Southeastern Retail Bakers Association hold workshop at Culinard Jacksonville
Mar 14, 2014
Chef Robert Henry (above), Program Director of Culinard, the Culinary Institute of Virginia College in Jacksonville, recently helped lead a workshop for the Southeastern Retail Bakers Association on campus that event organizers called "a tremendous success."
Chef Henry talked to the group about "How to Create a Win-Win Culinary Externship in your Bakery" and Culinard instructor Chef Christiana Barnett made a 45-minute presentation called "Decadent Desserts for Two" that inspired retail bakers to add more visual appeal to their shop case displays.
The Chefs at Culinard also prepared two soups that bakers can use to increase their bottom line: Adirondack Chili Con Carne y Frijoles and Crawfish Bisque with Focaccia Croutons in Bread Bowls. The chefs included ingredients most likely found in a deli/café and bakery.
The Association's newsletter said, "Virginia College Culinard campus offered a great learning venue and plenty of room to have two sessions going on at the same time. We had one room that was set up with booths for the vendors to display some new ideas and products. This is a fantastic new addition to our workshops. We are still in the learning curve with the new workshop concepts but it looks as if it may work out well."
Congrats to the chefs, staff and faculty in Jacksonville for an impressive workshop.