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time he was elected to the RBA executive committee and ultimately went on to become RBA President. During his tenure on the RBA Board and as its president, Mike provided leadership and shared his knowledge with bakers across the country. “The years on the RBA Board were some of the most fulﬁlling in my baking career,” said Kalupa.
Chef Adam Moore, Corporate Chef for Bunge Oils, toasts the opening of the new culinary center at the Bunge Ingredient Innovation Center.

Ponsford, Faber Receive Top Award
The Bread Bakers Guild of America has presented its highest award, the Professor Raymond Calvel Award, to Craig Ponsford and Abram Faber. The Calvel Award, which prior to 2007 was called the Golden Baguette Award, recognizes individuals for extraordinary service to the artisan baking community. The award is named in honor of the late Professor Raymond Calvel (1913–2005), the French scientist, baker, and researcher who is considered by many in the industry to be the father of modern artisan baking. Ponsford, the owner of Ponsford’s Place in San Rafael, CA, was a member of Bread Bakers Guild Team USA in 1996, when he won a gold medal for his breads at the Coupe du Monde de la Boulangerie (World Cup of Baking), which at the time was an unprecedented achievement for an American baker. Ponsford served on the Guild’s Board of Directors from 1995 to 2010 and was Chairman from 2002 to 2010. He has devoted many years to advancing The Guild’s mission: preserving the traditions and techniques of artisan baking through education.

Faber, who with his wife, Christy Timon, owns the award-winning bakery, Clear Flour Bread, in Brookline, MA, served on The Guild’s Board of Directors for 12 years, six years as Vice Chairman. He was the director of two Camp Breads, national baking education events sponsored by The Guild in 2005 and 2007, and has worked to offer innovative and affordable baking classes through The Guild. He has been a frequent spokesman and advocate for the artisan baking community. The awards were presented at the closing celebration of WheatStalk, The Guild’s three-day national baking event held at Kendall College in Chicago, IL, on June 28-30, 2012.

facility reﬂects our continued commitment to providing our customers with a complete range of products and services,” said Soren Schroder, president and CEO, Bunge North America. “The culinary center enables customers to take our award-winning food ingredients and either test how they improve their existing products or develop new recipes.” With the addition of the culinary center, the Bunge Ingredient Innovation Center can now take products from creation to commercialization. Bunge’s team of 25 scientists located in the facility develops nutritionally-improved and performanceenhanced solutions to meet changing food industry trends. These products can be tested in a real-world manufacturing environment in the edible oils and extrusion pilot plants. Food companies can then test the ingredients in product formulations. After products are developed, they can be tested and sampled in the bakery applications, analytical and sensory laboratories to ensure they met the nutritional, performance and taste attributes required. “In addition to providing a hands-on

Bunge Opens Culinary Center
Bunge North America, the North American operating arm of Bunge Limited, is expanding the Bunge Ingredient Innovation Center (BIIC) in Bradley, Illinois to include a full service culinary center. The state-of-the-art facility includes an industrial kitchen and a corporate dining room with extensive video capabilities. “As a leader in innovation for milled grain and edible oil products, this new

experience for our customers, the new culinary center enables us to

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