bake - July 2019 - 30

department
chocolate
& decorating

OFF

to the Races
Hundreds of pounds of laminated dough and Guittard Chocolate made their way across the country to Louisville, Kentucky,
earlier this spring for the composing of premium pastries and
ﬁne chocolates to be served to guests who attended the 145th
running of the Kentucky Derby. This complex and highly coordinated project involved Guittard Chocolate Company pastry
chefs in Los Angeles and Chicago and 28 culinary students and
the chef/instructor at Pennsylvania College of Technology in
Williamsport, Pennsylvania. The end result of the near monthlong "adventure" proved a sweet victory for all.
"I've been involved in the Derby for 13 years. This was a level of
bakery and pastry that is rarely seen ever," says Penn College's
Charles Niedermyer II, supervising chef-instructor on site. "The
Derby is one of the mega sporting events in the world. It's way
more than a 2-minute horse race. It's about socializing, fashion
and dining. And when it rains, people eat a lot."
It was the second consecutive Derby for Chef Donald Wressell,
Guittard's Executive Pastry Chef who's based in Los Angeles,
and this year he brought along Chef Josh Johnson, Guittard's
Pastry Chef who's based in Chicago.
An estimated $13.5 million in foodservice revenue was tallied in
three days at the 2019 Kentucky Derby, which is handled by hospitality partner Chicago-based Levy Restaurants, part of Compass
Group, one of the leading foodservice companies in the world.
The industrial kitchen located at Churchill Downs, which is
lenge for producing delicate pastries and ﬁne chocolates. The
pastry chefs made it happen with a creative work-around that
involved a true team effort.
Johnson made up laminated dough at the College of DuPage in
Chicago, stored the dough sheets in a chest freezer and loaded
up for a 5½ hour drive to Louisville. "I made chocolates in Los
Angeles," Wressell said, "and hand carried them on the plane."

30 < JUL 2019 | bakemag.com

CHARLES NIEDERMYER II

designed to feed 100,000 people a day, posed quite a chal-

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bake - July 2019

Table of Contents for the Digital Edition of bake - July 2019

bake - July 2019
Editor's Note - THE IBIE PLANNING ISSUE: the power of bakery
Contents
Management - The Staffing Challenge
Technical Corner - MULTICULTURAL flavor innovation
Practical Marketing - Power of the eClub
Equipment Innovations - Portion Control
How to earn more bread
Next-level cakes
Chocolate & Decorating - OFF to the races
Cakes - From Football Franchise to CUPCAKE FRANCHISE
Sweet Goods - Sweet Grab & Go
Breads - Sourdough DIVERSITY
Pastries - PARIS BAGUETTE
Foodservice - HEALTH BARS, POWERED BY GRAINS
CAKENOMICS - July 2019
The Rich Flavors of Fall
TIME SAVING TIPS - Get Cool
WINNING PROMOTIONS
SUPPLY SIDE ECONOMICS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - July 2019 - bake - July 2019
bake - July 2019 - bake - July 2019
bake - July 2019 - 2
bake - July 2019 - Editor's Note - THE IBIE PLANNING ISSUE: the power of bakery
bake - July 2019 - 4
bake - July 2019 - 5
bake - July 2019 - Contents
bake - July 2019 - 7
bake - July 2019 - Management - The Staffing Challenge
bake - July 2019 - 9
bake - July 2019 - Technical Corner - MULTICULTURAL flavor innovation
bake - July 2019 - 11
bake - July 2019 - Practical Marketing - Power of the eClub
bake - July 2019 - 13
bake - July 2019 - Equipment Innovations - Portion Control
bake - July 2019 - 15
bake - July 2019 - How to earn more bread
bake - July 2019 - 17
bake - July 2019 - 18
bake - July 2019 - 19
bake - July 2019 - 20
bake - July 2019 - 21
bake - July 2019 - 22
bake - July 2019 - 23
bake - July 2019 - Next-level cakes
bake - July 2019 - 25
bake - July 2019 - 26
bake - July 2019 - 27
bake - July 2019 - 28
bake - July 2019 - 29
bake - July 2019 - Chocolate & Decorating - OFF to the races
bake - July 2019 - Weber - 1
bake - July 2019 - Weber - 2
bake - July 2019 - Weber - 3
bake - July 2019 - Weber - 4
bake - July 2019 - Weber - 5
bake - July 2019 - Weber - 6
bake - July 2019 - 31
bake - July 2019 - Cakes - From Football Franchise to CUPCAKE FRANCHISE
bake - July 2019 - 33
bake - July 2019 - Sweet Goods - Sweet Grab & Go
bake - July 2019 - 35
bake - July 2019 - Breads - Sourdough DIVERSITY
bake - July 2019 - 37
bake - July 2019 - 38
bake - July 2019 - 39
bake - July 2019 - Pastries - PARIS BAGUETTE
bake - July 2019 - Foodservice - HEALTH BARS, POWERED BY GRAINS
bake - July 2019 - 42
bake - July 2019 - CAKENOMICS - July 2019
bake - July 2019 - The Rich Flavors of Fall
bake - July 2019 - 45
bake - July 2019 - 46
bake - July 2019 - 47
bake - July 2019 - TIME SAVING TIPS - Get Cool
bake - July 2019 - 49
bake - July 2019 - WINNING PROMOTIONS
bake - July 2019 - SUPPLY SIDE ECONOMICS
bake - July 2019 - INNOVATIVE PRODUCTS
bake - July 2019 - Product Showcase
bake - July 2019 - 54
bake - July 2019 - 55
bake - July 2019 - Classifieds
bake - July 2019 - Ad Index
bake - July 2019 - Formula of the Month
bake - July 2019 - 59
bake - July 2019 - 60
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