LA Judge Award – Competition

Congratulations Amie Stewart, winner of the 2018 LA Judge Award for Baking Apprentice of the Year!

Congratulations to runner-up Jacob Saunders (New Zealand). Amie has won a 5 day trip to Belgium to visit the headquarters of Puratos. Jacob has won a trip to Puratos Hong Kong for a 2 day workshop. Thank you to Major Sponsor and Prize Sponsor Puratos!

Click here to read the media release and view photos from the 2018 event.

Introducing the 2018 LA Judge Award candidates!

QUEENSLAND
Amie Stewart, 23
Westbrook on the Rise Bakery, Toowoomba

When did you decide you wanted to become involved in the baking industry?

I decided I wanted to be involved in the Baking Industry when I started working in a small family run Bakery back in 2012 as a shop assistant and fell in love with the trade.

What motivates you to be a baker?

The thing that motivates me to be a baker is the constant learning opportunities that come with it.

What would you like to get out of the LA Judge Award?

I would like to come out of LA Judge knowing that I now have a higher level of both practical and theory knowledge as well as create more connections throughout the Industry.

What’s your favourite kind of bread to create?

I love learning and playing around with artisan breads and experimenting with different flavour profiles.

What is the best thing about being a baker?

The best thing about being a baker is you become a lifelong learner and you are a part of a wider community full of support and guidance.

If you could create anything in the world with bread what would it be?

If I could create anything with bread it would definitely be some type of showpiece. I love the creativity behind bread sculptures.

TASMANIA
Bradley Comins, 22
Manubread, Launceston

When did you decide you wanted to become involved in the baking industry?

I actually kind of fell into it. I had no real aspirations to be a baker however there was an apprenticeship on offer and when I was successful in my application for the job I discovered I have a real passion for baking. 

What motivates you to be a baker? 

Seeing happy customers walking away with quality bread.

What would you like to get out of the LA Judge Award?

Great experience, new bakery contacts and to learn new things. What’s your favourite kind of bread to create? Sourdough.

What is the best thing about being a baker?

 Making quality bread I can be proud of.

If you could create anything in the world with bread what would it be?

Quality bread that customers will love, with no preservatives, added flavours, or nasty ingredients in general.

NEW ZEALAND
Jacob Saunders, 23
Rolleston Bakery, Christchurch

When did you decide you wanted to become involved in the baking industry?

I have worked for my parents in a bakery since I was 12 but got into it full time when I left school at 17.

What motivates you to be a baker?

My family’s business and the fact that the trade can take me all over the world.

What would you like to get out of the LA Judge Award?

To learn more about the industry and to meet some interesting people within the industry.

What’s your favourite kind of bread to create?

Rolls and buns

What is the best thing about being a baker?

Seeing the positive feedback you get from a customer when they have bought something you created.

If you could create anything in the world with bread what would it be?

A big house haha! 

VICTORIA
Tegan Williams, 23
Rutherglen Bakery

When did you decide you wanted to become involved in the baking industry? 

When I was looking for a job. I knew I wanted to do something within the industry.

What motivates you to be a baker? 

I enjoy making food and I like how happy it makes people.

What would you like to get out of the LA Judge Award?

 Any experience and knowledge I can gain.

What’s your favourite kind of bread to create? 

No favourite – I like them all.

What is the best thing about being a baker?

The knowledge and skill set that come with being a baker .

If you could create anything in the world with bread what would it be?

Anything Harry Potter related. 

WESTERN AUSTRALIA
Dylan Rossi, 23
Bakers Delight, Armadale

When did you decide you wanted to become involved in the baking industry?

I was in need of a job and this one just so happened to pop up. 

What motivates you to be a baker?

I enjoy looking at my finished products at the end of the day and feel pride in the what I’ve worked to the best of my ability to create. 

What would you like to get out of the LA Judge Award?

To me, LA judge is a huge learning opportunity and a chance to meet new people that have different experiences and knowledge within the baking industry. 

What’s your favourite kind of bread to create?

I particularly love working with artisan breads, although I don’t have much experience with them, I do find them fun to work with. 

What is the best thing about being a baker?

Again, I would have to say taking pride in the products I’ve created at the end of the day. Other than eating all the yummy bread of course! 

If you could create anything in the world with bread what would it be?

I don’t have anything particular in mind, but anything that the special people in my life can enjoy with me.

LA Judge Award competition

Australasia’s most prestigious annual baking prize recognises the best young baking apprentice in Australia and New Zealand.

Each year bakers who are just about to finish – or have recently finished – their apprenticeship compete for the honour of the LA Judge title.

Each Australian state, and New Zealand, has the opportunity to nominate a competitor 23 years or younger. These young bakers’ skills are evaluated in areas of practical baking, technical knowledge and communication abilities during the three days of competition.

Recognising these skills ensures the development of a strong baking industry through encouragement of leadership.

Criteria

  • One candidate to be nominated from each Australian State and Territory, as well as New Zealand.
  • Each candidate must be 23 years of age or younger as of the 1st January in the year of competition.
  • Candidates must not have completed their formal studies more than 12 months prior to 1st January in the year of competition.
  • Employment must be within the baking industry.
  • Must live and work in the State or Territory of nomination.
  • No candidate may compete on more than one occasion.
  • Candidates are nominated through State Baking Associations.

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