[{"command":"openDialog","selector":"#drupal-modal","settings":null,"data":"\n\u003Cdiv class=\u0022person instructor\u0022\u003E\n \u003Ch3\u003E James MacGuire\n\u003C\/h3\u003E\n \u003Cp\u003EJames MacGuire works as a baking consultant and teacher, and has held bread seminars for The American Institute of Baking, The Culinary Institute of America, and The Bread Bakers\u0027 Guild of America. He is a frequent guest instructor in the Baking School. With Dr. Ronald Wirtz, James translated Professor Raymond Calvel\u0027s last book, \u003Cem\u003EThe Taste of Bread\u003C\/em\u003E, from its original French into English. MacGuire opened Le Passe-Partout in Montreal in 1981. The 30-seat restaurant featured a small changing menu of cuisine du march\u00e9, where almost everything was made in-house. He later added a bakery, where his bread and viennoiserie were considered the best in the city.\u003C\/p\u003E\n\n\u003C\/div\u003E\n","dialogOptions":{"width":"90%","dialogClass":"instructor-modal kaf-modal","modal":true,"title":"James MacGuire"}}]