A Maui Culinary Academy HCEF class focused on the tradition and history of stollen. Executive Pastry Chef Rodney Weddle, La Tour Bakehouse, taught the workshop which was equal parts science, art, and history. Chef Weddle shared his passion for baking stollen, a buttery German Christmas bread originating in the 1400’s.
Maui Culinary Academy Director Chris Speere said about the program: “The work HCEF and you do is very important to our students. The Maui Culinary Academy recognizes that our best effort to prepare our students adequately for the high expectations of our culinary profession is of critical value and importance. We are honored to work in collaboration with HCEF and Hayley Matson-Mathes in support of student learning. We are immensely delighted to have HCEF as partner in our Academy’s continual quest to develop culinary excellence in our students.”
Chef instructor Teresa Shurilla said that the program was equally valuable to her as a bakery instructor. I learned new and improved techniques. I am always looking at ways to enhance my teaching and these programs offer that opportunity.