“When I opened Ken’s Artisan Bakery in 2001 it was my first food job,” he said. Forkish took classes at the San Francisco Baking Institute and had a couple of weeks of private instruction at a school outside of Lyon, France, and then jumped in head first. In fact, before he opened his own bakery, he had never even worked in the food industry. “I would spend days just going and visiting the boulangeries that were kind of on my hit list and I would just get more and more inspired with each visit,” he said.Īt that point, Forkish didn’t have any culinary training. The lightbulb moment came after a few trips to France and visits to the historic Boulangerie Poilâne, an internationally renowned bakery founded in 1932. “I wanted something that was a 180-degree reversal from the previous career I had,” Forkish said. In the late ‘90s, Forkish was searching for something else after leaving his first career in tech. As the mastermind behind Ken’s Artisan Bakery, Trifecta, Checkerboard Pizza, and Ken’s Artisan Pizza, Forkish helped solidify Portland as an epicenter for food.īut that wasn’t always the case. He wrote a James Beard award-winning book on the fundamentals of bread. Ken Forkish may be one of the best known bakers in Oregon.
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