Debby, I attended the KA classes (one in the morning, one at night) when
they were here in Sarasota, FL recently. In response to your questions:
[What did you think of them? Are they most useful for newcomers to bread
baking and/or have things of value and interest to those with more
experience but still with a lot to learn? Is there time for questions,
discussion afterward, or do they usher you out after the 2 hour time is up?
How far ahead should one arrive if one is partially deaf and would like to
be sure to get a good seat where she can hear well? Are they given by
freelancers or by people who normally live in the NH/VT area and are
directly employed by KA? Do they come with samples for tasting, discounts,
coupons, offers for local stores, etc for their audience?
I have been baking bread for ages and even own a little bakery in town, and
found the classes useful. As a self taught baker who learns best by
observation, the intimate class easily demonstrated technique. The two
classes were given by different people. One was a local person who has
taught classes for them in this area for a few years...a retired dentist.
My advice is don't give up your day job. He produced an epi loaf that
resembled a long insect rather than a shaft of wheat. Judy, the person from
KA (who used to be a teacher), was WONDERFUL. Both of them were present at
each class. Questions constantly were answered as she worked.
The setting was a small meeting room in a hotel with rows of folding chairs
so if you get there a bit early (they were setting up 30 minutes before the
start time) you can sit right up front. The doughs were made by hand using
a neat gadget called a Danish Dough Whisk. Door prizes were plentiful (5
lb. bags of flour, aprons, dough whisks, cookbooks, etc.) People stayed
afterward to ask questions or chat...no one was in a rush. The morning
class was attended by a majority of seniors; the evening class had younger
folks (who probably were working during the day). Nothing was available for
tasting and the prepared doughs had to be thrown out due to Health Dept
regulations...too bad! Everyone received some coupons and a cooking
pamphlet that contained the recipes demonstrated.
Judy gave the class on sweet doughs and produced 3 different loaves from
the basic recipe. It was also a nice opportunity to network with other
attendees. Many people in the crowd appeared to be quite familiar with
bread baking. All in all, it was a pleasant few hours that flew by. Since I
live 5 minutes from the demonstration location, I was able to attend both
sessions. Although some questions were repeated in the evening, the focus
of the classes were different so it was well worth my time. In addition,
Judy mentioned that KA flour was available at a local store for .99 for a 5
lb bag. Between classes I drove over and picked up a dozen bags...made my
day! I'm sure you'll enjoy attending.
Bonni