Chefs Aki and Alex Debunk Gluten-Free Baking

Chefs Aki and Alex Debunk Gluten-Free Baking
From blog.ice.edu, by Institute of Culinary Education


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. 

GlutenF-Free Flour Power

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.


Keep reading to learn more about Aki and Alex's upcoming course at ICE!