Bakers Journal

News
Team Canada invited to compete at Europain 2008


May 20, 2008
By Bakers Journal

Bill Clay, of Malaspina University, B.C., Tracey Muzzolini, of
Saskatoon, Sask., and Didier Julien, of Halifax, N.S., as Team Canada,
have been extended a special invitation by the president of Europain to
demonstrate their breadmaking skills during the first day of the
exhibition on March 29th, 2008, in Paris, France.

Bill Clay, of Malaspina University, B.C., Tracey Muzzolini, of Saskatoon, Sask., and Didier Julien, of Halifax, N.S., as Team Canada, have been extended a special invitation by the president of Europain to demonstrate their breadmaking skills during the first day of the exhibition on March 29th, 2008, in Paris, France. 

“It’s very exciting, and a great honor,” said Clay, who along with the team will travel with their coach, Chef Mario Fortin, of Montreal, Que.  “Team Canada’s goal is not only to demonstrate our craft, but to prove that we’re as good as the teams competing in the World Baking Cup competition.”

At the qualifying round in Mexico City in the Louis Lesaffre Cup, Team Canada finished second with 232 points, out of a possible 300, and only 12 points behind first place Mexico.  “We believe we would have brought home the trophy if we had more experience baking at high altitudes,” said Clay.  “We were working 8,500 feet (2591 metres) above sea level, which affected the moisture content of our final product.  Our bread was drier than normal.”

Advertisment

Fortin claimed that Clay’s artistic bread showpiece “was the most beautiful and most detailed piece at the competition.”  The judges recognized Team Canada for having the best team spirit and most professional preparation techniques.  Team Canada created their impressive masterpiece from scratch in eight hours, demonstrating the importance of bread in Canada.  Clay’s elaborate artistic creation included a First Nations face, canoe, Canadian flag, wood-burning Forno Bravo oven, large maple leaf, wheat and scythe, train, trestle and a grain elevator – all entirely of bread.

The World Baking Cup, staged every three years, is an internationally renowned event.  In 2008, three-person teams from 12 countries will compete in a number of disciplines, including baguette and specialty bread, Viennoiserie (breakfast pastries), and artistic baking.  The first team to compete from Canada – also under the leadership of Fortin – was in 2004. 

Team Canada needs support from the industry if it is to go on and compete on an equal footing with its international competitors and bring home the gold.  For information on how you, or your company, can contribute to Team Canada’s success, please contact Mario Fortin at: mariofortin@forma-lab.com .


Print this page

Related



Leave a Reply

Your email address will not be published. Required fields are marked *

*