Our International Master Bakers
Chef Beesham Soogrim is a chef by profession at Waldorf School in the South of Sweden and have been doing it for the last 16 years. In 2013, he arranged his first International Workshop where people came from all over the world to the South of Sweden, a place called Holma farm. It was a combination of going to the fields and looking at all the old ancient heritage grains we have been using, testing, growing, milling and baking.
For him, baking breads is a real passion. He has travelled to Taiwan, Singapore, USA, Israel, India, Bulgaria, Greece, Cyprus, Holland, Belgium, Italy, Spain, France, Serbia, Hungary and the most recent one where he was one of the judges for a sourdough baking competition for both Professional and amateur bakers.
He has been interwied on Swedish TV news and in Hungary, a big interview in the Forbes and Bread Magazine where he had a nice interview about his workshops abroad.
Chef Oren Hadjajd is the owner of Adon Shifon Boulangerie, a bakery that has revolutionised the bread concept in Israel and the Middle East.
He holds a degree in architecture but later on changed the maps for the love of flour.
After spending years learning in a countryside boulangerie in France, he returned to Tel Aviv where he builds aromatic sourdough loaves with flours and grains milled and malted by himself everyday.
He is a true master baker of super high water hydration in bread loaves .
Chef Claudio Perrando originally studied kitchen skills in the 1980s and have worked in many different restaurants and pizzeria.
In 1995, when he reached Panama where he could not buy yeast or any good flour, he started baking bread using raisin water to produce yeast.
He opened his first small bakery in 2001 in Panama, then moved back to Germany in 2004 to learn more about baking.
In 2011, Chef Claudio ran the bakery from Gruppo Saquella and found his own baking style.
Chef Felix Remmele is a master baker from Bäckerei-Konditorei Lucksheiter, Germany and became the youngest member of the bakery national team in 2010 and managed to achieved the European Championship title with his team colleagues.
Being the fifth generation of his family business, Felix is ready to continue the family tradition with fresh impulses.
The Bächerei-Konditorei Lucksheiter has been a thriving family business for four generations.
Since time immemorial, every head of the family has shaped the image of the company.
But there has been one thing in common: the love and passion for exceptionally good bread, rolls, cakes and tarts.
Chef Philip Wu was born in Hualien, Taiwan and graduated from the department of physics in the National Taiwan Normal University and has a Masters degree in management research from the National Chiao Tung University.
He used to serve as a high school physics teacher and was an information lecturer in tertiary institutions and worked for technology companies before retiring in 2005.
He then entered "A segment baking" bakery to make bread, which he has done until now for 12 years.
Due to his background in physics, he has always been in deep discussion about baking and in the name of "fireman", he started a blog called "Stories from the oven-side" to share his bread making techniques and theories.
Chef Philip Wu does not use artificial additives and uses low temperatures for long natural fermentation to make bread.
He also uses bread to share the three elements of the community to form the Community Supported Bakery (CSB) as a bridge between small farmers and consumers.
MOF Mickaël Chesnouard is in charge of the training program at Atelier M'alice, France.
As a baker's counselor, he puts in place the educational tools necessary to develop a training program capable of expressing the talent and personality of each individual.
Now in his 30s, he has achieved a series of successful competitions and has in hand the titles of Best Apprentice of Loire-Atlantique and Meilleur Ouvrier de France (MOF) -best craftsman in bakery 2011 which carries with him the following credentials:
-Regional Best Apprentice in 2000
-1st Place at the French Competition Worldskills
-2nd Place at the World Competition Worldskills
For those who have "always wanted to be a baker", apprenticeship is available alongside Stéphane Branger in Landemont and Fabrice Guéry in the mill.
His favorite product? A classic that speaks to the heart, and that he likes to reintroduce in bakeries, a product called the "house croissant". But its ultimate gluttony might be the brioche pie, based on brioche dough with seasonal fruits topped with crumble.
Chef Didier Rosada was awarded a Brevet de Maitrise, which is "Masters in Baking" in France. This led to him becoming a head baking instructor – first at the National Baking Center in Minneapolis (1996-2002) and then at the San Francisco Baking Institute (2002 – 2004).
He has also had a hand in training every U.S. baking teams that has competed in Paris for the Coupe de Monde de Boulanger since 1996. The notable gold and silver medals won by these teams attest to the effectiveness of Didier’s instruction and training techniques.
1996: First place in the bread category
1999: Gold Medal
2002: Silver Medal
2005: Gold Medal
Didier has produced and published different articles, and contributed formulas for magazines and the professional book:
- Advance Bread and Pastry
- Pan Sabor Y Tradicion (Bread, flavor and tradition)
*Didier's impressive acknowledgments*
2008: Received the Golden Baguette
(The biggest recognition that there is in the bakery of the United States, only have been delivered 3)
2010: Awarded the best baker of the United States.
2012: Member of the prestigious Académie Culinaire de France (The French Culinary Academy).
(Only two bakers have been accepted in the history of the academy).
Since March 2005, Chef Rosada has been the master baker and vice president of operations at Uptown Bakers, a bakery that serves customers all over the Washington, D.C. area. He continues to teach classes occasionally at seminars hosted by the Guild throughout the country, and he owns a bakery consulting business, Red Brick Consulting.
Chef Juan Manuel is a Colombian businessman who is passionate about bread. He is currently the Organisation Manager of MAS.His passion for baking has led him to be the creator and administrator of www.elclubdelpan.com, where he advises companies for the development of flours and breads.
He has published "The Bread Seeks its Seed", a magazine for FEDEMOL(National Millers Federation) and a professional bakery book "Bread, flavor and tradition".He has been a permanent student in different areas of various companies dealing with food, milling and bakery around the world. In addition, thanks to his training and experience, he has shared his knowledge teaching courses and classes on baking at national and international levels.
Juan Manuel stands out for believing that knowledge and experience are the means to obtain continuous improvement. He is a brilliant and creative oriented person to achieve wonders and the ability to realize his ideas. Just sit down with him to talk about one of his projects to witness a rain of powerful ideas, effective solutions and proposals that result in results.
He has participated in different competitions relating to his passion, where it is important to highlight the First Bogota Selection- Baguette Category and Spatial Breads, where he was selected as a finalist for the Colombian Bakery selection during 2007.
Chef Tarit Tanjasiri is the founder of the ever-popular Crema Café and Artisan Bakery in Seal Beach.
His professional background includes:
-Managing Director of Blue Agave Co. Ltd., Thailand (January 2002 – November 2008)
Pioneered and opened premium tequila market in Thailand.
Successfully aligned tequila manufacturer Herradura, Casa Noble and XXX Tequila with a strong distributor in Bangkok, Thailand.
In charge of ordering, exporting product from Mexico and marketing efforts in Thailand
-President and owner of Tanjasiri Inc. (1994 – 2005)
Owned and managed Emerson's cafe in Studio City and downtown Los Angeles with 3 total units.
Developed and built the downtown cafe concept from the ground up and operated them for 10 years. Sold corporation for significant profits.
-Assistant General Manager of Kawabe U.S.A., Inc.(1991 – 1994)
Managed US office for the Japanese real estate investment company.
In charge of managing 8 residential property and 2 commercial property from Westlake Village to Newport beach.
Chef Alberto “Bertie” Bernardi is passionate and experience baker, having worked and
owned a restaurant in Treviso, Italy.
He started his trade as a pizza maker and was under further tutelage with world class chef Francesca Morandin in Panettone, Pandoro, Colomba, Fougassa, Veneta and other Italian specialty breads.
His specialities includes the cultivation, maintenance of dry sourdough starter tied in string and dry sourdough in water, the technique of gelatinization the startersand producing bread without added yeast.
Chef Pierluigi “Gigi” Sapiente is a very young pastry man and certified chocolatier.
He underwent apprenticeship in Gino Fabbri’s laboratory for 1 year.
After that, he worked in the confectioner’s shop “Regina Di Quadri” in Bologna’s a responsible leader for 6 years. He made a short appearance in Massari’s confectioner and polished his chocolate making skills in Belgium with Edouard Bechoux on his journey of becoming a certified chocolatier.
Now he works in Bologna as a pastry chef and collaborates with Moretti Oven in research and development.
His specialties include the cultivation and maintenance of solid sourdough (Pasta Madre), the production of classical pastry products such as Panettone, Pandoro, Colomba, Veneziana, Brioche, Modern Cakes and chocolates.
Anita Šumer is a professional home baker from Slovenia.
She bakes exclusively with sourdough and never use commercial yeast. Currently she’s travelling the world on her #questforsourdough to share her passion and love for this healthy baking with sourdough.
Being the author of the first and largest Slovenian sourdough book that combines baking and cooking with sourdough. Since her media presence in Slovenia, she has started social media page called Drožomanija, which is also the title of her book that means “Sourdough Mania” in English.
Her Instagram page has more than 59k followers (and counting!) and has made numerous appearances in magazines, television, radio interviews, web articles and in a recent short movie by Business Insider UK.
Chef Wayne Caddy, Head of Baking in The School of Artisan Food, is one of only a handful of people across the world to join the Elite Club of Artisanal Bakery after being presented with the prestigious Elite de la Boulangerie Internationale award in 2018.
With more than 30 years of experience in the industry, Wayne is keen to pass on his expertise to a new generation of artisan bakers.
Wayne trained at Sheffield and Leeds colleges and was awarded Student Baker of the Year in 1995. He has since baked all over the world, sharing his knowledge of all things bread and developing a wide range of new products.
His project work has taken him to Italy, Germany, France, Belgium, America, India, Bangladesh, Norway and Finland, giving him the invaluable understanding of the origins and regionality of baking. He was rewarded when winning the “Gold Q Award” in 2000.
As a good communicator, he has worked with many other gifted craftsmen and professionals throughout the world such as Thierry Doumonchel, Peter Rheinhart and Bluebird Bakery.
Having gained experience in both retail and supply, working within large companies in varying roles, in January 2004 , he decided to set up his own bakery consultancy business. Artisan baking to large scale production bakery specialist.
He also represented UK in Coupe de Monde 2011 and first baker from the UK to compete in the Bakery Masters.
Along with Emmanuel Hadjiandreou, a fellow baking tutor at the School, Wayne has represented the UK at the baking Coupe du Monde and regularly judges at competitions.
Wayne has written many articles, recipes and masterclasses for British Baker, Artisan, Whipped and Creamed, and The Guardian.
Chef Winnie Goh is Singapore's renowned Executive Pastry Chef. Friendly, approachable and sincere, she is most willing to share the tricks of the trade with her students.
With over 30 years of working experience, Chef Winnie has worked in many hotels, both local and overseas (Hong Kong, Germany and Switzerland), most notably Shangri-La, Inter-Continental Hotel, Pan Pacific Hotel.
Chef Winnie conducts masterclasses regularly, sharing her insights to the latest trends and original creations.
In 2018, Chef Winnie was awarded Singapore's Pastry Chef of the Year.
Chef Christophe Gros is a highly passionate Master Baker and known for his exceptional attention to detail. Currently based in South East Asia, Chef Christophe has provided outstanding products and services to his clients that has provided him recognition by media, customers and award nomination in 2018.
He also established his bakery consultancy company named Tartine Consulting & Workshops.
Chef Christophe takes a lot of pride in his work and production – He is meticulous in baking breads and Danish pastries, backed up by strong core food knowledge.
His areas of expertise are French bakery produce (breads and viennoiserie), research and development (crafting new recipes and experimenting with flavours) using ancestral craft technique.