Ciril Hitz has a BFA in Industrial Design from RISD. A Swiss native, he returned to Switzerland after graduation and apprenticed as a pastry chef and chocolatier. Hitz came back to the States in 1997 and joined the Johnson & Wales faculty. He teaches full-time at the International Baking and Pastry Institute and wins accolades for his work with both breads and pastry. And on weekends, Hitz will teach you at his place in nearby Rehobeth, MA. His classes are small (6-8 persons) and they sell out. Upcoming on the schedule (and still with openings) are:
- Breakfast Basket April 27 9:00 - 5:00 p.m.
- ABCs of Breakfast Breads May 11 9:00 a.m. to noon
- Pizza Demo/dinner July 19 6:00 - 8:00 p.m.
The all-day class is $210 with materials fee and includes lunch. The half-day is $85 and pizza night (a byob event) is $40. Having paid about the same price for a full day of terrine-making at Cordon Bleu in Paris I'd say the price is fair enough - I learned a ton and loved every single minute.
Check out the website for more information: (http://breadhitz.com/)