Oct. 27, 2009, SONOMA, Calif. – Following a seven-month
audition process, the Bread Bakers Guild
of America has named the nine-member team that will train for the Louis
Lesaffre Cup at the International Baking Industry Exposition (IBIE)
in Las Vegas from Sept. 26 to 29, 2010.
The nine bakers of the team were selected by a jury of Bread
Bakers Guild Team USA alumni at five regional audition workshops held
throughout 2009, based on their skill, adaptability and teamwork. The
team will now begin a series of training challenges, during which
three members of the team will be chosen to compete at IBIE.
The following bakers have been named to Bread Bakers Guild Team
USA 2010:
Artistic Design
- David DeCesare, Peppermill Resort Casino (Reno, Nev.)
- Harry Peemoeller, Instructor, Johnson & Wales
University (Charlotte, N.C.)
- Steven Sands, little t american baker
(Portland, Ore.)
Baguette & Specialty Breads
- Roger Gural, Instructor, French Culinary
Institute, (New York)
- John Tredgold, Semifreddi’s Bakery (San
Francisco)
- Mike Zakowski, Artisan Bakers (Sonoma,
Calif.)
Viennoiserie
- Jeremy Gadouas, Bakery Nouveau/Snohomish Bakery
(Seattle)
- Eric Guilbert, Instructor, Le Cordon Blue
College of Culinary Arts (Miami)
- Michael Rhoads, B&R Artisan Bread
(Cambridge, Mass.)
“We were very pleased with the caliber of candidates who
participated in the selection process this year,” said Craig Ponsford, co-team manager and chairman of the board. “The selection and training process for Team
USA 2010 is different than in past years, and it is our intention that the
added focus on team work, and training of nine bakers will broaden the educational
value of Team USA for promoting artisan baking on a national and an
international level.”
The Bread Bakers Guild of America is a non-profit organization
comprised of professional bakers, farmers, millers, suppliers, educators,
students, home bakers, technical experts, and bakery owners and managers who
work together to support the principle and the practice of producing the
highest quality baked goods. It was formed in 1993 to shape the skills and
knowledge of the artisan baking community through education.
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