bakingbuyer - September 2011 - (Page 30)

BREADWINNERS Team USA Profile Bread Bakers Guild Team USA was awarded first place for North and Central America in the Louis Lesaffre Cup, the prestigious international baking competition held in Las Vegas, NV, during IBIE 2010, the largest baking trade show in the United States. By winning this title, Bread Bakers Guild Team USA has secured a coveted place in the Coupe du Monde de la Boulangerie (The World Cup of Baking), which will take place in Paris in 2012. This month, we feature Eric Guilbert who competes in Viennoiserie. 1. How did you get your start in baking? What are your fondest memories? I started when I was very young and I just loved to watch my mother bake. She is a very good home baker and very early on got me involved in helping her whenever she was baking. I think that’s where my love for baking comes from and why I eventually decided to go to culinary school and make baking and pastry my full time job. 2. Where do you work today and what do you like most about it? As of today, I am enjoying being a stay at home dad/ baker. I decided to quit my baking and pastry instructor job and take care of my 18 month old daughter. It’s been very rewarding and I look forward to getting her involved in my baking projects in the future just like I did when I was a child. 3. What does it mean to you to be part of Team USA, and what influences do you hope you can have on the baking industry? I am very proud to have made the team and learned a lot during the preparation for the Louis Lesaffre Cup. I hope to be able to give back to the baking community some of what I have learned. 4. What else are you working on? I have several projects I am working on. I hope to get a blog going soon and I am also working on some longer 30 · BAKING BUYER · SEPTEMBER 11 term projects including maybe opening my own business. 5. What was it about teaching that compelled you to become an instructor at Le Cordon Bleu College of Culinary Arts? I started my baking and pastry career working in restaurants and hotels. I really liked the fast pace and variety of the work that a 5-star hotel presented. However, I also noticed that as competition in the business intensified, we had less and less time to teach our bakers/pastry cooks on the job. I thought that becoming an instructor would be a good way to further my interest in teaching. I really enjoyed teaching and I keep in touch with a lot of my former colleagues and students. It’s always nice when former students contact you for advice or just to share their culinary successes. 6. How heated is international competition? The level of international competitions has been going up and the 12 teams that will compete in Paris all want to win. They are all well coached and are spending a lot of time practicing for the competition. That being said, the spirit of the competition remains friendly. At the end of the day we are all bakers and we all look forward to seeing what the other teams have presented. 7. How do you prepare for competition as a member of Bread Bakers Guild Team USA? The Guild organizes training sessions for the team to prepare before a competition where you get valuable feedback from the coaches and former team members. When the competition gets close, the team goes through mock competition practices where the set up and time frame are similar to the ones you will face at the actual event. 8. How do you like Team USA’s chances next year in Paris? I think Team USA has a good chance. It will come down to three things: flawless execution, taste and timeliness.

Table of Contents for the Digital Edition of bakingbuyer - September 2011

bakingbuyer - September 2011
EDITOR’S NOTE - See You in Schaumburg
INDUSTRY NEWS - News Bites
INDUSTRY NEWS - Oklahoma Sugar Art Show: Wedding Cakes Rock!
INDUSTRY NEWS - RBA Names 2011 Class of Emeritus
INDUSTRY NEWS - Cakes.com Gives Bakers Online Tool
INDUSTRY NEWS - Barry Callebaut Bolsters European Footprint
INDUSTRY NEWS - “Get Back to Scratch” Contest Winner
INDUSTRY NEWS - AMF Completes Acquisition of BakeTech
INDUSTRY NEWS - USDA Extends Sugar Import Entry
CONSUMER PURCHASING - Discovering America's Bakeries
BREADWINNERS - The Whole Truth About Whole Grains: Installment Three
BREADWINNERS - Team USA Profi le
BREADWINNERS - Why Not Rye?
DESIGN OF THE TIMES - Strokes of Genius
DESIGN OF THE TIMES - Keepsake Cakes
DESIGN OF THE TIMES - Fall is the New June
DESIGN OF THE TIMES - Figure Piping 101
BAKERY BIZ TIPS - Add Business to Add Revenue
CHOCOLATE - Ganache Secrets
FOODSERVICE INNOVATIONS - Food Labeling Fight
CONSUMER PURCHASING - Keep Them Coming Back
CONSUMER PURCHASING - get Social
Social Butterfl ies in the Baking Business
Fighting, Surviving, + Thriving
Allin the Family
EQUIPMENT TECHNOLOGY - Bakers ON ICE
FEATURED PRODUCTS
LIQUID ASSETS - COOL COMBOS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
panaderia
CARTA DE INTRODUCCIÓN - La Diversidad de Tampa
INTRODUCTORY LETTER - The Melting Pot of Tampa
PAN Y PANADERÍA - Pan Cubano: Estilo Tampa
PASTELES Y DECORACIONES - La Magia de la Plantilla
PRODUCTOS - PRODUCTOS DESTACADOS DE TRIGAL DORADO
Estrategias de Venta para la Nueva Economía
PERFILES - Moreno Bakery
PERFILES - La Segunda
PERFILES - Florida Bakery
PERFILES - Acapulco Tropical
PERFILES - Mi Patria
TENDENCIAS DEL CONSUMIDOR - Las Necesidades Particulares de los Hispanos
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
CONSUMER TRENDS - Unique Needs of Hispanics
BREAD & BAKING - Cuban Bread: Tampa Style
CAKES & DECORATING - Stencil Magic
Sales Strategies in the New Economy
PROFILES - Moreno Bakery
PROFILES - La Segunda
PROFILES - Florida Bakery
PROFILES - Mi Patria
PROFILES - Acapulco Tropical
CALENDAR
PRODUCTS - FEATURED PRODUCTS FROM TRIGAL DORADO
FORMULAS

bakingbuyer - September 2011