bake - November/December 2023 - 16

techniques used today. That is what needs to happen
to do what others don't do, how to make what doesn't
seem possible, possible to disrupt a food category.
Nutrition and sustainability are the next big things.
Pastry chefs understand innovation, but they limit their
work to the visual aspect of their creations, interchanging
flavors, or at best trying some bold flavor combinations.
Innovation is much more important today. Innovation
today means that delicious and appetizing food needs to
also be nutritious and that what is good for you should
also be good for the planet.
bake: As online education gains prominence, what
are important resources that are " musts " for pastry
professionals?
Canonne: I have been teaching for the past 25 years
and I understood a long time ago that the culinary
education model needed new tools. An affordable and
sustainable model for the food industry. A platform that
would supplement any prior training or the day-to-day
training on the job. One that would not require students
or career changers to quit their jobs and to move and
commit to a brick-and-mortar school model. A tool that
would be available when students wanted it and for as
long as they wanted it.
One that would allow the students to see, hear, and
repeat these training steps as many times as needed. A
tool that would enable students to monitor their progress
or share it with their employer investing in their professional
development.
bake: How is online training progressing, and what are
we learning about the effectiveness - and future needs
- for this educational format?
16 < NOV-DEC 2023 | bakemag.com
Canonne: To be honest, I was hesitant at first to switch
over from full brick-and-mortar programs to an online
supplemental education one, but it is nothing different
than one of the European or old US union trade apprentice
programs, where education comes to supplement
your day-to-day training on the job. Online training is
an affordable and flexible tool that allows a trainee to
go through basic, advanced, or cross-training, and a
valuable incentive employee benefit that allows the
industry to attract and retain talents.
Public and culinary schools, global hospitality leaders
like the Marriott Corporation, Princess Cruises and the
United States Army culinary teams are already using The
Butter Book platform as such supplemental learning tool.
To be effective, online training needs to offer a wealth
of instructional content and cater to all skill levels. It
needs to be a comprehensive platform that delivers
the same methodology students were exposed to in a
brick-and-mortar school, meaning, engaging content,
from beginner to advanced, with expert insights, answers
to the predictable questions, quizzes, and the necessary
time management features you need in a kitchen.
When I thought of The Butter Book platform, I wanted
to provide the industry with the best customizable
tool. Something that was adapting to today's needs. A
platform and content with all the knowledge we were
fortunate to acquire as professionals, and our expertise
in educating for the past 25 years.
bake: What are other key thoughts or innovative
programs to consider?
Canonne: The most important thing I learned is that a
good online educational tool is no different than training
in the kitchen or attending a brick-and-mortar school
BRIDOR, SEBASTIEN CANONNE
http://www.bakemag.com
bake - November/December 2023

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