Guest Teachers
Babette is delighted to offer its students the possibility to take workshops taught by selected guest teachers.
Paul Merry
Paul Merry built his own bakery outside Melbourne, Australia, where he was an artisan baker for 10 fulfilling years. In Britain he is a traditional baking consultant, a designer and constructor of wood-fired masonry ovens, and teacher and founder of Panary. He conceived and implemented the first series of baking courses called 'Leavens Above' for the Village Bakery, Cumbria, where he remained for several years.
In the spring 2009, Babette brings you the chance to take three of Paul's most popular courses: British Tradicional, Italian Breads and Flatbreads. Course information
"He carefully explains baker’s percentages, the importance of slow fermentation and the need for good flour. At least 20 per cent of the people in these courses are professionals in food in some way; but most students are household bakers who want to get better." Kylie Walker, Food & Wine Editor, The Age, Melbourne, August 2005
"Paul Merry is a calm and patient teacher, good at confidence building, and offers an endless stream of vivid insights into the mysteries of yeast, gluten and kneading, on the principle that the more you understand, the better the chances of you doing things right." Philippa Davenport, Financial Times, April 2005
"Paul Merry ... has a knack for demystifying a process that is sometimes overcomplicated in bread-making books." Nikki Duffy, The Guardian Weekend, May 2005
Ibán Yarza
Ibán Yarza, author of the blog ¿Te quedas a cenar?, is a self-educated baker with a deep passion for all things bread-related, ranging from its history and meaning, across to its preparation. His blog, which constently popularises the need to return to home-baked breads, made with time and care, is commented upon regularly in both the general and more specialised media and has become a leading reference point for all bakers in Spain.
Gifted with a great ability to transmit his knowledge, Ibán seeks to convey to his students his passion for recuperating the purity and simplicity of the baking process and of the ingredients used therein. In this way, he aims to demystify many of the secrets behind the great breads. With a multi-disciplinary background, Ibán has lived in and travelled around the world in his quest to learn and assimilate techniques from other places, while passing on his knowledge to all who wish to learn from him.
Babette brings Ibán to you from Barcelona so you can enjoy what will be a memorable workshop. We hope that your Christmas will be more home-made than ever with the creation of your own festive breads baked in the warmth and comfort of your own home. Course information
"[On the Internet] it is difficult to sieve out what is truly worthwhile from those sites produced by people who do not know what they are talking about. If we could put through a sieve all this information, ¿Te quedas a cenar?, without doubt, would suceed through the finest one." Panorama panadero. Nº 344, February 2008
"Photos of dishes and ingredients with a macro-objective that will make
you salivate." El Mundo.es Aula
Gabriela Hernández
Gabriela Hernández, vegan gourmet cook, is the spark that ignites these original raw food dishes in Madrid's Yoga M+V, known among the capital's Vegan circles as ¡Vida en tu Comida!.Gaby has travelled across half the world in her effort to immerse herself in all that is raw food cuisine. She has learned about raw food in London and California and has participated in raw food fairs in England and in Spain.
Gaby is a fervent advocate of 'conscious nutrition' and her interest in raw food cuisine is intimately connected to what she defines as 'her spiritual path towards a more natural life that is more in tune with the Universe'. In addition to her work as a raw food chef and teacher of conscious nutrition, Gaby offers training in the conscious breathing techniques of "Rebirthing" (Tel.671072068).
Babette opens its doors to this specialist in raw food so that she can share with our students the variety of dishes and tastes that this cuisine has to offer. Her culinary demonstrations will be an inspiration for your senses. More information
