Hi! Rita again. After a very productive spring certification program, I am now qualified to teach defensive baking, the art of preparing baked goods that protect the baker. This is NOT regular baking. Regular baking is offensive baking. You're producing things for other people to eat. Defensive baking is about what happens when the oven pushes back. And if yours has never pushed back, it's because you've never attempted a Grelmire souffle, which is a rite of passage in this city and also a leading cause of kitchen insurance claims. Course covers: stance and positioning, dough counterweights, emergency deflation techniques, and the controversial "just let it win" school of thought that I personally disagree with but am required to teach per the curriculum. 4 Saturdays, my kitchen. Class maxes at 6 because that's how many people can safely maintain retreat distance from the oven. 200, materials included. Bring your own mitts. I am not liable for mitts.