Writer Michael Kalanty - Biography
With over 20 years of baking and cooking experience, Michael Kalanty is an experienced educator in all things bread. Classically trained in French kitchens and patisseries, Kalanty has baked in France, Brazil, and Italy. (His book, How to Bake Bread: The Five Families of Bread, is in its second printing and has been translated into Portuguese.) Not only does Kalanty teach at the International Culinary School at the Art Institutes in San Francisco, he’s also had a hand in program development. He authored the baking and pastry programs for several culinary schools and established two satellite schools while serving as Director of Education for the California Culinary Academy. Kalanty is also a Certified Master Taster and serves on Slow Food International’s World Education Council.