January 21, 2025 / 4:00-5:30 pm ET
A joint webinar by the Retail Bakers of America and the Bread Bakers Guild of America
The workplace is evolving, and so are the needs and expectations of the next generation of bakers. Join us for a panel discussion with emerging bakers eager to share what they’re looking for in a workplace. This session is designed to help bakery owners and managers understand how to create a workplace that not only attracts but also supports and retains today’s bakery talent.
Our panelists will discuss the key benefits that young bakers value most—such as flexibility, professional growth opportunities, a collaborative culture, meaningful work-life balance, compensation & more. We hope this session will inspire bakery employers to build an environment that nurtures job satisfaction creating a successful bakery team. Gain practical insights and ideas for making your bakery a place where the next generation of bakers can thrive and elevate your workplace culture
Our panelists will discuss:
Panelists include:
Jen Heide, CBB Jen Heide is the Assistant Pastry Chef at the Everglades Club in Palm Beach, Florida. She is a Certified Bread Baker, Certified Executive Pastry Chef, and a Certified Baker. After graduating from the Florida Culinary Institute, Chef Jen has worked in pastry kitchens for 15 years, developing specialties in bread, viennoiserie, fine pastry, and chocolate- although she is a baker at heart. She enjoys learning and continuing to develop her craft, as well as helping the next generation of bakers and pastry chefs to achieve their goals.
Val Kertesz has been an avid baker since childhood. A Cleveland native, Val started working professionally at seventeen at On the Rise Artisan Breads, specializing in pastry and bread production. Val enjoys playing the bass guitar, gardening, and folding origami when not baking. Val is training as the commis that will support the Mondial du Pain competition in 2025.
Taylor Craft is a recent Kendall College's Baking and Pastry Arts program graduate. She earned her associate's degree in baking and pastry at Kendall College in Chicago. Taylor has worked as a pastry cook in professional bakeries and catering kitchens and as a food stylist for both internal and external Food Network productions. She has a special place in her heart for viennoiserie and boundary-pushing flavor combinations within pastry. IG: @TayloredAndCrafted
Craft • Culture • Careers• Community
