Click here to view winning recipes.

303-368-9990 · info@prchefs.com · Media Inquiry

 

…a new one-of-a-kind gluten-free baking adventure that features exceptional gluten-free baking instruction for the public complete with the thrill and intrigue of competition as professional chefs/bakers and culinary/baking & pastry students pursue coveted division titles at the 2008 GF Baking Invitational™

 

 

…the latest, most to up to date methods and strategies for successful gluten-free baking that focus on key elements such as structure, texture, taste, technique, ingredients, creativity, and much more.

…what you need to know about gluten-free baking from a powerhouse team of Colorado-based experts who will share their wisdom and insights with you in a series of baking demonstrations. Whether you are new to gluten-free baking or are well-versed in the art, this is your opportunity to expand your knowledge and fill in the gaps with answers to your burning questions.

…the scrumptious gluten-free creations of culinary/baking & pastry students and regional professionals who are competing for the inaugural titles including Best Gluten-Free Cookie, Best Gluten-Free Muffin, Best Gluten-Free Yeast Bread, and others. Bring your discriminating palate and…

…for the professionals and Johnson & Wales University culinary/baking & pastry student competitors who you think have cracked the code to the best gluten-free recipes in several delicious categories.

 

2008 SCHEDULE OF EVENTS

SATURDAY, APRIL 5 - (CLASS SERIES 1 & STUDENT DIVISION COMPETITION)

	GF Culinary Breakfast /You Be the Judge! People's Choice Judging for Student Division - "Best GF Muffin" 8:45 a.m. – 10:00 a.m. Welcome and Celebrating New GF Baking Frontiers with Suzanne Bowland, Founder/Executive Producer of GF Culinary Productions and Marleen Swanson MS, RD, Department Chair of Culinary Nutrition, Johnson & Wales University-Denver 10:00 a.m. – 10:30 a.m.
	The Elements of Structure: Building a Better Batter for Your Baked Goods Presenter: Carol Fenster, Ph.D., Savory Palate, Inc. Author of Gluten-Free Quick & Easy and the forthcoming 1000 Gluten-Free Recipes (Centennial, CO) 10:30 a.m. – 11:00 a.m.
	The Science of Texture: Creating Great Mouth-Feel Appeal Presenter:  Monica Poole, President, Deby's Gluten Free, Inc. (Denver, CO) 11:00 a.m. – 11:30 a.m.
	The Nuances of Taste: Making Your Gluten-Free Baked Goods Taste Wonderful Presenter:  Deanna Scimio, Pastry Chef, Fruition Restaurant (Denver, CO) 11:45 a.m. – 12:15 p.m.
	GF Culinary Lunch / You Be the Judge! People's Choice Judging for Student Division - "Best GF Cookie" 12:15 p.m. – 1:30 p.m.
	Any Way You Slice It: Gluten-Free Yeast Bread Basics & Strategies with a New Approach Presenter: Chadwick White, Certified Master Baker, Udi’s Gluten-Free (Denver, CO) 1:30 p.m. – 2:00 p.m.
	Mystery Chef ~ New GF Baking Horizons 2:00 p.m. – 2:30 p.m.
	Ask the Experts: The Right Stuff - Tips, Techniques, and Equipment Audience Discussion with the Panel of Presenters 2:30 p.m. – 3:00 p.m.
	Perspectives: Panel of Judges Give Their Views and Votes for Student Division – All Categories 3:00 p.m. – 3:30 p.m.
	Awards Presentation (Student Division) and Gluten-Free Cake Reception 3:30 p.m. – 4:00 p.m.

SUNDAY, APRIL 6 - (CLASS SERIES 2 & PROFESSIONAL DIVISION COMPETITION)

	GF Culinary Breakfast /You Be the Judge! People's Choice Judging for Professional Division - "Best GF Breakfast Bread" 8:45 a.m. – 10:00 a.m. Welcome Back with Suzanne Bowland of GF Culinary Productions GF Health Wealth: Choosing Ingredients for Nutritional Impact Featuring Melissa McLean Jory, Certified Nutrition Therapist, Gluten-Free For Good (Golden, CO) 10:00 a.m. – 10:30 a.m.
	Comforting Accompaniments: Bountiful Breadstuffs for Entrees Presenter:  Melissa Degen, Executive Pastry Chef, Sweet Escape Pastries (Longmont, CO) 10:30 a.m. – 11:00 a.m.
	Indulgent Celebrations: Gluten-Free Cakes with a Vegan Twist Presenter:  Jessica Rayfield, The Bakery at WaterCourse Foods (Denver, CO) 11:00 a.m. – 11:30 a.m.
	The Royal Treatment: A Passion for Gluten-Free Pastry Presenter: Mary Capone, The Wheat-Free Gourmet (Longmont, CO) 11:45 a.m. – 12:15 p.m.
	GF Culinary Lunch / You Be The Judge! People's Choice Judging for Professional Division - "Best Cookie" and "Best Gluten-Free Dessert" 12:15 p.m. – 1:30 p.m.
	A Sweet Tooth Serenade: Sumptuously Sensational Desserts Presenter: Marcia Kramer, Assistant Professor, Johnson & Wales University (Denver, CO) 1:30 p.m. – 2:00 p.m.
	Savory Gluten-Free Baking Insights from The Broadmoor Presenter: Keith Theodore, Sous Chef for Charles Court at The Broadmoor (Colorado Springs, CO) 2:00 p.m. – 2:30 p.m.
	Ask the Experts: The Right Stuff - Tips, Techniques, and Equipment Audience Discussion with the Panel of Presenters 2:30 p.m. – 3:00 p.m.
	Perspectives: Panel of Judges Give Their Views and Votes for Professional Division Winners – All Categories 3:00 p.m. – 3:30 p.m.
	Awards Presentation (Professional Division) and Reception 3:30 p.m. – 4:00 p.m.

2008 REGISTRATION

CONFERENCE FEES

(Each class series registration fee includes a delicious gluten-free breakfast and lunch, special tastings, receptions, panel discussions, and conference materials. During the meal periods that are included in your registration, you will taste the competing recipes for that meal period and will cast your vote for your favorite recipe. Student division recipes will be judged on Saturday and professional division recipes will be judged on Sunday.)

VOTING BY ATTENDEES

At the 2008 GF Baking Invitational, you will have the delicious opportunity to taste a wide array of competing gluten-free recipes in different categories. Tastings will take place during the meal periods. So come hungry and eager to cast your votes for the recipes that you love most!

REGISTRATION CONFIRMATION
After you register for your conference package, you will be sent an email confirmation letter from GF Culinary Productions, Inc. that outlines further details about the conference including the specific location of the event on the campus with directions and parking access on the campus.

CONFERENCE SCHEDULE
Speakers, topics, and times are subject to change.

JOHNSON & WALES UNIVERSITY COLLEGE OF CULINARY ARTS
The Denver campus is located at 7150 Montview Boulevard in Denver, CO, west of Quebec Street. Detailed directions will be provided with your registration confirmation.

LODGING
Attendees of the conference are responsible for their own lodging and transportation to and from the event. There are a variety of hotels conveniently located north of the Johnson & Wales University campus on Quebec Street.

The DoubleTree Hotel – Denver	303-321-3333
Radisson Hotel Denver Stapleton Plaza	303- 321-3500
Renaissance Denver Hotel	303-399-7500
Red Lion Hotel Denver	303-321-6666

REFUND POLICY
Conference fees are non-refundable after March 1, 2008. Should you have to cancel your registration before February 28, the fee you paid minus a $75 administration and cancellation fee will be refunded. Should the conference be cancelled by GF Culinary Productions, Inc. due to inclement weather, your payment will be refunded in full.

FOOD INTOLERANCES
The 2008 GF Baking Invitational is an event designed to be gluten-free and we realize some attendees may have other food intolerances such as dairy, egg, soy, and nuts that we should be aware of. So that we can aim to make your experience as satisfying as possible, please contact us directly at 303-368-9990 should you like to inform us of other ingredients you must avoid. We will do our utmost to accommodate your request. Full ingredient disclosure on all foods will be available. Partaking in tasting samples is up to your discretion and other dietary restrictions besides gluten may be impossible to avoid.

FACILITY DISCLAIMER
While the 2008 GF Baking Invitational is a “no added gluten” event, the Johnson & Wales University culinary and event catering facilities are not dedicated gluten-free environments. However, you can be assured that all necessary precautions are taken by all conference participants in charge of food handling to ensure no cross-contact with gluten.