Learn and taste recipes inspired by the moods and flavors of the seasons by Brooklyn-based Chef Zachary Golper at Houston’s Central Market Cooking School on June 9th.
Beginners and seasoned bread bakers alike will get a chance to see Golper execute recipes from his book Bien Cuit: The Art of Bread, and learn the techniques and traditions he has perfected over his years working in some of the country’s top kitchens and managing operations at his own highly followed bakery, Bien Cuit.
Bake with Zach and sample his Blue Corn Biscuits & Gravy; Blackberry & Lemon Scones; Ciabatta Tartines with Cucumber, Apricot, Ricotta Salata and Leek Emulsion and Bourbon Bread.
About Zachary Golper
4-time semifinalist for the James Beard award for Best Baker, Zachary Golper, has an extensive background in the bread and pastry arts. Having worked with World Champion Bakers and Pastry Chefs as well as an M.O.F. (Meilleurs Ouvriers de France), he helped open Bakery Nouveau of Seattle, Washington, as well as the bakery for the M Resort of Las Vegas, Nevada and was brought on to recreate the menu and restructure the baking operation for Le Bec Fin in Philadelphia. In 2011, he moved to New York to open Bien Cuit and in 2015, he published his first cookbook, Bien Cuit: The Art of Bread.