Unrein and the Educators Panel (Aug. 16):
There are plenty of ideas currently being
presented for the future of bread, but who and where is the next generation of
talent that will carry them out. How will bakers and baking technologists be
trained and what will they, and should they, be taught? This broad-based panel
will dive into the subject with Bake editor, John Unrein
John Unrein is Editor of Bake Magazine, a leading B2B publication for the retail bakery industry, and a member of The Bread Bakers Guild of America. He has spent the past 20 years leading editorial coverage at Bake, part of Sosland Publishing, and is committed to elevating the knowledge base and expertise of the bakery industry to enhance its overall position within America’s dynamic food industry.
An active member of the Bread Bakers Guild of America, Mitch Stamm has displayed his skills at various bread and baking events across the nation, and he is a frequent contributor to professional magazines and trade journals. Stamm is one of five JWU faculty named to bake magazine's 2018 TWENTY FIVE, a prestigious list of the world's top educators in the fields of baking, pastry, and chocolate.
Stamm trained at The French Pastry School, San Francisco Baking Institute and L’école Lenotre in Plasir, France, and currently teaches at the International Baking & Pastry Institute at Johnson & Wales University in Providence, Rhode Island. He is the author of The Pastry Chef’s Apprentice. An active board member of The Bread Bakers Guild of America, Stamm demonstrates his technical skills in the classroom and at bakery events.
“We can teach so much more, especially leadership,” he says of education today. “Leadership in the kitchen, at home, and in the community. The lessons in the kitchen mirror the lessons in life.”
Karen is a Fellow in the Workforce Systems Leadership Program at Coro New York Leadership Center and an active member of the Bread Bakers Guild of America. She lives in Brooklyn with her family.
As executive director, Christine Cochran is responsible for the overall direction, strategy and management of the Foundation, including working with investors, staff, scientific advisory board and industry partners to develop and implement a public relations plan based on scientific research. Directs outreach to major media outlets, academic institutions, health care professionals, policymakers and consumers to fulfill program objectives. She leads the association, including investor recruitment and retention, fundraising, management of staff and outside agencies, and works with the Board of Trustees to set organizational goals and ensure the Foundation is mission-focused.
Formed in 2004, Grain Foods Foundation is a joint venture of members from the baking and milling industries, and allied suppliers. GFF is a supportive, expert group of thought leaders and advocates for ALL grain foods that believe everybody needs grain food to enjoy a happy and healthy life. The Foundation is committed to nutrition education programming that is firmly rooted in sound science, being a strong advocate for our members, a resource for consumers and the media who want to learn more about the role of grains in a healthy lifestyle.