Since our bread-baking class in April, many people have said they want more! More bread, please! You asked, we answered. This July, we are putting a new twist on the class by showcasing our staple whole wheat bread recipe along with new summer recipes. Students will learn how to make buns fit for any plant-based burger or hot dog. We will also make Chef Del’s favorite grilled pizzas and a scrumptious cinnamon raisin swirl bread that’s terrific for any gathering. In addition, to make your summer sizzle, Chef Del has put together a bonus e-book of some of his favorite cookout recipes.
One online live
baking session
More than
eight bread recipes
Online live Q&A
session with Chef Del
This class is for anyone who wants
Chef Del Sroufe
Del Sroufe is a Culinary Specialist with the T. Colin Campbell Center for Nutrition Studies (CNS) and the host of CNS Kitchen, a supportive group for those looking to adopt a whole food, plant-based lifestyle. Del has owned and operated several plant-based businesses, worked as a plant-based personal chef, and written four cookbooks, including the New York Times bestseller Forks Over Knives—The Cookbook.
Sharme Ridley, MEd, EdS
Sharme Ridley is a Rouxbe certified plant-based cooking enthusiast who specializes in creating Creole inspired dishes. Overcoming a host of health issues after adopting a plant-based diet, she now inspires others to follow a whole food, plant-based (WFPB) lifestyle through her efforts with Plant Based Atlanta, a PlantPure Communities pod, and Atlanta Creole YouTube channel, where she offers WFPB cooking demonstrations. She is also one of the hosts for CNS Kitchen, a T. Colin Campbell Center for Nutrition Studies (CNS) plant-based support group. Sharme earned the CNS eCornell Plant Based Nutrition Certificate and is a Licensed Food for Life Instructor with the Physicians Committee for Responsible Medicine (PCRM). She is a retired public school teacher with a B.S. in Secondary Education, a M.S. in Educational Administration, and an EdS in Curriculum and Instruction.
Discover how easy it is to create healthy, wholesome bread, buns, and doughs. You don’t want to miss this!
Can’t make it live? Don’t fret! This class will be recorded and made available to all registered participants by noon (ET) on Sunday, July 20, allowing you to watch at your convenience.