Sourdough Ambassador, Puratos
My name is Morgan Clementson. I started my baking career over 12 years ago and have had previous experience in retail, artisan, food service and semi wholesale bakeries. After winning the NSW Training Awards Apprentice of the year and runner up in the National competition in 2013, I was awarded an Australian Overseas Foundation scholarship enabling me to travel and relocate to Europe.
Having spent the past 6 years in Belgium as an International Technical Advisor for Puratos, I was fortunate enough to gain global experience baking in over 30 countries as part of my role, learning all about the ever changing and vast bread culture that makes been a baker just so special and rewarding.
I am now back in Australia, currently working with Puratos as a Sourdough Ambassador for APMEA. My role involves promoting long fermentation, creating inspirational recipes using sourdough flavours to enhance our customers bakery applications. Alongside this role I am also studying an Applied Science Degree in Fermentation at University of Tasmania learning about upscaled fermentation processes and the science behind it.
In my spare time I am an SES Volunteer and enjoy powerlifting at the gym working off all the calories from working around so much delicious food.
National Industrial Manager – Bakels Australia
My name is Corey and I currently manage the industrial channel nationally for Bakels Australia. I’ve had a interesting career to date. 20+ years working in a range of rolls from director of my own patisserie bakery, hatted fine dining restaurants, technical advisor for global ingredient companies, Product development manager for one of Australia’s largest sourdough bakery’s just to name a few. I’ve been lucky enough to travel globally, and work with some amazing people so far covering Bakery, Patisserie and Chocolate in all segments of industry, from large industrial plant bakery’s, FMCG, QSR, traditional bakery’s / patisseries and restaurant.
I am looking forward to sharing my knowledge and collaborating with this year’s participants of the LA judge award.
Wheat quality and processing – Baking Specialist, AEGIC
Jason Swift qualified as a baker in the United Kingdom over 25 years ago. He continued to study baking and food technology for several years while honing his skills as a bakery technologist with one of the largest fast moving consumer goods producers in the nation.
With a focus on the new product development cycle Jason worked his way up to a role as technical manager where he was responsible for every step of the new product development cycle including initial test bakery concepts, recipe and specification generation, raw material sourcing and the full plant and process set up.
Since arriving in Australia 11 years ago, Jason has been employed as a bakery manager and lecturer at a private college where he contributed to the development of a revamped Australian bakery apprenticeship, providing vital input to modernise it and include more technical requirements. In his current role with AEGIC he thoroughly enjoys being part of a dynamic team which strives to achieve excellence through the continuous improvement of Australia’s wheat and flour production to match the various markets and customer requirements.