In the dough - August 2020 - 6

"AS A CMB, I HAVE THE CAPABILITY TO HELP
OTHER BAKERS AND BUSINESS OWNERS
OVERCOME PROBLEMS, FIND SOLUTIONS AND
BECOME MORE PROFITABLE."

PETER JACOBS, REGIONAL SALES MANAGER, EASTERN CANADA FOR LESAFFRE

Getting Personal

WITH PETER JACOBS,
REGIONAL SALES MANAGER,
EASTERN CANADA FOR LESAFFRE
Peter joined Lesaffre in
2007 and obtained Certified
Master Baker (CMB) status
from the Retail Bakers of
America three years later.
At the time, he was only the
fifth Canadian to achieve
this level of accreditation.
Ten years later, the man who
helps bakeries make their
product rise, smell and taste
better continues to tackle
challenges, whether that's
in the office, traveling to
see customers or providing
technical support.
When asked who he would
most like to bake with, present
or future, Peter chose his
influential mentor Etienne
Van Wesemeal. "Etienne
gave me a lifetime of advice
and vision," Peter said. "As
a young technical advisor,
he explained my new role
was not about knowing
everything. He said, every

day you will learn something
from everyone, starting with
the dishwasher all the way
to the VP of operations.
Treat everyone with respect,
listen to what people have
to say, be thankful and open
minded, read people and their
strengths and weaknesses
before making suggestions.
He was a true mentor to me
and guides who I am today."
This advice also informs his
personal motto: The best
way to predict the future is
to create it. When asked to
share his own advice, Peter
recommended learning as
much as possible about the
basic ingredients and their
functionalities. "Listen and
take advice but sort through
what you've been told for
yourself," he concluded.
"Once you're committed;
stick to it and become the
best you can."

PERSONAL QUESTIONS
The perfect
pizza?

Thin crust
- crispy,
crunchy and
yummy

What is
your
favorite
type of
bread?

A well
hearth
baked
artisan
bread

Tell us
something
about
yourself that
not many
people know.

I was a
teacher at
a George
Brown
College in
Toronto for
two years. I
taught the
art of artisan
breads,
plated
desserts,
Europeanstyle
cakes and
tortes and
chocolate
work.

What
hobbies /
activities do
you do in
your spare
time?

Home
renovations,
woodworking
and walks in
nature

If you were a An almond
baked good, butter
what baked croissant
good would
you be?
What is your My hearth
stone deck
favorite
baking tool? oven
What did
you want
to be when
you were
younger?

Exactly
what I
became, a
baker (CMB)
and pastry
chef

7475 W Main St, Milwaukee, WI 53214 | 800-770-2714 | lesaffreyeast.com

Lesaffre_0820.indd 6

8/28/2020 9:40:56 AM


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In the dough - August 2020

Table of Contents for the Digital Edition of In the dough - August 2020

In the dough - August 2020 - 1
In the dough - August 2020 - 2
In the dough - August 2020 - 3
In the dough - August 2020 - 4
In the dough - August 2020 - 5
In the dough - August 2020 - 6
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https://www.nxtbook.com/sosland/lesaffre/2018_08_01
https://www.nxtbook.com/sosland/lesaffre/2018_05_01
https://www.nxtbook.com/sosland/lesaffre/2018_03_01
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