Who Will Tread the 'Bread Carpet' this Fall?

In 2018, the Awards’ very first year, two ICC alumni received awards for their excellent submissions in the categories of baguettes and bagels. Clémence Danko, Founder of Choc O Pain French Bakery in Jersey City, and a 2010 graduate of the Art of International Bread Baking Program, brought home the American Bakers Association Baguette Award for her Baguette Traditionelle. David Shalam, 2011 graduate of the Professional Pastry Arts program and Founder/Head Baker of Heritage Bakers in Glen Cove, New York, took home the Bagel Award for his signature Heritage Bagel.

Inspired by the UK Awards, the top annual competition for professional bakers in the United Kingdom, the USA Awards took off like a rocket – loaves were received from all round the country on the Judging Day in Dumbo, Brooklyn last October.

This year, ICC’s very own Chef Jansen Chan, Director of Pastry Operations, will again bring his expertise and knowledge to the judging panel which features a line-up of New York’s food aristocracy, including legendary Brooklyn baker and James Beard Foundation Award nominee Zachary Golper of Bien Cuit, Dana Cowin, renowned food editor, New York’s top foodie instagrammer Alexa Matthews, of EatingNYC, Claudia Sanchez, Editor, Edible Queens, Scott Goodfellow, Joint Managing Director, Tiptree and David and Tracey Zabar of Zabars.

Chef Jansen, who worked in restaurants for nearly 15 years, knows the importance of integrating a dedicated bread program into your restaurant. As one of the first bites a diner will experience, he worked for years to cultivate the bread programs in restaurants, and eventually carried this experience to overseeing the Art of International Bread Baking program at ICC which trains the next generation of bread bakers.

When asked about his top tips for award winning hopefuls, Chef Jansen remarked that, “presentation [is key]! There are lots of great tasting products out there, but many bakers forget the first impact of the visual. It’s how we first consume. Make sure to consider the final look of the product by making it look attractive and distinct – it’s a competition and every bit counts.”  

For the second year in a row, ICC is calling all bread bakers in our community—especially ICC alumni—to enter their exciting, and delicious, work for the 2019 Awards which includes 14 categories, from sourdough to baguettes, gluten-free, whole wheat and more. Judging Day will take place on Tuesday October 29, 2019 where a top panel of 40 judges will taste their way through all the entries. This year, the entry fee also includes a ticket to the fabulous Awards evening at Landmark on the Park on Wednesday October 30, 2019 to mingle with VIPs of the press, baking and foodie world.

Why enter? In addition to the $1000 cash prize for the Overall Winner of the awards, it’s important to raise awareness of the craft. Chef Jansen shared, “most people enjoy bread without considering the dedication and commitment to the art of bread making. Championing your great work by entering helps build a better build bread community and understanding of your talent.”

Submit your entry for the Tiptree World Bread Awards, supported by American Bakers Association, before Monday, September 30th, 2019! Click here for more information on the entry rules.

About the Event Partners:

Tiptree is headline sponsor of the World Bread Awards USA. The first Tiptree preserves were made in 1885 and Tiptree jams and preserves are now sold across the world, many of them made with fruit still grown on their farms in Essex www.tiptree.com

Tiptree has always had strong links with the USA. Scott Goodfellow, Wilkin & Sons Joint Managing Director commented, “C. J. Wilkin, the son of our founder, toured several states back in the 1890s, to learn about fruit growing and jam making. New York City has a global reputation for excellent food, so it makes the perfect spot for the overseas Tiptree World Bread Awards. We are very much looking forward to discovering the world of artisan bread that is available across the USA.”

This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.