page 1 44 #hireme - british society of baking...page 1 of 44 #hireme notes for employers the aim of...
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Page � of �1 44
www.abst.org.uk
#HireMe
Notes for employersThe aim of the #HireMe scheme is to support bakery students and trainees in the UK & Ireland to find employment, work experience and placements in the baking industry. The process of #HireMe is broken into three parts.
Students & TraineesEach student and trainee completes an application form which asks them for details including contact information, practical skills, qualifications and area in the UK & Ireland they would like to work. This is then collated into this PDF by the Alliance for Bakery Students and Trainees (ABST).
Bakery OrganisationsThe ABST creates this PDF, and distributes it to other bakery organisations. It is completed this way due to the unique contacts that each organisation has available to them. The ABST also sends this information to bakery
employers that have specifically requested this information. Each bakery organisation then has the opportunity to send this information to their members to support them in fulfilling their recruitment needs.
Bakery EmployersEmployers in the baking industry can review details of students & trainees that are looking for employment and work experience opportunities in their area, or are willing to relocate for the right role. They can then contact directly via email in order to request more information and to discuss roles in more detail.
N.B. Under no circumstances is the information in this PDF to be used for anything other than job or work experience related intentions.
Page � of �2 44
Enclosed in this PDF are the details of Bakery Students and Trainees that wish to be considered for employment or experience in your bakery business. Each student and trainee has also provided information in regard to qualifications and skills that you may review. Should you wish to contact a student or trainee, they have provided their email address that you can use to ask for more details, or to discuss opportunities you may have available.
The below contents shows current areas in which students and trainees are looking for bakery roles. If your area does not feature in the below contents, please review students and trainees that have selected UK & Ireland, as these applicants have expressed interest in relocating for the correct role. If you require any more information regarding #HireMe please email [email protected] and we will be happy to answer any questions or review any feedback you may have.
Contents
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
January 2016
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2
3-8
9-14
15
16-17
18-19
20-30
31
32-33
#HireMe Introduction & notes for employers
Contents page
UK & Ireland
UK only
Ireland only
Dublin
Gloucestershire
Greater London
Greater Manchester
Kent
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34-35
36
37
38-42
43-44
Lancashire
Merseyside
North Yorkshire
South Yorkshire
Surrey
Page � of �3 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
UK & IrelandThe following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in the UK & Ireland. All areas of the UK & Ireland would be considered. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
Personal DetailsName:College:Current City:Country:Email:
Rebecca HoleNational Bakery School, LSBULondonUnited [email protected]
QualificationsCurrently studying:BSc Baking Technology Management
Previously studied:Degree covers levels 4,5 and 6 in bread, Confectionery, Chocolate, Business and Food Science
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing & scaling ingredients• Mixing Ingredients - Hobart Mixer• Mixing Ingredients - Spiral Mixer• Dividing & scaling dough to set quantities by hand• Dividing & scaling dough to set quantities using
mechanical equipment (eg. divider, BDM etc)• Moulding - Hand moulding• Moulding - Machine used (eg. Conical moulder/
bread moulder, BDM)• Traying up - Fermented products which includes
both bread and roll products• Tin up - Bread Products• Scoring - Bread products can be cut prior to
baking• Proving - Fermented products which includes
both bread and roll products.• Baking - Fermented products which includes both
bread and roll products.• Frying - Doughnut or other products• Finishing - Includes: piping • filling • glazing •
topping using fondants & fudges
Confectionery Skills I have the following practical skills in Confectionery products:
• Weighing & scaling ingredients• Mixing Ingredients - Includes the following
methods: all-in • blending • sugar batter • flour batter • traditional sponge batter
• Mixing Ingredients - Understand commercial methods for processing to include: High speed batters • continuous batters
• Mixing Ingredients - Almond & Sugar based flour confectionery includes: Japonaise • ratafia/rout biscuits • marshmallow • specialist almond / sugar products
• Preparing tins, trays and cases for depositing and piping mixtures
• Depositing cake and sponge mixtures into tins, trays or cases
• Pipe and sheet sponge mixtures• Baking - Pastry products includes: loading and
unloading oven • setting time and temperatures• Baking - Cake & Sponge products includes:
loading and unloading oven • setting time and temperatures
• Fondant Preperation - including boiling and colouring
• Chocolate Skills - Temper dark and milk chocolate• Chocolate Skills - Produce individual chocolates
using a selection of moulds• Chocolate Skills - Produce ganache and fondant
suitable for: pouring • filling • piping• Chocolate Skills - Produce chocolate centres
using: Liqueurs • fruit & nuts • fondant • ganache• Finishing Pastry Products - Includes: Icings and
toppings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards
• Finishing Products - Includes: Continental pastry products • specialist Viennese & biscuit products • specialist Choux products
• Finishing Products - Includes: icings and toppings • cream fillings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards • liqueurs • gels/fonds
Application continued on next page
Page � of �4 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Locations for employment• UK & Ireland (will relocate if required)
Baking Industry organisationsI am a member of the following:Alliance for Bakery Students & TraineesCraft Bakers Association
Personal DetailsName:College:Current City:Country:Email:
Rebecca HoleNational Bakery School, LSBULondonUnited [email protected]
QualificationsCurrently studying:BSc Baking Technology Management
Previously studied:Degree covers levels 4,5 and 6 in bread, Confectionery, Chocolate, Business and Food Science
Application continued from previous page
Cake Decoration & Sugar Craft Skills I have the following practical skills in Cake Decoration & Sugar Craft products:
• Weighing & scaling ingredients• Prepare ingredients including: Flower paste •
colours • glazes• Produce flower arrangements in different styles• Produce bridal spray's suitable to wedding cake
standards• Prepare colours, dusts and glazes• Select the most appropriate techniques for
applying colours, dusts and glazes• Colour, shade and paint sugar paste against
specifications• Distinguish between the techniques used to
produce wired sugar flowers including: Selection of wires & tapes • pulled flowers and foliage • Multi-layer cutter flowers • sprays • Hogarth curve • tangle arrangements
• Design - Produce rough sketch plans and technical drawings for cake design themes including: Celebration occasion • seasonal theme • open interpretation.
• Design - Outline design layouts for the following techniques: Mixed flower arrangement • garret frill & ribbon insertions • lace or broilers Anglaise • brush or tube embroidery • Bas relief & smocking • free standing ornaments & figures
• Design - Understand requirements in cake design for: Ribbons • lace pieces • boards • models • flowers
• Design - Compare different ways to prepare cake bases before coating with sugarpaste
• Design - Use a colour wheel to make decisions about colour in design including the use of: Complementary • harmony • contrast
• Royal Icing - Produce and apply a run out collage: four side panels • elevated flanges • freestanding top ornament
• Royal Icing - Produce a section of filigree work: Trellis work • pressure piping work • oriental string work • double collars
• Royal Icing - Colour and shade Royal icing after piping and application
• Fondant - including boiling and colouring application
UK & Ireland
Application continued on next page
Page � of �5 44
Personal DetailsName:College:Current City:Country:Email:
Rebecca HoleNational Bakery School, LSBULondonUnited [email protected]
QualificationsCurrently studying:BSc Baking Technology Management
Previously studied:Degree covers levels 4,5 and 6 in bread, Confectionery, Chocolate, Business and Food Science
Application continued from previous page
UK & Ireland
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Work placements or work experience I have taken part in:• Long term placements at Truffles, London Bread and Cake, Biscuiteers Baking Company. • Placements and courses at Slattery's, courses at Callebaut UK Chocolate Academy.• Placements at Bakels, visits and day workshops at Greenhaulghs, Zeelandia, Betty's, Marriages,
Wrights, Dunn's. • Courses at Richemont School with scholarship from Worshipful Company of Bakers.
Conferences I have attended and competitions I have entered• Callebaut Chocolate Academy Trophy - Gold winner 2014 & 2015 • Zeelandia Presidents Cup 2015 - Bronze• Very Highly Commended in Slattery's Chocolate Wedding Cake Class 2015I have attended the following baking industry conferences;• ABST 2014 & 2015• CBA 2014 & 2015• BSB Autumn 2015
Any other information:• President of National Bakery School Baking Society• ABST Rep and organiser of fundraising for the school• Volunteer for CBA events as well as events at Baker's Hall and organising raffle for ABST conference. • Hobbies include musical theatre and travelling. I spent a year backpacking around the world in 2010/11.
Page � of �6 44
UK & IrelandThe following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in the UK & Ireland. All areas of the UK & Ireland would be considered. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Personal DetailsName:College:Current City:Country:Email:
Jason RyanCity of Liverpool CollegeLiverpoolUnited [email protected]
QualificationsCurrently studying:Level 2 - Bread
Previously studied:Level 2 - Professional Cookery
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing and scaling ingredients
Practical Skills
Locations for employment• UK & Ireland (will relocate if required)• Greater Manchester• Merseyside• North Yorkshire
Baking Industry organisationsI am a member of the following:Alliance for Bakery Students & Trainees
Confectionery Skills I have the following practical skills in Confectionery products:
Page � of �7 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
UK & IrelandThe following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in the UK & Ireland. All areas of the UK & Ireland would be considered. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
Personal DetailsName:College:Current City:Country:Email:
Lorea AcebesCity of Liverpool [email protected]
QualificationsCurrently studying:Level 3 ConfectioneryLevel 3 Cake Decoration
Previously studied:Level 2 BreadLevel 2 Cake Decoration
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing & scaling ingredients• Mixing Ingredients - Spiral Mixer• Dividing & scaling dough to set quantities by hand• Dividing & scaling dough to set quantities using
mechanical equipment (eg. divider, BDM etc)• Moulding - Hand moulding• Moulding - Machine used (eg. Conical moulder/
bread moulder, BDM)• Traying up - Fermented products which includes
both bread and roll products• Tin up - Bread Products• Scoring - Bread products can be cut prior to
baking• Proving - Fermented products which includes
both bread and roll products.• Baking - Fermented products which includes both
bread and roll products.• Frying - Doughnut or other products• Finishing - Includes: piping • filling • glazing •
topping using fondants & fudges
Confectionery Skills I have the following practical skills in Confectionery products:
• Weighing & scaling ingredients• Mixing Ingredients - Includes the following
methods: all-in • blending • sugar batter • flour batter • traditional sponge batter
• Mixing Ingredients - Understand commercial methods for processing to include: High speed batters • continuous batters
• Mixing Ingredients - Almond & Sugar based flour confectionery includes: Japonaise • ratafia/rout biscuits • marshmallow • specialist almond / sugar products
• Preparing tins, trays and cases for depositing and piping mixtures
• Depositing cake and sponge mixtures into tins, trays or cases
• Pipe and sheet sponge mixtures• Baking - Pastry products includes: loading and
unloading oven • setting time and temperatures• Baking - Cake & Sponge products includes:
loading and unloading oven • setting time and temperatures
• Fondant Preperation - including boiling and colouring
• Chocolate Skills - Temper dark and milk chocolate• Chocolate Skills - Produce individual chocolates
using a selection of moulds• Chocolate Skills - Produce ganache and fondant
suitable for: pouring • filling • piping• Chocolate Skills - Produce chocolate centres
using: Liqueurs • fruit & nuts • fondant • ganache• Finishing Pastry Products - Includes: Icings and
toppings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards
• Finishing Products - Includes: Continental pastry products • specialist Viennese & biscuit products • specialist Choux products
• Finishing Products - Includes: icings and toppings • cream fillings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards • liqueurs • gels/fonds
Application continued on next page
Page � of �8 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Locations for employment• UK & Ireland (will relocate if required)
Baking Industry organisationsI am a member of the following:Alliance for Bakery Students & Trainees
Personal DetailsName:College:Current City:Country:Email:
Lorea AcebesCity of Liverpool [email protected]
QualificationsCurrently studying:Level 3 ConfectioneryLevel 3 Cake Decoration
Previously studied:Level 2 BreadLevel 2 Cake Decoration
Application continued from previous page
Cake Decoration & Sugar Craft Skills I have the following practical skills in Cake Decoration & Sugar Craft products:
• Weighing & scaling ingredients• Prepare ingredients including: Flower paste •
colours • glazes• Produce flower arrangements in different styles• Produce bridal spray's suitable to wedding cake
standards• Prepare colours, dusts and glazes• Select the most appropriate techniques for
applying colours, dusts and glazes• Colour, shade and paint sugar paste against
specifications• Distinguish between the techniques used to
produce wired sugar flowers including: Selection of wires & tapes • pulled flowers and foliage • Multi-layer cutter flowers • sprays • Hogarth curve • tangle arrangements
• Design - Produce rough sketch plans and technical drawings for cake design themes including: Celebration occasion • seasonal theme • open interpretation
• Design - Outline design layouts for the following techniques: Mixed flower arrangement • garret frill & ribbon insertions • lace or broilers Anglaise • brush or tube embroidery • Bas relief & smocking • free standing ornaments & figures
• Design - Understand requirements in cake design for: Ribbons • lace pieces • boards • models • flowers
• Design - Compare different ways to prepare cake bases before coating with sugarpaste
• Design - Use a colour wheel to make decisions about colour in design including the use of: Complementary • harmony • contrast
• Royal Icing - Produce and apply a run out collage: four side panels • elevated flanges • freestanding top ornament
• Royal Icing - Produce a section of filigree work: Trellis work • pressure piping work • oriental string work • double collars
• Royal Icing - Colour and shade Royal icing after piping and application
• Royal Icing - Summarise the colours permitted to be used in Royal icing.
• Fondant - including boiling and colouring
UK & Ireland
Work placements or work experience I have taken part in:• I work in a tearoom baking and decorating cakes.
Conferences I have attended and competitions I have entered• ABST Cupcake challenge 2015. Bronze medal. • Katy Sue Designs Easter Competition online. I won. • Pretty Witty Cake Baby cake competition online. My cake was featured on the magazine.• ABST conference 2015 at Alton Towers
Any other information:Extensive background in arts
Page � of �9 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
UK OnlyThe following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in the UK & Ireland. All areas of the UK & Ireland would be considered. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
Personal DetailsName:College:Current City:Country:Email:
Hayley ParkerNational Bakery School, [email protected]
QualificationsCurrently studying:BSc Bakery Technology & Management
Previously studied:FDSc Bakery Technology & Management
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing & scaling ingredients• Mixing Ingredients - Hobart Mixer• Dividing & scaling dough to set quantities by hand• Dividing & scaling dough to set quantities using
mechanical equipment (eg. divider, BDM etc)• Moulding - Hand moulding• Moulding - Machine used (eg. Conical moulder/
bread moulder, BDM)• Traying up - Fermented products which includes
both bread and roll products• Tin up - Bread Products• Scoring - Bread products can be cut prior to
baking• Proving - Fermented products which includes
both bread and roll products.• Baking - Fermented products which includes both
bread and roll products.• Frying - Doughnut or other products• Finishing - Includes: piping • filling • glazing •
topping using fondants & fudges
Confectionery Skills I have the following practical skills in Confectionery products:
• Weighing & scaling ingredients• Mixing Ingredients - Includes the following
methods: all-in • blending • sugar batter • flour batter • traditional sponge batter
• Mixing Ingredients - Understand commercial methods for processing to include: High speed batters • continuous batters
• Mixing Ingredients - Almond & Sugar based flour confectionery includes: Japonaise • ratafia/rout biscuits • marshmallow • specialist almond / sugar products
• Preparing tins, trays and cases for depositing and piping mixtures
• Depositing cake and sponge mixtures into tins, trays or cases
• Pipe and sheet sponge mixtures• Baking - Pastry products includes: loading and
unloading oven • setting time and temperatures• Baking - Cake & Sponge products includes:
loading and unloading oven • setting time and temperatures
• Fondant Preperation - including boiling and colouring
• Chocolate Skills - Temper dark and milk chocolate• Chocolate Skills - Produce individual chocolates
using a selection of moulds• Chocolate Skills - Produce ganache and fondant
suitable for: pouring • filling • piping• Chocolate Skills - Produce chocolate centres
using: Liqueurs • fruit & nuts • fondant • ganache• Finishing Pastry Products - Includes: Icings and
toppings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards
• Finishing Products - Includes: Continental pastry products • specialist Viennese & biscuit products • specialist Choux products
• Finishing Products - Includes: icings and toppings • cream fillings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards • liqueurs • gels/fonds
Application continued on next page
Page � of �10 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Locations for employment• UK & Ireland (will relocate if required)• Greater London• Kent
Baking Industry organisationsI am a member of the following:Alliance for Bakery Students & Trainees
Personal DetailsName:College:Current City:Country:Email:
Hayley ParkerNational Bakery School, [email protected]
QualificationsCurrently studying:BSc Bakery Technology & Management
Previously studied:FDSc Bakery Technology & Management
Application continued from previous page
Cake Decoration & Sugar Craft Skills I have the following practical skills in Cake Decoration & Sugar Craft products:
• Weighing & scaling ingredients• Colour, shade and paint sugar paste against
specifications
UK Only
Work placements or work experience I have taken part in:• Summer work placement at Bakeriet i Lom in Oppland, Norway in July and August 2015. Roles
included scaling and shaping bread products and production and finishing of confectionary products
Conferences I have attended and competitions I have entered• ABST Conference 2015
Any other information:While I have no training in the area, cake decoration is a hobby of mine and thus I have some experience. I also love to travel, and especially enjoy finding bakeries in new places and learning about bakery and confectionery in different cultures.
Page � of �11 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
UK OnlyThe following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in the UK & Ireland. All areas of the UK & Ireland would be considered. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
Personal DetailsName:College:Current City:Country:Email:
Rima BegumNational Bakery School, [email protected]
QualificationsCurrently studying:FdSc Bakery Technology & Management Level 5
Previously studied:FdSc Bakery Technology & Management Level 4
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing & scaling ingredients• Mixing Ingredients - Hobart Mixer• Dividing & scaling dough to set quantities by
hand• Dividing & scaling dough to set quantities using
mechanical equipment (eg. divider, BDM etc)• Moulding - Hand moulding• Moulding - Machine used (eg. Conical moulder/
bread moulder, BDM)• Traying up - Fermented products which includes
both bread and roll products• Tin up - Bread Products• Scoring - Bread products can be cut prior to
baking• Proving - Fermented products which includes
both bread and roll products.• Baking - Fermented products which includes
both bread and roll products.• Frying - Doughnut or other products• Finishing - Includes: piping • filling • glazing •
topping using fondants & fudges
Confectionery Skills I have the following practical skills in Confectionery products:
• Weighing & scaling ingredients• Mixing Ingredients - Includes the following
methods: all-in • blending • sugar batter • flour batter • traditional sponge batter
• Mixing Ingredients - Understand commercial methods for processing to include: High speed batters • continuous batters
• Mixing Ingredients - Almond & Sugar based flour confectionery includes: Japonaise • ratafia/rout biscuits • marshmallow • specialist almond / sugar products
• Preparing tins, trays and cases for depositing and piping mixtures
• Depositing cake and sponge mixtures into tins, trays or cases
• Pipe and sheet sponge mixtures• Baking - Pastry products includes: loading and
unloading oven • setting time and temperatures• Baking - Cake & Sponge products includes:
loading and unloading oven • setting time and temperatures
• Fondant Preperation - including boiling and colouring
• Chocolate Skills - Temper dark and milk chocolate• Chocolate Skills - Produce individual chocolates
using a selection of moulds• Chocolate Skills - Produce ganache and fondant
suitable for: pouring • filling • piping• Chocolate Skills - Produce chocolate centres
using: Liqueurs • fruit & nuts • fondant • ganache• Finishing Pastry Products - Includes: Icings and
toppings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards
• Finishing Products - Includes: Continental pastry products • specialist Viennese & biscuit products • specialist Choux products
• Finishing Products - Includes: icings and toppings • cream fillings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards • liqueurs • gels/fonds
Application continued on next page
Page � of �12 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Locations for employment• UK & Ireland (will relocate if required)• Greater London
Personal DetailsName:College:Current City:Country:Email:
Rima BegumNational Bakery School, [email protected]
QualificationsCurrently studying:FdSc Bakery Technology & Management Level 5
Previously studied:FdSc Bakery Technology & Management Level 4
Application continued from previous page
Cake Decoration & Sugar Craft Skills I have the following practical skills in Cake Decoration & Sugar Craft products:
• Weighing & scaling ingredients• Prepare ingredients including: Flower paste •
colours • glazes• Colour, shade and paint sugar paste against
specifications
UK Only
Work placements or work experience I have taken part in:• London Bread and Cake company as assistant baker and Biscuiteers as an icer.
Any other information:Assistant Beaver scout
• Design - Produce rough sketch plans and technical drawings for cake design themes including: Celebration occasion • seasonal theme • open interpretation
• Royal Icing - Produce and apply a run out collage: four side panels • elevated flanges • freestanding top ornament
• Royal Icing - Colour and shade Royal icing after piping and application
• Fondant - including boiling and colouring
Page � of �13 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
UK OnlyThe following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in the UK & Ireland. All areas of the UK & Ireland would be considered. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
Personal DetailsName:College:Current City:Country:Email:
Natalie RawleyBispham [email protected]
QualificationsCurrently studying:Level 3 Bread • Confectionery • Cake Decoration • Sugar Craft
Previously studied:Level 2 Bread • Confectionery • Cake Decoration • Sugar Craft
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing & scaling ingredients• Mixing Ingredients - Hobart Mixer• Dividing & scaling dough to set quantities by
hand• Dividing & scaling dough to set quantities using
mechanical equipment (eg. divider, BDM etc)• Moulding - Hand moulding• Moulding - Machine used (eg. Conical moulder/
bread moulder, BDM)• Traying up - Fermented products which includes
both bread and roll products• Tin up - Bread Products• Scoring - Bread products can be cut prior to
baking• Proving - Fermented products which includes
both bread and roll products.• Baking - Fermented products which includes
both bread and roll products.• Frying - Doughnut or other products• Finishing - Includes: piping • filling • glazing •
topping using fondants & fudges
Confectionery Skills I have the following practical skills in Confectionery products:
• Weighing & scaling ingredients• Mixing Ingredients - Includes the following
methods: all-in • blending • sugar batter • flour batter • traditional sponge batter
• Mixing Ingredients - Understand commercial methods for processing to include: High speed batters • continuous batters
• Mixing Ingredients - Almond & Sugar based flour confectionery includes: Japonaise • ratafia/rout biscuits • marshmallow • specialist almond / sugar products
• Preparing tins, trays and cases for depositing and piping mixtures
• Depositing cake and sponge mixtures into tins, trays or cases
• Pipe and sheet sponge mixtures• Baking - Pastry products includes: loading and
unloading oven • setting time and temperatures• Baking - Cake & Sponge products includes:
loading and unloading oven • setting time and temperatures
• Fondant Preperation - including boiling and colouring
• Chocolate Skills - Temper dark and milk chocolate• Chocolate Skills - Produce individual chocolates
using a selection of moulds• Chocolate Skills - Produce ganache and fondant
suitable for: pouring • filling • piping• Chocolate Skills - Produce chocolate centres
using: Liqueurs • fruit & nuts • fondant • ganache• Finishing Pastry Products - Includes: Icings and
toppings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards
• Finishing Products - Includes: Continental pastry products • specialist Viennese & biscuit products • specialist Choux products
• Finishing Products - Includes: icings and toppings • cream fillings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards • liqueurs • gels/fonds
Application continued on next page
Page � of �14 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Locations for employment• UK Only• Gloucestershire • Lancashire
Personal DetailsName:College:Current City:Country:Email:
Natalie RawleyBispham [email protected]
QualificationsCurrently studying:Level 3 Bread • Confectionery • Cake Decoration • Sugar Craft
Previously studied:Level 2 Bread • Confectionery • Cake Decoration • Sugar Craft
Application continued from previous page
Cake Decoration & Sugar Craft Skills I have the following practical skills in Cake Decoration & Sugar Craft products:
• Weighing & scaling ingredients• Prepare ingredients including: Flower paste •
colours • glazes• Select the most appropriate techniques for
applying colours, dusts and glazes• Colour, shade and paint sugar paste against
specifications• Design - Produce rough sketch plans and
technical drawings for cake design themes including: Celebration occasion • seasonal theme • open interpretation
• Design - Outline design layouts for the following techniques: Mixed flower arrangement • garret frill & ribbon insertions • lace or broilers Anglaise • brush or tube embroidery • Bas relief & smocking • free standing ornaments & figures
UK Only
Any other information:I practice new ideas and techniques in my spare time
Design - Understand requirements in cake design for: Ribbons • lace pieces • boards • models • flowersDesign - Compare different ways to prepare cake bases before coating with sugarpaste Design - Use a colour wheel to make decisions about colour in design including the use of: Complementary • harmony • contrastRoyal Icing - Colour and shade Royal icing after piping and applicationRoyal Icing - Summarise the colours permitted to be used in Royal icing.Fondant - including boiling and colouring
Baking Industry organisationsI am a member of the following:Alliance for Bakery Students & Trainees
Conferences I have attended and competitions I have entered• I entered the ABST and got very highly commended for my ciabatta for the zeelandia category.• ABST 2015 conference• Craft Bakers Association 2015 Harrogate conference
Page � of �15 44 Ireland Only
The following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in the UK & Ireland. All areas of the UK & Ireland would be considered. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Personal DetailsName:College:Current City:Country:Email:
Melanie CebedoDublin Institute of TechnologyNaasCo. [email protected]
QualificationsCurrently studying:Level 1 - Bread
Previously studied:Level 1 - Bread
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing & scaling ingredients• Mixing Ingredients - Spiral Mixer• Mixing Ingredients - High Speed (Chorleywood
Bread Process)• Dividing & scaling dough to set quantities by hand• Dividing & scaling dough to set quantities using
mechanical equipment (eg. divider, BDM etc)• Moulding - Hand moulding• Traying up - Fermented products which includes
both bread and roll products• Tin up - Bread Products• Scoring - Bread products can be cut prior to
baking• Proving - Fermented products which includes
both bread and roll products.• Baking - Fermented products which includes both
bread and roll products.
Practical Skills
Locations for employment• Ireland Only (will relocate if required)
Confectionery Skills I have the following practical skills in Confectionery products:
• Weighing & scaling ingredients• Mixing Ingredients - Includes the following
methods: all-in • blending • sugar batter • flour batter • traditional sponge batter
• Mixing Ingredients - Understand commercial methods for processing to include: High speed batters • continuous batters
• Mixing Ingredients - Almond & Sugar based flour confectionery includes: Japonaise • ratafia/rout biscuits • marshmallow • specialist almond / sugar products
• Preparing tins, trays and cases for depositing and piping mixtures
• Depositing cake and sponge mixtures into tins, trays or cases
• Baking - Cake & Sponge products includes: loading and unloading oven • setting time and temperatures
• Finishing Products - Includes: Continental pastry products • specialist Viennese & biscuit products • specialist Choux products.
Any other information:I like to bake and cook although I don't have any experience in industry I am willing to learn and improve.
Page � of �16 44
Dublin
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Personal DetailsName:College:Current City:Country:Email:
Geraldine ColganDublin Institute of [email protected]
QualificationsCurrently studying:BSc Baking & Pastry Arts Management
Previously studied:Level 1, 2 & 3 BreadLevel 1, 2 & 3 ConfectioneryLevel 1 Cake Decoration
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing and scaling ingredients• Mixing Ingredients (Hobart, Spiral & CBP)• Diving & scaling dough to set quantities by hand
and using mechanical equipment (e.g. BDM etc)• Moulding by hand and using mechanical
equipment.• Tray & tin preparation for both bread & roll
products.• Scoring bread products prior to baking.• Proving fermented products including bread &
rolls.• Baking fermented products including bread & rolls
includes: loading and unloading oven • setting time and temperatures.
• Frying Doughnuts or other products.• Finishing fermented products includes: piping •
filling • glazing • topping using fondants & fudges.
Confectionery Skills I have the following practical skills in Confectionery products:
• Weighing & scaling ingredients• Mixing ingredients includes the following
methods: all-in • blending • sugar batter • flour batter • traditional sponge batter.
• Understand commercial mixing methods for processing includes: high speed batters • continuous batters.
• Mixing ingredients for Almond & sugar based flour confectionery includes: Japonaise • rastafia/rout biscuits • marshmallow • specialist almond & sugar products.
• Preparing tins, trays & cases for depositing and piping mixtures.
• Depositing, piping & sheeting cake & sponge mixtures into tins, trays or cases.
• Baking confectionery & pastry products includes: loading and unloading oven • setting time and temperatures.
• Fondant preparation including boiling & colouring.• Chocolate skills - Able to produce: individual
chocolates using a selection of moulds • produce ganache and fondant suitable for pouring, filling and piping • temper dark & milk chocolate • produce chocolate centres using: Liqueurs, fruit & nuts & fondant ganache.
• Finishing pastry products includes: icings and toppings • chocolate flavoured fillings • cream fillings • jams and glazes • fruits & nuts • custards.
• Finishing products includes: Continental pastry products • specialist Viennese & biscuit products • specialist Choux products.
The following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in Dublin. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
Application continued on next page
Practical Skills
Page � of �17 44
Dublin
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Locations for employment• Dublin (Ireland)
Baking Industry organisationsI am a member of the following:Alliance for Bakery Students & Trainees
Personal DetailsName:College:Current City:Country:Email:
Geraldine ColganDublin Institute of [email protected]
QualificationsCurrently studying:BSc Baking & Pastry Arts Management
Previously studied:Level 1, 2 & 3 BreadLevel 1, 2 & 3 ConfectioneryLevel 1 Cake Decoration
Application continued from previous page
Cake Decoration & Sugar Craft Skills I have the following practical skills in Cake Decoration & Sugar Craft products:
• Weighing & scaling ingredients.• Preparing ingredients including: Flower paste •
colours • glazes.• Produce flower arrangements in different styles.• Prepare colours, dust & glazes.• Select the most appropriate techniques for
applying colours, dust and glazes.• Colour, shade and paint sugar paste against
specifications• Design - Produce rough sketch plans and
technical drawings for cake design themes including: Celebration occasion • seasonal theme • open interpretation
• Design - Understand requirements in cake design for: Ribbons • lace pieces • boards • models • flowers
• Design - Compare different ways to prepare cake bases before coating with sugarpaste
• Design - Use a colour wheel to make decisions about colour in design including the use of: Complementary • harmony • contrast
• Royal Icing - Produce and apply a run out collage: four side panels • elevated flanges • freestanding top ornament
• Royal Icing - Produce a section of filigree work: Trellis work • pressure piping work • oriental string work • double collars
• Royal Icing - Colour and shade Royal icing after piping and application
Work placements or work experience I have taken part in:• The Dublin Cookie Company. Currently doing working experience for the next eleven weeks. This is the final semester of my final year on the BSC 3 year course in Baking & Pastry Arts Management.
Any other information:From time to time I take classes on cake decoration like rice paper flowers and other decorations.
Practical Skills
Page � of �18 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
GloucestershireThe following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in the UK & Ireland. All areas of the UK & Ireland would be considered. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
Personal DetailsName:College:Current City:Country:Email:
Natalie RawleyBispham [email protected]
QualificationsCurrently studying:Level 3 Bread • Confectionery • Cake Decoration • Sugar Craft
Previously studied:Level 2 Bread • Confectionery • Cake Decoration • Sugar Craft
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing & scaling ingredients• Mixing Ingredients - Hobart Mixer• Dividing & scaling dough to set quantities by
hand• Dividing & scaling dough to set quantities using
mechanical equipment (eg. divider, BDM etc)• Moulding - Hand moulding• Moulding - Machine used (eg. Conical moulder/
bread moulder, BDM)• Traying up - Fermented products which includes
both bread and roll products• Tin up - Bread Products• Scoring - Bread products can be cut prior to
baking• Proving - Fermented products which includes
both bread and roll products.• Baking - Fermented products which includes
both bread and roll products.• Frying - Doughnut or other products• Finishing - Includes: piping • filling • glazing •
topping using fondants & fudges
Confectionery Skills I have the following practical skills in Confectionery products:
• Weighing & scaling ingredients• Mixing Ingredients - Includes the following
methods: all-in • blending • sugar batter • flour batter • traditional sponge batter
• Mixing Ingredients - Understand commercial methods for processing to include: High speed batters • continuous batters
• Mixing Ingredients - Almond & Sugar based flour confectionery includes: Japonaise • ratafia/rout biscuits • marshmallow • specialist almond / sugar products
• Preparing tins, trays and cases for depositing and piping mixtures
• Depositing cake and sponge mixtures into tins, trays or cases
• Pipe and sheet sponge mixtures• Baking - Pastry products includes: loading and
unloading oven • setting time and temperatures• Baking - Cake & Sponge products includes:
loading and unloading oven • setting time and temperatures
• Fondant Preperation - including boiling and colouring
• Chocolate Skills - Temper dark and milk chocolate• Chocolate Skills - Produce individual chocolates
using a selection of moulds• Chocolate Skills - Produce ganache and fondant
suitable for: pouring • filling • piping• Chocolate Skills - Produce chocolate centres
using: Liqueurs • fruit & nuts • fondant • ganache• Finishing Pastry Products - Includes: Icings and
toppings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards
• Finishing Products - Includes: Continental pastry products • specialist Viennese & biscuit products • specialist Choux products
• Finishing Products - Includes: icings and toppings • cream fillings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards • liqueurs • gels/fonds
Application continued on next page
Page � of �19 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Locations for employment• UK Only• Gloucestershire • Lancashire
Personal DetailsName:College:Current City:Country:Email:
Natalie RawleyBispham [email protected]
QualificationsCurrently studying:Level 3 Bread • Confectionery • Cake Decoration • Sugar Craft
Previously studied:Level 2 Bread • Confectionery • Cake Decoration • Sugar Craft
Application continued from previous page
Cake Decoration & Sugar Craft Skills I have the following practical skills in Cake Decoration & Sugar Craft products:
• Weighing & scaling ingredients• Prepare ingredients including: Flower paste •
colours • glazes• Select the most appropriate techniques for
applying colours, dusts and glazes• Colour, shade and paint sugar paste against
specifications• Design - Produce rough sketch plans and
technical drawings for cake design themes including: Celebration occasion • seasonal theme • open interpretation
• Design - Outline design layouts for the following techniques: Mixed flower arrangement • garret frill & ribbon insertions • lace or broilers Anglaise • brush or tube embroidery • Bas relief & smocking • free standing ornaments & figures
Gloucestershire
Any other information:I practice new ideas and techniques in my spare time
Design - Understand requirements in cake design for: Ribbons • lace pieces • boards • models • flowersDesign - Compare different ways to prepare cake bases before coating with sugarpaste Design - Use a colour wheel to make decisions about colour in design including the use of: Complementary • harmony • contrastRoyal Icing - Colour and shade Royal icing after piping and applicationRoyal Icing - Summarise the colours permitted to be used in Royal icing.Fondant - including boiling and colouring
Baking Industry organisationsI am a member of the following:Alliance for Bakery Students & Trainees
Conferences I have attended and competitions I have entered• I entered the ABST and got very highly commended for my ciabatta for the zeelandia category.• ABST 2015 conference• Craft Bakers Association 2015 Harrogate conference
Page � of �20 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Greater LondonThe following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in the UK & Ireland. All areas of the UK & Ireland would be considered. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
Personal DetailsName:College:Current City:Country:Email:
Rima BegumNational Bakery School, [email protected]
QualificationsCurrently studying:FdSc Bakery Technology & Management Level 5
Previously studied:FdSc Bakery Technology & Management Level 4
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing & scaling ingredients• Mixing Ingredients - Hobart Mixer• Dividing & scaling dough to set quantities by
hand• Dividing & scaling dough to set quantities using
mechanical equipment (eg. divider, BDM etc)• Moulding - Hand moulding• Moulding - Machine used (eg. Conical moulder/
bread moulder, BDM)• Traying up - Fermented products which includes
both bread and roll products• Tin up - Bread Products• Scoring - Bread products can be cut prior to
baking• Proving - Fermented products which includes
both bread and roll products.• Baking - Fermented products which includes
both bread and roll products.• Frying - Doughnut or other products• Finishing - Includes: piping • filling • glazing •
topping using fondants & fudges
Confectionery Skills I have the following practical skills in Confectionery products:
• Weighing & scaling ingredients• Mixing Ingredients - Includes the following
methods: all-in • blending • sugar batter • flour batter • traditional sponge batter
• Mixing Ingredients - Understand commercial methods for processing to include: High speed batters • continuous batters
• Mixing Ingredients - Almond & Sugar based flour confectionery includes: Japonaise • ratafia/rout biscuits • marshmallow • specialist almond / sugar products
• Preparing tins, trays and cases for depositing and piping mixtures
• Depositing cake and sponge mixtures into tins, trays or cases
• Pipe and sheet sponge mixtures• Baking - Pastry products includes: loading and
unloading oven • setting time and temperatures• Baking - Cake & Sponge products includes:
loading and unloading oven • setting time and temperatures
• Fondant Preperation - including boiling and colouring
• Chocolate Skills - Temper dark and milk chocolate• Chocolate Skills - Produce individual chocolates
using a selection of moulds• Chocolate Skills - Produce ganache and fondant
suitable for: pouring • filling • piping• Chocolate Skills - Produce chocolate centres
using: Liqueurs • fruit & nuts • fondant • ganache• Finishing Pastry Products - Includes: Icings and
toppings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards
• Finishing Products - Includes: Continental pastry products • specialist Viennese & biscuit products • specialist Choux products
• Finishing Products - Includes: icings and toppings • cream fillings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards • liqueurs • gels/fonds
Application continued on next page
Page � of �21 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Locations for employment• UK & Ireland (will relocate if required)• Greater London
Personal DetailsName:College:Current City:Country:Email:
Rima BegumNational Bakery School, [email protected]
QualificationsCurrently studying:FdSc Bakery Technology & Management Level 5
Previously studied:FdSc Bakery Technology & Management Level 4
Application continued from previous page
Cake Decoration & Sugar Craft Skills I have the following practical skills in Cake Decoration & Sugar Craft products:
• Weighing & scaling ingredients• Prepare ingredients including: Flower paste •
colours • glazes• Colour, shade and paint sugar paste against
specifications
Greater London
Work placements or work experience I have taken part in:• London Bread and Cake company as assistant baker and Biscuiteers as an icer.
Any other information:Assistant Beaver scout
• Design - Produce rough sketch plans and technical drawings for cake design themes including: Celebration occasion • seasonal theme • open interpretation
• Royal Icing - Produce and apply a run out collage: four side panels • elevated flanges • freestanding top ornament
• Royal Icing - Colour and shade Royal icing after piping and application
• Fondant - including boiling and colouring
Page � of �22 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Greater LondonThe following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in the UK & Ireland. All areas of the UK & Ireland would be considered. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
Personal DetailsName:College:Current City:Country:Email:
Lina VetovaNational Bakery School, [email protected]
QualificationsCurrently studying:Above level three on confectionery, bread & chocolate. Currently - artisan bread, sour doughs and technology of fermentation and just completed- creative centrepieces as part of chocolate module (artisan chocolate).Previously studied:Level 2 & 3 Confectionery • Level 2 Sugar Craft
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing & scaling ingredients• Mixing Ingredients - Hobart Mixer• Dividing & scaling dough to set quantities by hand• Dividing & scaling dough to set quantities using
mechanical equipment (eg. divider, BDM etc)• Moulding - Hand moulding• Moulding - Machine used (eg. Conical moulder/
bread moulder, BDM)• Traying up - Fermented products which includes
both bread and roll products• Tin up - Bread Products• Scoring - Bread products can be cut prior to
baking• Proving - Fermented products which includes
both bread and roll products.• Baking - Fermented products which includes both
bread and roll products.• Frying - Doughnut or other products• Finishing - Includes: piping • filling • glazing •
topping using fondants & fudges
Confectionery Skills I have the following practical skills in Confectionery products:
• Weighing & scaling ingredients• Mixing Ingredients - Includes the following
methods: all-in • blending • sugar batter • flour batter • traditional sponge batter
• Mixing Ingredients - Understand commercial methods for processing to include: High speed batters • continuous batters
• Mixing Ingredients - Almond & Sugar based flour confectionery includes: Japonaise • ratafia/rout biscuits • marshmallow • specialist almond / sugar products
• Preparing tins, trays and cases for depositing and piping mixtures
• Depositing cake and sponge mixtures into tins, trays or cases
• Pipe and sheet sponge mixtures• Baking - Pastry products includes: loading and
unloading oven • setting time and temperatures• Baking - Cake & Sponge products includes:
loading and unloading oven • setting time and temperatures
• Fondant Preperation - including boiling and colouring
• Chocolate Skills - Temper dark and milk chocolate• Chocolate Skills - Produce individual chocolates
using a selection of moulds• Chocolate Skills - Produce ganache and fondant
suitable for: pouring • filling • piping• Chocolate Skills - Produce chocolate centres
using: Liqueurs • fruit & nuts • fondant • ganache• Finishing Pastry Products - Includes: Icings and
toppings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards
• Finishing Products - Includes: Continental pastry products • specialist Viennese & biscuit products • specialist Choux products
• Finishing Products - Includes: icings and toppings • cream fillings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards • liqueurs • gels/fonds
Application continued on next page
Page � of �23 44
•
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Personal DetailsName:College:Current City:Country:Email:
Lina VetovaNational Bakery School, [email protected]
QualificationsCurrently studying:Above level three on confectionery, bread & chocolate. Currently - artisan bread, sour doughs and technology of fermentation and just completed- creative centrepieces as part of chocolate module (artisan chocolate).Previously studied:Level 2 & 3 Confectionery • Level 2 Sugar Craft
Application continued from previous page
Cake Decoration & Sugar Craft Skills I have the following practical skills in Cake Decoration & Sugar Craft products:
• Weighing & scaling ingredients• Prepare ingredients including: Flower paste •
colours • glazes• Produce flower arrangements in different styles• Prepare colours, dusts and glazes• Colour, shade and paint sugar paste against
specifications• Design - Produce rough sketch plans and
technical drawings for cake design themes including: Celebration occasion • seasonal theme • open interpretation
• Design - Understand requirements in cake design for: Ribbons • lace pieces • boards • models • flowers
Greater London
• Design - Compare different ways to prepare cake bases before coating with sugarpaste
• Use a colour wheel to make decisions about colour in design including the use of: Complementary • harmony • contrast
• Royal Icing - Produce a section of filigree work: Trellis work • pressure piping work • oriental string work • double collars
• Royal Icing - Colour and shade Royal icing after piping and application
• Royal Icing - Summarise the colours permitted to be used in Royal icing.
• Fondant - including boiling and colouring
Locations for employment• Greater London
Work placements or work experience I have taken part in:• Pastry chef at the Wolseley restaurant -London . Involved in preparing variety of sponges, sauces,
macaroons, finishing and decorating tarts & cakes. Arranging display in the restaurant area.
Conferences I have attended and competitions I have entered• PURATOS - on the future of baking/innovation
Any other information:Hobbies include baking breads and cakes for charity school events. I am a volunteer Sergeant for Metropolitan Police.
Page � of �24 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Greater LondonThe following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in the UK & Ireland. All areas of the UK & Ireland would be considered. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
Personal DetailsName:College:Current City:Country:Email:
Anna FrigugliettiNational Bakery School, [email protected]
QualificationsCurrently studying:Level 5 BreadLevel 5 ChocolateLevel 5 Confectionery Product Development
Previously studied:Level 4 Bread • Level 4 Chocolate • Level 4 Confectionery
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing & scaling ingredients• Mixing Ingredients - Hobart Mixer• Dividing & scaling dough to set quantities by hand• Dividing & scaling dough to set quantities using
mechanical equipment (eg. divider, BDM etc)• Moulding - Hand moulding• Moulding - Machine used (eg. Conical moulder/
bread moulder, BDM)• Traying up - Fermented products which includes
both bread and roll products• Tin up - Bread Products• Scoring - Bread products can be cut prior to
baking• Proving - Fermented products which includes
both bread and roll products.• Baking - Fermented products which includes both
bread and roll products.• Frying - Doughnut or other products• Finishing - Includes: piping • filling • glazing •
topping using fondants & fudges
Confectionery Skills I have the following practical skills in Confectionery products:
• Weighing & scaling ingredients• Mixing Ingredients - Includes the following
methods: all-in • blending • sugar batter • flour batter • traditional sponge batter
• Mixing Ingredients - Almond & Sugar based flour confectionery includes: Japonaise • ratafia/rout biscuits • marshmallow • specialist almond / sugar products
• Preparing tins, trays and cases for depositing and piping mixtures
• Depositing cake and sponge mixtures into tins, trays or cases
• Pipe and sheet sponge mixtures• Baking - Pastry products includes: loading and
unloading oven • setting time and temperatures• Baking - Cake & Sponge products includes:
loading and unloading oven • setting time and temperatures
• Fondant Preperation - including boiling and colouring
• Chocolate Skills - Temper dark and milk chocolate• Chocolate Skills - Produce individual chocolates
using a selection of moulds• Chocolate Skills - Produce ganache and fondant
suitable for: pouring • filling • piping• Chocolate Skills - Produce chocolate centres
using: Liqueurs • fruit & nuts • fondant • ganache• Finishing Pastry Products - Includes: Icings and
toppings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards
• Finishing Products - Includes: Continental pastry products • specialist Viennese & biscuit products • specialist Choux products
• Finishing Products - Includes: icings and toppings • cream fillings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards • liqueurs • gels/fonds
Application continued on next page
Page � of �25 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Personal DetailsName:College:Current City:Country:Email:
Anna FrigugliettiNational Bakery School, [email protected]
QualificationsCurrently studying:Level 5 BreadLevel 5 ChocolateLevel 5 Confectionery Product Development
Previously studied:Level 4 Bread • Level 4 Chocolate • Level 4 Confectionery
Application continued from previous page
Cake Decoration & Sugar Craft Skills I have the following practical skills in Cake Decoration & Sugar Craft products:
• Weighing & scaling ingredients• Prepare ingredients including: Flower paste •
colours • glazes• Fondant - including boiling and colouring
Greater London
Locations for employment• Greater London
Work placements or work experience I have taken part in:• Backstage work at the Chocolate Show 2015 (Kensington Olympia)
Any other information:Worshipful Company of Baker's Travelling Awards - 2 day course in Weinheim (Germany)
Page � of �26 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Greater LondonThe following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in the UK & Ireland. All areas of the UK & Ireland would be considered. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
Personal DetailsName:College:Current City:Country:Email:
Abiodun RajiNational Bakery School, [email protected]
QualificationsCurrently studying:Level 2 - BreadLevel 2 - Confectionery
Previously studied:Level 1 - BreadLevel 1 Confectionery
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing & scaling ingredients• Mixing Ingredients - Hobart Mixer• Mixing Ingredients - Spiral Mixer• Dividing & scaling dough to set quantities by hand• Dividing & scaling dough to set quantities using
mechanical equipment (eg. divider, BDM etc)• Moulding - Hand moulding• Moulding - Machine used (eg. Conical moulder/
bread moulder, BDM)• Traying up - Fermented products which includes
both bread and roll products• Tin up - Bread Products• Scoring - Bread products can be cut prior to
baking• Proving - Fermented products which includes
both bread and roll products.• Baking - Fermented products which includes both
bread and roll products.• Frying - Doughnut or other products• Finishing - Includes: piping • filling • glazing •
topping using fondants & fudges
Confectionery Skills I have the following practical skills in Confectionery products:
• Weighing & scaling ingredients• Mixing Ingredients - Includes the following
methods: all-in • blending • sugar batter • flour batter • traditional sponge batter
• Mixing Ingredients - Understand commercial methods for processing to include: High speed batters • continuous batters
• Mixing Ingredients - Almond & Sugar based flour confectionery includes: Japonaise • ratafia/rout biscuits • marshmallow • specialist almond / sugar products
• Preparing tins, trays and cases for depositing and piping mixtures
• Depositing cake and sponge mixtures into tins, trays or cases
• Pipe and sheet sponge mixtures• Baking - Pastry products includes: loading and
unloading oven • setting time and temperatures• Baking - Cake & Sponge products includes:
loading and unloading oven • setting time and temperatures
• Fondant Preperation - including boiling and colouring
• Chocolate Skills - Temper dark and milk chocolate• Chocolate Skills - Produce individual chocolates
using a selection of moulds• Chocolate Skills - Produce ganache and fondant
suitable for: pouring • filling • piping• Chocolate Skills - Produce chocolate centres
using: Liqueurs • fruit & nuts • fondant • ganache• Finishing Pastry Products - Includes: Icings and
toppings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards
• Finishing Products - Includes: Continental pastry products • specialist Viennese & biscuit products • specialist Choux products
• Finishing Products - Includes: icings and toppings • cream fillings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards • liqueurs • gels/fonds
Application continued on next page
Page � of �27 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Personal DetailsName:College:Current City:Country:Email:
Abiodun RajiNational Bakery School, [email protected]
QualificationsCurrently studying:Level 2 - BreadLevel 2 - Confectionery
Previously studied:Level 1 - BreadLevel 1 Confectionery
Application continued from previous page
Cake Decoration & Sugar Craft Skills I have the following practical skills in Cake Decoration & Sugar Craft products:
• Weighing & scaling ingredients• Prepare ingredients including: Flower paste •
colours • glazes
Greater London
Locations for employment• Greater London• Surrey
Work placements or work experience I have taken part in:• Sainsburys supermarket
Any other information:Experienced bread baker
Page � of �28 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Greater LondonThe following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in the UK & Ireland. All areas of the UK & Ireland would be considered. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
Personal DetailsName:College:Current City:Country:Email:
Alexander SageNational Bakery School, [email protected]
QualificationsCurrently studying:FdSc Bakery Technology Management
Previously studied:N/A
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing & scaling ingredients• Mixing Ingredients - Hobart Mixer• Mixing Ingredients - Spiral Mixer• Dividing & scaling dough to set quantities by hand• Traying up - Fermented products which includes
both bread and roll products• Tin up - Bread Products• Scoring - Bread products can be cut prior to
baking• Proving - Fermented products which includes
both bread and roll products.• Baking - Fermented products which includes both
bread and roll products.
Locations for employment• Greater London
Work placements or work experience I have taken part in:• Nearly 4 years professional wholesale bakery experience in wholesale. Mainly worked with naturally
leavened products but looking to get involved in pastry.
Any other information:Tennis player, play in local leagues at for university tennis team. Avid cook, all cuisines. Love travelling!
Page � of �29 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Greater LondonThe following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in the UK & Ireland. All areas of the UK & Ireland would be considered. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
Personal DetailsName:College:Current City:Country:Email:
Hayley ParkerNational Bakery School, [email protected]
QualificationsCurrently studying:BSc Bakery Technology & Management
Previously studied:FDSc Bakery Technology & Management
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing & scaling ingredients• Mixing Ingredients - Hobart Mixer• Dividing & scaling dough to set quantities by hand• Dividing & scaling dough to set quantities using
mechanical equipment (eg. divider, BDM etc)• Moulding - Hand moulding• Moulding - Machine used (eg. Conical moulder/
bread moulder, BDM)• Traying up - Fermented products which includes
both bread and roll products• Tin up - Bread Products• Scoring - Bread products can be cut prior to
baking• Proving - Fermented products which includes
both bread and roll products.• Baking - Fermented products which includes both
bread and roll products.• Frying - Doughnut or other products• Finishing - Includes: piping • filling • glazing •
topping using fondants & fudges
Confectionery Skills I have the following practical skills in Confectionery products:
• Weighing & scaling ingredients• Mixing Ingredients - Includes the following
methods: all-in • blending • sugar batter • flour batter • traditional sponge batter
• Mixing Ingredients - Understand commercial methods for processing to include: High speed batters • continuous batters
• Mixing Ingredients - Almond & Sugar based flour confectionery includes: Japonaise • ratafia/rout biscuits • marshmallow • specialist almond / sugar products
• Preparing tins, trays and cases for depositing and piping mixtures
• Depositing cake and sponge mixtures into tins, trays or cases
• Pipe and sheet sponge mixtures• Baking - Pastry products includes: loading and
unloading oven • setting time and temperatures• Baking - Cake & Sponge products includes:
loading and unloading oven • setting time and temperatures
• Fondant Preperation - including boiling and colouring
• Chocolate Skills - Temper dark and milk chocolate• Chocolate Skills - Produce individual chocolates
using a selection of moulds• Chocolate Skills - Produce ganache and fondant
suitable for: pouring • filling • piping• Chocolate Skills - Produce chocolate centres
using: Liqueurs • fruit & nuts • fondant • ganache• Finishing Pastry Products - Includes: Icings and
toppings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards
• Finishing Products - Includes: Continental pastry products • specialist Viennese & biscuit products • specialist Choux products
• Finishing Products - Includes: icings and toppings • cream fillings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards • liqueurs • gels/fonds
Application continued on next page
Page � of �30 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Locations for employment• UK & Ireland (will relocate if required)• Greater London• Kent
Baking Industry organisationsI am a member of the following:Alliance for Bakery Students & Trainees
Personal DetailsName:College:Current City:Country:Email:
Hayley ParkerNational Bakery School, [email protected]
QualificationsCurrently studying:BSc Bakery Technology & Management
Previously studied:FDSc Bakery Technology & Management
Application continued from previous page
Cake Decoration & Sugar Craft Skills I have the following practical skills in Cake Decoration & Sugar Craft products:
• Weighing & scaling ingredients• Colour, shade and paint sugar paste against
specifications
Greater London
Work placements or work experience I have taken part in:• Summer work placement at Bakeriet i Lom in Oppland, Norway in July and August 2015. Roles
included scaling and shaping bread products and production and finishing of confectionary products
Conferences I have attended and competitions I have entered• ABST Conference 2015
Any other information:While I have no training in the area, cake decoration is a hobby of mine and thus I have some experience. I also love to travel, and especially enjoy finding bakeries in new places and learning about bakery and confectionery in different cultures.
Page � of �31 44 Greater Manchester
The following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in the UK & Ireland. All areas of the UK & Ireland would be considered. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Personal DetailsName:College:Current City:Country:Email:
Jason RyanCity of Liverpool CollegeLiverpoolUnited [email protected]
QualificationsCurrently studying:Level 2 - Bread
Previously studied:Level 2 - Professional Cookery
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing and scaling ingredients
Practical Skills
Locations for employment• UK & Ireland (will relocate if required)• Greater Manchester• Merseyside• North Yorkshire
Baking Industry organisationsI am a member of the following:Alliance for Bakery Students & Trainees
Confectionery Skills I have the following practical skills in Confectionery products:
Page � of �32 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
KentThe following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in the UK & Ireland. All areas of the UK & Ireland would be considered. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
Personal DetailsName:College:Current City:Country:Email:
Hayley ParkerNational Bakery School, [email protected]
QualificationsCurrently studying:BSc Bakery Technology & Management
Previously studied:FDSc Bakery Technology & Management
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing & scaling ingredients• Mixing Ingredients - Hobart Mixer• Dividing & scaling dough to set quantities by hand• Dividing & scaling dough to set quantities using
mechanical equipment (eg. divider, BDM etc)• Moulding - Hand moulding• Moulding - Machine used (eg. Conical moulder/
bread moulder, BDM)• Traying up - Fermented products which includes
both bread and roll products• Tin up - Bread Products• Scoring - Bread products can be cut prior to
baking• Proving - Fermented products which includes
both bread and roll products.• Baking - Fermented products which includes both
bread and roll products.• Frying - Doughnut or other products• Finishing - Includes: piping • filling • glazing •
topping using fondants & fudges
Confectionery Skills I have the following practical skills in Confectionery products:
• Weighing & scaling ingredients• Mixing Ingredients - Includes the following
methods: all-in • blending • sugar batter • flour batter • traditional sponge batter
• Mixing Ingredients - Understand commercial methods for processing to include: High speed batters • continuous batters
• Mixing Ingredients - Almond & Sugar based flour confectionery includes: Japonaise • ratafia/rout biscuits • marshmallow • specialist almond / sugar products
• Preparing tins, trays and cases for depositing and piping mixtures
• Depositing cake and sponge mixtures into tins, trays or cases
• Pipe and sheet sponge mixtures• Baking - Pastry products includes: loading and
unloading oven • setting time and temperatures• Baking - Cake & Sponge products includes:
loading and unloading oven • setting time and temperatures
• Fondant Preperation - including boiling and colouring
• Chocolate Skills - Temper dark and milk chocolate• Chocolate Skills - Produce individual chocolates
using a selection of moulds• Chocolate Skills - Produce ganache and fondant
suitable for: pouring • filling • piping• Chocolate Skills - Produce chocolate centres
using: Liqueurs • fruit & nuts • fondant • ganache• Finishing Pastry Products - Includes: Icings and
toppings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards
• Finishing Products - Includes: Continental pastry products • specialist Viennese & biscuit products • specialist Choux products
• Finishing Products - Includes: icings and toppings • cream fillings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards • liqueurs • gels/fonds
Application continued on next page
Page � of �33 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Locations for employment• UK & Ireland (will relocate if required)• Greater London• Kent
Baking Industry organisationsI am a member of the following:Alliance for Bakery Students & Trainees
Personal DetailsName:College:Current City:Country:Email:
Hayley ParkerNational Bakery School, [email protected]
QualificationsCurrently studying:BSc Bakery Technology & Management
Previously studied:FDSc Bakery Technology & Management
Application continued from previous page
Cake Decoration & Sugar Craft Skills I have the following practical skills in Cake Decoration & Sugar Craft products:
• Weighing & scaling ingredients• Colour, shade and paint sugar paste against
specifications
Kent
Work placements or work experience I have taken part in:• Summer work placement at Bakeriet i Lom in Oppland, Norway in July and August 2015. Roles
included scaling and shaping bread products and production and finishing of confectionary products
Conferences I have attended and competitions I have entered• ABST Conference 2015
Any other information:While I have no training in the area, cake decoration is a hobby of mine and thus I have some experience. I also love to travel, and especially enjoy finding bakeries in new places and learning about bakery and confectionery in different cultures.
Page � of �34 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
LancashireThe following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in the UK & Ireland. All areas of the UK & Ireland would be considered. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
Personal DetailsName:College:Current City:Country:Email:
Natalie RawleyBispham [email protected]
QualificationsCurrently studying:Level 3 Bread • Confectionery • Cake Decoration • Sugar Craft
Previously studied:Level 2 Bread • Confectionery • Cake Decoration • Sugar Craft
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing & scaling ingredients• Mixing Ingredients - Hobart Mixer• Dividing & scaling dough to set quantities by
hand• Dividing & scaling dough to set quantities using
mechanical equipment (eg. divider, BDM etc)• Moulding - Hand moulding• Moulding - Machine used (eg. Conical moulder/
bread moulder, BDM)• Traying up - Fermented products which includes
both bread and roll products• Tin up - Bread Products• Scoring - Bread products can be cut prior to
baking• Proving - Fermented products which includes
both bread and roll products.• Baking - Fermented products which includes
both bread and roll products.• Frying - Doughnut or other products• Finishing - Includes: piping • filling • glazing •
topping using fondants & fudges
Confectionery Skills I have the following practical skills in Confectionery products:
• Weighing & scaling ingredients• Mixing Ingredients - Includes the following
methods: all-in • blending • sugar batter • flour batter • traditional sponge batter
• Mixing Ingredients - Understand commercial methods for processing to include: High speed batters • continuous batters
• Mixing Ingredients - Almond & Sugar based flour confectionery includes: Japonaise • ratafia/rout biscuits • marshmallow • specialist almond / sugar products
• Preparing tins, trays and cases for depositing and piping mixtures
• Depositing cake and sponge mixtures into tins, trays or cases
• Pipe and sheet sponge mixtures• Baking - Pastry products includes: loading and
unloading oven • setting time and temperatures• Baking - Cake & Sponge products includes:
loading and unloading oven • setting time and temperatures
• Fondant Preperation - including boiling and colouring
• Chocolate Skills - Temper dark and milk chocolate• Chocolate Skills - Produce individual chocolates
using a selection of moulds• Chocolate Skills - Produce ganache and fondant
suitable for: pouring • filling • piping• Chocolate Skills - Produce chocolate centres
using: Liqueurs • fruit & nuts • fondant • ganache• Finishing Pastry Products - Includes: Icings and
toppings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards
• Finishing Products - Includes: Continental pastry products • specialist Viennese & biscuit products • specialist Choux products
• Finishing Products - Includes: icings and toppings • cream fillings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards • liqueurs • gels/fonds
Application continued on next page
Page � of �35 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Locations for employment• UK Only• Gloucestershire • Lancashire
Personal DetailsName:College:Current City:Country:Email:
Natalie RawleyBispham [email protected]
QualificationsCurrently studying:Level 3 Bread • Confectionery • Cake Decoration • Sugar Craft
Previously studied:Level 2 Bread • Confectionery • Cake Decoration • Sugar Craft
Application continued from previous page
Cake Decoration & Sugar Craft Skills I have the following practical skills in Cake Decoration & Sugar Craft products:
• Weighing & scaling ingredients• Prepare ingredients including: Flower paste •
colours • glazes• Select the most appropriate techniques for
applying colours, dusts and glazes• Colour, shade and paint sugar paste against
specifications• Design - Produce rough sketch plans and
technical drawings for cake design themes including: Celebration occasion • seasonal theme • open interpretation
• Design - Outline design layouts for the following techniques: Mixed flower arrangement • garret frill & ribbon insertions • lace or broilers Anglaise • brush or tube embroidery • Bas relief & smocking • free standing ornaments & figures
Lancashire
Any other information:I practice new ideas and techniques in my spare time
Design - Understand requirements in cake design for: Ribbons • lace pieces • boards • models • flowersDesign - Compare different ways to prepare cake bases before coating with sugarpaste Design - Use a colour wheel to make decisions about colour in design including the use of: Complementary • harmony • contrastRoyal Icing - Colour and shade Royal icing after piping and applicationRoyal Icing - Summarise the colours permitted to be used in Royal icing.Fondant - including boiling and colouring
Baking Industry organisationsI am a member of the following:Alliance for Bakery Students & Trainees
Conferences I have attended and competitions I have entered• I entered the ABST and got very highly commended for my ciabatta for the zeelandia category.• ABST 2015 conference• Craft Bakers Association 2015 Harrogate conference
Page � of �36 44 Merseyside
The following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in the UK & Ireland. All areas of the UK & Ireland would be considered. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Personal DetailsName:College:Current City:Country:Email:
Jason RyanCity of Liverpool CollegeLiverpoolUnited [email protected]
QualificationsCurrently studying:Level 2 - Bread
Previously studied:Level 2 - Professional Cookery
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing and scaling ingredients
Practical Skills
Locations for employment• UK & Ireland (will relocate if required)• Greater Manchester• Merseyside• North Yorkshire
Baking Industry organisationsI am a member of the following:Alliance for Bakery Students & Trainees
Confectionery Skills I have the following practical skills in Confectionery products:
Page � of �37 44 North Yorkshire
The following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in the UK & Ireland. All areas of the UK & Ireland would be considered. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Personal DetailsName:College:Current City:Country:Email:
Jason RyanCity of Liverpool CollegeLiverpoolUnited [email protected]
QualificationsCurrently studying:Level 2 - Bread
Previously studied:Level 2 - Professional Cookery
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing and scaling ingredients
Practical Skills
Locations for employment• UK & Ireland (will relocate if required)• Greater Manchester• Merseyside• North Yorkshire
Baking Industry organisationsI am a member of the following:Alliance for Bakery Students & Trainees
Confectionery Skills I have the following practical skills in Confectionery products:
Page � of �38 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Personal DetailsName:College:Current City:Country:Email:
Claire WattsSheffield City [email protected]
QualificationsCurrently studying:Level 3 BreadLevel 3 Confectionery
Previously studied:Level 1 & 2 BreadLevel 1 & 2 Confectionery
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing & scaling ingredients• Mixing Ingredients - Hobart Mixer• Mixing Ingredients - Spiral Mixer• Dividing & scaling dough to set quantities by hand• Dividing & scaling dough to set quantities using
mechanical equipment (eg. divider, BDM etc)• Moulding - Hand moulding• Moulding - Machine used (eg. Conical moulder/
bread moulder, BDM)• Traying up - Fermented products which includes
both bread and roll products• Tin up - Bread Products• Scoring - Bread products can be cut prior to
baking• Proving - Fermented products which includes
both bread and roll products.• Baking - Fermented products which includes both
bread and roll products.• Frying - Doughnut or other products• Finishing - Includes: piping • filling • glazing •
topping using fondants & fudges
Confectionery Skills I have the following practical skills in Confectionery products:
• Weighing & scaling ingredients• Mixing Ingredients - Includes the following
methods: all-in • blending • sugar batter • flour batter • traditional sponge batter
• Mixing Ingredients - Understand commercial methods for processing to include: High speed batters • continuous batters
• Mixing Ingredients - Almond & Sugar based flour confectionery includes: Japonaise • ratafia/rout biscuits • marshmallow • specialist almond / sugar products
• Preparing tins, trays and cases for depositing and piping mixtures
• Depositing cake and sponge mixtures into tins, trays or cases
• Pipe and sheet sponge mixtures• Baking - Pastry products includes: loading and
unloading oven • setting time and temperatures• Baking - Cake & Sponge products includes:
loading and unloading oven • setting time and temperatures
• Fondant preparation - including boiling and colouring
• Finishing Pastry Products - Includes: Icings and toppings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards
• Finishing Products - Includes: Continental pastry products • specialist Viennese & biscuit products • specialist Choux products
The following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in South Yorkshire. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
Application continued on next page
South Yorkshire
Practical Skills
Page � of �39 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Locations for employment• South Yorkshire
Baking Industry organisationsI am a member of the following:Alliance for Bakery Students & Trainees
Personal DetailsName:College:Current City:Country:Email:
Application continued from previous page
Work placements or work experience I have taken part in:• I have worked in brook bakery before as a confectionery baker. This meant I had to produce
confectionery items throughout the Christmas period which involved cakes, mince pies, biscuits and pastry goods.
South Yorkshire
Conferences I have attended and competitions I have entered• I have entered a bread competition in college which was to make a white tin loaf and I came third. I
have also been in a competition in Birmingham which involved me and other college members assembling a display with baked goods such as bread and confectionery items, we came first place which meant we met the baker brothers and won £500 for our college.
• I have attended the Alton Towers conference in 2014 and 2015 and will be attending again in 2016.
Claire WattsSheffield City [email protected]
QualificationsCurrently studying:Level 3 BreadLevel 3 Confectionery
Previously studied:Level 1 & 2 BreadLevel 1 & 2 Confectionery
Page � of �40 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Personal DetailsName:College:Current City:Country:Email:
Molly Rose ChambersSheffield City [email protected]
QualificationsCurrently studying:Level 3 Bread • Level 3 Confectionery • Level 1 Cake Decoration • Level 2 PatisseriePreviously studied:Level 1, 2 & 3 Bread • Level 1, 2 & 3 Confectionery • Level 1 Cake Decoration • Level 1 & 2 Patisserie
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing & scaling ingredients• Mixing Ingredients - Hobart Mixer• Mixing Ingredients - Spiral Mixer• Mixing Ingredients - High Speed (Chorleywood
Bread Process)• Dividing & scaling dough to set quantities by hand• Dividing & scaling dough to set quantities using
mechanical equipment (eg. divider, BDM etc)• Moulding - Hand moulding• Moulding - Machine used (eg. Conical moulder/
bread moulder, BDM)• Traying up - Fermented products which includes
both bread and roll products• Tin up - Bread Products• Scoring - Bread products can be cut prior to
baking• Proving - Fermented products which includes
both bread and roll products.• Baking - Fermented products which includes both
bread and roll products.• Frying - Doughnut or other products• Finishing - Includes: piping • filling • glazing •
topping using fondants & fudges
Confectionery Skills I have the following practical skills in Confectionery products:
• Weighing & scaling ingredients• Mixing Ingredients - Includes the following
methods: all-in • blending • sugar batter • flour batter • traditional sponge batter
• Mixing Ingredients - Understand commercial methods for processing to include: High speed batters • continuous batters
• Mixing Ingredients - Almond & Sugar based flour confectionery includes: Japonaise • ratafia/rout biscuits • marshmallow • specialist almond / sugar products
• Preparing tins, trays and cases for depositing and piping mixtures
• Depositing cake and sponge mixtures into tins, trays or cases
• Pipe and sheet sponge mixtures• Baking - Pastry products includes: loading and
unloading oven • setting time and temperatures• Baking - Cake & Sponge products includes:
loading and unloading oven • setting time and temperatures
• Fondant Preperation - including boiling and colouring
• Chocolate Skills - Temper dark and milk chocolate• Chocolate Skills - Produce individual chocolates
using a selection of moulds• Chocolate Skills - Produce ganache and fondant
suitable for: pouring • filling • piping• Chocolate Skills - Produce chocolate centres
using: Liqueurs • fruit & nuts • fondant • ganache• Finishing Pastry Products - Includes: Icings and
toppings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards
The following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in South Yorkshire. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
Application continued on next page
South Yorkshire
Practical Skills
• Finishing Products - Includes: Continental pastry products • specialist Viennese & biscuit products • specialist Choux products
• Finishing Products - Includes: icings and toppings • cream fillings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards • liqueurs • gels/fonds
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South Yorkshire
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Personal DetailsName:College:Current City:Country:Email:
Molly Rose ChambersSheffield City [email protected]
QualificationsCurrently studying:Level 3 Bread • Level 3 Confectionery • Level 1 Cake Decoration • Level 2 PatisseriePreviously studied:Level 1, 2 & 3 Bread • Level 1, 2 & 3 confectionery • Level 1 Cake Decoration • Level 1 & 2
Application continued from previous page
Cake Decoration & Sugar Craft Skills I have the following practical skills in Cake Decoration & Sugar Craft products:
• Weighing & scaling ingredients• Prepare ingredients including: Flower paste •
colours • glazes• Produce flower arrangements in different styles• Produce bridal spray's suitable to wedding cake
standards• Prepare colours, dusts and glazes• Select the most appropriate techniques for
applying colours, dusts and glazes• Colour, shade and paint sugar paste against
specifications• Design - Produce rough sketch plans and
technical drawings for cake design themes including: Celebration occasion • seasonal theme • open interpretation Weighing & scaling ingredients
• Prepare ingredients including: Flower paste • colours • glazes
• Produce flower arrangements in different styles• Produce bridal spray's suitable to wedding cake
standards• Prepare colours, dusts and glazes• Select the most appropriate techniques for
applying colours, dusts and glazes• Colour, shade and paint sugar paste against
specifications• Design - Produce rough sketch plans and
technical drawings for cake design themes including: Celebration occasion • seasonal theme • open interpretation
• Design - Outline design layouts for the following techniques: Mixed flower arrangement • garret frill & ribbon insertions • lace or broilers Anglaise • brush or tube embroidery • Bas relief & smocking • free standing ornaments & figures
• Design - Understand requirements in cake design for: Ribbons • lace pieces • boards • models • flowers
• Design - Compare different ways to prepare cake bases before coating with sugarpaste
• Design - Use a colour wheel to make decisions about colour in design including the use of: Complementary • harmony • contrast
• Royal Icing - Produce and apply a run out collage: four side panels • elevated flanges • freestanding top ornament
• Royal Icing - Produce a section of filigree work: Trellis work • pressure piping work • oriental string work • double collars
• Royal Icing - Colour and shade Royal icing after piping and application
• Royal Icing - Summarise the colours permitted to be used in Royal icing.
• Fondant - including boiling and colouringOther (please specify)• Been able to sell high quality Cakes that suit
customers satisfaction
Practical Skills
Application continued on next page
Page � of �42 44
South Yorkshire
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Locations for employment• South Yorkshire
Baking Industry organisationsI am a member of the following:Alliance for Bakery Students & Trainees
Personal DetailsName:College:Current City:Country:Email:
Molly Rose ChambersSheffield City [email protected]
QualificationsCurrently studying:Level 3 Bread • Level 3 Confectionery • Level 1 Cake Decoration • Level 2 PatisseriePreviously studied:Level 1, 2 & 3 Bread • Level 1, 2 & 3 confectionery • Level 1 Cake Decoration • Level 1 & 2
Application continued from previous page
Any other information:As I study bakery and patisserie at college I have experience selling all the baked products what we make by selling them at the shop in College. I am also a bubbly person and a really good sales assistant by persuade my customers to buy my delicious goods. By doing this Sheffield City College has offered me a job permently as a Barrista selling cakes and wonderful coffee.
Work placements or work experience I have taken part in:• I have worked at Sheffield City College as a Barrista. I have worked in a restaurant over a year as a
multitask worker with experience of being a Host, Waitress, Runner, Bar team and also preparing dessertsI have worked at Sheffield City College as a Barrista. I have worked in a restaurant over a year as a multitask worker with experience of being a Host, Waitress, Runner, Bar team and also preparing desserts
Conferences I have attended and competitions I have entered• I entered the scone competition and won first place. I have the certificate if needed. I also entered fruit
cake competition at Alton Towers 2015 but sadly came in 5th place.
• I have attended the past 2 years at the ABST conference at Alton Towers.
Page � of �43 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
SurreyThe following list gives details of bakery students and trainees who are looking for employment and/or experience in a baking industry job in the UK & Ireland. All areas of the UK & Ireland would be considered. If you are interested in contacting a person on this page please do so by email to discuss your opportunity in more detail.
Personal DetailsName:College:Current City:Country:Email:
Abiodun RajiNational Bakery School, [email protected]
QualificationsCurrently studying:Level 2 - BreadLevel 2 - Confectionery
Previously studied:Level 1 - BreadLevel 1 Confectionery
Fermented (Bread) Skills I have the following practical skills in fermented products:
• Weighing & scaling ingredients• Mixing Ingredients - Hobart Mixer• Mixing Ingredients - Spiral Mixer• Dividing & scaling dough to set quantities by hand• Dividing & scaling dough to set quantities using
mechanical equipment (eg. divider, BDM etc)• Moulding - Hand moulding• Moulding - Machine used (eg. Conical moulder/
bread moulder, BDM)• Traying up - Fermented products which includes
both bread and roll products• Tin up - Bread Products• Scoring - Bread products can be cut prior to
baking• Proving - Fermented products which includes
both bread and roll products.• Baking - Fermented products which includes both
bread and roll products.• Frying - Doughnut or other products• Finishing - Includes: piping • filling • glazing •
topping using fondants & fudges
Confectionery Skills I have the following practical skills in Confectionery products:
• Weighing & scaling ingredients• Mixing Ingredients - Includes the following
methods: all-in • blending • sugar batter • flour batter • traditional sponge batter
• Mixing Ingredients - Understand commercial methods for processing to include: High speed batters • continuous batters
• Mixing Ingredients - Almond & Sugar based flour confectionery includes: Japonaise • ratafia/rout biscuits • marshmallow • specialist almond / sugar products
• Preparing tins, trays and cases for depositing and piping mixtures
• Depositing cake and sponge mixtures into tins, trays or cases
• Pipe and sheet sponge mixtures• Baking - Pastry products includes: loading and
unloading oven • setting time and temperatures• Baking - Cake & Sponge products includes:
loading and unloading oven • setting time and temperatures
• Fondant Preperation - including boiling and colouring
• Chocolate Skills - Temper dark and milk chocolate• Chocolate Skills - Produce individual chocolates
using a selection of moulds• Chocolate Skills - Produce ganache and fondant
suitable for: pouring • filling • piping• Chocolate Skills - Produce chocolate centres
using: Liqueurs • fruit & nuts • fondant • ganache• Finishing Pastry Products - Includes: Icings and
toppings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards
• Finishing Products - Includes: Continental pastry products • specialist Viennese & biscuit products • specialist Choux products
• Finishing Products - Includes: icings and toppings • cream fillings • Chocolate flavoured fillings • cream fillings • jams & glazes • fruits & nuts • custards • liqueurs • gels/fonds
Application continued on next page
Page � of �44 44
www.abst.org.uk
The information and contact details below are strictly confidential, and should not be used for any other reason than to employ said person. This information is collated by the Alliance for Bakery Students and Trainees, as part of the #HireMe scheme, which aims to create a more proactive way for skilled bakers to start a career in the baking industry in the UK & Ireland.
Personal DetailsName:College:Current City:Country:Email:
Abiodun RajiNational Bakery School, [email protected]
QualificationsCurrently studying:Level 2 - BreadLevel 2 - Confectionery
Previously studied:Level 1 - BreadLevel 1 Confectionery
Application continued from previous page
Cake Decoration & Sugar Craft Skills I have the following practical skills in Cake Decoration & Sugar Craft products:
• Weighing & scaling ingredients• Prepare ingredients including: Flower paste •
colours • glazes
Surrey
Locations for employment• Greater London• Surrey
Work placements or work experience I have taken part in:• Sainsburys supermarket
Any other information:Experienced bread baker