In the Dough - Lesaffre March 2018 - 3

Getting Personal
W I T H J I M G L U H O S K Y, S E N I O R T E C H N I C A L
S E R V I C E S M A N AG E R AT L E S A F F R E
The "Glu" that helps keep
the Lesaffre/Red Star
Technical Services Team
going strong is Jim
Gluhosky, an experienced
baker and yeast technician
who can not only solve
the most intricate bakery
problems but can probably
outrun or outswim most
people his age.

"IF YOU DON'T
KNOW THE
ANSWER,
THEN HAVE
THE COURAGE
TO SAY THAT,"
HE SAYS WITH
CONVICTION.

When he isn't flying across
the country to troubleshoot
issues for customers, he's
busy at home in Summerville,
South Carolina, working out
of his home office, running,
swimming or watching his
two daughters participate in
activities.
One thing you'd never guess?
Gluhosky was once the head
swimming official for USA
Swimming for the state of
South Carolina. "I had to train
and certify every swimming
official in the state," he says,

"as well as enact the rules and
regulations of swimming."
His personal achievements
include a high school state
soccer championship and
winning a South Carolina age
group title in the 5-kilometer
for USA Track & Field.
At work, he loves solving
problems - developing and
correcting formulas in bakery
plants, as well as working and
meeting so many different
people. He takes work
seriously and lives by one
of the best credos anyone
could have - to always tell
the truth.
"If you don't know the
answer, then have the
courage to say that," he says
with conviction. "People
will respect you more, and
you will be thought of as
honest, which to me is the
most important trait that a
professional can have."

Gluhosky earned a bachelor's
degree in Bakery Science and
Management from Kansas
State University (he remains a
loyal fan of the KSU Wildcats,
as well as the New York Mets).
He's worked as a Lesaffre
technician since 1997 and in
bakery production since 1978.
In addition, he's been a plant
manager at several large
wholesale bakeries. His
expertise includes intermediate
and large wholesale
bakery operations, cream
yeast systems, automated
equipment, fermentation
analysis and formulation
(sponge and dough), frozen
dough, par baked and
lamination.
Gluhosky is most proud of
his work designing a clean
label version of yeast food -
the first type on the market.
It's no wonder that when
asked what baked good he
would be, his answer is an
"everything" bagel. How
many people in the world can
say they've ever baked with
yeast cell walls? Gluhosky
can.
Relaxing at home, he's been
known to impress family
and neighbors when baking
soft pretzels and ciabatta.
His favorite type of bread is
either rye or San Francisco
sourdough.
His bucket list is filled
with adventure - fly in a
helicopter, visit the ancient
sites from the Roman
Republic, and see the Pope -
but one thing is missing.

LESAFFRE YEAST CORP. SHARES AN INSIDE LOOK AT ITS WORLD-CLASS
BAKING CENTER, WHERE TECHNICAL SUPPORT AND NEW PRODUCT
DEVELOPMENT ARE KEY FUNCTIONS.

If he could bake with any
person (past or present),
Gluhosky says he would
choose his grandfather -
"because he only lived to see
a little of what I did prior to
him passing away."



Table of Contents for the Digital Edition of In the Dough - Lesaffre March 2018

In the Dough - Lesaffre March 2018 - 1
In the Dough - Lesaffre March 2018 - 3
In the Dough - Lesaffre March 2018 - 4
In the Dough - Lesaffre March 2018 - 6
In the Dough - Lesaffre March 2018 - 7
In the Dough - Lesaffre March 2018 - 8
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https://www.nxtbook.com/sosland/lesaffre/2019_07_01
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