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April 10, 2009, Newsletter Issue #148: Bread Baking Learning Styles
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Tip of the Week
Oh the things you can do with bread! If Dr. Seuss had written a book called Brown Breads and Jam, every chef in the country would have been lined up for a signed copy. Luckily, there are plenty of resources available for fantastic bread recipes. They’re not written in clever rhymes, but they’re a great way to try out your bread baking skills, especially if you’re a beginner chef.
Different learning styles might dictate the kinds of resources you use to try your hand at bread baking. For example, if you’re a visual learner, you might be able to pick up some basic skills by watching a professional chef on television. Likewise, if you’re a hands-on kind of learner, you might do best by registering for amateur bread baking lessons. There’s no harm in trying it on your own, but if you’re serious about being an amateur, take a course.
Once you get the taste for your own homemade bread, you’ll never turn back. Imagine making a batch of garlic bread or zucchini bread to freeze for when company comes. You can easily pop a loaf out of the freezer when needed, or even use bread loaves as unique gifts. If you’ve got even the slightest interest in bread baking, determine your best learning style, and then get to it!
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The French Culinary Institute, in the heart of New York City’s hottest culinary scene, can prepare you for a satisfying, successful career in the culinary field the shortest possible time—and take you as far as you want to go—with renowned culinary arts, pastry arts, bread baking, Italian, and continuing education courses. Our world-class faculty and facilities, along with a Total Immersion curriculum are unrivaled anywhere. And, if you want to feel like a star in your home kitchen, there’s isn’t a more exciting place to learn to express your inner chef than our amateur courses. So, get ready to go farther and faster than you ever imagined—at The FCI. Find out more and get a free information packet at http://www.frenchculinary.com/
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