June 24, 2009

GLUTEN MAN: Peter Reinhart, center, pulls some dough as Class 34 surrounded the nationally known chef in the kitchen to learn about baking. Gluten is the sticky ingredient in wheat and other grains that gives dough its elastic quality. Reinhart, chef on assignment at Johnson & Wales University, spent Wednesday afternoon with the students making cinnamon rolls.

 

 









Community Culinary School of Charlotte
2401-A Distribution St. Charlotte, NC 28203 Phone: 704-375-4500  Fax: 704-347-0258
www.communityculinary.org
E-mail Chef Ron