International Bread Symposium coming in May
To all my fellow bread-heads, I want to share this link to a major event I’ve organized in Charlotte, NC on May 22-23. It’s called, “On the Rise: The Johnson & Wales University International Symposium on Bread.” The theme of the symposium is “The Future of Bread,” and we will be featuring 10 internationally important experts on all facets of bread. Some of the speakers include Chad Robertson, of Tartine Bakery and Manufactory, who has built what is truly the bakery of the future in San Francisco; Glenn Roberts, founder of Anson Mills, the man who single-handedly saved a number of nearly extinct seeds and grains, cultivated them and then found farmers to grow them into crops, where they have wowed the chef community and set new benchmarks for flavor; Tom Gumpel, the director of bread innovation for Panera; Wolfgang Mock, the inventor of the KoMo Stone Flour Mill and now the new Mockmill, a stone-mill that fits on a Kitchen Aid mixer, and many others. Tickets are only $130 and I guarantee you that this is a once in a lifetime opportunity to meet some of the giants in this category, as well as to be part of the conversation.
Here’s a link to the ticket site, where you can read more about the event and find links to the speakers and their topics, as well to the official hotel next door (The DoubleTree by Hilton) where they are offering a discounted Symposium rate: https://www.eventbrite.com/e/johnson-wales-university-international-symposium-on-bread-tickets-32450517371
There’s no obligation to buy, but do check out the full speaker’s list even if you can’t come. If you decide to buy a ticket be sure to look for me when you arrive and tell me you heard about through Pizza Quest.
Speaking of pizza, I will be in Las Vegas through Thursday of this week, presenting two workshops at the International Pizza Expo. One of these is on Tuesday, where John Arena and I will demonstrate how pizzeria operators can make their own bread, in addition to pizza, using the equipment they already have. On Monday, I will be moderating a panel with the legendary “Dough Doctor,” Tom Lehman, and the equally legendary “Pizza Boot Camp” founder Bill Weekely, of General Mills, on the topic of dough fermentation and the pro’s and con’s of long vs. short fermentation. Again, if you are there, say hi. I’ll be spending a lot of time walking around the Expo floor, and also hanging out at the Forno Bravo booth. Hope to see you there. I’ll post about my experience next week right here. Lots of fun ahead!
Ciao for now…..
Recent Articles by Peter Reinhart
- Look for me in Atlantic City Sept. 25 and 26
- Webisode, Part Two: The Bacon and Egg Pizza
- New Webisode: Peter’s Neapolitan Pizza Dough turned into a Bacon and Egg Pizza, Part One
- Upcoming classes and events, and Bread Symposium Highlight reels
- New Webisode: Anthony Mangieri, part 6
- Bread Symposium recap coming soon
Pizza Quest Info
Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.
...and other books by Peter Reinhart, available on Amazon.com