Join NFCA as we host this webinar dedicated to learning how to navigate the winter holiday months, a time when food is the centerpiece. NFCA community members frequently request information on how to bake gluten-free and we couldn’t think of a better time to deliver these details! Chef Richard Coppedge, Professor of Baking and Pastry Arts at The Culinary Institute of America and author of Gluten-Free Baking with The Culinary Institute of America, will review gluten-free baking ingredients such as flours and starches and discuss how to incorporate them into your holiday baked good recipes. Webinar participants will also benefit from learning about helpful gluten-free baking tips and tried and true gluten-free recipes.
When: Wednesday, November 13, 2013
Where: Your computer
Time: 8:30 p.m. EST/5:30 p.m. PST
This Webinar is free of charge and the only requirement is a working Internet connection!
About the Panelist
Richard J. Coppedge, Jr., CMB, Professor - Baking and Pastry Arts, The Culinary Institute of America
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.