[{"command":"openDialog","selector":"#drupal-modal","settings":null,"data":"\n\u003Cdiv class=\u0022person instructor\u0022\u003E\n  \u003Ch3\u003E  Elisabeth Berthasavage\n\u003C\/h3\u003E\n    \u003Cp\u003EElisabeth\u2019s interest in the culinary industry, specifically baking began in Breckenridge, CO when working at Clints Bakery where she managed front of the house and occasionally filled in as, baker. She decided to get some formal training in the culinary arts and left CO for VT where she attended the now defunct New England Culinary Institute where she earned an Associate\u2019s Degree in Culinary Arts in 1996.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EElisabeth always knew she\u2019d pursue a career in baking so that quickly became her focus. Her training took her to Munich, Germany where she felt right at home as her great grandfather on her mother\u0027s side was a German baker and had his own shop attached to his home. In fact, Elisabeth\u2019s mother as a child had a bread route. Each morning, by bicycle, she delivered freshly baked bread to people\u0027s homes in their village. The bakery has since closed, but the store window still exists and is still occupied by her family members. \u0022I guess you could say baking is in my blood.\u0022\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EPrior to King Arthur Baking Company, she worked as a pastry baker at Klingers Bread in Burlington, VT, The Bakers\u0027 Studio in WRJ and was the rounds instructor for the New England Culinary Institute in bread and pastry programs. Favorite classes to teach are biscuits and scones and any class focusing on laminated doughs. B\u0026amp;S because of its quick reward! Laminations because the process demands attention to proper technique, and she especially loves the science behind what makes a laminated dough a success.\u003C\/p\u003E\u003Cp\u003EHer favorite classes to teach are\u0026nbsp;Biscuits \u0026amp; Scones and any class focusing on laminated doughs. Biscuits \u0026amp; Scones because of its quick reward! Laminations because the process demands attention to proper technique, and she especially loves the science behind what makes a laminated dough a success.\u003C\/p\u003E\u003Cp\u003E\u003Cspan\u003EElisabeth also hosts \u003C\/span\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.sbs\/baking-school\/on-demand\u0022\u003EOn-Demand\u003C\/a\u003E classes.\u003C\/p\u003E\n\n\u003C\/div\u003E\n","dialogOptions":{"width":"90%","modal":true,"title":"Elisabeth Berthasavage","classes":{"ui-dialog":"instructor-modal kaf-modal"}}}]