将激情传递给下一代
Melina Kelson-Podolsky点燃烘焙的热情
Melina Kelson-Podolsky是完美契合自己工作的极少数人之一。作为芝加哥肯代尔大学的烘焙和糕点讲师，她将自己的两种热爱教学和烘焙完美结合。当一份工作非常适合一个人时，这个人就会在工作中表现非常好。Kelson-Podolsky就是这样的情况。
Kelson-Podolsky表示：“我总是想教书，但是我起初认为自己会去教文学。”她在伊萨卡学院（Ithaca College）获得英国文学学士学位，但是却成长于食品企业环境中。她的父母是美食作家，而她在青少年时就在一家烤饼面包店开始了第一份工作。她一离开大学，就知道自己想学习烘焙，所以她就在芝加哥烹饪和酒店管理学院（CHIC，Cooking and Hospitality Institute of Chicago ）获得了糕点证书。
Keslon-Podolsky在2005年到肯代尔担任讲师之前，曾在面包店、餐饮公司和餐厅工作过，也曾在CHIC教书。她知道烘焙/糕点教育和该领域的现实总是脱节，所以她将自己置于行业中，使学生接触到专业厨师，同时自己也能继续学习。
她在美国面包师协会（Bread Baker’s Guild of America）找到了一个真正的家。她表示：“Guild改变了我的生活。它拥有你从其它地方接触不到的全面信息。当我越了解Guild，我的教育知识就增长越快，我对这门技艺就越感到兴奋。”
她现在是董事会成员，帮助组织了上个月在肯代尔大学举办的Guild 3天烘焙教育活动WheatStalk 2012。计划了18个月，活动聚集了150名出席者、30名烘焙和糕点教师，包括谁是你心目中的世界杯面包大赛（Coupe du Monde de laBoulangerie）美国队成员、法国队成员和哥伦比亚队成员。
Kelson-Podolsky表示：“我们是一个团队。我很幸运能和一个活力四射的团队一起完成这次的活动。这就是我之所以会喜欢Guild的原因，人们总是有很多新的想法，而且也有很多方法执行这些想法。”
作为Guild国际委员会的主席，Kelson-Podolsky也在Europain 2012期间组织了一些巴黎面包房之游，世界杯面包大赛就在巴黎举行。她也抓住机会让学生和专业面包师聚在一起，她带了15个肯代尔的学生一起去巴黎，观摩世界杯和亲身体验巴黎烘焙。
肯代尔大学也举办了美国团队实践、团队试验和Guild课程活动。她说：“所有这些都为学生帮助、观看和学习提供了机会。”
她说道学生尤其是女学生对面包烘焙感兴趣的越来越多。Kelson-Podolsky表示：“曾经每个人都想成为蛋糕装饰师。”她计划继续将烘焙和糕点领域的学生和导师聚集在一起，继续传授烘焙过程的科学与技巧。她激起了其他人对烘焙行业所怀有的同样热情。“为他人开启职业生涯大门非常令人兴奋。”她这样说道。
对于Klaus Tenbergen而言，作为教师、协会领导和导师服务于烘焙行业是他职业生活中的基本部分。
Tenbergen表示：“分享知识是我们所有人都应该做的事情。我认为将知识传授给下一代的面包师是我们的责任。”
Tenbergen在德国出生和长大，在很小的时候就被面包行业吸引了。青年时，虽然他在面包房工作回到家后筋疲力尽，但他仍然很享受自己通过双手工作的过程以及烘焙创造出的创意面包。
他表示：“我想在每一天的最后一刻都感到疲惫，因为这种感觉让我感到非常满足。你知道你自己获得了一些东西。”
国际化的烘焙职业生涯为他带来了去纳米比亚（Namibia）、博普塔茨瓦纳（Bophuthatswana）和南非的机会，1989年至1996年，他在南非开了一家面包和甜食餐厅，之后移民到美国，在伊利诺伊州皮奥里亚（Peoria）开了一家高档餐厅。在德国荣获了Båckermeister的认证头衔，在南非被评为面包大师（MasterBaker），Tenbergen在美国又获得了进一步的认证，被美国零售面包师协会（Retail Bakers of America）评为认证面包大师（Certified MasterBaker），被美国烹饪联盟（American Culinary Federation）评为认证行政糕点厨师（Certified Executive Pastry Chef）。
1998年，当他成为芝加哥肯代尔大学烘焙和糕点项目部门主任时，他决定从事烘焙教育。作为一个教育家，他在行业协会中担任领导角色，为他的学生建立行业联系并支持烘培社区。通过参与芝加哥地区零售面包商协会（CARBA，Chicago Area Retail Bakers Association）和芝加哥面包师俱乐部（Bakers Courtesy Club of Chicago），他成为芝加哥零售面包商和批发面包商的非官方联系人。
如今，Tenbergen是弗雷斯诺（Fresno）加利福尼亚州立大学（California State University）科学烹饪项目的负责人，该项目将西餐西点和美食科学结合在一起，走出教室他也能为学生带来精彩的教学。最近，他去了玻利维亚（Bolivia）为一个无麸质面包房提供咨询，并为《现代烘焙》（Modern Baking）杂志撰写Workbench问答专栏，他还经常为有特殊需求的儿童教授烹饪课。
他表示：“教育并不容易。它的要求很高。处在我人生的这个阶段，正是回报社会的时候。”
Tenbergen在烘焙行业的成就多多，他甚至于2010年获得了教育领导力博士学位，也是一本介绍烘焙和糕点基础知识的教科书《烘焙》的联合作者。
尽管他所获得的荣誉和证书让人眼花缭乱，但最让他感到自豪的是他通过教学与学生和同行所建立的长期忠诚的联系。他通过社会媒体和以前的学生保持联系，看到有的学生已经开创自己的企业、有的经营其他成功的企业、有的甚至参加电视节目《地域厨房》（Hell’s Kitchen）而成为电视明星，他对此颇感自豪。
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Instilling passion in the next generation
Melina Kelson-Podolsky ignitespassion for baking
Melina Kelson-Podolsky is a rareexample of someone who fits a job spec perfectly. As a baking and pastry chefinstructor at Kendall College, Chicago,she is able to combine her two passions: teaching and baking. When a job fits,it can be performed extremely well. Such is the case with Kelson-Podolsky.
“I always wanted to teach, but Ithought I was going to teach literature,” Kelson-Podolsky says. She earned herBachelor of Arts degree in English literature from Ithaca College,but grew up in the food business. Her parents were food writers, andKelson-Podolsky landed her first job as a teenager in a scone bakery. As soonas she got out of college, she knew she wanted to bake, so she went on to earnher pastry certificate from the Cooking and Hospitality Institute of Chicago(CHIC).
Keslon-Podolsky worked for bakeries,caterers and restaurants and taught at CHIC before coming to Kendallas an instructor in 2005. She understands the disconnect that often occursbetween baking/pastry education and the reality of the field, so she immersesherself in industry associations to connect students with professional bakersand continue learning herself.
She found a true home with The BreadBaker’s Guild of America. “The Guild changed my life. It is chock full ofinformation you can’t get anywhere else,” she says. “As I got more involved inthe Guild, I saw my education growing exponentially and I felt more excitedabout the craft.”
She now sits on the board ofdirectors, and was instrumental in organizing the Guild’s three-day bakingeducation event, WheatStalk 2012, held at Kendall Collegelast month. Eighteen months in the planning, the event brought together 150attendees and 30 baking and pastry teachers, including a who’s who list ofCoupe du Monde de la Boulangerie Team USA members as well as Team France andTeam Columbia.
“We are very much a working board,”Kelson-Podolsky says. “I’m fortunate to be working with a very passionate teamin putting this together. That’s what I love about the Guild– people have greatideas but also the wherewithal to execute them.”
As chairman of the Guild’sinternational committee, Kelson-Podolsky also organized bakery tours in Paris during Europain2012 where the Coupe du Monde de la Boulangerie was held. Not missing thechance to bring students and professional bakers together, she took a group of15 Kendall students to Pariswith her to watch the Coupe du Monde and experience Parisian baking first-hand.
Kendall Collegealso hosts Team USApractice sessions, team try-outs and Guild classes. “All this providesopportunities for students to help, watch and learn,” she says.
The number of students, and women inparticular, interested in bread baking is on the rise, she says. “It used to bethat everyone wanted to be a cake decorator,” Kelson-Podolsky says. She plansto continue bringing together students and mentors in the baking and pastryfield and teaching the science and techniques of the process. It is her callingto ignite in others the same passion that she has for the baking industry.“It’s really exciting to flip switches on for people,” she says.+
Klaus Tenbergen builds the bakingcommunity
For Klaus Tenbergen, serving thebaking industry as a teacher, association leader and mentor is a fundamentalpart of his professional life.
“The sharing of knowledge issomething we all should do,” Tenbergen says. “I think it’s our obligation topass on that knowledge to the next generation of bakers.”
Born and raised in Germany,Tenbergen was drawn to the bakery trade at a young age. As a teenager, he camehome exhausted after working in the bakery, but he enjoyed working with hishands and having the creative outlet that baking provided.
“I wanted to be tired at the end ofthe day. That feeling was very satisfying for me. You knew that you wereachieving something,” he says.
His international baking career tookhim to Namibia, Bophuthatswana and South Africa where he owned a bakery andconfectionery restaurant from 1989 to 1996 before immigrating to the UnitedStates to open a fine-dining restaurant in Peoria, Ill. Awarded thecertification titles Båckermeister in Germany and Master Baker in South Africa,Tenbergen achieved further certifications in the United States, includingCertified Master Baker through the Retail Bakers of America and CertifiedExecutive Pastry Chef through the American Culinary Federation.
In 1998, he ventured into bakingeducation when he became the department chair of the baking and pastry programfor Kendall College,Chicago. As aneducator, he takes a leadership role in industry associations to makeconnections for his students and support the baking community. He became theunofficial liaison between Chicagoretail and wholesale bakers through his involvement with the Chicago AreaRetail Bakers Association (CARBA) and Bakers Courtesy Club of Chicago. “It wasa great spot to be in because I had a basic understanding of both industries,”he says.
Today, Tenbergen is the director ofthe Culinology program, a blend of culinary arts and food science, at California StateUniversity, Fresno, and can be found teaching well beyondhis classroom walls. He recently traveled to Bolivia to consult for agluten-free bakery, he writes the Workbench question/answer column for ModernBaking magazine and regularly teaches cooking classes to children with specialneeds.
“To educate is not easy. It is verydemanding,” he says. “At this stage in my life, it is time to give back.”
Tenbergen’s accomplishments in thebaking industry are extensive–he even earned his doctorate in educationalleadership in 2010 and co-authored On Baking, a textbook of baking and pastryfundamentals.
Despite his list of honors andcertifications, he is proudest of the long, loyal connections he’s made withstudents and peers in the industry through teaching. He keeps in touch withformer students through social media and is proud to see students that havegone on to run their own bakeries, other successful businesses and even becometelevision stars as contestants on “Hell’s Kitchen.”
“In the discouraging moments that Iencounter from time to time, it is worth remembering that when things go well,the reward is enormous, which makes me devoted to education. We are the leadersof today; it is our responsibility to guide the leaders of tomorrow.”
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