Pulling from a group of nine, these three were selected to compete at the Louis Lesaffre Cup to be held during IBIE 2010.
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.
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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Q. If you had to something other than baking, what would it be and why?
A. I could see myself landscaping and gardening.
Q. Have you seen any good movies lately?
A. Inception and Avatar.
Q. What's on your iPod?
A. Sniff ‘n’ Tears, Driver Seat.
Q. Do you currently work in/own a bakery?
A. Right now, I am working at Bennison's Bakery in Evanston, Ill.
Q. How did you get your start in baking?
A. When I was getting started in culinary arts I took a job at a retail bakery and really enjoyed the environment. It was different than cooking, and it suited my personality better. I remember one morning I went out front to check the cookie case and saw this little kid staring at the cookies. I grabbed one and gave it to him. I will never forget the smile he had on his face. After that I never wanted to cook again.
Q. What training/education have you received?
A. I received my A.A. in culinary arts from Shasta College (Redding, Calif.) and then went to AIB International and completed the Bakery Science and Technology program. Then, I went to work and learned on the job. If I wanted to know how to make something I would take a job that made it or find a place where I could practice and teach myself.
Q. How would you describe your style or approach to baking?
A. My approach is to work quickly while trying to be consistent on a daily basis. I would say my style consists of classic pastry shapes that are recognizable but with really high quality ingredients to create deeper, balanced flavors.
Q. What drove you to compete for Bread Bakers Guild Team USA?
A. I wanted to test myself against my peers to see where I needed improvement. This competition brings out the best, so I wanted to see how I compared.
Q. What drew you to the category (viennoiserie) you are competing in?
A. The category was kind of chosen for me. I had originally tried out for baguettes and specialty breads, but didn't make the cut. Then, I was offered a chance to try out for the viennoiserie category on the team. So I started practicing and the more I did, the more I enjoyed it.
Q. How has training for Bread Bakers Guild Team USA changed your baking style/method?
A. I have become more aware of the little things that can change how a dough reacts before baking and tastes after baking. An example would be making sure dough temperature is in the correct range after mixing.
Q. What was the most difficult aspect of training for Bread Bakers Guild Team USA?
A. The time commitment is the most difficult for me. You have to be willing to put your personal life on hold to compete. All I have been thinking about is how to tweak a shape or a filling or how can I make my own moulds.
Q. What was the most rewarding/beneficial aspect of training for Bread Bakers Guild Team USA?
A. The reward is the vast amount of information you receive and all the great people you get to meet and bake with. The exchange of information is what I like the most.
Q. What are the chances for Bread Bakers Guild Team USA in the Louis Lesaffre Cup?
A. I think we have a good chance to come out on top. Competitions are all about preparation, execution and management. If we stick to our schedules and manage the little problems that arise, everything should turn out the way we want.
Q. What are your plans for after the competition?
A. I plan on getting back into a normal routine at work for the holidays. A little time away from the training can be refreshing.
Q. If you have free time in Las Vegas, what do you plan to do?
A. Some of my family will be there, so I plan on spending it with them and any of my friends that come to watch.
Q. What words of advice do you have for people wanting to compete for the next Bread Bakers Guild Team USA?
A. Practice the basics and become very proficient at them. Also, start paying attention to timing and temperatures. Practicing good habits will make it easier to transition into a competition environment where you only get one shot.
Q. What do you do when you're not working/training?
A. I like to watch movies and sports. I also like to go running to relieve stress. I have been getting outside more for things like hiking and kayaking. Work is a lot more fun when life is balanced.
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Q. If you had to do something other than baking, what would it be and why?
A. I would coach baseball. I played through college and would really like to coach at that level.
Q. Why are you a baker?
A. Live to bake, bake to live, bake for life!
Q. Where do you currently work?
A. Artisan Bakers, Sonoma, Calif.
Q. How did you get your start in baking?
A. I fell in love with bread dough the first time I touched a beautiful baguette dough. It was so supple, so soft, so alive.
Q. What training/education have you received?
A. On the job and practice, practice, practice.
Q. How would you describe your style or approach to baking?
A. Handmade and organic with attention to detail.
Q. What drove you to compete for Baking Team USA?
A. I wanted to further master my skills in bread baking.
Q. How has training for Bread Bakers Guild Team USA changed your baking style/method?
A. It has enhanced and advanced my baking skill in an evolving progression.
Q. What was the most rewarding/beneficial aspect of training for Baking Team USA?
A. The knowledge and discipline it taught me in the baking process.
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. Excellent, totally stoked!
Q. What are the chances for Baking Team USA in the Louis Lesaffre Cup?
A. Good.
Q. What are your plans for after the competition?
A. To continue doing what I do — baking bread and living the good life in Sonoma.
Q. What words of advice do you have for people wanting to compete for the next Bread Bakers Guild Team USA?
A. Do it!
Q. What do you do when you're not working/training?
A. Cycling, growing food, canning, cooking, living life in paradise.
Q. If you had to something other than baking, what would it be? Why?
A. Food related, cooking, growing, canning, because food is what we are. “You are what you eat.”
Q. Have you seen any good movies lately?
A. 180 Degrees South, The Linguist
Q. What's on your iPod?
A. Looner, Ziggy Marley, Cage the Elephant, the Dead Weather, Silversun Pickups, and Minus the Bear.