2024 Australian Baking Industry National Scholarship Awards
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2024 Australian Baking Industry National Scholarship Awards

ARE YOU YOUNG, OR YOUNG AT HEART, AND CURRENTLY WORKING WITHIN THE AUSTRALIAN BAKING INDUSTRY?
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If so, we would like to give you the opportunity to ‘stand up and be counted’ in the best possible way! The ASB is partnering with EOl and a select group of sponsors and industry supporters to bring you the 2024 Australian Baking Industry National Scholarship Awards (ABINSA).

The aim of this prestigious competition is to showcase Australia’s best bakers and pastry cooks to the world. So, if you’re currently employed in a retail, manufacturing, or educational role within the Australian baking industry and you feel you have a contribution to make now is the time to register for your ABINSA Entry Kit and get your entry in.

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How do the Scholarships work? There are two age categories, entrants will be emailed an entry kit for their relevant category once we receive their entry registration.

The Sydney J Packham Baking Industry Medal

Open to those who are 18 to 24 years of age as of 23rd August 2024. Entrants in this category will need to research, answer, and submit their answers to a broad cross section of industry related questions.

The Arthur E Denison Trophy

Open to those who are over 25 years of age as of 23rd August 2024. Entrants are required to research and submit a paper on one of the four industry topics as nominated in the entry kit.

Who can enter? The Scholarships are open to almost anyone in our Australian baking industry.
If in doubt, email abinsa@australiansocietyofbaking.com.au to check your eligibility.

Some people find it reasonably easy and some a little difficult. Most find it exciting, and almost everyone who takes up the challenge finds it rewarding… plus… there’s plenty of Industry help available out there too!

2023 ABINSA National Winners Announcement

Event Partners

Gold Sponsors

Silver sponsors

Supporting sponsor:

The Australian Society of Baking

National Winners

Nick Davey 1991 – Owner of Orange Spot Bakery in Glenelg SA. Multi Awards at various Baking Competitions

Mike Goddard 1992 – Successful Business in Tasmania & TAFE Teacher in Hobart

David Musgrove 1993 – Now retired living in Cambodia after many years as a TAFE Teacher and later product development role at Allied Pinnacle

Nevon Sache 1996 – TAFE Teacher and documenting procedures and assessment training for various clients

Janet Blythman 1998 – Now Retired Category Manager Bakery Coles Supermankets, Production Manager Tip Top Dry Creek Adelaide, and Balfours, Procurement Manager RFG, General Manager NBIA, BAA Honary Board 2023, ASB Hall of Fame 2023

Ashley Gurney 2001 – American Society of Baking Hall of Fame 2023, Technical Manager Dawn Foods.

Cassie Baker 2003 – TAFE Teacher South Brisbane TAFE, Mentored many Bake Skills teams, Also dual winner with the Sydney J Packham Industry Medal

Leon Baily 2007 – Regency TAFE, Successful entrant in World Bread Shows, Specialises in Artisan Breads now retired.

Clete O’Brien – Owner of Denmark Bakery WA

Barry Lindemann 2014– Major Account Manager Allied Pinnacle

Cherrie Wilson 2016 – Mrs Jones the Baker

Morgan Clementson 2021 – National Marketing Executive Puratos Australia and New Zealand.

Jae Thomas 2020 – Technical Manager ISB Allied Pinnacle

Stuart Evan 2022 – Technical Manager ISB Allied Pinnacle

Entry for 2024 Australian Baking Industry National Scholarship Awards

Dr Dea Korcari

lallemand netherlands

Dea’s journey into the world of baking began during her studies in Food Science and Technology at the University of Milan, where she studied extensively sourdough related microorganisms and their effects on the baking performance and health-promoting properties of baked products. She pursued a PhD in Food Systems with a special focus on sourdough starter cultures.

In 2022, Dea took her passion and knowledge to Lallemand Baking Solutions, where she gained firsthand experience with industrial baking enzyme applications. Her role at Lallemand allowed her to bridge the gap between academic research and practical industry needs, enhancing her expertise in employing new ingredients to improve the product quality and optimize baking processes.

In addition to her technical contributions, Dea actively engages in knowledge sharing and communication, and she is passionate about disseminating scientific findings in an accessible manner.

Matthew Baker

heuch cooling systems

Matthew Baker has dedicated over 25 years to mastering the baking and pastry industry. His journey began in the United States, where he started as an apprentice and diligently worked his way up the ranks. After completing his education in baking and pastry arts, Matthew had the privilege of studying under a Michelin Starred Chef for two years, achieving the esteemed position of Executive Pastry Chef. His career then expanded into the role of Technical Bakery Trainer for renowned retailers such as Whole Foods Markets, Walmart, and Panera Bread.

Additionally, Matthew contributed his expertise as a Bakery Operations Manager for the United States Army and Marine Corps. His entrepreneurial spirit led him to the Caribbean, where he successfully owned and operated a wholesale bakery for three years.

In the past eleven years, Matthew has brought his wealth of knowledge to the Australian bakery industry, focusing on new product development, sales, and marketing.

Dr Kaiyang Lim

Corbion

Dr. Kaiyang Lim is an accomplished professional with extensive experience in food science, technology, and engineering. He currently leads a team of food scientists across various industry applications at Corbion Asia Customer Support and Innovation Centre, based in Singapore. Leveraging Corbion core competencies in preservation and his experience in the field, Dr Lim has partnered together with many food producers to meet evolving market needs, such as ensuring smooth transition to natural preservatives while maintaining the highest product standard and delivering innovative solutions to solve market challenges.

In addition to his corporate responsibilities, Dr Lim believes on the importance of the academic contributions to shape the future of food science. He is an adjunct lecturer in few educational institutions in Singapore including the National University of Singapore, Massey University, and Singapore Polytechnic, teaching various food science and technology courses for undergraduate programs.

Dinnie Jordan

kudos blends ltd

Dinnie is the founder and managing director of Kudos Blends. With a unique blend of chemistry expertise, over 30 years of experience in the bakery market, and an unwavering entrepreneurial spirit, Kudos Blends was formed in 1999 with the vision to be ‘the world’s leading supplier of technically driven leavening agents’. This consistent focus on leavening agent technology has ensured the continued research and understanding of the role of this critical ingredient in bakery applications, leading to some ground-breaking product development.

In 2016, Kudos Blends received the prestigious Queen’s Award for Enterprise in the international trade category, in recognition of soaring worldwide sales. Under her leadership, commitment to innovation and customer service, Kudos Blends has become a thriving global player in the baking industry.

Paul Martin

ATMA

With over 30 years in industry, Paul began his working career in 1992 with Waterwheel Flour Mills, becoming a fully qualified Flour Miller.

Paul was promoted to Head Technical Miller for the Bridgewater Victoria site for 10 years. In 2010, Paul took a career jump from manufacturing into sales.

This Sales role took him into the Stockfeed Industry, selling feed additives for Aus Pac Ingredients for the next 7 years.

In 2017, Paul joined Haarslev Industries as Area Sales Manager for Australia. Paul has represented Haarslev for the last 7 years, selling process equipment, spare parts, and services into the ANZ Protein Recycling Industry.

Paul has also been an active member of ATMA, Inc., for over 20 years. He held the position of ATMA president for 13 consecutive years. In 2022, Paul stepped down from this role, to take on the position of ATMA Inc Executive Officer, the position which he holds today.