Master Class & Demo on Sponge Cakes
with Jim Dodge
Choosing the right equipment and tools; such as pans, spatula for folding, mixers and whisk. The importance of choosing the right eggs, butter and flour. Oven temperature, rack placement, convection or not? Determining when your sponge cake is done so you have a moist cake, it's not just time and temperature! Proper cooling and handling of the sponge cake Slicing even layers and tips on building a cake. What about freezing? These curiosities and other tips will be revealed at this Master Class with Baker Extraordinare, Jim Dodge.
August 4, 2021
9:45am to Noon PST
FREE to Bakers Dozen Members
$25 to Non Members
Click Here to Register
Zoom link and recipe will be sent upon your registration
This webinar will be recorded but you must sign up
to receive the link to the recording, sent after the meeting
About Jim Dodge
Jim comes from seven generations of hoteliers from the the lakes region and white mountain of New Hampshire. After early training and direction at his parents’ luxury resorts, The Inn at Steele Hill and the Squam Lakes Club, he began a two year Swiss pastry apprenticeship with chef Fritz Albicker, at which time he decided become a pastry chef instead of a hotelier. The Swiss influence with his New England heritage, resulting in unique methods of preparation and styling. In 1978, Jim moved to the West Coast to be the executive pastry chef at the Stanford Court in San Francisco for 10 years, during which he became one of the first pastry chefs to be nationally recognized with numerous awards.
In 1991, Jim made his home in the Pacific Rim and opened The American Pie, a restaurant and pastry shop offering modern American fare in Hong Kong; a wholesale bakery and a second American Pie followed. In 1993, Jim returned to the States and left retail baking for education, joining the New England Culinary Institute in Montpelier, VT, as senior vice president. He supervised all areas of educational and operational quality, including two fine dining restaurants; two moderately priced family restaurants, three cafeterias, and a bakery café.
It was a natural next step to move into specialty food service. In late 1996, he became the director of food services at Boston’s Museum of Fine Arts, where he redefined the Fine Arts Restaurant. Moving back to the West Coast in 2000, he joined Bon Appétit Management Company as resident district director of food and wine at the Getty Center, running the restaurant, café, and catering services for the world-class art complex in Los Angeles. From 2004-2020 Jim was the director of specialty culinary programs for Bon Appétit Management.
He is the author of “The American Baker” and “Baking with Jim Dodge”. Besides teaching pastry domestically for over 30 years he has taught in the Japan, Korea, Mexico and Panama.
