Faculty and Students
From Monroe College
One of our primary purposes as an organization is to pass on knowledge acquired over years through experience and professional training. To that end, the New York State Bakers invited a group of thirteen students from Monroe College in New Rochelle, led by their instructor, Chef Gerard Molloy.
The attendees consisted of the top students who showed interest and proficiency in the field of baking. Many of them shared their aspirations of eventually opening their own establishments.
To bring them real life education, they were treated to three customized sessions presented by some of the NYS Board Members.
The first was led by Joseph Gifoli, Chairman of the Board, who presented the rewards and challenges of operating a successful retail bakery.
Next was a class by Edward Maher, Treasurer, on delving into the technology that goes into determining profitability of products, developing recipes, POS systems, and nutrition.
Finally, Werner Simon, Treasurer, concluded the sessions with bringing the students up to date
with the hottest trends of using Ancient
Grains in today's artisan
Great questions followed each of the classes.
President, Nick Stork thanked the faculty and students of Monroe College and expertly fielded numerous additional questions on a wide variety of related issues. This group appreciated the information they received and we appreciated the enthusiasm of this up and coming group to our industry.
And what would a successful Baker's Meeting be without cake?
What kind of a dumb question is THAT?
In recognition of of his continued support and leadership in the industry, Chef Gerard Molloy presented President Nick Stork a plaque from the Culinary Institute of New York.
Just before we finalized an exciting day, the NYS Bakers Association raffled off one toolbox, one turntable, and two tickets to our fishing trip in August. The students were thrilled and very grateful to receive them.
All agreed that we just have to do this again!