西餐西点学院校友代表美国参加烘焙世界杯
Kendall College School of Culinary Arts Alum Represents the United States in the World Cup of Baking
肯代尔大学西餐西点学院校友代表美国参加烘焙世界杯
加州索诺玛[the bejkr]的Mike Zakowski作为美国面包师协会的成员参加竞赛
芝加哥——2012年2月28日，Mike Zakowski是肯代尔大学西餐西点学院1994年的毕业生，将会参加3月3日至7日在法国巴黎举办的世界杯面包大赛（Coupe du Monde de la Boulangerie）或烘焙世界杯（World Cup of Baking）。
世界杯面包大赛每3至4年在巴黎举办一次，是一个国际性烘焙手艺邀请赛。加利福尼亚州索诺玛[the bejkr]的拥有者Zakowski，将代表美国作为美国面包师协会团队（Bread Bakers Guild Team USA）3个成员之一参赛，它由美国面包师指南（Bread Bakers Guild of America）赞助。
Ecole Française de Boulangerie d’Aurillac总裁Christian Vabret于1992年开始了这个项目，旨在扭转面包质量下降的局面，世界杯（Coupe du Monde）是一个面包师相互比拼的竞赛，面包师运用手工烘焙技能和应用传统技巧的其它国家的面包师进行比拼。竞赛的目的在于让来自世界各地的手工面包师聚集在一起，展示自己的专业性、分享手工烘焙技巧知识、重塑手工烘焙专业的价值。
Zakowski出生于印第安纳州南本德（South Bend），他已经在加州北部[the bejkr]工作3年。当他成为得克萨斯州休斯顿Kraftsmen Baking的拥有人时，他在休斯顿被评为最佳面包师（Best Baker），由于在面包房第1年运营期间因其有机面包而荣获了最佳面包奖（Best Bread award）。之后，他在加州索诺玛Artisan Bakers担任运营经理5年。如今，Zakowski在索诺玛县（Sonoma County）当地的农贸市场营销自己的作品。
Zakowski表示：“作为一个手艺面包师，参加世界杯竞赛是我梦寐以求的事情。它就像圣杯（Holy Grail）一样。我们有一个非常棒的团队，我们在安娜堡的最后一次表现是我们最好的表现。我们会在3月5日比赛时尝试达到最佳状态。”比赛之前，Zakowski会在巴黎北部的一个镇上的学校工作，试验和适应法国面粉的水合作用，他说法国的面粉“很好但是却很不同”。
作为美国团队的成员，Zakowski专攻法式长棍面包和特色面包，这是世界杯竞赛主要项目之一。Zakowski负责的7种面包中的3种是必做面包：传统长棍面包、花样长棍面包和装饰长棍面包。他必须和团队成员Harry Peemoeller（队长，艺术设计）、Jeremey Gadouas （维也纳甜面包）一起合作演示制作三明治，这一步骤称为Savory Selection（美味之选）。国际评审委员会将根据学生的手工烘焙技能、团队合作能力和时间管理能力对学生进行评估。美国摄制人员将陪同美国团队一起到巴黎录制这一竞赛。
更多关于记录美国团队在2012年世界杯面包大赛上的精彩表现的视频资料，请访问www.thebejkr.com。关于美国面包师协会和2012年WheatStalk国家面包会议的信息请访问www.bbga.org，这一会议将于6月18日至30日在肯代尔大学举办。
关于肯代尔大学西餐西点学院：
肯代尔大学成立于1934年，位于伊利诺伊州芝加哥市。肯代尔为2200多名学生提供商务、西餐西点、儿童早期教育和酒店管理专业的本科学士学位。课程将一流的学术活动与实践经验、国际教育机会相结合，帮助商务、酒店和西餐西点课程的学生发展成为行业佼佼者所需的专业技能和技术。根据ORC国际2011年对芝加哥顶级酒店和米其林指南餐厅的管理层的调查，结果显示肯代尔大学是芝加哥为学生发展酒店管理和西餐西点职业生涯最好的学校。1988年，美国烹饪联合会教育基金会认证委员会（American Culinary Federation Education Foundation Accrediting Commission）认证了西餐西点副学士项目（Culinary Arts associate program）；2008年，认证了烘焙和糕点副学士项目（Baking and Pastry associate program）。肯代尔大学是LAUREATE国际大学网络的一员，获得高等教育委员会（Higher Learning Commission）认证，并且是北部中央院校协会North Central Association of Colleges and Schools(NCA）的成员。网址为www.ncahlc.org。
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Culinary Alum Represents U.S. at World Cup of Baking
Kendall College School of Culinary Arts Alum Represents the United States in the World Cup of Baking
Mike Zakowski of [the bejkr] in Sonoma, Calif., competes as a member of Bread Bakers Guild Team USA
Chicago—February 28, 2012—Mike Zakowski, a 1994 graduate of The Kendall College School of Culinary Arts, will compete in the Coupe du Monde de la Boulangerie, or World Cup of Baking, in Paris, France, March 3-7.
The Coupe du Monde de la Boulangerie is an international, invitational artisan baking competition held in Paris every three to four years. Zakowski, owner of [the bejkr] in Sonoma, Calif., will represent the United States as part of three-member Bread Bakers Guild Team USA sponsored by the Bread Bakers Guild of America.
Begun in 1992 by Christian Vabret, president of the Ecole Française de Boulangerie d’Aurillac, to reverse what he considered to be a decline in bread quality, the Coupe du Monde is a competition that pits bakers who practice the craft of artisan baking against teams from other nations, using traditional techniques. The purpose of the competition is to gather artisan bakers from around the world to celebrate their profession, share knowledge of artisan baking techniques, and reinstate the value of the artisan-baking profession.
A native of South Bend, Ind., Zakowski has owned [the bejkr] in northern California for three years. When he owned Kraftsmen Baking in Houston, Texas, he was named Best Baker in Houston and won the Best Bread award for his pain biologique during the bakery’s first year of operation. Later, he was the operations manager at Artisan Bakers in Sonoma, Calif., for five years. Now at [the bejkr], Zakowski markets his creations at local farmers’ markets in Sonoma County.
“For an artisan baker, the Coupe du Monde is the biggest thing in the world that you can do,” Zakowski says. “It’s the Holy Grail. We‘ve got a really good team, and our last practice in the States, in Ann Arbor, was our best. We’re trying not to peak until we compete on March 5.” Zakowski will work at a school in a town north of Paris prior to the competition to experiment and adjust his hydration with French flours, which he says “are good, but different.”
In his first experience as a member of Team USA in France, Zakowski will specialize in Baguettes & Specialty Breads, one of the major Coupe du Monde categories. Three of the seven breads Zakowski is responsible for are compulsory: a traditional baguette, a varied baguette and a decorative baguette. He and team members Harry Peemoeller (captain, Artistic Design category) and Jeremey Gadouas (Viennoiserie category) must also work together to produce a sandwich presentation for a fourth category, Savory Selection. Teams will be evaluated by international judging committees on the basis of individual excellence in artisan baking as well as on teamwork and time management. A U.S. film crew will accompany Team USA to Paris to document the competition.
For more information on the film documentary that will highlight Team USA’s efforts at the 2012 Coupe du Monde de la Boulangerie, visit www.thebejkr.com. For information on the Bread Bakers Guild of America and its national bread conference, WheatStalk 2012, which will be held at Kendall College, June 28-30, visitwww.bbga.org.
About the Kendall College School of Culinary Arts:
Kendall College, founded in 1934, is located in Chicago, Illinois. Kendall offers undergraduate degrees in business, culinary arts, early childhood education and hospitality management to a diverse and passionate community of more than 2200 students. The curriculum combines strong academics with practical experience and international educational opportunities that help give students in business, hospitality and culinary arts programs the skills and expertise to be leaders in their professions. Kendall College was ranked the number one program in Chicago for preparing students for careers in hospitality management and culinary arts in a survey of management at Chicago’s leading hotels and Michelin Guide restaurants (ORC International - 2011 Survey). The American Culinary Federation Education Foundation Accrediting Commission has accredited the Culinary Arts associate program since 1988 and the Baking and Pastry associate program since 2008. Kendall College, a member of the Laureate International Universities network, is accredited by the Higher Learning Commission and is a member of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org.
Culinary Alum Represents U.S. at World Cup of Baking
Kendall College School of Culinary Arts Alum Represents the United States in the World Cup of Baking
Mike Zakowski of [the bejkr] in Sonoma, Calif., competes as a member of Bread Bakers Guild Team USA
Chicago—February 28, 2012—Mike Zakowski, a 1994 graduate of The Kendall College School of Culinary Arts, will compete in the Coupe du Monde de la Boulangerie, or World Cup of Baking, in Paris, France, March 3-7.
The Coupe du Monde de la Boulangerie is an international, invitational artisan baking competition held in Paris every three to four years. Zakowski, owner of [the bejkr] in Sonoma, Calif., will represent the United States as part of three-member Bread Bakers Guild Team USA sponsored by the Bread Bakers Guild of America.
Begun in 1992 by Christian Vabret, president of the Ecole Française de Boulangerie d’Aurillac, to reverse what he considered to be a decline in bread quality, the Coupe du Monde is a competition that pits bakers who practice the craft of artisan baking against teams from other nations, using traditional techniques. The purpose of the competition is to gather artisan bakers from around the world to celebrate their profession, share knowledge of artisan baking techniques, and reinstate the value of the artisan-baking profession.
A native of South Bend, Ind., Zakowski has owned [the bejkr] in northern California for three years. When he owned Kraftsmen Baking in Houston, Texas, he was named Best Baker in Houston and won the Best Bread award for his pain biologique during the bakery’s first year of operation. Later, he was the operations manager at Artisan Bakers in Sonoma, Calif., for five years. Now at [the bejkr], Zakowski markets his creations at local farmers’ markets in Sonoma County.
“For an artisan baker, the Coupe du Monde is the biggest thing in the world that you can do,” Zakowski says. “It’s the Holy Grail. We‘ve got a really good team, and our last practice in the States, in Ann Arbor, was our best. We’re trying not to peak until we compete on March 5.” Zakowski will work at a school in a town north of Paris prior to the competition to experiment and adjust his hydration with French flours, which he says “are good, but different.”
In his first experience as a member of Team USA in France, Zakowski will specialize in Baguettes & Specialty Breads, one of the major Coupe du Monde categories. Three of the seven breads Zakowski is responsible for are compulsory: a traditional baguette, a varied baguette and a decorative baguette. He and team members Harry Peemoeller (captain, Artistic Design category) and Jeremey Gadouas (Viennoiserie category) must also work together to produce a sandwich presentation for a fourth category, Savory Selection. Teams will be evaluated by international judging committees on the basis of individual excellence in artisan baking as well as on teamwork and time management. A U.S. film crew will accompany Team USA to Paris to document the competition.
For more information on the film documentary that will highlight Team USA’s efforts at the 2012 Coupe du Monde de la Boulangerie, visit www.thebejkr.com. For information on the Bread Bakers Guild of America and its national bread conference, WheatStalk 2012, which will be held at Kendall College, June 28-30, visitwww.bbga.org.
About the Kendall College School of Culinary Arts:
Kendall College, founded in 1934, is located in Chicago, Illinois. Kendall offers undergraduate degrees in business, culinary arts, early childhood education and hospitality management to a diverse and passionate community of more than 2200 students. The curriculum combines strong academics with practical experience and international educational opportunities that help give students in business, hospitality and culinary arts programs the skills and expertise to be leaders in their professions. Kendall College was ranked the number one program in Chicago for preparing students for careers in hospitality management and culinary arts in a survey of management at Chicago’s leading hotels and Michelin Guide restaurants (ORC International - 2011 Survey). The American Culinary Federation Education Foundation Accrediting Commission has accredited the Culinary Arts associate program since 1988 and the Baking and Pastry associate program since 2008. Kendall College, a member of the Laureate International Universities network, is accredited by the Higher Learning Commission and is a member of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org.
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