Yoga, Tai Chi and Bread baking classes with Paul Novak
| Paul Novak teaches both bread baking and various fitness classes (Yoga, Tai
Chi, etc.) for MATC ACE in addition to teaching fitness classes at the MATC Downtown
Fitness Center.
Paul has a PhD in Educational Policy Studies and has taught at many levels.
Paul has worked at two Madison restaurants, Andrea's (L'Etoile is now at that
location) and the legendary Joseph's French Cafe (also on the Capitol
Square), where he made the baguettes. Paul authored the book A Baker's Dozen of Daily
Breads & More (2 editions), has taught previously at the Orange
Tree Cooking School, and has been on Larry Meiller's Wisconsin Public Radio
show many times talking about bread.
|
 |
Paul has practiced yoga for twenty-two years and taught for twelve years. He has a first
degree black belt in American sport karate/tae kwon do as well as experience
in wushu. He has been teaching tai chi and qigong for twelve years. In addition to teaching for MATC
ACE and the DTEC Fitness Center, Paul teaches classes such as Pilates, Swiss Ball, and Strength & Flexibility for various other
schools and programs.
Paul's Tai Chi class focuses on the 24 Form Yang sequence, while the Yoga
class features Hatha Yoga with smatterings of Astanga/power, vinyasa/flow,
and Tibetan yoga. These are introductory classes that do not require
any previous experience. There will also be some Chinese qigong in both classes. Below, Paul is kneeling on a Swiss ball and demonstrating several Tai Chi/wushu
positions. [Photos courtesy of Yann Novak]
Paul's classes, Healthy Bread Baking, Sourdough Breads, and French
Baguettes, allow the student to view all the stages of making bread by
seeing several batches started at different times. The first batch is
started before class begins so the students get a chance to sample a finished loaf
early in the class. Those who desire to try kneading dough can take a turn
at that, and some may get dough to take home to finish.
The photos below show demonstrations of bread making, including close-ups of mixing and kneading
dough.
And, of course, no bread baking class is complete without sampling the final product-bread and butter.
Last Modified:
July 2, 2008
top
|
