Head Baker at The School of Artisan Food Proves He is World Class
Published On Wednesday 23 May 2018 by Sticky Beak
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The Head of Baking at The School of Artisan Food has joined an elite group of inspirational bakers at the forefront of the craft profession around the world after receiving a top international award.
Master Baker at The School of Artisan Food on the Welbeck Estate for the past nine years, Wayne Caddy has been awarded the prestigious Elite de la Boulangerie Internationale award and becomes one of only a handful of people across the world to join the Elite Club of Artisanal Bakery.
Wayne, who was instrumental in developing the Advanced Diploma in Artisan Baking, was the only UK baker to be presented with the award in Paris earlier this year.
The School’s managing director Julie Byrne said: “I’m delighted that Wayne’s outstanding expertise and dedication to sharing his skills and knowledge with the next generation of bakers has been recognised. We all know how brilliant he is, but it is always great to receive external validation.”
With more than twenty years of experience in the industry, Wayne is keen to pass on his expertise to a new generation of artisan bakers. Dubbed ‘Daddy Caddy’ by his students, he shows them how to produce everything from traditional baguettes, tinned loaves, pitta breads and wood-fired pizzas to wheat and rye sourdoughs. As well as practical skills, Wayne also teaches the science behind baking and the history of the different grains and ingredients.
Wayne said: “Baking is a passion for me. I’m always trying to discover more about the science of bread baking and how to develop the techniques to make a better bread. The biggest reward for me is seeing someone transform into a great artisan. We’ve got an impressive success rate here with more than 90 percent of our graduates being employed, many of whom are now head bakers or have their own businesses.”
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 was in Paris as part of a select panel of international bakers judging the profession’s best candidates competing for the highly sought after World Master Baker title.
As well as teaching the full-time diploma students, Wayne also teaches a range of shorter courses for the home baker through to the professional wanting to update skills and expand their knowledge of artisan baking techniques.
Launched in 2016, the Elite Club of Artisanal Bakery aims to bring together baking professionals from around the world who contribute to the promotion and enhancement of the craft of baking. He was presented with his award by Christian Vabret, President of Honour and Creator of the Bakery World Cup.
Advanced Diploma in Artisan Baking Open Days are held regularly with upcoming dates on 15 June, 6 July and 17 August. To find out more, go to www.schoolofartisanfood.org
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