bakingbuyer - April 2011 - (Page 20)

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 Jeremy Gadouas competes in Viennoiserie for Bread Bakers Guild Team USA. 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. Leading up to this event, Baking Buyer will profile one Team USA member in each issue this year. This month, we feature Jeremey Gadouas, who competes in Viennoiserie. 1. How did you get your start in baking? I started by baking at home. I was baking cookies and breads for my friends. Then I went to culinary school. While I was there, I interned at a local bakery and was hooked. I worked the graveyard shift and went to school during the day. I started out making cookies and simple breads. 2. Where do you work today, and what do you like most about it? Right now I am working at the Grand America Hotel in Salt Lake City. It has a very well-equipped bakery, so I can practice for the team. One good thing about working for a large hotel is there are many outlets that can use the products I make. That feels a lot better than having to throw them away. It is also easier to get special ingredients from suppliers. 3. What motivated you to become part of Bread Bakers Guild Team USA? I wanted to measure myself against other bakers in our country, and I just wanted to challenge myself. I am glad I did, because it has turned into such a great learning experience. Jeremey Gadouas practices at a team audition workshop in San Francisco. 20 · BAKING BUYER · APRIL 11 Photo by Brian Wood

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

bakingbuyer - April 2011
EDITOR’S NOTE - The Century Mark
‘Last Cake Standing’ Returns
Deli Added to 2012 Atlantic Bakery Expo
Barry Callebaut Strengthens Healthier Confectionery Alternatives
WP Bakery Group Joins Industrial Market
Wilton Survey Reveals How America Bakes
Robbie Unveils Fresh N Tasty Bakery Pouches
Celebration Bread
Using Preferments
Team USA Profi le
Prom Cakes: The next big thing in occasion cakes
Popular Prom Themes
Party Time
Expand Your Horizons
A Fresh Take on Take-and-Bake
The Sandwich Parallel
Online Ordering
Pick-up Artists
History IN THE Baking
Employee Recognition
Tips on Fondant Sheeting
Smoothies Sell Themselves
Production Schedule
Sammie Surprise

bakingbuyer - April 2011