We are happy to present one of our own Bakers Dozen Members, Maria Capdevielle, who will share her Secrets of Baking with Olive Oil, which is the title of her latest cookbook.
Maria comes to us from Abruzzi, Italy although she now lives in California. She has worked in BA restaurants and now teaches. Take a tour with her as she shares ways to enjoy olive oil in baked goods.
Maria has provided us with 2 recipes (click here to view and print). Choose ONE, if you wish, to bake and bring to our program. We will have time to sample them before Maria speaks to us. Identify the brand of olive oil you use in the recipe. There will be cards on the tables to write which brand you have used.
Maria’s book will be for sale at the program.
Chef Maria Capdevielle started cooking when she was a child, helping her mother with her catering business in Venezuela making homemade pastas, sauces and rustic breads. She moved to the United States in mid-2000 and trained at the California Culinary Academy, becoming a professional Pastry Chef.
She has trained and baked at numerous prominent Bay Area restaurants, including The Rose Pistola, The Waterfront, The Market Hall, The Townhouse Grill & Restaurant and a stint at the famed Chez Panisse in Berkeley, where she did her internship right after cooking school and learned about hand-selecting and gently preparing perfect produce from Alan Tangren.
Currently, she is teaching at different culinary centers (Draeger's, Kitchen on Fire and Ramekins) and privately. She also consults for bakeries and restaurants to help them develop their products and dessert menu. Some of her customers are Fresh Millions in San Ramon and V. Sattui in Santa Helena.
In 2014 she wrote The Secrets of Baking with Olive Oil.Copies will be for sale at the program.
