Richard Coppedge Jr. is a certified master baker, author and baking professor. He has held positions with The Ritz-Carlton Hotel Company, Walt Disney World and the Narragansett Bay Baking Company, and he currently teaches Advanced Baking Principles at the Culinary Institute of America. Richard has won numerous international awards for his bread, including the coveted Sarrazin Trophy, the grand prize of the Société Culinaire Philanthropiques New York Culinary Salon. He is also the author of Gluten-Free Baking with the Culinary Institute of America.
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