Bakers Journal

News
Thank you


June 2, 2009
By Brian Hartz

June 2, 2009 – In the
media
industry, we become too easily accustomed to receiving little or no
praise for the work that we do; in fact, some of us take a perverse
sense of satisfaction from negative feedback from our audience. It's
the old, "hey, at least someone's reading" way of thinking.
Nevertheless, who doesn't enjoy a nice pat on the back every now and
then?

That's why I'm thrilled and honoured to report that Bakers Journal has
won the Silver Award in the prestigious Best Issue category at the 55th
Annual Kenneth R. Wilson awards,
presented by the Canadian Business Press, beating out dozens of other
trade magazines for this coveted award. The winning issue was our December 2008 edition. And first and foremost, we
thank you, our loyal readers, for the amazing and fascinating work that
you do. Without your efforts, we would have no articles, no ads, no
photos – indeed, no magazine – to even be considered for such an award.

June 2, 2009 – In the media
industry, we become too easily accustomed to receiving little or no
praise for the work that we do; in fact, some of us take a perverse
sense of satisfaction from negative feedback from our audience. It's
the old, "hey, at least someone's reading" way of thinking. Nevertheless, who doesn't enjoy a nice pat on the back every now and then?

That's why I'm thrilled and honoured to report that Bakers Journal has
won the Silver Award in the prestigious Best Issue category at the 55th
Annual Kenneth R. Wilson awards,
presented by the Canadian Business Press, beating out dozens of other
trade magazines for this coveted award. The winning issue was our December 2008 edition. And first and foremost, we
thank you, our loyal readers, for the amazing and fascinating work that
you do. Without your efforts, we would have no articles, no ads, no
photos – indeed, no magazine – to even be considered for such an award.



The baking industry provides an endless array of people and topics to write about. What you do is part art, part science, involving time-honoured skills and knowledge as well as the latest in cutting-edge technology. You produce a huge variety of food, ranging from the most delicate, hand-crafted cakes and pastries to massive batches of bread and buns that, although produced by automated systems, are still conceived and formulated with the utmost care and attention to details.

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What you do is at the very core of the Canadian food industry, not to mention the Canadian economy, and it is our honour to ensure that your efforts receive the attention they truly deserve. If we get a little recognition along, the way, well – if you'll pardon a very bad but very appropriate pun – that's just icing on the cake.

Thank you.


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