tagged: Bakery World Cup, baking, culinary arts degree, School of Culinary Arts

标签：《世界杯面包大赛》、西餐西点学位、西餐西点学院

He’s been called an artisanal bread god, but Kendall College alumnus Mike Zakowski, (A.A.S., Culinary Arts, 1994) the owner of The Bejkr in Sonoma, Calif., says he just likes making bread. He may be humble, but that didn’t keep him from competing in March with two other teammates at the Coupe du Monde de la Boulangerie at the Europain exposition in France—otherwise known as the Bakery World Cup.

肯代尔大学校友、加州索诺玛 The Bejkr餐厅拥有人Mike Zakowski（A.A.S.，西餐西点专业1994年毕业生）被誉为手工艺面包之神，但他自己却说只是喜欢做面包而已。他或许很谦虚，但是这并不会阻止他和另外2名选手在3月份法国欧洲展览会（ Europain exposition）《世界杯面包大赛》上进行比拼。

What’s more? Team USA won the second place prize. The competition featured 36 candidates from 12 countries. Zakowski’s team prepared for three years, training at locations across the United States sponsored by the Bread Bakers Guild of America. One of those training locations was Kendall College back in December.

而且，美国队赢得了第二名。此次竞赛的36名选手来自12个国家。Zakowski的团队为这次竞赛准备了3年，在美国面包师协会（ Bread Bakers Guild of America）赞助的场所进行培训。在去年12月份期间他们的其中一个培训地点是肯代尔大学。

In the eight-hour competition, Zakowski’s team produced items based on four specialties: baguettes, Viennese pastries, savory presentations and an artistic piece. “Each team member has a different specialty, but I had to prepare seven types of bread in eight hours,” he says.

在8个小时的竞赛中，Zakowski团队制作了4道特色菜：长棍面包、维也纳点心、美味展示和艺术面包。他表示：“每一个团队成员都有一道不同的特色点心，但是我不得不在8小时内准备7种类型的面包。”

“Ultimately, I was evaluated on weight, length, volume, texture, appearance, crumb structure, taste, cleanliness and finishing on time—which is a challenge,” Zakowski continues. “Kendall helped prepare me. My education taught me to constantly elevate my skill sets.”

Zakowski还说道：“最后，根据面包的重量、体积、质地、外观、面包屑形状、味道、清洁度和完成所用时间，来评估选手的作品，这的确是一个挑战。肯代尔帮助我准备了此次比赛。我接受的教育促使我不断提升自己的技能。”