![]() ![]() More: A closer look: Timeline of Ed Cooley's departure as Providence basketball coach Providence targeted English quicklyĮnglish spent one more year than Barnes did at George Mason. This content is not available due to your privacy preferences. He stayed in Knoxville until 2021 when he became the head coach at George Mason. Barnes brought English to Tennessee for two more seasons as an assistant coach beginning in 2019. He spent two seasons (2015-17) with the Golden Hurricane before being hired by Tad Boyle as an assistant coach at Colorado, where he worked for two years (2017-19). English played professionally overseas until 2015 before becoming a coach.Įnglish began his sideline career as an assistant under Frank Haith at Tulsa in 2015. He was a standout guard with the Tigers who spent the 2012-13 season with the Detroit Pistons. He earned his degree in general studies from Missouri in 2012. "Those characteristics reflect the ideals of Providence College, and I am excited for the future of Friar men's basketball under Kim's leadership." Who is Kim English?Įnglish is a Baltimore native who attended Randallstown High School and earned Baltimore Sun All-Metro honors before playing his postgrad year at Notre Dame Prep in Fitchburg, Mass. "He is a proven leader with an impressive record of commitment to the holistic development of student-athletes in programs that reflect his work ethic, integrity, and passion for excellence. "Kim English is the ideal choice to lead our men's basketball program, and I am delighted to welcome him to the Providence College community," Sicard said. English's location was tagged as Providence. The lead photo included a Providence logo, and was listed as his new personal website. Register for classes at Rebelle by signing up for their email updates on their website,, 34, made some edits to his personal Twitter page Thursday morning suggesting he was indeed headed for a new challenge. It just helps strengthen the bond with the community." "It helps us build our community, it helps me talk to our customers in a different way than the day-to-day interaction. For Pagan, community is one of the most important things about her business, and her classes are a way to strengthen her relationship with her customers. Even more exciting than the bagel-making itself is the sense of fellowship and camaraderie that develops between the participants and staff at Rebelle. The final part of the bagel-making process is by far the best: getting to take the end result home with you. A flurry of boiling, flipping, topping, and baking ensues as the class watches, dumbfounded by the deftness it takes to make a simple product. The next steps in the process go by in a flash. After the dough has proved or risen, the students learn the proper techniques of pulling, rolling, and "sealing" the dough into a perfect bagel shape. Inquiries range from Rebelle's new culinary endeavors to their business model and inspiration. Once the dough has mixed for an appropriate amount of time, it's left to rest, and the staff fields questions. The two are adamant that the more you know about the chemical makeup of your ingredients, the more prepared you are for a SNAFU, and the better your baking will be. Rebelle's bagel recipe is kept under wraps, but for this two-hour stretch of time, students are let in on the secret. Both Pagan and her kitchen manager break down the recipe ingredient by ingredient as they mix the dough. Rebelle's apprentices are told to "scrub in" surgeon-style from the elbows down to ensure the bagels and work space aren't contaminated. When participants arrive, Pagan wastes no time putting them to work. Workshops are held twice per month on a Sunday after the store closes for the day. it's an experience that people can replicate at home really easily if they just understand the techniques and have the right tools." "A lot of people were really curious to learn how our bagels are made, and given that I started doing this in our home kitchen, it felt like. Lucky for them, Pagan was willing to divulge the tricks of the trade. According to the self-made bagel expert, many people had questions about how the bagels were made and if store quality was achievable at home. ![]() When owner Milena Pagan first began teaching bagel workshops at Rebelle, she was "feeding" the curious appetite of her customers. But, has the average patron ever stopped to think about the work that goes into making these bagels? Apparently, they have, and now you can learn to make your own. Texture, flavor, and atmosphere collide to provide you with the ultimate breakfast experience. Rhode Islanders young and old rise from their warm beds and venture out to queue in a long line for that chewy, crispy, savory goodness toasted with cream cheese (thank you very much). On any given Saturday morning, Rebelle Artisan Bagels is teeming with people. ![]()
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