Hunter-trained baker to compete for Baking World Cup in France

01 February, 2016 by
Aoife Boothroyd

Hunter Tafe trained baker, John Reminis is about to take on his third international baking competition, representing Asia Pacific at the 2016 Baking World Cup (Coupe du Monde) in France.

Reminis, 22, will be challenged to make 100 bread products in less than an hour, including four different varieties to the theme of ‘Children’s Garden Party’. Reminis will be competing against representatives from Europe, the Americas and the African & Mediterranean regions for the title of “World Young Bakery Hopeful – 2016”.

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“What we serve will be judged according to taste, texture, appearance and how it relates to the ‘Kids Garden Party’ theme,” says Reminis. “I have been working hard to develop a unique interpretation of some classic party dishes that will appeal to an international judging panel, which includes three bakers and two food critics.”

Reminis started his baking apprenticeship at 16 years of age with TAFE and has recently completed several months training under the Australian Baking Team at Hunter Valley Hotel Academy.

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Reminis was named the overall Young Bakery Hopeful at the ‘Louis Lessafre Cup’ competition in Indonesia 2015, and it was based on this performance that Reminis was asked to compete at the Baking World Cup in the inaugural competition for young bakers, a category that was introduced in 2015 for bakers less than 23 years of age.

“I first met Mr Reminis a number of years ago when I judged a WorldSkills competition he competed in,” says baker and Hunter TAFE teacher, Dean Tilden. “What stood out to me then, and still does, is John’s willingness to seek feedback and act on advice. He is creative, hardworking and dedicated and I have no doubt he will give the competition everything he has got and make Australia very proud in the process.”

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Reminis says that he is constantly striving to refine his technique and that competing in international competitions such as the World Baking Cup presents a true mental and physical challenge.

“I think a lot of people underestimate not only the technical skill that is required to enter a competition like the Baking World Cup, but also the mental and physical stamina as well,” Reminis said.

“Undertaking my apprenticeship at TAFE not only enabled me to live out my dream of being a baker, but has also prepared me for the challenges and opportunities associated with the industry.”