The October 2018 Wood Fired University Advanced Featuring Michael Kalanty
October 12, 13, 14, 15, 2018
The October 2018 Wood Fired University Advanced is your opportunity to learn from the best in the industry. This workshop is perfect for the intermediate and advanced owners of the business, it’s specifically designed for those who want to raise their Fire Within business to the next level.
We hosted our first Wood Fired University workshop in 2009. Nine years later, we have seen thousands of graduates pass through the Wood Fired University doors and successfully enter the mobile food industry. Wood Fired University will give you the skills to use a mobile wood-fired oven, and the knowledge to avoid most common unforeseen mistakes.
Wood Fired University is designed to walk you through all of the stages of starting your own wood fired pizza oven catering business. You will learn specific preparation and cooking techniques used in the catering business as well as how to take your hobby and create a business strategy around it. Practice using the equipment and techniques proven for success in the mobile pizza catering business and receive advice from professionals in the field. Real mobile caterers from across the US will teach you how to take your passion for pie and turn it into a successful business strategy. No previous experience necessary.
Demystifying Fermentation: the Art & Science of Dough Flavor
with Michael Kalanty
Recipe books guide you to Let the dough rise until doubled in volume once it’s been mixed. Artisan Bakers call this critical phase Fermentation.
It’s the same process that turns grapes into wine and potatoes into vodka. Do it well and you’ve got a high quality product. The same applies to your bread and pizza dough.
Join master baker, author, and sensory scientist Michael Kalanty to explore this critical phase of bread baking. In this advanced class, learn how adjusting the fermentation time and temperature affects the flavor of your dough. Starting with a Basic Dough, learn how to make adjustment and to use strategies of preferments like Pâte Fermentée and Poolish to develop different aroma and flavor notes in your final dough.
Michael will lead you through a session of the proprietary sensory process that he developed. It will help you understand what’s important to your customers and how to make modifications to you dough to suit their preferences for more repeat sales.
On the second day of the workshop, Michael will show you how to work with a natural yeast starter, or sourdough. “Because natural yeast breads are easier on the digestion, it’s a great way to bring a healthier dough choice to your customers. Plus the flavor and texture changes you get in your pizza are well worth it!”
Michael’s sourdough starter is part of the collection in the Puratos International Sourdough Library in Belgium. As a special gift, each attendee will get a sample of Michael’s 25-year old San Francisco Sourdough Starter to take home.
Whether you make pizzas, flatbreads, focaccia, or pretzels, these sessions will help you get more control of your dough. The sensory techniques will help you bring out the aromas and flavors your customers want.
SCHEDULE OF EVENTS
Friday (October 12th)The workshop begins with a “Meet and Greet” at a Local Wood Fired Pizzeria.
Saturday (October 13th) 8:30 am – 4:30 pm (Breakfast and lunch included)
- Opening remarks and introduction
- Bread 101
- Fermentation 101
- Determine necessary equipment
- Learn wood-fired oven methods & techniques
- Dough making and management
- Bread and Skillet Lab
- Wine pairing
Sunday (October 14th) 8:30 am – 4:30 pm (Breakfast and lunch included)
- Wood fired oven methods and techniques part II
- Hands-on: Skillet cooking and Bread Baking
- Bread part 2
- Fermentation part 2
- Q& A with practicing wood-fired caterers
Monday (October 15th) 8:30 am – 1:00 pm
On Monday: “We put everything you learn into action.” this is the charity event. We invite guests for the attendees to feed. From Set up, menu creation, decorations, executing the menu and feeding the crowd with smiles. That’s what’s happening on Monday.
- Learn advanced techniques
- Extend your menu and highlight how your wood fired oven can cook more than pizza
- Learn how to take your catering to the next level
- Learn how to make everything from roasted chicken to breakfast sandwiches all the way to delicious cannoli
WOOD FIRED UNIVERSITY
CURRICULUM AND BENEFITS
Our goal at Wood Fired University is to provide you a comprehensive understanding of how you can succeed.
Wood Fired University provides our community with the training needed to run your mobile wood fired pizza business. We do not consider our program a success until you understand how to cook the perfect pizza and run a business that makes you proud. Enroll today!
Across our program, you will be trained by a successful wood fired chef. You receive the first-hand direction from someone who has been in your shoes. Our instructors provide you an in-depth understanding of everything from making your first pie to the long-term care of your oven.