Beyond Baking April 2014

Volume 78, Issue 4

INSIDE THIS ISSUE

3

BAKERY OPERATION OF THE MONTH Sweetheart Cakes Bakery Receives Award

4

MATC’s FIVE STAR FOOD & WINE EVENING More Than $23,000 Raised for Scholarships

FOUR CAREERS FOR BAKERS 8 TOP Top Careers for Bakers Revealed

 Cover Photo: Jumbo Chocolate Chip Cookies and other delicious baked goods are displayed in glass jars at Sweetheart Cakes Bakery in Port Washington, WI

WBA Member Services Center

Phone: (800) 542-2688 Fax: (414) 258-5582 Email: info@wibakers.com Website: www.wibakers.com

2514 S. 102nd Street West Allis, WI 53227

BOARD OF DIRECTORS 2014-2015 Chief Executive Officer Dave Schmidt, CMB

Wisconsin Bakers Association

West Allis, WI

(414) 258-5552

Executive Committee President - Mike Vande Walle Vice President - Dawn Ebert Treasurer - Joe Crubaugh Allied Rep. - Joe Sanfilippo

Uncle Mike’s Bake Shoppe Simple Simon Bakery Fosdal’s Home Bakery

BakeMark

Judy Baggenstoss Bob Hiller

Melody Cookies Rollin Pin Bakery

Board Trustees

De Pere, WI (920) 330-0048 Appleton, WI (920) 733-4377 Stoughton, WI (608) 873-3073 Menomonee Falls, WI (262) 251-1190

Oak Creek, WI Janesville, WI

(414) 762-2720 (608) 754-8267

Directors-At-Large Ken Heil Susan Bice Tamara Mugerauer Judy Semrad David Weber Brandon Grebe

Sweet Perfections Bake Shoppe Waukesha, WI Sweetheart Cakes Port Washington, WI Tamara’s the Cake Guru Oshkosh, WI Muskego Marketplace Foods Muskego, WI Weber’s Bakery Lodi, WI Grebe’s Bakeries Milwaukee, WI

(262) (262) (920) (262) (608) (414)

446-2253 284-6221 236-9144 679-1166 592-4115 543-7001

Wisconsin Bakers Association Wisconsin Bakers Association

(414) 258-5552 (414) 258-5552

WBA Staff Debbie Lowery Jessica Hoover

West Allis, WI West Allis, WI

The WBA is a nonprofit organization dedicated to helping members increase their baking and business knowledge, fostering the education of future bakers, keeping members informed about developments in the baking industry and legislative matters affecting them, and representing members’ interests at the state and federal government levels.

Sweetheart Cakes Bakery named Bakery of the Month for April 2014 Congratulations to Sweetheart Cakes Bakery in Port Washington, WI

By Jessica Hoover

Congratulations to Sweetheart Cakes Bakery in Port Washington, WI. The bakery was named the Bakery Operation of the Month for April 2014 from the Wisconsin Bakers Association (WBA). Sweetheart Cakes Bakery earned the honor for hosting the WBA’s Bakers Forum in April.

Bakers Forums are networking and educational events for WBA members and other baking industry representatives.

Sweetheart Cakes Bakery is owned by Susan Bice. She currently has 12 employees.

The bakery recently moved to a new location and opened its doors in mid-November 2013.

The previous location was open for 14 years prior to relocating.

The bakery specializes in wedding cakes but also offers a variety of sweet treats including cupcakes, doughnuts, and homemade fudge.

In addition to delicious desserts, Sweetheart Cakes offers a lunch menu featuring soup and sandwiches. BB

Thank you to Susan Bice (pictured above) for hosting the WBA’s April Bakers Forum

For more information about Sweetheart Cakes Bakery, visit www.sweetheartcakesbakery.com.

BEYOND BAKING

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APRIL 2014

Five Star Food and Wine Evening Raised More than $23,000 for Scholarships Nearly 700 guests attended the 2014 Five Star Food & Wine Evening at MATC

By Ginny Gnadt, Senior Public Relations Specialist - MATC

Cuisine prepared by Milwaukee Area Technical College culinary arts, and baking and pastry arts students highlighted the annual Five Star Food & Wine Evening April 3 at MATC’s Downtown Milwaukee Campus.

The event drew nearly 700 paid guests and cleared approximately $23,000 for the MATC Foundation’s Five Star Scholarship fund.

Proceeds from the event will be used for scholarships and continuing education opportunities for MATC students and faculty in culinary arts, culinary management, baking and pastry arts, hotel/hospitality, and meeting and event management programs.

The event featured European, Mediterranean, Asian, South/Central American and regional American cuisines; local meat and poultry; tapas; seafood; boulangerie; charcuterie; soups; farm- to-table; artisan Wisconsin grilled cheese; a chocolate dipping station; and specialty pastries.

Cake toppers made by students were displayed and auctioned off. In addition, there was a silent auction of gift baskets and donated items as well as a raffle.

Ed Franks, a Frank Sinatra tribute act, performed all evening. BB Photo credit: Sue Ruggles, MATC

“They’re always working to keep me happy”

Since 1999, Paul and his staff have created the atmosphere and convenience of a traditional neighborhood market.

Paul Fas sbender , Owner & Store “The pe ople at Manage Valley B r, Unive service, a kers are rsity Ave my mem m nue Ma asters o bership rket, Gr four-dia f their c brings s een Bay mond fa r a f t . p I e n cial ben , WI addition mily res e fi ort like ts such to outst Paul pla t a a he Osth ces a hi s relaxin nding off on E gh valu g in styl e on wh lkhart L helpful e at a at he ge ake.” support ts from , great p Valley B roducts employ akers— ees. He , and ev respons also enj en on-s iv like trav ite train oys the ing for h e service, added p el and v acation erks tha i discoun t his me s in-store bake ry t m s a piece bership of that p . To learn how c a n e arn, you too ie, call 1 or visit can get -800-24 valleyba 2-6461 kers.com

Greg A. Wagner, Sr. Territory Manager Phone: (612)-940-7596 Greg.Wagner@genmills.com

www.professionalbakingsolutions.com

WBA SCHOLARSHIP APPLICATION FORM PLEASE PRINT OR TYPE To: WBA Education Committee I _________________________________________, am applying for a WBA Baking Scholarship, which I understand, will be applied toward the tuition of the baking school of my choice. I intend to apply for acceptance in the baking program at: __________________________________________________ beginning ________________________________________ (Name of Baking School) (Semester Date) Name:________________________________________________________Social Security No.______________________ (Last) (First) (Middle) Address: ____________________________________________________________________________________________ (Street) (City) (State) (Zip) Phone: ___________________________________________ Birth Date_________________________________________ (Area) EDUCATION: Highest Grade Dates Attended Name of High School Location Completed From________To______ 1)___________________________________________________________________________________________ 2)___________________________________________________________________________________________ 3)___________________________________________________________________________________________ (Other Schools) WORK RECORD

Total Starting Date Hours Date Left Worked 1)__________________________________________________________________________________________ Firm name

Address

2)__________________________________________________________________________________________ 3)__________________________________________________________________________________________

Page 1 of 2

BEYOND BAKING

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APRIL 2014

WBA BAKING SCHOLARSHIP APPLICATION

Page 2

DESCRIPTION OF YOUR JOB

REASON FOR LEAVING

Job #1 Above____________________________________________ ___________________________________________ Job # 2 Above___________________________________________

___________________________________________

Job # 3 Above ___________________________________________ ___________________________________ ________ REFERENCES Name

Address & Phone

Business or Occupation

1)__________________________________________________________________________________________ 2)__________________________________________________________________________________________ 3)__________________________________________________________________________________________ WHY I BELIEVE THAT I DESERVE AND NEED A BAKING SCHOLARSHIP ____________________________________________________________________________________________ ____________________________________________________________________________________________ ____________________________________________________________________________________________ ____________________________________________________________________________________________ ____________________________________________________________________________________________ ____________________________________________________________________________________________ ____________________________________________________________________________________________

The scholarship will be awarded by the WBA Education Committee on the basis of education, work experience, financial need and information furnished by your references.

Signed this ______ day of ____________, 20_________ ______________________________________________ (Applicant’s Signature) INSTRUCTIONS: Mail completed application with written references to Dave Schmidt, CEO, Wisconsin Bakers Association, Inc., 2514 S. 102nd Street Suite 100, West Allis, WI 53227

BEYOND BAKING

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APRIL 2014

CookingSchools.com Discusses the Top 4 Careers for Bakers CookingSchools.com, an online directory of culinary schools, reveals the top career options for culinary students interested in baking Editor’s Note: This column was reprinted with permission from CookingSchools.com

CookingSchools.com, a leading directory of culinary schools, provides insight on the top four career options for students interested in baking.

Not all careers in the culinary industry begin the same way. Typically, chefs start out at a cooking school, which results in an apprenticeship and then ends in a management position at a decently sized restaurant. However, some culinary degrees offer different options.

Andrew Girard, a representative at CookingSchools.com, an online directory of culinary schools, says students that are experts in the field of baking have a few paths to choose from: 1.

Pastry chef. “A pastry chef is an expert in desserts and other baked goods,” Girard explains.

“Usually, this includes the production of cakes, chocolates, bread, cheeses and candies. These chefs often help head chefs manage staff, choose products and develop an overall image for a restaurant.

Though pastry chefs are experts in baked goods, they must also perform extensive research on food pairings and develop new recipes.”

2. Bakery owner. “Though you don’t have to have a degree in culinary arts to be a bakery owner, it’s still a big advantage,” he says. “There are many aspects of owning and running an eatery that only a trained pastry chef would know. Owning a bakery includes a multitude of tasks like buying ingredients and tools, maintaining recipe continuity and researching competition.”

3.

Caterer. “Caterers plan, cook, transport and serve food to clients,” Girard says. “Whether it’s a business meeting, a party, a wedding, or another event, caterers have to fulfill many rolls. Some catering companies hire pastry specialists. A culinary degree is typically desired for a catering roll due to the high volume of output. When you’re baking for hundreds or thousands of people, it’s necessary to know the exact quantities of ingredients and how to prepare food for large numbers of people. These skills are typically learned in culinary school.”

4. Bakery scientist. “Baking is definitely a science. Different ratios of ingredients greatly affect the way something tastes. Bakery scientists work in food preparation, creating new bread items, fat-free frostings and even gluten free options. This career involves a great deal of marketing and creating new ideas. Bakery scientists don’t just work at restaurants, they can also work at major food companies like Cargill or McDonald’s,” he says.

For students wishing to learn more about possible career paths, Girard suggests visiting CookingSchools.com. “CookingSchools.com holds an abundance of information on the top cooking schools in the country. If you know that you are interested in the culinary arts, you should browse our website to find a school that’s right for you.” BB

BEYOND BAKING

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APRIL 2014

Apply now for Baking and Pastry Arts Scholarships Deadline to apply for the R.W. Hiller Scholarship is June 2, 2014

By Jessica Hoover

The Wisconsin Bakers Association (WBA) is proud to offer two scholarships for students entering Baking and Pastry Arts programs. Between the two awards, more than $30,000 has been given to students since our first scholarship program began in 1984.

The WBA has a national scholarship, the Robert W. Hiller Scholarship, available for students pursuing a degree (master’s, doctorate, associate, bachelor’s or diploma) in a baking/pastry arts-related field that prepares candidates for a retail baking profession. The WBA established the Robert W. Hiller Scholarship to support and encourage people who have demonstrated a passion for a profession in the baking/pastry arts field. A $1,000 scholarship will be awarded per academic year to the applicant who can best demonstrate this career commitment.

In addition to the R.W. Hiller Scholarship, the WBA also offers the WBA Scholarship. This is a $1,000 scholarship given annually since 1984 to Wisconsin students in the baking profession. Only Wisconsin residents can apply for the WBA Scholarship. A limited number of scholarships are available each year, and there is no deadline for the scholarship application.

The Scholarship Committee will review completed applications postmarked by Monday, June 2, 2014. For more information, email info@wibakers.com or call the WBA Member Services Center at (800) 542-2688. If you are planning to pursue a career in Baking and Pastry Arts, consider applying for a scholarship. There is still plenty of time to submit your scholarship application before the deadline! Both scholarship applications are available online at www.wibakers.com. BB

C A N DY & I N G R E D I E N TS EST.

1929

M A N U FAC T UR E R S O F

CARAMEL

Burke Candy & Ingredients has a long-standing history of providing superior ingredients to bakeries and candy makers across the United States.

Our Caramel is manufactured with fine Wisconsin AA butter and cream and has been exceeding the expectations of customers for over 80 years.

Enjoy the ease of keeping your caramel supply plentiful by ordering online!

3840 N. Fratney St. Milwaukee, WI 53212 414 • 964 • 7327 Open

m – f 10am – 5pm & saturday 11am – 3pm

b u r k e c a n d y .c om

A Look Ahead at Upcoming Events...

May 20th-22nd Sweets & Snack Expo McCormick Place – Chicago, IL June 1st-3rd IDDBA’s Dairy-Deli-Bake Seminar & Expo Colorado Convention Center - Denver, Colorado July 31st- August 10th Wisconsin State Fair West Allis, WI September 27th-28th Oklahoma State Sugar Artist Show Tulsa, Oklahoma October 21st WBA Board Meeting / Video Conference WBA Member Service Center - West Allis, WI

Check out our service providers!

Alternative Communications, Inc. Jesse Gnas

(781) 204-9067

Wisconsin Bakers Association 2514 S. 102nd St., Suite 100 West Allis, WI 53227 Phone: (414) 258-5552 (800) 542-2688 Fax: (414) 258-5582 info@wibakers.com www.wibakers.com

Associated Bank

Editorial Staff

(262) 367-2200 American Industrial Leasing Tammie Clendenning (800) 444-6230 Aramark Uniform Services Drew Coffey

Carol Carey (414) 321-5129

Publisher

BeneCo of Wisconsin, Inc. Steve Miller (262) 207-1999 Central Office Systems Lori Lindenberg (262) 784-9698 Financial Specialists, Inc. Charlie Popple (262) 544-6099 Soerens Ford John Schultz (262) 781-9800 Les Stumpf Ford Ken Harder (920) 731-5211, ext. 250 D.A. Berther Jim Lidwin (414) 328-1995 Pack-O-Mach Corp.

Bob Morris (763) 571-6677 Practical Baker John Stricker (815) 943-6040 WBA Credit Card Program John Gay (800) 767-2484, ext. 54587 West Bend Mutual Insurance David Nycz (262) 334-5571

Editor

Dave Schmidt, CMB dave@wibakers.com Jessica Hoover jessica@wibakers.com

Copyright Š 2014 Wisconsin Bakers Association, Inc. All rights reserved. Duplications prohibited in whole or part in any medium without prior consent from the publisher/editor.