bakingbuyer - March 2011 - (Page 82)

BAKER’S DOZEN Baker’s DOZEN Norman Davis is a nationally noted sugar artist, ICES Hall of Fame inductee and owner of The Sweet Life, a custom cakery in Annadale, VA and best known for his White Chocolate Curl cake. In addition to appearing on shows such as Ultimate Cakeoff and Food Network Challenge, he has also demonstrated at the Smithsonian and taught sugar arts across the country to students of all ages. 9. If you could have any career other than sugar arts, what would it be? I think it would be a grade school teacher. There is nothing I enjoy more than to watch children learn and grow. It’s our responsibility as adults to work with our young ones to teach them as much as we can. Our children are our future no matter what career we have chosen, we should work with children. 10. What’s the best part of your job? It’s a job, is there a good part? I have my good days and bad but the best part is designing a cake and working with Zane. We do argue over a design but also come up with the best idea that will work. The best part of what I do is teaching. I just love to travel and teach. 11. If you could design the cake for the Royal Wedding, what would it look like? Our White Chocolate Curl cake, it is fit for a royal wedding. With the unique look, it has it still is such a classic cake and who does not like chocolate? 12. Name the decorating tool you can’t live without. ArtWay Tools Clay/Cake Extruder, I can do so many cake decorating techniques with this extruder. 13. What do you predict will be the “next big thing” in cake design? Painting on cakes. We at The Sweet Life have done so many painted cakes from folk art to more of a classic look. 1. What sugar art technique was hardest for you to learn? String work is a difficult technique which takes time and a steady hand. At first I found it to be very challenging, but as time went on and I was able to practice, I enjoy the opportunity of using it on a cake. 2. Do you have advice for a decorator who’s struggling to learn a technique? To get good at anything you have to practice, practice practice. Take time to invest in classes from instructors whom excel in the technique you want to learn; then practice every chance you get. 3. Which do you prefer – book, play or movie? I enjoy books as well as movies. I don’t get the opportunity to read much, but I do like to sit back and enjoy a good book when I travel. There are some movies I can watch over and over again. 4. Name one food that you’d never give up. Just one? That is not fair….chips, candy, 82 · BAKING BUYER · MARCH 11 cookies, cakes, pizza… 5. Are you a “summer” person or a “winter” person? Summer. I truly hate the cold—I just hate it. At my age, my blood is not moving that well and the heat helps! 6. How would you spend the ideal New Year’s Eve? With the people I LOVE on a cruise would be nice. 7. Describe your perfect meal. Meat and potatoes—need I say more? 8. Who makes your birthday cake? What birthday cake? You would think with all the cake friends I have in this industry that I would get a great custom cake…NOT! On My 50th birthday I got a cake, but it was only crumb coated, not decorated at all. Zane had a great design in mind, but we got so busy with orders and they come first.

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

bakingbuyer - March 2011
EDITOR’S NOTE - Reacting to the Economy
CONTENTS
CONTENTS
INDUSTRY NEWS
RBA to Relocate Headquarters
Caravan Names Director, Food Ingredient Sales
Bread Bakers Guild Adds to Board
Hobart Launches “Get Back to Scratch”
Gonnella Baking Promotes Dan Herzog
Danisco Takes Food Protection Gluten-free
IDDBA Speakers for 2011 Show
Expert Baker Joins New French Bakery
Green Baking
Bakery Toolkit
The Power of Promotions
CONTENTS
Inside and Out
Turn Impulse into Volume
Promote Personal Connections
Package, Protect, Promote
Loyalty Rewards
Shopper Spotlight
A Hot Concept
What’s Baking in Semifreddi’s Ovens
Team USA Profile
USA WINS SIGEP BREAD CUP
The Final Results of the Sigep Bread Cup 2011
A Guide to GRADUATION Cake Licensing
Your Options
Related Defi nitions
Here Comes the Groom's Cake
Personal Touch
Pillow Talk
Social Circles
How to Mold Filled Chocolate Candies
Alternative Method for Larger Jobs
Signature Sandwich Breads
Graduates Take th e Cake
Uncertain Times
Bake Your Own Signature
More Cake, Please
Word of Mouth
Creative Inspirations
THUMBS UP FOR GOURMET COFFEE
SANITATION Takes Center Stage
Production Schedule
FEATURED PRODUCTS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
BAKER’S DOZEN
BakeMark's Panaderia
CARTA DE INTRODUCCIÓN - Fusión Cubana
INTRODUCTORY LETTER - Cuban Fusion
Panes Dulces
Pasteles de Graduación
La Demanda Crece Por Platillos Étnicos y Opciones de Mejor Valor
Fusión Cubana
Porto’s Bakery & Café
Tropicana Bakery & Cuban Café
Reyna’s Bakery
Panadería La Mexicana
La Estrella Bakery
El Fogón
NUEVOS PRODUCTOS DE TRIGAL DORADO
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
Sweet Breads
Wheat is on the Rise
Graduation Cakes
The Busy Graduation Season
Plan Ahead!
Demand Rising for Ethnic Fare and Value Options
Cuban Fusion
Porto’s Bakery & Café
Tropicana Bakery & Cuban Café
Reyna’s Bakery
Panadería La Mexicana
La Estrella Bakery
El Fogón
CALENDAR
NEW PRODUCTS FROM TRIGAL DORADO
FORMULAS

bakingbuyer - March 2011