bake - September 2012 - 7

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A year ago, OTA, the North American business association for the organic sector, adopted its latest position paper on GMOs. Among the key points in this document were the declarations that “OTA supports the consumer’s right to know, and to choose foods, ﬁber and personal care products based on environmental, personal health, religious, dietary or other preferences” and “OTA supports mandatory labeling of all agricultural GMOs and their products.” OTA’s GMO Position Paper is available on its website. The class baked Zakowski’s four freestyle Coupe du Monde breads — Pearpequi, Ryebatta, Yecora Roja, and Kracked Kamut — and also learned creative stenciling techniques to add a beautiful ﬁnishing touch to their loaves. “We’ve heard from our sponsors and exhibitors alike that chocolate deserves its time in the spotlight,” Zakowski is a graduate of the culinary arts program at Kendall College in Chicago, IL. When he owned Kraftsmen Baking in Houston, TX, he was named Best Baker in Houston and won the Best Bread award for his pain biologique. For ﬁve years he was Operations Manager at Artisan Bakers in Sonoma, CA. He currently owns his own bakery, The Bejkr, and markets his creations at farmers markets in Sonoma County, CA. The National Chocolate Show fulﬁlls an unmet need for a trade show dedicated solely to chocolate in the US, home of seven of the top 10 manufacturers in chocolate. Chicago was a natural choice for the shows, as the epicenter of the confection industry. The Chicago Fine Chocolate Show hopes to become an elite culinary event and allow guests to explore artisanal chocolate products through tastings and educational demonstrations and conferences. The Chicago Fine Endorsed by a team of elite sponsors in the industry including The French Pastry School, Fine Chocolate Industry Association (FCIA), National Confectioners Association’s Chocolate The two-day, hands-on class focused on the formulas and techniques that Council, American Culinary Federation (ACF) — Windy City Professional To learn more, visit www.chicagochocolatefestival.com. Chocolate Show also provides a retail platform for rising artisan chocolatiers and pastry chefs to gain exposure during the prime holiday gift season. says Show founder Mario Pi. “We designed The National Chocolate Show and Chicago Fine Chocolate Show to create a forum for the advancement of the industry of chocolate through not just exceptional tasting experiences, but educational conferences and interactive demonstrations and feature areas.” Zakowski used when he and the other members of Bread Bakers Guild Team USA won a silver medal at the Coupe du Monde de la Boulangerie (World Cup of Baking) in Paris in March 2012. Culinarians and more*, The National Chocolate Show and Chicago Fine Chocolate Show were created to address both the trade professional and consumer, respectively. Both shows will showcase Chicago as the leader in the chocolate industry, drive advancements in chocolate and educate both audiences through two distinct events.

Zakowski Sells Out Whole Grain Baking Class for BBGA

Chocolate Shows Debut at Navy Pier
The National Chocolate Show and Chicago Fine Chocolate Show will On Aug. 11-12, Mike Zakowski taught a sold-out class, “Coupe du Monde Whole Grain Breads & Stenciling Techniques,” for The Bread Bakers Guild of America. The class, which was hosted by Keith Giusto Bakery Supply in Petaluma, CA, was part of The Guild’s 2012 Cereal Series: Going With the Grain, which emphasizes baking with whole grains. premiere as the preeminent chocolate event and the only dual consumer and trade shows dedicated to the chocolate industry in the country Nov. 16-18, 2012 at Chicago’s Navy Pier.

bakemag.com | SEP 2012 > 07

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bake - September 2012

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