The “Young Bread Baker of the Year” is an award presented annually by the NZ Association of Bakers (NZAB) for the best newly or nearly qualified bread baker in New Zealand.
The 2022 competition will be held in Auckland on the 16th and 17th of November. The Association of Bakers are now inviting nominations for the award competition.
Forms for nominations can be downloaded and printed by clicking here.
It is important that the form is completed as fully as possible, attaching copies of all relevant academic and trade examination results. Completed forms should be sent to the address indicated on the form by 30 September 2022.
The winner of the award will be presented with a trophy and a research grant up to the value of $10,000 for research such as overseas travel to look at new technology, ingredients, process or trends in products.
The winner may also be asked to represent New Zealand at the LA Judge Award competition which will be held in Sydney in 2023.
Criteria for participation in the Young Bread Baker of the Year competition is as follows:
• As a minimum – level 3 NZQA Qualification in a Baking discipline (certificates to be provided) that must be completed within 5 years from commencing training.
• Candidates must be no older than 30 years of age on 1 January 2022;
• Candidates must be no more than 2 years from completion of their most recent NZQA Qualification;
• Previous winners of an award may not enter in subsequent years, unless specifically invited to participate by the NZAB;
• The NZAB reserves the right to utilise pre-selection should candidate numbers be greater than the testing facilities can handle
OR
• Also eligible if met above criteria in 2020 or 2021 (no older than 30 years on 1 January 2020 or 2021)
Candidates participating in the 2 day competition will be expected to demonstrate the following skills:
1. An ability to professionally introduce themselves to the judges
2. An ability to deliver a high quality, well researched 10 to 12 minute presentation on a topic supplied a minimum of 4 weeks prior to the competition commencing
3. An excellent knowledge of baking theory with particular focus on bread baking and general bakery science
4. An ability to produce a range of products including lidded breads, hand moulded breads and small goods in a test bakery environment
5. An ability to calculate bakery percentages and product costings
Candidates will be expected to be in Auckland by 9am on the first day of competition and will be finished by 3.30pm on the second day.
Note that this year reasonable travel and accommodation costs will be covered by NZAB, but please contact Tania Watson, on 021 165 9949 or at tania@bakingresearch.org.nz for prior approval before making any bookings.
All candidates will be expected to attend a casual meal on the evening of the first day of competition so they can interact with other candidates and the judges. A programme will be sent out once applications close.
Please note, that if more nominations are received than the contest venue can accommodate, a preliminary elimination round, consisting of a short multiple-choice theory exam will be held in September. Arrangements will be made so that nominees can sit this exam at, or in the same area as, their workplace.
Please contact the Baking Industry Research Trust’s Secretary, Tania Watson, on 021 165 9949 or at tania@bakingresearch.org.nz if you have any queries about the competition.
