May 10, 2019
Kristin Hoffman's Story
by Mary Marsh, Communications Internhttps://bakerbettie.com. Her entry is a Tart Cherry, Pecan, and Rosemary Boule.
Prior to college, Hoffman’s cooking experience was limited. She never really tried cooking or baking.
“I’m not someone who was interested in being in the kitchen as a kid. I honestly had never really cooked or baked anything until I was in college,” said Hoffman.
It was when she saw the Food Network show Good Eats that everything changed. She became fascinated by the way Alton Brown explained the why behind baking and cooking. He broke down the reason why reactions happen in baking and explained it with interesting visuals to help the viewers and food enthusiasts understand why their creations came out the way they did. Hoffman watched and got inspired to start baking and cooking. She enjoyed getting to learn the processes that go into making her food. She wanted a way to document her recipes and explain to others who are like her and ask “why” when they cook.
Before focusing on her blog and doing that full-time, Hoffman attended culinary school and was even a professional chef. She attended the JNA Institute of Culinary Arts, where she underwent an intensive nine months of learning the ins and outs of cooking. She learned about techniques for cooking and the hands-on experience of working in a restaurant. After she finished culinary school, she worked as a private chef for a family in Chicago for about 3 years.Wheat2Bread Tour in 2018. The Wheat2Bread Tour was sponsored by Kansas Wheat and Red Star Yeast, two of the title sponsors of the National Festival of Breads. The tour was a way for food bloggers to learn where their food comes from. Food bloggers, including Hoffman, were invited to Kansas to learn about how wheat is harvest on the farm, gets milled and becomes flour they use to make baked goods. Hoffman really enjoyed learning more about how her food is grown and processed.
Hoffman is also a Kansas native, hailing from Hutchinson, so the NFOB is a nice excuse to head back to her home turf.
“They told us about the festival and told us there would be a blogger division this year so I decided to enter,” said Hoffman.
Her favorite item to bake is bread because she likes how a few simple ingredients can come together to be something beautiful and delicious.
“It is a test of patience, too,” laughed Hoffman. “But I enjoy the process.”
Come check out the 2019 National Festival of Breads on June 8 in Manhattan, Kansas, and get Hoffman's full recipe for her Tart Cherry, Pecan, and Rosemary Boule.