. In Philadelphia, he was executive pastry chef for the William Penn Inn Country Club and later opened his own European-style p√Ętisserie. Several years later, Schmidtke relocated to South Florida and became a pastry chef-instructor at Florida Culinary Institute (now the Lincoln Culinary Institute) in West Palm Beach. He has since been promoted to Department Chair of the International Baking and Pastry program. Schmidtke's accomplishments include achieving the title Certified Master Baker in 1997, receiving a leadership award in industry service in 1999 and attaining the title of Certified Executive Pastry Chef through the American Culinary Federation in 2003.

No comments: