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BAKE-Magazine-November-2018.Pdf bake is pleased to provide you our latest digital magazine. To access the Archives, Advertisers Index or a Single Page View, please refer to the toolbar above. Click Text View to translate stories into more than 50 languages. November 2018 BUSINESS. ACCURACY. KNOWLEDGE. EXECUTION. 2018twentyfive RECOGNIZING AMERICA’S PROFESSIONAL EDUCATORS AND DEDICATED MENTORS Breads • Cakes • Pastries • Chocolate editor’s note November 2018 / Issue 10 THE TWENTYFIVE ISSUE: education and inspiration For the first time, we turn the spotlight on education in our respondents in the industry, which was conducted by the annual Twentyfive special edition, highlighting professional Foundation in partnership with the Center for Generational educators and mentors who go above and beyond to educate, Kinetics. The industry employs 15.1 million people and expects inspire and lead in the fields of baking, pastry and chocolate. to add 1.6 million new jobs over the next 10 years. They work tirelessly to help the industry reach new heights and achieve excellence in quality and presentation. The survey found that over 70 percent say that the industry is a good place to get a first job. Many Millennials start working in Educating the future bakers, pastry chefs, cake decorators and the industry at the age of 18, while many Gen Z members start chocolatiers of tomorrow is an all-important endeavor. The at 16-and-a-half. Around half of the respondents say they they’d world is changing, and innovation is paramount to success. But return to the industry if they had already left it, and that total who will train and inspire the next generation? The influential rises to 65 percent if they have a culinary degree. educators and mentors featured in this special issue embrace the challenge. “Millennials and Gen Zs feel so strongly about their own posi- tive experiences in the restaurant industry, they’d recommend The good news looking forward is that, according to the working for it to their own children,” says Rob Gifford, execu- National Restaurant Association Educational Foundation, tive vice president for the National Restaurant Association Millennial and Gen Z members say the foodservice industry Educational Foundation. “This offers us a powerful opportunity offers good employment opportunities and effective training to not just foster long-term relationships, but also influence this in various skills. The findings come from a survey of 1,600 next generation of leaders.” JOHN UNREIN [email protected] bakemag.com | NOV 2018 > 03 Superior EDITORIAL STAFF Editor John Unrein Managing Editor Andy Nelson quality Digital Media Associate Editor Brian Amick PUBLISHING STAFF Publisher Troy Ashby National Sales Manager James Boddicker Sales Manager - Classifi ed Ads Lily O’Kane Audience Development Director Michael Barbee in every grain Audience Development Manager Kay Hudspeth Audience Development Analyst Dustin Pickman Audience Development Coordinator Amy Moser Director of Digital Media Jon Hall Digital Advertising Manager Carrie Fluegge Advertising Manager Nora Wages Advertising Coordinator Brittany Crisp Design Services Manager Sadowna Conarroe Design Services Assistant Manager Ryan Alcantara Production Specialist Marj Potts Senior Design Consultant Becky White Graphic Designer Brian Peterman Promotions Manager Jim White Promotions Media Designer Abby Chronister Sales Coordinator Whitney Hartman CORPORATE STAFF Chairman and CEO Charles S. Sosland President L. Joshua Sosland Chief Financial and Administrative Offi cer Staci Greco Director of Operations Meyer Sosland BAKE (ISSN 2165-9397) Volume 30, issue 10 BACK ISSUES is published 11 times a year, Jan, Feb, Mar, Single copies are $15 and are available Apr, May, Jun, Jul, Sep, Oct, Nov and Dec from the Circulation Department. Special by Sosland Publishing Company, 4801 issue prices vary. Main Street, Suite 650, Kansas City, MO 64112. Periodicals postage paid at Kansas REPRINTS, PHOTOCOPY PERMISSION City, MO and additional mailing offi ces. Requests for reprints of articles should POSTMASTER: Send address changes to be sent to [email protected] or call BAKE, PO Box 3001, Northbrook IL (816) 756-1000. BAKE is copyrighted; 60065-9743. reproduction of the whole or any part of ©2018 Sosland Publishing Company — All the contents without written permission rights reserved. Reproduction of the whole is prohibited. Photocopy permission for or any part of the contents without written academic purposes may be obtained permission is prohibited. BAKE assumes from the editor. no responsibility for the validity of claims in items reported. Sosland Publishing LETTERS TO THE EDITOR Company is a division of Sosland Comments and opinions by our readers are Companies. Inc. welcome. Please send letters to the editor to our mail address, by fax or e-mail. SUBSCRIBER SERVICES ADDRESS. TELEPHONE, FAX, E-MAIL DIRECTORIES Editorial and sales offi ces are located Special directories and buyer’s guides are at 4801 Main St., Suite 650, Kansas City, published annually for the baking, grain Mo. 64112. Phone: (816)756-1000. The and milling industries. For details and switchboard is open between 8 a.m. prices of these publications, call the and 5 p.m. Central Daylight Time, Monday Circulation Department at (816)756-1000. through Friday. Our main fax number is (816)756-0494. Our e-mail address is [email protected]. This number is available for corresponding with any BB department. SUBSCRIPTION, ADDRESS CHANGES. SOSLAND PUBLISHING COMPANY Discover the North Dakota Difference BAKE is distributed to readers with 4801 Main Street, Suite 650, managerial responsibilities in in-store, Kansas City, MO 64112 foodservice, retail, specialty, wholesale P: (816) 756-1000 and distribution businesses. For non- F: (816) 756-0494 Standard Patent Flour: qualifi ed readers, U.S. and Canada Email: [email protected] subscriptions are accepted at $60 per Dakota Champion year. Print subscriptions delivered outside the U.S. and Canada are accepted at $80 per year. Digital subscriptions delivered via email are free of charge The standard of excellence for the baking worldwide. For subscription information industry, Dakota Champion fl ours are suitable or address changes, call the Circulation for a wide variety of breads, rolls and specialty Department at (816) 756-1000. products. Call 1-800-538-7721 to discover the diff erence. www.ndmill.com FSSC 22000 CERTIFIED INDUSTRY NEWS DELIVERED Bakenews Baketrends Discovering Stay connected with Looking for the latest America’s what’s happening in innovations and Bakeries the industry throughout trending products? the week with Baketrends delivers Journey around the bakenews. Industry this information to your baking industry with the news, trends and inbox every Tuesday. Discovering America’s valuable business Bakeries e-newsletter. tips delivered every Each Friday a new Tuesday-Friday. slide show exclusively spotlights a different bakery from around the country. Sign up now at www.bakemag.com contents 10 18 22 30 34 38 TWENTYFIVE PROFILES 08 Introduction 20 Didier Rosada 28 Mark Seaman 37 Mike Terry 10 Michel Suas 21 Richard Miscovich 30 Bronwen Weber 38 Nicky Giusto 12 Ewald Notter 22 Lauren Haas 32 Charles Niedermyer II 39 Pierre Zimmermann 14 Jacquy Pfeiff er 24 Melina Kelson-Podolsky 33 Anna Sortun 40 Harry Peemoeller 15 Nicholas Lodge 24 Tony Gemignani 34 Martin Philip 41 Mitch Stamm 16 Peter Reinhart 25 Marina Sousa 36 En-Ming Hsu 18 Norman Love 26 Leo Spizzirri 36 Karen Bornarth CAKENOMICS COVER November 2018 BUSINESS. ACCURACY. KNOWLEDGE. EXECUTION. 43 Norman Love ranks among the most infl uential leaders in America’s confectionery TIME TO PLAY industry and serves as a mentor for many Get ready for the most aspiring chocolate artists. Love is one of 25 twentyfive magical time of the year. From professional educators and mentors in the 2018 RECOGNIZING AMERICA’S Thanksgiving to Christmas, PROFESSIONAL EDUCATORS bakery, pastry and chocolate industries who AND DEDICATED MENTORS Breads • Cakes • Pastries • Chocolate cake and cookie shops are profi led in this special edition of bake. prepare to engage and excite customers through innovation. 06 < NOV 2018 | bakemag.com twentyfive 2018 Our annual 25 list puts the spotlight on leading educators in the fields of baking, pastry and chocolate. BY JOHN UNREIN New this year, we are putting significant emphasis on Pierre Zimmermann, owner of La Fournette Bakery education in our annual Twentyfive special edition, & Cafe in Chicago, speaks to the future of our highlighting those who go above and beyond to industry when he says, “It is beneficial to bring a educate, inspire and lead in the fields of baking, pastry level of complexity to your products — to excite your and chocolate. They are educators and mentors who customers.” But to achieve this mission, the necessary work tirelessly to help the industry reach new heights skills are required. and achieve excellence in quality and presentation. Organizations such as the Bread Bakers Guild of Special thanks go to the knowledgeable instructors America and the Retail Bakers of America are raising and educators from bakery and culinary schools such the bar to help the industry achieve greater success, as Johnson & Wales University, the San Francisco including all-important certification programs that Baking Institute and The French Pastry School, which enable bread bakers, cake artists, pastry chefs and are dedicated to training the next generation of bakers, others to gain professional skills that can help them pastry chefs and chocolatiers. Also highlighted in the further their careers. following pages are organizations such as Hot Bread Kitchen, which is devoted to educating women from In 2016, the American Bakers Association and the around the world in culinary arts, so they can leverage American Society of Baking commissioned a report, their talent and passion to launch careers in food. “The Workforce Gap in U.S. Commercial Baking: Trends, Challenges and Solutions,” conducted by This is by no means an all-inclusive list, but a starting Cypress Associates, to investigate the widening work- point to shed light on important contributions of those force gap.
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