2018 MASTERS DE LA BOULANGERIE - INSPIRE TODAY CREATE TOMORROW From 3rd to 6th February 2018 Europain Show - Paris-Nord Villepinte - France - Lesaffre
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INSPIRE TODAY, CREATE TOMORROW PRESS PACK 2018 MASTERS DE LA BOULANGERIE INSPIRE TODAY CREATE TOMORROW From 3rd to 6th February 2018 Europain Show - Paris-Nord Villepinte - France
Programme
Saturday Nutritional Bread Making
3
rd 4.30 / 12.30 Mr Chung-Yu HSIEH (Taiwan)
5.30 / 13.30 Mr Marcus MARIATHAS (Canada)
Gourmet Baking
February 2018
INSPIRE TODAY
4.30 / 12.30 Mr Jeffrey DE LEON (USA)
5.30 / 13.30 Mme Anna GRIBANOVA (Russia)
Artistic Bread Making
4.30 / 12.30
5.30 / 13.30
Mr Santaram MANEERAM (Mauritius)
Mr Bin ZHOU (China) CREATE TOMORROW
Sunday Nutritional Bread Making
4
th 4.30 / 12.30 Mr Osman GÜNDÜZ (Turkey) Inspire Today…
5.30 / 13.30 Mr Dean TILDEN (Australia) The exceptional, international Masters de la Boulangerie competition sees
the bakery elite compete, which gives the profession prestige and projects it
Gourmet Baking
February 2018 into the future.
4.30 / 12.30 Mr Yu-Chih CHEN (Taiwan)
5.30 / 13.30 Mme Déborah OTT (France)
Create tomorrow…
Artistic Bread Making During their training, and the competition cycle, the Masters de la Boulan-
4.30 / 12.30 Mr Yong-Joo PARK (South Korea) gerie candidates have acquired rare and unique international bakery skills.
5.30 / 13.30 Mr Jacob BAGGENSTOS (USA) Through the competition, these men and women will share with bakers
around the world the fruits of their research, their ideas and reflexions – and
also their passion. Modern baking is in their hands!
Monday Nutritional Bread Making
5
th 4.30 / 12.30 Mr Yoji SEGAWA (Japan)
5.30 / 13.30 Mr Peter BIENEFELT (The Netherlands) The Masters de la Boulangerie, part of a complete four-year competition
cycle, brings together the profession’s best candidates to award the presti-
Gourmet Baking gious and highly sought after “World Master Baker” title.
February 2018
4.30 / 12.30 Mr Alan DUMONCEAUX (Canada)
5.30 / 13.30 Mr Gastón Alejandro MIÑO (Argentina)
Artistic Bread Making From 3rd to 6th February 2018, in Paris, go behind the scenes of
4.30 / 12.30 Mr Eduardo BELTRAME (Brazil) tomorrow’s bakery profession for three days of intense com-
5.30 / 13.30 Mr Peng-Chieh WANG (Taiwan) petition, stunning bakery creations and innovative technical
prowess.
Tuesday 6th
12.30 Masters de la Boulangerie results announcement
February 2018
5
A UNIQUE AND EXCEPTIONAL
COMPETITION
The profession’s international elite will come together during the 2018 Europain show
for the Masters de la Boulangerie, a unique and exceptional global competition. After
4 years of team competitions for the Louis Lesaffre Cup, then the Coupe du Monde de
CONTENTS la Boulangerie, only 18 candidates from the four corners of the world, motivated by
their passion and their burning desire to win, now have the privilege to take part in this
prestigious competition as individuals.
5 A unique and exceptional competition
7 The Masters de la Boulangerie values
Building on today’s bakery -- a demanding challenge where rigour, pro-
8 World Master Baker, more than a title, a key to the future profession to support it fessionalism and know-how are audaciously
towards its future shaken up to release creativity and innova-
9 The candidates, pioneers in their profession tion,
More than a competition, the Masters de la
-- a showcase for the profession under the ex-
10 The competition and its specialities Boulangerie is a real catalyst for talent and
pert eyes of a visionary jury who are particu-
a platform providing global visibility for the
12 An ambitious programme of events larly attuned to new ideas.
bakers. The candidates, with their extraordi-
14 The Nutritional Bread Making candidates nary levels of expertise, will need to surpass
themselves in the exacting challenges to try to To energise the profession
14 The Gourmet Baking candidates win the ultimate title of World Master Baker in to drive new trends
15 The Artistic Bread Making candidates one of the three specialities: Nutritional Bread More than a competition, the Masters de la
Making, Gourmet Baking and Artistic Bread Boulangerie knocks down pre-conceived ideas.
16 For exceptional candidates an exceptional jury Making. Above and beyond their technical Presented with the prestigious and rare title of
17 The coach, strategic support for the candidate prowess, the Masters de la Boulangerie compe- World Master Baker, the winning baker, stimu-
tition will push them to raise themselves up and lated by the competition’s high stakes and
18 Lesaffre, co-founder and organiser project themselves into the future to leave an challenges, is an exceptional, modern, ground-
innovative and new mark on the bakery world.
19 Ekip, co-founder breaking baker, who knows how to pass on their
know-how, how to inspire and how to make
20 Contacts and digital platform To showcase creativity their mark on tomorrow’s bakery profession.
and innovations to inspire
More than a competition, the Masters de la
Boulangerie is an invitation to imagine tomor- Rigour, professionalism
row’s bakery profession in a different light: and know-how are
-- a place for the global elite to meet, where
the candidates are pioneers for the profes-
audaciously shaken up
sion and their coaches are educators who to release creativity
help them reach even higher levels, and innovation.
7
THE MASTERS DE
LA BOULANGERIE VALUES
An extraordinary level of expertise, multiple layers of know-how bursting with passion
and original techniques, innovative bakery creations, the excellence of the finest
professionals unveiled to bakers around the world – the Masters de la Boulangerie
defends with conviction the values for the profession’s future.
Expertise, the competition’s DNA Transmission and Inspiration
The competition is arduous, tricky and tough.
above and beyond the competition
The candidates are faced with new challenges, Ahead of their time, the World Master Bakers,
which require them to expand their expertise honoured with their prestigious title and reco-
even further. In front of them, a hand-picked gnised by the profession, are the “next genera-
jury intent on selecting the best candidate in tion” experts. They can pass on their know-how
a speciality by evaluating the products accor- and tips, with a view to promoting the profes-
ding to ever more exacting criteria. Expertise is sion. More than a title, the World Master Baker
the competition’s building block and part of its is a commitment to pass on knowledge.
very DNA.
Thinking outside the box,
testing, exploring,
trying, astounding
Creativity and Innovation
at the heart of the competition
Thinking outside the box, testing, exploring,
trying, astounding… In the Masters de la
Boulangerie, the candidates are encouraged to
imagine the baking of tomorrow, to find new
and innovative solutions to create their most
extravagant ideas. This unique competition
showcases inventiveness as much in product
creation as in organisation, the use of new tools
and professional practices. As such, it offers a
360° vision of the modern bakery profession.
8 9
WORLD MASTER BAKER, THE CANDIDATES, PIONEERS IN
MORE THAN A TITLE, THEIR PROFESSION
A KEY TO THE FUTURE
In February 2018, 18 candidates will take risks to try to win the World Master Baker title
in their speciality. Among them, 12 have been selected on the best scores obtained as
individuals during either the Louis Lesaffre Cup and/or the Coupe du Monde de la
It’s the Holy Grail of the Masters de la Boulangerie competition… The prestigious World
Boulangerie, 6 were chosen for their promising potential.
Master Baker title, to this day held by only six bakers in the world!
The February 2018 competition will write a new chapter in the Masters de la Boulangerie
story – an important one… They will compete in one of the competition’s The modern baker is an artisan, a creative ar-
three specialities: Nutritional Bread Making, tist, a communicator, a guide, a consultant, an
Gourmet Baking and Artistic Bread Making. accomplished businessperson and also forward
In 2010 They are the best bakers in the world, but not thinking.
-- Pao-Chun WU (Taiwan - Bread), only for their technical baking prowess. A can-
-- Thomas PLANCHOT (France - Viennese Pastries) didate at the Masters de la Boulangerie is a
-- François BRANDT (The Netherlands - Artistic Piece) modern baker, a leader inventing tomorrow’s With a 360° view
were the first World Master Bakers to climb bakery profession.
on their work
the winner’s podium.
Multi-faceted experts
In 2014 The Masters de la Boulangerie candidates do
-- Yuki Nagata (Japan - Bread) not need to prove their expertise or high level
Candidates inspired by a unique
-- Hakan Johansson (Sweden - Viennese Pastries) of technical prowess. These men and women
competition
-- Antoine Robillard (France - Artistic Piece) have come through four years of prestigious Ultimately, the Masters de la Boulangerie com-
shone brilliantly to win, in their turn, international competitions, excelling in the petition engages and offers a convincing vision
this honoured title. creation of products in their speciality or in the of the profession’s future.
creation of their artistic piece. The Bread, Viennese Pastries and Artistic Piece
Since then, these six talented bakers have employed So, the Masters de la Boulangerie challenge far categories have thus evolved into bread ma-
their name and their talent as a vehicle to share their surpasses technique. The competition pushes king specialities. This enables greater diver-
ideas, techniques and their passion around the each candidate to explore all facets of their sity, in the expected creations, to respond to
world. Because, more than a trophy, the World profession, with a 360° view on their work to local, cultural, economic and dietary develop-
Master Baker title highlights the profession’s elite develop their techniques – to develop their po- ments. As such, new challenges and innovative
and enables each winner to share their experiences tential, to source inspiration to raise the level requirements have been introduced into the
and to inspire their colleagues. of their creations, to communicate their expe- programme of creations to correspond to the
created by the MACHERET foundry riences and successes, to pass on their know- contemporary aspect of the 2018 competition.
(Montfort-Le-Gesnois - 72, France)
how, to make a successful sales pitch and to The expected level will inevitably push the can-
project themselves into the world of tomorrow. didates to leave their comfort zones.
With this wealth of qualities, the 2018 World Master Baker is a pioneering opinion
leader, a source of inspiration, a groundbreaker who knows how to pass on their
know-how.
10 11
THE COMPETITION Gourmet Baking be edible and the Organising Committee has
even introduced a ‘taste quality’ criteria in its
AND ITS SPECIALITIES scoring grid to evaluate this work of art’s orga-
noleptic value.
New for 2018:
The Masters de la Boulangerie competition, organised by Lesaffre, marks the final stage unexpected product challenges
in a team competition cycle over three years, comprising the 2014-2015 Louis Lesaffre How to force the candidates out of their com-
Cup and the 2016 Coupe du Monde de la Boulangerie. Selected on the basis of the best fort zones? Launch new challenges for them!
scores obtained or for displaying the best potential, these 18 experienced candidates This new approach pushes the candidates to
will compete in one of the three following specialities: “Nutritional Bread Making”, This is all about gastronomic delights and plea- surpass themselves, to create and innovate, to
“Gourmet Baking” and “Artistic Bread Making”. sure because we are talking about Viennese pas- imagine bread making that stands out, to raise
tries! Today, there is no longer simply a need for the bakery profession above and beyond what
nourishment, there is also a desire to bring an is required.
In each speciality, six candidates will be evalua- Reworked specialities element of passion into the food on offer, which
ted as much on technique as on sales and mar- based on a more innovative is constantly evolving. Above and beyond iconic
keting, communications, economic factors and concept of the profession croissants, pains au chocolat and brioches, bakers
even on the social and environmental responsi- Three challenges for
tackle Estonian Kringle, as well as Italian Pandoro,
bility linked to bread making. To this end, the Nutritional Bread Making Nutritional Bread Making
Croatian Povitica and Mexican Conchas!
Organising Committee has established a new • International expertise:
approach to the specialities with compulsory Artistic Bread Making compulsory breads and typical breads
products and also challenges linked to evolu- from the country of the candidate
tions in baking and the profession’s future, in • Création and Innovation:
which the candidates must surprise with their “Bread in all its forms”
creativity and ingenuity. • Bake & Dine:
“Dishing up bread”
Three challenges for
Challenges linked
Gourmet Baking
to evolutions in baking It is no longer enough to simply talk about
bread. It is now a case of the broader spectrum • International expertise: compulsory
and the profession’s future of bread making that meets an ever-expan- Viennese pastries and typical Viennese
Although each loaf of bread or every Viennese
ding list of requirements. Over time, a vast and pastry can result in a work of art, this specia- pastries from the country of the candidate
diverse range of bread has developed in res- lity represents all the contribution that bread • Création and Innovation:
ponse to a variety of geographical constraints making can make aesthetically in the artistic “The Anti-Conformist”
or cultural specifics. To this end, the Masters de domain. It is a 360° creation, which must soar • Bake & Dine: “A Viennese dessert”
la Boulangerie competition is determined to to between 1.5m and 1.6m, with a diameter
highlight the multiplicity of “world breads”. As One challenge for Artistic
of 1m to 1.1m! For this edition, the focus is on
well as traditional French-style baguettes and Bread Making
local factors with a compulsory theme: “Sym-
breads, the bakers must excel in the mastery of bolise a regional and historical scene of cele- • The Art of Dough:
leavened breads and also corn bread, rye bread bration, which has significant meaning in your three-dimensional visual expression
and even Polar bread! country, in its setting”. This entire piece must of a cultural theme
18
20 12 13
for
New
AN AMBITIOUS PROGRAMME
OF EVENTS
To harmonise this blossoming array of challenges, new additions, explanations, moder-
nity, transmission, creations and innovations, the Masters de la Boulangerie Organising
Committee have put in place an ambitious, customised programme of events.
Product Show
Between the opening ceremony and the results ceremony, the public can enjoy events designed
Backstage news
During the “product show”, the candidates
to reveal and share the expertise employed during this competition. High-quality product shows, The Masters de la Boulangerie will take
will undertake a proper oral defence in
specific technical focuses, forecasts about future baking… you behind the scenes with the profes-
front of the jury. This crucial and significant
sion’s greatest artists! Because bread
moment in this 3rd edition of the Masters is
making is a story told with men and
a chance for jury members to question the
women who share their emotions, their
candidates in order to challenge them on
Spotlight on the Future know-how, their secrets and techniques,
Tips’n’Tricks their capacity to drive new trends.
This original event is at the heart of the their meticulous movements and their
Two technical presenters - Jimmy Griffin fantastic tips, the Organising Committee
competition’s objective. Selected from !
and Pierre Zimmermann no less! – on a will reveal the competition’s backstage W
NE
the Young Bakery Hopefuls finalists
mission… To reveal the tips and tricks news on social media*, live and on replay.
(competition initiated during the Louis
developed by the candidates to succeed in
Lesaffre Cup), 3 young bakers will take
this competition’s challenges. The passing
up the challenge to present their vision
on of knowledge in its purest form!
of baking in 2040 in terms of three key !
subjects:
N EW
-- The environment,
! -- The evolution of society,
N EW -- The digital world.
A unique, must-see event! Innovation focus
The competition sponsors will present
! their latest innovations.
W
NE
* Contact details for our digital platform on the back of
the press pack.
14 15
THE NUTRITIONAL THE ARTISTIC
BREAD MAKING BREAD MAKING
CANDIDATES CANDIDATES
Chung-Yu Yoji Marcus Yong-Joo Peng-Chieh Bin
HSIEH SEGAWA MARIATHAS PARK WANG ZHOU
Taiwan Japan Canada South Korea Taiwan China
26 kg 1,60 m
Total number of pieces* Total number of pieces* Total
Total dough
height of
100 2
weight (cooked)*
the piece*
Dishing up bread Tasting the artistic piece
What becomes of bread when it A section of the artistic piece is
is no longer the accompaniment Peter Dean Osman duplicated, to be tasted and scored Eduardo Jacob Santaram
to a meal but part of it? BIENEFELT TILDEN GÜNDÜZ on its organoleptic quality. BELTRAME BAGGENSTOS MANEERAM
* Per candidate The Netherlands Australia Turkey * Per candidate Brazil USA Mauritius
THE GOURMET THE JURY
BAKING
CANDIDATES
Jeffrey Yu-Chih Déborah
DE LEON CHEN OTT
USA Taiwan France
Total number of pieces* Total dough
19 kg Johan Wayne Moïses Josep Josef William
140
weight (cooked)* SORBERG CADDY CARMONA PASCUAL SCHROTT WONGSO
Sweden Great Britain Costa Rica Spain Austria Indonesia
A Viennese dessert President
Even though it must be quite a of the jury
creation, it does not mean this Alan Anna Gastón Alejandro
is a pâtisserie… a thin line not to DUMONCEAUX GRIBANOVA MIÑO
be crossed!
* Per candidate Canada Russia Argentina
16 17
For exceptional candidates THE COACH, STRATEGIC
an exceptional jurY SUPPORT FOR THE CANDIDATE
Recognised expert bakers and visionary professionals, the Masters de la Boulangerie Because every sportsperson only excels when guided by a coach, it is right that all bakers
jury members are so much more than ‘evaluators’ because they are steeped in the taking part in the Masters de la Boulangerie are coached! A real boost and a consultant
competition’s strong values and resolutely turned towards the profession’s future. Key during training, the coach must by turns channel energy, be someone to lean on, be a
players within the competition, the jury members will, in turn, intervene in the product motivator and a spokesperson to help and represent their candidate at each stage of the
presentation show to question the candidates on the challenges they have been set. competition.
A human adventure beyond So, between the coach and the candidate a
• Wayne CADDY (Great Britain) professional teamwork real human complicity is woven, a relationship
of confidence that goes beyond purely profes-
• Josef SCHROTT (Austria) Right at the start of training, the coach and the
sional lines. Together they reach for the best
• Moïses CARMONA (Costa Rica) candidate learn to work together. Strengthe-
level of the competition and the coach helps
• Josep PASCUAL (Spain) ned by their knowledge, in both technical as-
the candidate go the extra mile to win the title.
• William WONGSO (Indonesia) pects and competition experience, the coach
drives the candidate to the greatest perfor-
mances, prepares them, supports them, moti- A mirror for the candidate
The jury must “score” the candidates not only vates them, pushes them to their limits, all during the competition
on their creations, but also on their capacity while sharing their own tips and understanding During the competition, the candidate is 200%
to project themselves into the future, to inno- of the competition. As spokesperson, the coach in the challenges. They must stay focused,
vate, to evolve the bakery profession, to think will then share these adventures and anecdotes watch over timings, manage stress and face the
outside the box, to astonish. during the show’s Tips ‘n’ Tricks event.
An exceptional jury for unexpected…
It is up to this jury to interact with the candi-
experienced candidates The coach has only one way to show support –
dates to understand their approaches, share with their eyes. They cannot intervene during
Selected for their high level of competency and their reflexions and argue their assessments. the competition. However, they are the can-
their open-minded attitude, the Masters de la
Boulangerie jury is made up of five members
The coach will be the didate’s spokesperson to showcase the latter’s
from different countries to those involved in An honorary president candidate’s spokesperson work, to shine a light on their choices and share
the competition. who supports the competition’s during the challenges
with the public their mutual experience.
new direction
To evaluate bakers at this level, Christian VABRET, Meilleur Ouvrier de France
Their impartiality is paramount, and Creator of the Coupe du Monde de la
Boulangerie will also be part of this great
Their open-minded attitude competition.
is essential, His role is to guarantee the coherence of the
Their expertise is indispensible. competition cycle - Louis Lesaffre Cup, Coupe
du Monde de la Boulangerie, Masters de la
Under the aegis of president Johan SORBERG Boulangerie. To this end, he has welcomed with
(Sweden), 5 jurors, all professionals of interna- open arms the new aspects introduced into the
tional renown, will have the delicate task of 2018 edition of the Masters de la Boulangerie.
selecting the best in their speciality.
18 19
LESAFFRE : Co-founder and Ekip, Co-founder of the
organiser of the Masters Masters de la Boulangerie
de la Boulangerie
EKIP “The Equipper of Taste” – owner of the EUROPAIN show – is an
historical partner and an ardent supporter in terms of equipment for
A partner of bakers on five continents, Lesaffre is a vehicle for the les équipementiers du goût the Masters de la Boulangerie bakery areas.
fundamental values of baking. So, the business supports all those who
cultivate talent, know-how and who aim for excellence.
Historically involved in its subsidiary show, EKIP About Ekip
Lesaffre tasked an international team with the Lesaffre wishes to affirm the mission it has set
organisation of the Louis Lesaffre Cup inter- for this competition - to add value and prestige wishes to give greater visibility to its members A dynamic professional association,
national selections and the Coupe du Monde to the bakery profession and to project it into know-how and expertise, and to support all the which unites 31 French equipment
great competitions and events that showcase manufacturers in the fields of baking,
de la Boulangerie pre-selection. Now, with the the future.
the excellence of bakery professionals’ know- bakery catering, pâtisserie, ice-cream
2018 edition of the Masters de la Boulangerie, making, confectionary and chocolate
how, and the quality and innovation of French
making, Ekip is a real ideas laboratory,
equipment manufacturers. a privileged environment for shared
So, the competitors will benefit from state- knowledge, which enables it to have
“Everywhere in the world, bakers fight to defend quality of-the-art equipment and the latest technical a constant overview of the market’s
bread. It is shown by solid expertise, a real potential for innovations to support their talent. evolutions and trends.
creativity and innovation - and a strong desire to pass
EKIP also engages to promote the
on know-how to future generations. The competition, profession, via a great number of activities
through the candidates who take part, will be a source of instigated in numerous domains. This
inspiration for all the bakers who fight this crusade, every includes the creation of the EUROPAIN
day in their bakery, to protect the excellence of bread.” show in 1967 and also the organisation
of demonstration bakery areas during
Corinne WALLAERT-LESAFFRE the leading international professional
Lesaffre Communications Director gatherings. It also comprises the 1998
creation of the France Formation Export
association (French Association of
About Lesaffre
Training and Export) and the initiation of
market studies…
As a global key player in yeasts and A few figures:
fermentation, Lesaffre designs, • 9500 colleagues Finally, EKIP is a large network for
manufactures and markets innovative exchanges and shared ideas, with
• 1.9bn Euros in 2012
solutions for Baking, Food taste & numerous partners in the wheat-flour-
• 75 subsidiaries around the world catering trade (grain producers, millers,
pleasure, Health care and Biotechnology.
• 38 Baking CentersTM yeast manufacturers, ingredients
• Products distributed manufacturers, intermediary food
Family group born in northern France
in more than 180 countries producers, unions and professional
in 1853, now a multi-national and a
• 1 in 3 loaves of bread around the organisations, equipment users,
multicultural company, Lesaffre is
world is made with Lesaffre yeast packaging manufacturers, installers,
committed to working with confidence distributors, research bodies…).
to better nourish and protect the planet. www.lesaffre.com
www.ekip.comPress contact
Nadine Debail - Lesaffre International
nd@lesaffre.fr
Tel (0033) 3 2014 8014
Mob (0033) 6 2726 2823
Follow the competition
on our digital platform
Facebook
www.facebook.com/masters.boulangerie
Twitter
twitter.com/Bakery_Masters
#BakeryMasters2018
#MastersBoulangerie2018
Instagram
www.instagram.com/Bakerymasters/
Websites
www.mastersdelaboulangerie.com
www.europain.com/en/bakery-masters
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