bake - November 2018 - 36

Chef En-Ming Hsu's accomplishments as

France in 2001. The United States team

a pastry chef are as numerous as they are

won by a margin of 442 points, the largest

impressive. A native of Richmond, Virginia,

winning margin ever achieved. Hsu returned

Hsu attended culinary school and studied

to the World Pastry Cup in 2003 to serve as

at Skidmore College in Saratoga Springs,

president of the international jury, and again

New York, where she credits her educa-

in 2005, 2007, and 2009 as jury president

tion in studio arts as a primary inﬂuence in

and manager for Team USA. Other awards

her design and presentation of her pastry

include the "Lifetime Achievement Award"

creations. Drawing from her artistic educa-

in 2008, "Distinguished Visiting Pastry

tion, Chef Hsu has mastered chocolate and

Chef" in 2007, "Best Pastry Chef in Chicago"

sugar showpiece work, in addition to creating

in 2003 by Chicago magazine, and "Best

classic European and American pastries.

Pastry Chef in Chicago" at the Jean Banchet

Having ﬁrst taught at The French Pastry

Chef's Gala in 2002 and 2004.

THE FRENCH PASTRY SCHOOL

EN-MING HSU

School as a visiting master guest chef, she
is overjoyed to be a member of the team

Possessed with a keen sense of art, design

teaching in the 24-week L'Art de la Patisserie

and creativity, her work has been featured in

program.

several publications including Art Culinaire,
Food Arts, and Gourmet. Hsu was named

Karen

Hsu served as team captain of the United

a "Rising Star Chef of 1999" by the James

States Pastry Team that took the Gold

Beard Foundation. In 1997, she was named

Medal at the World Pastry Cup in Lyon,

"Pastry Chef of the Year in America."

BORNARTH

Hot Bread Kitchen's culinary training is

bakers are a warm and welcoming

an intensive, paid on-the-job program

community. And in my work now,

for women facing economic inse-

serving women who are in so many

curity. The organization achieves its

ways underserved and unrepresented

mission through two employer-driven

in our industry, it's these women,

workforce development and busi-

each unique and amazing in her own

ness incubation programs, Bakers in

way, that keep me going. What I love

Training and HBK Incubates. In her role

is being witness to their lives, their

as workforce development program

struggles and successes, and being

director for Hot Bread Kitchen, Karen

an instrument of change for these

Bornarth oversees a team to design

women and for the industry at large."

development program in New York

Bornarth launched her career at New

City. The program provides paid

York's iconic Amy's Bread, working as

culinary training along with key skills

one of very few women in production.

like English as a second language,

She worked her way up from packer

knife skills, kitchen math, and science.

to supervisor while teaching parttime at the Artisan Baking Center. The

36 < NOV 2018 | bakemag.com

"Over the years, my interest has

French Culinary Institute provided

shifted away from the products we

Bornarth the opportunity to focus her

make to who makes the products, the

passion for teaching. She also worked

people who do the work," Bornarth

for ﬁve years with Le Pain Quotidien

says. "It's the people who have kept

in product development and quality

me in the business for so long. Bread

control.

HOT BREAD KITCHEN

and deliver a dynamic workforce
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