bake - March 2017 - 6

news bites

James Beard Names
Semiﬁnalists

Elizabeth Degener, Enﬁn Farms,

2017 Semiﬁnalists for Outstanding

Cape May, New Jersey

Pastry Chef

Evrim Dogu, Sub Rosa Bakery,

Marc Aumont, Gabriel Kreuther,

The James Beard Foundation has

Richmond, Virginia

New York City

announced semiﬁnalists for the 27th

Tova du Plessis, Essen Bakery,

Melissa Chou, Mister Jiu's,

annual James Beard Foundation

Philadelphia

San Francisco

Awards. In the Outstanding Baker and

Ken Forkish, Ken's Artisan Bakery,

Kelly Fields, Willa Jean, New Orleans

Outstanding Pastry Chef categories,

Portland, Oregon

Aya Fukai, Maple & Ash, Chicago

20 semiﬁnalists have been selected. To

Mark Furstenberg, Bread Furst,

Meg Galus, Boka, Chicago

qualify for the award, the nominee

Washington, D.C.

Megan Garrelts, Rye, Leawood, Kansas

must prepare breads, pastries, or

Michelle Gayer, Salty Tart, Minneapolis

Maggie Huff, FT33, Dallas

desserts in a retail bakery (for bakers)

Zachary Golper, Bien Cuit,

Maura Kilpatrick, Oleana,

or restaurant setting (for pastry chefs)

Brooklyn, New York

Cambridge, Massachusetts

and have been a baker or pastry chef

Phoebe Lawless, Scratch, Durham,

Ilma Lopez, Piccolo, Portland, Maine

for at least ﬁve years.

North Carolina

Margarita Manzke, République,

Belinda Leong and Michel Suas,

Los Angeles

The winners of the 2017 James Beard

B. Patisserie, San Francisco

Dolester Miles, Highlands Bar & Grill,

Foundation Awards will be announced

Lisa Ludwinski, Sister Pie, Detroit

Birmingham, Alabama

at the Lyric Opera of Chicago on

Sarah O'Brien, Little Tart, Atlanta

Nick Muncy, Coi, San Francisco

Monday, May 1, 2017. There are no cash

Taylor Petrehn, 1900 Barker,

Kristen Murray, Måurice,

prizes, but the JBF Award winners

Lawrence, Kansas

Portland, Oregon

will receive a certiﬁcate and a medal-

Alex Phaneuf and Or Amsalam,

Ghaya Oliveira, Daniel, New York City

lion engraved with the James Beard

Lodge Bread Co., Los Angeles

Pat O'Malley, Hungry Pigeon,

Foundation Awards insignia, as well

Alison Pray, Standard Baking Co.,

Philadelphia

as the honor and prestige that comes

Portland, Maine

Casey Renee, Whitﬁeld, Pittsburgh

with the distinctions.

Zak Stern, Zak the Baker, Miami

Laura Sawicki, Launderette, Austin

Lionel Vatinet, La Farm Bakery,

Shannon Swindle, Craft, Los Angeles

2017 Semiﬁnalists for

Cary, North Carolina

Cynthia Wong, Butcher & Bee,

Outstanding Baker

Greg Wade, Publican Quality Bread,

Charleston, South Carolina

Evan Andres, Columbia City Bakery,

Chicago

Diane Yang, Spoon and Stable,

Seattle

Carlyle Watt, Fire Island Rustic

Minneapolis

Dianna Daoheung, Black Seed Bagels,

Bakeshop, Anchorage, Alaska

New York City

 

Lesaffre Opens Baking
Center in Africa

Today, there are 38 Baking Centers

advanced certiﬁcates for anyone who

across the world on ﬁve continents,

sees baking and pastry through an

which provide a spark for ideas and solu-

artist's lens. The Houston-based culi-

Lesaffre has established Lesaffre

tions to break making techniques as well

nary school is offering a comprehen-

Zimbabwe through the acquisition

as the development of new products.

sive 10-week curriculum in Advanced

of a majority stake in Anchor Yeast

Lesaffre Zimbabwe is one of the latest.

Artistic Skills Of Pastry Décor, which
will provide an unparalleled hands-

in September 2015. On February 8,
Lesaffre celebrated the ﬁrst Baking
Center in Southern Africa opening
through the Zimbabwean subsidiary.

School Expands
Pastry Curriculum

on experience in small classes led by
knowledgeable chefs.
The training is geared towards all skill

The Baking Center will be a center of
expertise in bread making, dedicated to

Do you have the dream to expand your

levels, whether you want to start your

training, technical support, product and

skills as a cake designer, a choco-

own business or a pastry chef who

process development, and commercial

latier or a sugar artist? The Culinary

wants to expand your range. To learn

presentations of the products.

Institute LeNôtre has developed four

more, visit culinaryinstitute.edu.

06 < MAR 2017 | bakemag.com
http://www.culinaryinstitute.edu http://www.bakemag.com
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