A battle among the Americas for the Lesaffre Cup is set for IBIE in Las Vegas on Sept. 26-29. The Bread Bakers Guild's Baking Team USA 2010 will square off against Canada, Mexico, Costa Rica, Argentina, Brazil, Chile, Peru and Uruguay for the right to compete in the Coupe du Monde de la Boulangerie, the Bakery World Cup, to be held in Paris in 2012. Two teams will move on to the World Cup.

Each team will be judged on three categories: baguette and specialty breads, viennoiserie and artistic design. Representing Bread Bakers Guild Baking Team USA are Harry Peemoeller, artistic design; Jeremy Gadouas, viennoiserie; and Mike Zakowski, baguette and specialty breads. Also on Team USA 2010, but not competing this event, are David DeCesare, Reno, Nev.; Steven Sands, Portland; Roger Gural, New York City; John Tredgold, San Francisco; Eric Guilbert, Miami; and Michael Rhoads, Cambridge, Mass.

“We were very pleased with the caliber of candidates who participated in the selection process this year,” said Craig Ponsford, co-team manager and chairman of the Guild board. “The selection and training process for Team USA 2010 is different than in past years, and it is our intention that the added focus on team work and training of nine bakers will broaden the educational value of Team USA for promoting artisan baking.”

The jury, chaired by Christian Vabret, founder of the Bakery World Cup, will be composed of bakery professionals with a high standing in the industry. None of the judges hail from any of the competing countries.

Harry Peemoeller

Q. Why are you a baker?

A. My family owned a baking business, and I grew up working and helping in the bakery at an early age. I naturally followed in their footsteps. It becomes part of your DNA.

Q. Where do you currently work?

A. I am presently a baking and pastry instructor at Johnson & Wales University in Charlotte, N.C.

Q. How is the school coping while you are away training?

A. My colleagues are filling in while I'm gone.

Q. How did you get your start in baking?

A. As a kid, I helped out in the family business, and after high school I enrolled in a three-year apprentice program at the age of 14 and have been baking ever since.

Q. What training/education have you received?

A. A bachelor's degree from Johnson & Wales University; Certified Master Baker from the German Baking Academy, Hanover.

Q. What drove you to compete for Bread Bakers Guild Team USA?

A. The challenge to learn more, the overall experience of getting to know and working with passionate artisan bread bakers from around the country.

Q. How has training for Bread Bakers Guild Team USA changed your baking style/method?

A. Overall, I feel I am more organized, efficient and contemporary with my baking style.

Q. What was the most difficult aspect of training for Bread Bakers Guild Team USA?

A. To balance the time in between practicing, baking and family.

Q. What was the most rewarding/beneficial aspect of training for Bread Bakers Guild Team USA?

A. Getting to know incredible bakers and the great learning experience.

Q. What was your reaction when you found out you had been selected as one of the final three to compete in the Louis Lesaffre Cup?

A. Needless to say, I felt great and honored, especially with so much incredible talent on board. Team USA will be in good shape for years to come.

Q. What are the chances for Bread Bakers Guild Team USA in the Louis Lesaffre Cup?

A. Our chances are as good as anybody's. Having a home field advantage is definitely a plus.

Q. What are your plans for after the competition?

A. I hope this journey is not over after the competition. One hopes that it continues to Paris in 2012.

Q. What words of advice do you have for people wanting to compete for the next Bread Bakers Guild Team USA?

A. Make sure you have enough time. Organize your workload and your private time/life so there is plenty of time for practicing.

Q. Who is your mentor?

A. Every hard-working artisan baker in the United States — actually from anywhere.

Q. What do you do when you're not working/training?

A. Bake bread, spend time with family, hobbies.

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