ICE’s Center for Advanced Pastry Studies (CAPS) is excited to announce our upcoming course on September 12-13, Ideas in Food: Gluten-Free Baking Science and Technique, led by Aki Kamozawa and Alex Talbot, chefs and creators of the award-winning blog Ideas in Food. In this new course, Chefs Aki and Alex will share the ingredients that are vital to creating gluten-free desserts, as well as gluten-free bakery and restaurant techniques. Participants will roll up their sleeves and learn to create a handful of tasty desserts, sans gluten.
In anticipation of this upcoming course, we interviewed Chefs Aki and Alex to get their thoughts on gluten-free baking, plus a sneak peek of what to expect in the classroom.
Alex, you met your partner in crime, Aki, while working in the kitchen of Boston restaurant Clio—what was the catalyst for your transition from the kitchen to food media?
I suppose the catalyst was the creation of our blog Ideas in Food in 2004, though I’m not sure I’d call it a transition. Food, the kitchen and the exploration of delicious things have always been our driving forces. And these days we have Curiosity Doughnuts in the Stockton Market in Stockton, NJ, that keeps us united with the kitchen.
Have you seen any recent shifts in jobs in the food and restaurant world?
The greatest shift is the growth of smaller off-the-beaten-path jobs. When we were at Keyah Grande in 2004, the idea of a restaurant in a mountain setting on a 4,000-acre ranch in the middle of nowhere—Pagosa Springs, Colorado—was crazy. Nowadays, these restaurants and jobs are idolized.
Your most recent cookbook is titled “Gluten-Free Flour Power” and your class here at ICE will focus on gluten-free baking. What ignited this gluten-free flame for you both?
Gluten-Free Flour Power grew out of our consulting business, where chefs needed a support system for their guests. We wanted to make a handbook of delicious gluten-free recipes. What is equally exciting and oft missed is that our recipes work gram-for-gram for both gluten-free and all-purpose flour.
What has been your biggest challenge in the realm of gluten-free baking?
The biggest challenge with gluten-free has been the stigma of “gluten-free.”
Which recipe are you most proud of?
The kouign-amann is pretty special.
What is your main goal for your class here at ICE?
The goal for the class is to break down a few walls and open the door to what is possible in the gluten-free kitchen.
If you had to state your overall food philosophy, whether on eating or producing, what would it be?
Make it delicious.
Click here to reserve your spot in Chefs Aki and Alex’s course today!
Each year, ICE’s Center for Advanced Pastry Studies offers a variety of single and multiday continuing education pastry courses for working baking and pastry professionals taught by master chefs and critically acclaimed artists from all over the world. At CAPS, you will refine your skills, learn new and innovative techniques, and expand your current repertoire with hands-on classes among peers. What’s more, all CAPS classes are approved for American Culinary Federation certified education hours.
Classes have a limited enrollment and fill quickly. ICE alumni receive 15% off!