The Culinary Institute of America

Three Sessions Open to the Public will be Hosted by Chef Richard Coppedge, Author of New Book on the Subject

Contact:

Jay Blotcher
Media Relations
845-905-4419
j_blotch@culinary.edu

Hyde Park, NY, October 8, 2008 – Chef Richard Coppedge, a Certified Master Baker at The Culinary Institute of America, will host a course this autumn devoted to the subject of baking without gluten. The one-day course, Gluten-Free Baking, will be offered at the CIA Hyde Park campus on November 1 and December 13.

More than 1.5 million Americans suffer from celiac disease, a reaction to the gluten found in wheat, rye, and barley. Consuming foods containing these grains causes a variety of life-threatening allergic reactions and other debilitating illnesses. However, scientists have discovered that a number of alternative grains can be used in everyday preparations and they sacrifice neither texture nor taste.

The Gluten-Free Baking course will run on the scheduled Saturdays from 9 a.m. to 7 p.m. Tuition is $325 per person.

The baking class will present crucial dietary information as well as sweet and savory recipes straight from the pages of Chef Coppedge's just-released cookbook, Gluten-Free Baking. The book explains how one can enjoy delicious favorites prepared without gluten-containing grains, such as yeast-raised breads and pastries, cookies, brownies, cakes, pies, quiche, and pizza. Class participants will discuss and utilize unique gluten-free flour blends, and learn baking techniques that are both comprehensive and easy to master.

In addition to extensive hands-on baking instruction, students will receive an autographed copy of Chef Coppedge's book, Gluten-Free Baking, as well as both a continental breakfast and light lunch.

At the end of the class, there will be a specially prepared gluten-free dinner, featuring such dishes as polenta lasagna, roasted pork loin, grilled salmon, quinoa, and seasonal local vegetables with a complimentary glass of wine. Students may invite a guest to dinner for an additional $55 per person.

To register for Gluten-Free Baking on either November 1 or December 13, please call the CIA's Continuing Education Department at 1-800-888-7850, or visit www.ciachef.edu/enthusiasts/programs.

Attention media: For advance interviews with Chef Coppedge, please contact Jay Blotcher at 845-905-4419.

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Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. As the world's premier culinary college, the CIA has a network of more than 37,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Cat Cora, Harold Dieterle, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio), as well as an additional location in New York City (Astor Center, Manhattan). In addition to its degree programs, the CIA also offers courses for professionals and food enthusiasts, as well as wine education. For more information, and a complete listing of program offerings at each site, visit the CIA online at www.ciachef.edu.

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