Upcoming Baking Sessions

Sessions open for registration

$340 Beginner to intermediate catering staff

Corporate Buffet Service Training: Building Professional Catering Skills

Learn essential techniques for managing corporate buffet events, from setup logistics to guest service excellence in professional catering environments.

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$385 Culinary professionals expanding into pizza catering

Artisan Pizza Buffet Workshop: From Dough to Display

Master the complete process of creating pizza buffet stations featuring artisan pizza and homemade pizza techniques for catering events.

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$425 Experienced catering managers and chefs

Advanced Buffet Menu Development for Catering Professionals

Design balanced, profitable buffet menus that satisfy diverse preferences while managing production complexity and cost controls.

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$295 Aspiring catering entrepreneurs

Small Scale Buffet Business Startup: Practical Steps for New Caterers

Navigate the practical requirements of launching a buffet catering business, from licensing to equipment selection and finding initial clients.

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$370 Active catering teams seeking improvements

Buffet Service Efficiency: Streamlining Operations for Consistent Quality

Improve existing buffet operations through workflow analysis, staff coordination improvements, and systems that reduce stress during events.

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What you get from direct instruction

Working directly with an experienced baker changes how quickly you build reliable technique. The difference shows in precision, troubleshooting speed, and the ability to adapt recipes to your own kitchen conditions.

Learning on your own

Trial and error without knowing what went wrong
Generic advice that may not fit your equipment
Hours spent searching for answers to specific problems
Inconsistent results despite following recipes exactly

Guided sessions with feedback

Immediate correction when technique drifts off target
Adjustments tailored to your oven and ingredient brands
Direct answers to problems as they appear in real time
Consistent outcomes because variables are controlled early

How sessions are structured

Pre-session preparation

You receive a list of ingredients and tools needed. We review your kitchen setup and any dietary restrictions before the first session.

Live demonstration and practice

Watch each step demonstrated, then replicate it while receiving immediate feedback on hand position, timing, and consistency.

Post-session review

After baking, we evaluate texture, structure, and flavor. You get notes on what to adjust and practice between sessions.

Lenore Hutchcraft

Lead instructor

Lenore has spent eighteen years refining methods for artisan pizza and wood fired baking. She started teaching in 2014 after repeated requests from clients who wanted to replicate restaurant-quality results at home. Her sessions focus on understanding dough behavior, heat management in different oven types, and troubleshooting common issues that prevent consistent texture.

She works with home bakers and small pizzeria owners, adapting techniques to fit equipment ranging from standard home ovens to portable pizza ovens. Most clients continue practicing independently after six to eight sessions.