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New York State
Assn of Manufacturing
Retail Bakers
Late Spring, 2019 Newsletter
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BELIEVE IT OR NOT!
It Is Now Less Than Eleven Months To The
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As part of our longstanding relationship with the Culinary Program at Monroe College, New York State Association of Baker's president, Nick Stork, and its Executive Assistant, Mary Sydor, had the privilege of judging and providing scholarships at a baking contest at the college. Both oversaw the student's work and were able to provide critical and incite-full knowledge to these aspiring bakers.
The students were given instructions and a set timetable to work within.
The results of their schooling and efforts clearly did not disappoint.
The judging was difficult, and there was even a tie for second place.
But the results are in.
The scholarship
participants were:
Casey Creazzo, 1st place
Geannaby Hernandez, 2nd place
Joanna Parsons, 2nd place
Toby Wang, 3rd place
Michelle Ruiz, Professional Tool Box recipient
Vanessa Pastcra, Professional Tool Box recipient
We wish all of these talented individuals the best in their future careers as bakers, and we invite them to draw upon the vast knowledge of the
Board of Directors and its members.
We also would like to acknowledge the the professors at Monroe College for the wonderful job they are doing.
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Mark Your
Calendars
METS Game August 6, 2019
Fishing Trip August 19,2019
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Spotlight on New York State Members
In this
new feature of our Newsletter, today we introduce you to Mary Sydor.
MY STORY
I began my journey in pastry when I was a young girl. My mother was a great baker. She was the oldest of 9 and knew her way around the kitchen. At church she was known for her cheesecake and carrot cake. (It was always said that my father made the best cheesecake, and he worked for a famous baker downtown NYC.) I was always in the kitchen with my mother. At Easter she especially loved baking a traditional Ukrainian Easter bread called Paska. Mom always made her Easter Paska by hand. She made plenty so she could give some to family and friends.
Junior High School was also influential on me. We had a subject unbeknown to kids today called Home Economics. I still have my brownie recipe from Mrs. Crosby's 7th grade class.
My first job at the young age of 13 was in a hotdog stand in Roosevelt Field. I lied and told the manager I was one of 12 children and my parents couldn't afford to feed us and that I really needed this job. It was not till years later when I went to ask for a job for a cousin that manager told me "yeah I know she's one of 12 ...." He knew all this time that I had made up that story. I loved working around food. I worked there for many many years till they were no longer.
The years were passing. I was working in a brokerage firm and I felt a terrible void. I started to bake. Boy did those brokers have it made. For my boss's birthday I would bake a warm chocolate brownie filled with homemade caramel, gooey and chewy. One day I was told about the Culinary Academy of Long Island, a culinary/pastry school located close to me on Post Avenue. It didn't take long for me to sign up and begin their Saturday Baking program.
Right before my graduation there was a competition called Evening of Good Taste. This was for all the Bakeries Country Clubs Restaurants and Culinary Schools on Long Island. I wanted to enter. I was told the school was only entering the Savory division and no one wanted to coach me, but I insisted. Finally one of the Culinary Chefs agreed to help. I practiced like I was in the Olympics. I won. First place. It was now in my blood.
After my graduation I took advanced classes at the World Pastry Forum. Every year I was there. Learning from the world's best chefs. While there, I a volunteered at the National & World Pastry Championships. I got to personally know all the top Pastry Chefs. I volunteered every year at my own expense. I eventually became in charge of the back of the house and later an assistant show manager. I did not get paid for these positions. I just wanted to learn. The best part was, it was here I was introduced to Ewlad Notter. He is the world's best sugar artist. I took class after class with Ewald. I took all kinds of Pastry classes. We became friends. I decided to enter the Javits show for sugar work. I practiced for months and months. I arrived very early to set my piece up. Judging started at 9. Everyone was wowing my piece. At 8:45 a late entry came running in. Then bang, right into my table - crash down went my piece and I was disqualified. I did come back the following year to win a blue ribbon - first place.
I never left The Culinary Academy of Long Island. After graduation, I volunteered for a few years. Then decided to get my teaching license. I loved teaching. I also became the competition coach. It was easy because I always had my friends to turn to for help. We always won first place. My students became like my children. I would never sugar coat - I would tell the truth. They understood. Today many have their own bakeries and or are Pastry Chefs. After 17 years of teaching my school closed abruptly. It was very sad. It was my time to retire and make room for the next generation. Things always happen for a reason. I still have an email list of over 300 former students who still contact me for help.
I am currently very proud to say I am the Executive Assistant of The New York State Bakers, and am on the committee for the Atlantic City Expo for 2020. Through the great knowledge and experiences of our members I continue to expand my knowledge. Our organization has taught me tremendously. I have had the privilege of judging at many events, including The Atlantic City Expo and recently a scholarship competition at Monroe College.
I am the volunteer Executive Pastry Chef/Chef at St Josaphat's Monetary in Glen Cove. Each year I do an Easter Paska Fund Raiser. In 2018 we raised enough money to granite the kitchen island and counter. This year I made over 700 breads and raised over $7,500. Moms Easter Paska lives on. Yes we can now buy that new ten burner Garland Stove! Next year my goal is 1000! Wish me luck...
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Blueberry Bread Tearaway
Dough Ingredients
- 1/2 cup warm water
- 1/2 cup warm milk
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1/4 cup sugar
- 1 egg
- 1/2 stick butter, melted + additional 4 tablespoons butter
- 3-3/4 cups flour
- 1 large wedge of brie, cut into bite sized chunks
Blueberry Compote Ingredients
- 1 (16 ounce) bag frozen blueberries
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 1 sprig fresh rosemary
- 1/2 teaspoon pectin
Dough Instructions
- In the bowl of a standing mixer, combine water, milk, sugar, salt, and yeast. Stir gently until yeast is dissolved and allow mixture to sit for about 5 minutes.
- Add egg, 1/2 stick melted butter, and flour. Beat on low for 3 to 4 minutes (with dough hook attachment), or until all the ingredients come together.
- Stop the mixer as needed to scrape the sides and bottom of the mixing bowl. Once the dough has come together, beat on low speed for another 2 minutes. The dough will be smooth and elastic. (You can also turn dough out onto a lightly floured surface and knead by hand).
- Place dough in a well-oiled bowl, cover, and place in warm place to rise for about 1 hour (until doubled in size).
Blueberry Compote Instructions
- In a large pot over medium high heat, bring blueberries and sugar to a boil, stirring frequently. Reduce heat, bringing mixture to a simmer.
- Stir in lemon juice and pectin and rosemary sprig. Continue cooking mixture for another 10 minutes; remove pot from heat.
- Allow mixture to cool to room temperature. Discard rosemary.
- Pour mixture into a bowl or tupperware container, cover/seal, and refrigerate until ready to use.
- Mixture will thicken into a jam like consistency as it cools.
To Cook and Assemble the Bread
- Heat oven to 375°F and generously grease a loaf pan (or bundt pan) with oil or cooking spray. Melt 4 tablespoons butter in a shallow bowl or dish.
- Pinch off a tablespoon sized ball of dough and flatten/stretch by hand until you have a disc roughly 1/3-1/2 inch thick.
- Spoon 1 teaspoon chilled blueberry compote into the center of your dough disc, then top with a chunk of brie.
- Carefully fold your dough over the top of the blueberry/brie, and firmly pinch the seams closed.
- Roll filled dough gently between your hands to smooth out the seams and form a ball.
- Roll balls around in melted butter until coated, then place balls in greased pan.
- Keep forming and dipping balls until the bottom of your pan is covered with a single layer of balls.
- Repeat until you have a second layer of balls (all your dough should be used up after a second layer).
- Stick pan into oven and bake for 20 to 30 minutes, until the top of your loaf is golden brown.
- Let stand for ten minutes.
- Serve hot with leftover blueberry compote.
Credit U.S. Highbush Blueberry Council, www.blueberrytech.org; Thomas J. Payne Market Development. . Get the Real Blueberries™ Seal!
www.realblueberries.org
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Paul Sapienza- Independent Financial Services
Paul Sapienza
Independent Financial Services Representative
Specializing in Life Insurance, Retirement Planning,
Medicare Supplement and Advantage Plans.
Licensed by all Major Carriers
Complimentary Consultations
Paul Sapienza
516-647-2610
paulsapienza29@gmail.com
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Bakers Amusement Corner
Jokes, Quotes, etc!
A balanced diet is a cookie in each hand.
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Up Coming Events
Nassau & Suffolk Bakers Meeting
When: Thursday, May 23, 2019
Where: Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030
New York State Bakers Meeting
When: Thursday, May 23, 2019
Where: Your Mother's Place
2349 New Hyde Park Road
New Hyde Park, NY
516 493-9030
Atlantic Bakery Expo
April 19 & 20th, 2020
Atlantic City Convention Center
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