July 7, 2009 – Although the
silly season of summer is finally here at last, it’s time to get serious about
the 2012 Coupe du Monde de la Boulangerie (Bakery
World Cup) in Paris. Alan Dumonceaux, chairman of the baking program in the School
of Hospitality and Culinary Arts at the Northern
Alberta Institute of Technology (NAIT), is heading up Team Canada’s effort to
be a factor in the competition and is looking for more participants as the regional
qualifier, also known as the Louis Lesaffre Cup, approaches.
Featuring eight teams from
North and South America, the Louis Lesaffre Cup will be held at the next
International Baking Industry Exposition (IBIE) trade show, Sept. 26-29, 2010,
in Las Vegas.
According to a May 20 IBIE
press release, “The Louis Lesaffre Cup requires teams of three to produce a
specific number of baked goods in categories such as baguette, specialty and
ethnic breads, Viennoiserie, artistic design, and savory selection, within a
set amount of time. The competition provides a great opportunity to identify
and showcase regional talent and places a spotlight on the skill, passion and
pride paramount to the artisan baking profession.”
Team Canada did not qualify for
one of the coveted 12 spots in the 2008 Bakery World Cup, but Dumonceaux is determined to change that. To learn more
about helping Team Canada take on the world, contact him at 780-471-8693 or
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
.
|
