Class: Instructor Chef Daina Soto-Sellers will be leading this class with Harry Peemoeller as her assistant, sharing the fundamentals of nutritional baking and cooking. This class will be partially demo and hands-on about the nutritional benefits and flavor incentives of using whole grains in Latin American artisan bread and pastry production. Products featuring whole-grain flour and wholesome fillings include Concha, Scones, Danish, Alfajores, Pan dulce, etc.
**Note: This class will be presented in a bilingual format.
Los beneficios nutricionales de cereales integrales en panes y postres.
Esta clase cubrirá el uso y beneficios nutricionales de cereales integrales en la producción de panes y postres incluyendo alternativas de rellenos saludables. La clase utilizará demonstraciones, práctica y análisis sensorial de producto usando de ejemplos Conchas, Bollas, Pasteles Daneses, Alfajores, Pan Dulce, etc.
La clase será impartida por Harry Peemoeller y Daina Soto-Sellers, profesores de las áreas de Panadería y Nutrición Culinaria (respectivamente) de Johnson & Wales University.
When/Where: Saturday, April 26TH, 12:30M -2:00PM//Carolina Ground (Kitchen), 1237 Shipp St, Hendersonville
Instructors: Daina Soto-Sellers has been a full-time culinary instructor at Johnson + Wales University, Charlotte since 2015 and previously taught in Puerto Rico, where she is from. Soto-Sellers has a master’s degree in Culinary Innovation and Food Product Development from the Dublin Institute of Technology in Ireland. She has also trained in San Sebastian, Spain, with research and development chefs at the Basque Culinary Center.
Harry Peemoeller is a certified German master baker and a senior instructor at Johnson & Wales University in Charlotte, specializing in baking northern European breads with rye flours. Born in Todendorf, Germany, a small town outside of Hamburg, at age 10 he began working in his stepfather’s commercial and retail bakery. He stayed at his craft, achieving master baker status at age 22. Peemoeller came to the U.S. in 1989 working at the commercial bakery supplier for Disney World in Orlando, and then his own Miami bakery. He has since directed bread production at a number of bakeries in both the United States and Germany. He was one of three bakers representing Team USA in the prestigious 2012 Paris Coupe du Monde, the World Cup of Baking, winning the silver medal in the Artistic Design Category. Peemoeller is currently coach for Team USA in the 2016 Coupe du Monde, returning to Paris in February 2016.