O.C.VT.S Baking and Pastry Arts Chef Melia

1. O.C.VT.S Baking and Pastry ArtsChef Melia The Baking profession

2. Baking- Historical Background • The first grain foods • Before humans learned to plant they gathered wild seeds. • They were rich in nutrients. • They had husks that tightly clung to them. • By toasting them on hot rocks they could be removed by beating them with wooden tools. • They were pounded to a paste with rocks and mixed with water. • Later it was discovered that placing the paste on a hot rock next to a fire it created a flatbread that was more appetizing than eating a paste. • Unleavened flatbreads made from grain pastes were the first step in the development of breads.

3. Ancient Leavened Breads • A grain paste left to stand collects wild yeast(microscopic organisms that produce carbon dioxide gas)from the air and begins to ferment • This was the beginning of leavened or raised bread. • These breads were made from wheat and its relatives because these grains in there raw state will form gluten, a combination of elastic proteins. • This was discovered by accident. • Eventually people learned to save a piece of dough to leaven the next days batch.

4. Baking in the Middle Ages

5. Modern Baking and Technology

6. Professional Requirements • Education • Attitudes are more important than skills • Mastery of skills • Eagerness to work • Mentally and physically fit • Dealing with the repetitive nature of the work. Approach this as an opportunity to build skills. • Commitment to learning. Never stop learning. Read, study experiment, take continuing education courses. • In return help others learn. • Enter competitions to hone your skills and learn from your competitors • Join trade organizations, professional workshops and seminars. Judge a competition teach a class. American Culinary Federation, Retail Bakers of America, New Jersey Bakers Board of Trade. • Do what you can to raise your skill level.

7. Eagerness to Work • Baking professionally is demanding, both physically and mentally. • By the time they graduate, students will know their fellow students who have been the hardest working, especially those who seek extra work, extra opportunities to learn, are the most successful. • Once they have graduated, bakers and chefs who can give the most effort are the ones that advance the fastest. • Over coming the stress created by hard work requires a sense of responsibility and dedication to your profession. • One of the hardest discoveries for new Culinarians is the repetitive nature of the work. Hundreds of cookies and pies and dinner rolls for holiday sales. Successful bakers approach repetition as an opportunity for building skills. • Stay with a job and don’t hop from kitchen to kitchen every few months. Sticking with a job for at least a year or two shows employers you are serious about your work and can be relied on.

8. Dedication to service • Bring enjoyment and well being to customers. • Source high quality ingredients and handle them with care and respect. • Guard the health of guests and co-workers with full attention to food safety and sanitation. • Treat co-workers with respect and make them feel valued. • Look after others and your own success will follow.

9. Professional Pride • Take pride in your work and make it something to be proud of. • Maintain a positive attitude, work efficiently, neatly and safely. • Professional pride includes a strong dose of humility, recognize the talent of others in the field and be inspired and stimulated by their achievements. • A good Baker or Pastry Chef demonstrates Pride by in turn setting a good example for others. • This is your recipe for success. Chef Melia