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On The Rise 2

When: Thu., April 26, 7:30 a.m. 2018
Price: $200 – $300
On The Rise 2: The Future of Bread returns! Johnson & Wales University’s International Symposium on Bread makes a triumphant return to the Charlotte Campus on Thursday and Friday, April 26– 27, 2018. On the Rise 2, The Future of Bread, presented by Puratos, will continue to explore the issues and opportunities facing global thought leaders in the bread community. Last year’s sold-out inaugural symposium attracted top talent from several continents, including a number of world-renowned bakers. On the Rise 2 takes this platform for industry thought leadership to the next level, starting with a keynote address from Nathan Myhrvold, the visionary author/publisher of the newly-released 5-volume Modernist Bread. This year’s call for presentations resulted in a mountain of highly-qualified proposals. “Attendees can expect to hear the best of the best,” explained Peter Reinhart, JWU Faculty member, noted author, and Symposium founder. Our distinguished presenters and topics: Nathan Myhrvold Rethinking Bread: Lessons Learned From Modernist Bread Marcus Mariathas (Ace Baking, Toronto): From Craft to Scale: Replicating Artisan Quality While Baking for the Masses Stanley Ginsberg (author, “The Rye Baker”): Overcoming Rye’s Challenges Dr. Eric Pallant (Allegheny College): Why 6000 Years of Sourdough History Matters Karl de Smedt (Puratos): Sourdough: The Future of Bread Lies in Its Past Peggy Sutton (To Your Health Sprouted Flour) and Joe & Caroline Lindley (Lindley Mills): A New Bread Has Sprouted: Baking with Sprouted Grains, the Next Hundred Years Darrell Varga (documentary filmmaker): Fields of Wheat to the Screen of Dreams: Bread in Art and Cinema (including a sneak preview of his new film E.A. McKenney (The Rob Dunn Lab, NC State Univ.): Microbiology: Citizen Science Leavens Sourdough Research Alexandra Zeitz (Drexel Univ.): Applying Traditional Baking to Gluten-Free Jennifer Lapidus (Carolina Ground Mill): Baker at the Helm: The Farmer, Miller, Baker Coalition Attendees can also opt for a hands-on learning opportunity, thanks to a pair of baking workshops. Sourdough Breads Using Heirloom Starters, led by Karl de Smedt, is now sold out. There are still a few spaces available for Baking with Rye, Polycrop, and Local Grains, led by Chef Harry Peemoeller of Johnson & Wales University. These will be held on a newly added third day, April 28th, and must be registered for separately and are each limited to 20 participants. Tickets to the two-day Symposium are $200 and are available at the top of the page, with an additional (optional) charge of $100 for either of the hands-on workshops. Johnson & Wales University-Charlotte is located at 801 W Trade St, Charlotte, N.C., 28202 (see map) The DoubleTree by Hilton Hotel Charlotte, adjacent to the university, is offering ticket holders a special Symposium rate. Reserve your hotel rooms here, or simply call (704) 347-0070 and mention the code ISB (International Symposium on Bread). Seats are limited, so it is suggested that you purchase your tickets now. Symposium registration and breakfast begins at 7:30 am Thursday, so a Wednesday evening arrival is advised. Special media arrangements can be made by emailing On The Rise 2, The Future of Bread is presented by Puratos, the leading international supplier and innovator in bakery ingredients. Other sponsors include Big Green Egg, Central Milling, To Your Health Sprouted Flour, Wolfgang Mock Stone Mills, ProBiotein MicroBiome Bar, and Zwilling/J.A. Henckel Knives and Cookware.


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