Baking Team Canada selected
May 10, 2010 By Bakers Journal
May 10, 2010 – Baking Team Canada has been selected, and the members are setting their sights on the Bakery World Cup in France.
It is something Baking Team Canada has never done before.
“I think Canadian bakers have the talent to achieve the same success Canadian chefs have achieved
internationally,” says team manager Alan Dumonceaux. “We are hoping to do it by taking a more strategic approach in our preparation. We are getting organized earlier and committing to put in the hours needed to train.”
Dumonceaux says team members will put in between hundreds hours of practice. A lot of the time will be done individually, but the team will be getting together as a whole a few times over next few months. The next team practice is the second weekend of June at the Northern Alberta Institute of Technology (NAIT).
Competing team members are:
Patrick Le Jallé of St. Jerome, Que., instructor at Calixa-Lavallée, Montréal-Nord. Competing in the Baguettes & World Bread category.
Tanya Heck of Calgary, owner of Urban Baker. Competing in the Viennese Pastry category.
Leopold Newsimal of Calgary, instructor at the Southern Alberta Institute of Technology (SAIT). Competing in the Artistic Piece category.
Clayton Folkers of Edmonton, instructor at NAIT.
Volker Baumann of Calgary, instructor at SAIT.
Mario Fortin of Montreal, owner of Forma-Lab baking consulting business.
Alan Dumonceaux of Edmonton, chairman of the baking program at NAIT.
The first challenge for the team is to qualify at the Louis Lesaffre Cup, being held in conjunction with the International Baking Industry Exposition in Las Vegas in September. Canada has never made it out of this regional competition, a step that is necessary to make it to the World Cup.
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