bake - November 2018 - 8

twentyfive
2018

Our annual 25 list puts the spotlight on leading
educators in the fields of baking, pastry and chocolate.
BY JOHN UNREIN
New this year, we are putting signiﬁcant emphasis on

Pierre Zimmermann, owner of La Fournette Bakery

education in our annual Twentyﬁve special edition,

& Cafe in Chicago, speaks to the future of our

highlighting those who go above and beyond to

industry when he says, "It is beneﬁcial to bring a

educate, inspire and lead in the ﬁelds of baking, pastry

level of complexity to your products - to excite your

and chocolate. They are educators and mentors who

customers." But to achieve this mission, the necessary

work tirelessly to help the industry reach new heights

skills are required.

and achieve excellence in quality and presentation.
Organizations such as the Bread Bakers Guild of
Special thanks go to the knowledgeable instructors

America and the Retail Bakers of America are raising

and educators from bakery and culinary schools such

the bar to help the industry achieve greater success,

as Johnson & Wales University, the San Francisco

including all-important certiﬁcation programs that

Baking Institute and The French Pastry School, which

enable bread bakers, cake artists, pastry chefs and

are dedicated to training the next generation of bakers,

others to gain professional skills that can help them

pastry chefs and chocolatiers. Also highlighted in the

further their careers.

following pages are organizations such as Hot Bread
Kitchen, which is devoted to educating women from

In 2016, the American Bakers Association and the

around the world in culinary arts, so they can leverage

American Society of Baking commissioned a report,

their talent and passion to launch careers in food.

"The Workforce Gap in U.S. Commercial Baking:
Cypress Associates, to investigate the widening work-

point to shed light on important contributions of those

force gap. It identiﬁed how the workforce is changing

who have not been previously selected in our annual

as baby boomers retire and younger generations take

Twentyﬁve list, but whose work should never go

their place. There is a serious workforce skills gap in

unnoticed. We owe them all a special thanks for their

the American baking industry, as reported by various

amazing and inspiring dedication. We also know there

industry organizations, and it is imperative that we

are many others who are worthy of recognition, and

continue to work together to educate and inspire the

we hope to bring their stories to light in the future.

future leaders of tomorrow.

8 < NOV 2018 | bakemag.com

JOHN UNREIN

Trends, Challenges and Solutions," conducted by
This is by no means an all-inclusive list, but a starting

http://www.bakemag.com

bake - November 2018

Table of Contents for the Digital Edition of bake - November 2018

bake - November 2018
Editor's Note - THE TWENTYFIVE ISSUE: education and inspiration
Contents
twenty-five 2018
Michel Suas
Ewald Notter
Jacquy Pfeiffer
Nicholas Lodge
Peter Reinhart
Norman Love
Didier Rosada
Richard Miscovich
Lauren Haas
Melina Kelson
Tony Gemignani
Marina Sousa
Leo Spizzirri
Mark Seaman
Bronwen Weber
Charles Niedermyer II
Anna Sortun
Martin Philip
En-Ming-Hsu
Karen Bornarth
Mike Terry
Nicky Giusto
Pierre Zimmermann
Harry Peemoeller
Mitch Stamm
CAKENOMICS
Christmas is the time to play
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - November 2018 - bake - November 2018
bake - November 2018 - bake - November 2018
bake - November 2018 - 2
bake - November 2018 - Editor's Note - THE TWENTYFIVE ISSUE: education and inspiration
bake - November 2018 - 4
bake - November 2018 - 5
bake - November 2018 - Contents
bake - November 2018 - 7
bake - November 2018 - twenty-five 2018
bake - November 2018 - 9
bake - November 2018 - Michel Suas
bake - November 2018 - 11
bake - November 2018 - Ewald Notter
bake - November 2018 - 13
bake - November 2018 - Jacquy Pfeiffer
bake - November 2018 - Nicholas Lodge
bake - November 2018 - Peter Reinhart
bake - November 2018 - 17
bake - November 2018 - Norman Love
bake - November 2018 - 19
bake - November 2018 - Didier Rosada
bake - November 2018 - Richard Miscovich
bake - November 2018 - Lauren Haas
bake - November 2018 - 23
bake - November 2018 - Tony Gemignani
bake - November 2018 - Marina Sousa
bake - November 2018 - Leo Spizzirri
bake - November 2018 - 27
bake - November 2018 - Mark Seaman
bake - November 2018 - 29
bake - November 2018 - Bronwen Weber
bake - November 2018 - 31
bake - November 2018 - Charles Niedermyer II
bake - November 2018 - Anna Sortun
bake - November 2018 - Martin Philip
bake - November 2018 - 35
bake - November 2018 - Karen Bornarth
bake - November 2018 - Mike Terry
bake - November 2018 - Nicky Giusto
bake - November 2018 - Pierre Zimmermann
bake - November 2018 - Harry Peemoeller
bake - November 2018 - Mitch Stamm
bake - November 2018 - 42
bake - November 2018 - CAKENOMICS
bake - November 2018 - Christmas is the time to play
bake - November 2018 - 45
bake - November 2018 - 46
bake - November 2018 - 47
bake - November 2018 - TIME SAVING TIPS
bake - November 2018 - 49
bake - November 2018 - SUPPLY SIDE ECONOMICS
bake - November 2018 - WINNING PROMOTIONS
bake - November 2018 - INNOVATIVE PRODUCTS
bake - November 2018 - 53
bake - November 2018 - Product Showcase
bake - November 2018 - Classifieds
bake - November 2018 - 56
bake - November 2018 - Ad Index
bake - November 2018 - Formula of the Month
bake - November 2018 - 59
bake - November 2018 - 60
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