Bread Bakers Guild of America selects Team USA
October 09, 2009
by Eric Schroeder
SONOMA, CALIF. — The Bread Bakers Guild of America has named the nine-member team that will train for the Louis Lesaffre Cup competition at the International Baking Industry Exposition scheduled for Sept. 26-29, 2010, in Las Vegas.
The bakers were selected by a jury of Bread Bakers Guild Team USA alumni at five regional audition workshops held throughout 2009. Judging criteria included skills, adaptability and teamwork.
The team now will take part in a series of training challenges after which three members will be chosen to compete at the I.B.I.E.
The nine members are:
• Artistic design: David DeCesare, Peppermill Resort Casino, Reno, Nevada; Harry Peemoeller, instructor at Johnson & Wales University, Charlotte, N.C.; and Steven Sands, little t american baker, Portland, Ore.
• Baguette & Specialty Breads: Roger Gural, instructor for the French Culinary Institute, New York; John Tredgold, Semifreddi’s Bakery, San Francisco; and Mike Zakowski, Artisan Bakers, Sonoma, Calif.
• Viennoiserie: Jeremey Gadouas, Bakery Nouveau/Snohomish Bakery, Seattle; Eric Guilbert, instructor at Le Cordon Blue College of Culinary Arts, Miami; and 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."