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Essays
Essay Listing (click to go to essay) :
1) Vienna Property Offers Up a Slice of Life
2) Occupational Asthma in Bakeries
4) Baking in Japan by Flemming Mathiasen
5) How to Create a Successful Store Formula (Part 1)
6) How to Create a Successful Store Formula (Part 2)
Vienna property offers up a slice of life
Famous Sacher-Torte is hotel's sweet treat State Opera House is
right across the streetMARC ATCHISON
TRAVEL EDITOR
VIENNA—How sweet it is!That old Jackie Gleason line is a perfect description of Vienna's Hotel Sacher.
The city's premier hotel property has certainly enjoyed some sweet success over the centuries, thanks to the sweet treat that made it famous in the first place — the world-renowned Sacher-Torte.
Maybe we should turn back the clock 172 years and explain all this sweet talk.
Before the Hotel Sacher came the Sacher-Torte, a rich, moist chocolate cake that weighs about as much as a brick and is the cornerstone upon which the Hotel Sacher was built.
The Sacher legend started in 1832 when a 16-year-old apprentice cook named Franz Sacher created his wonderful dessert at the Court of Prince Metternich. The Prince was so delighted with the cake that he ordered a lot more. His friends and subjects followed suit — making Franz Sacher a very rich man in the process. So rich, in fact, that he was able to open the Hotel Sacher in 1876 in one of Vienna's most prestigious neighbourhoods — right behind the State Opera House, where it stands today.
People beat a path to the Hotel Sacher in Vienna and its sister property in Salzburg, to enjoy the Sacher-Torte, best served with a dollop of unsweetened whipped cream in the hotel's famous Café Sacher, which is decorated in fabulous antique furniture and some historic chandelier fixtures — the first electric lights ever used in Vienna.
The hotel serves up and ships thousands of Sacher-Tortes every year. The chocolate masterpiece — the recipe is a closely guarded secret, of course — keeps fresh for up to three weeks and has become a favourite with Internet diners who order it online at http://www.sacher.com (It's shipped in an elegant wooden box (for about $56 Cdn) and makes a great gift, by the way). A cup of the hotel's equally famous coffee or tea is recommended to wash the cake down with.
Okay, patrons may have a sweet tooth for the Sacher-Torte, but it's really the luxury hotel they are sweet on. The five-star wonder is as much a part of Vienna's history as any of the other great historic buildings in this city.
The rooms are bright and airy and come decorated with antique furniture, original paintings, precious rugs, silk wallpapers and some of the most beautiful ceiling frescoes in the world. It's also centrally located, close to all of the major tourist and historic attractions, including the fantastic Ringstrasse and great buildings such as St. Stephan's Cathedral and the Hofburg Imperial Palace.
You wouldn't think you could improve on this gem but the owners think they can do better, which is why the Hotel Sacher continuously ranks among the best in the world.
The hotel was closed and underwent major renovations to its lobby area a few months ago — the lobby was quaint but a bit crowded by today's standards. The top three floors of the hotel, which were used as attic space in the past, are also being turned into rooms — a job that will take a bit longer than the lobby renovation.
However, the hotel's management maintains guests will not be bothered by the beehive of activity over the next year or so. An earlier expansion project added nine suites to the hotel's inventory.
The rooms at the Sacher are large by European standards and rank among the most moderately priced among five-star properties — standard deluxe rooms start at 237 euros and that's at least 200 euros less than what a similar property in either London or Paris would cost.
The decorations throughout the property are bright and cheery and the oversized marble bathrooms, complete with separate shower stall, are divine. The historic rooms also come wired with all the latest high tech gadgetry.
Besides the Café Sacher, the hotel also offers some fine dining choices in the Restaurant Anna Sacher, which boasts an excellent menu and a collection of paintings by Anton Faistauer, and the Rote Bar, which has exceptional views of the Opera House. There's also the Blaue Bar that offers a perfect setting for a pre-concert drink.
Each of the restaurants offers traditional Austrian dishes — their Viennese-style fried chicken would make a certain colonial green with envy — as well as international cuisine classics.
You'll have a sweet time in Vienna — if you stay at the Hotel Sacher and order the Sacher-Torte.
For information or rates for the Hotel Sacher or to order the hotel's Sacher-Torte, go to http://www.sacher.com or e-mail the hotel at wien@sacher.com. Before booking, remember the State Opera House is closed in the summer months.
Austrian Airlines and Air Canada offer direct flights to Vienna. The Hotel Sacher property in Salzburg is equally lavish and offers some of the best dining in the city of Mozart's birth. Most of the historic sites relating to Mozart's life in Salzburg are located a short walk from the Sacher Hotel.
Marc Atchison is the Star's Travel Editor.
Occupational Asthma in Bakeries:
Working at Prevention
Jianping Cui, MB, MSc, CIH, Occupational Hygienist
Leyat Hagshi, BSc
It is now estimated that there are as many as 300 million people of all ages and ethnicities that suffer from asthma world-wide. In Canada, roughly 12% and 8% of the population suffers from childhood and adult asthma, respectively. The economic cost and burden of managing asthma can be staggering, especially with the progressive increase in asthma prevalence. In Canada, occupational asthma is considered the most common chronic occupational lung disease, accounting for over half of all reported cases. Furthermore, literature suggests that 10% of all Baker’s suffer from occupational asthma. The bakery industry continues to report some of the highest rates, and associated costs, of occupational asthma of all industries within the WSIB system.
Asthma that is caused by breathing in hazardous substances in the workplace is called occupational asthma (OA). There are two types of OA: one is allergy related and the other is attained through high levels of exposures to irritants. Regardless of the type, the classical symptoms of OA will present themselves through wheezing, coughing, chest tightness, and shortness of breath. The disease is so common that the term Baker’s Asthma is often used to describe the disease in this worker population.
Often, employees suffering from baker’s asthma do not realize that their symptoms are work-related. However, the importance of recognizing and reporting these symptoms to one’s physician as soon as they appear is critical. With early recognition, the course of OA can be reversible. The worker can be removed from the working environment, or the exposures can be better controlled within the person’s work area. If left untreated, chronic, long-term changes to lung functioning can occur and the worker may remain unable to work.
There are over 300 hundred chemicals known to cause asthma. This number will continue to grow as new processes and agents are introduced into the workplace. Table 1 lists some examples of allergens commonly used in Bakeries.
Table 1. Common agents known to cause Baker’s asthma.
|
Type |
Allergen(s) |
|
Flours and Grains |
Wheat, rye, barley, soy and buckwheat |
|
Additives |
Fungal α-amylase |
|
Other |
Yeast, eggs, sesame seeds, nuts, molds, fumes, smoke and storage mites |
How can Baker’s Asthma be Prevented?
In recognition of the health and financial costs of OA, the Ontario Ministry of Health and Long-Term Care, in partnership with the Ontario Ministry of Labour, provided funding to the Occupational Health Clinics for Ontario Workers Inc. (OHCOW) and the Industrial Accident Prevention Association (IAPA) to initiate a project aimed at preventing occupational asthma within bakeries. The project provides free information and presentations about baker’s asthma to employers and groups of workers, and Joint Health and Safety Committees, as a pilot to bakeries within the Toronto and Windsor areas. The key to prevention is creating awareness, and the goal of this government funded team is to provide these groups with the necessary knowledge that is needed to understand the disease, how it is acquired, and ways that it can be prevented.
Both employers and employees have a hand in preventing baker’s asthma. The control of exposure to any hazardous agent is a step-by-step process.
An employer should:
- First try to eliminate the substance causing the asthma from the workplace.
- When elimination is not possible, substitute with ingredients that are less harmful and produce less dust, for example, dust reduced flour and liquid enzymes.
- Enclose dusty machinery and install local exhaust ventilation to control the level of flour dust released into workplace.
- Inform employees about potential workplace hazards and provide training to employees on safe working and housekeeping methods, such as wet-scrubbing or vacuuming clean surfaces.
- Provide personal protective equipment (PPE), such as face masks, to employees and provide training on how to use them properly.
- Control flour dust level in workplace air to the lowest level possible, keeping below the guidelines set by the Occupational Health & Safety Act. Monitor the levels by regular air sampling.
- Seek advice from occupational health professionals, such as an occupational hygienist, nurse or doctor, on how to recognize, evaluate and control workplace hazards and their health effects. Provide education and information to employees on Baker’s asthma and its control measures.
Employees should:
- Learn about the hazards in the workplace by speaking to their health and safety representative or employer.
- Follow safe work practices to reduce dusts.
- Wear appropriate personal protective equipment (PPE) in dusty areas.
- Report malfunction in dust control measures, such as a broken ventilation system.
- Participate in all health and safety programs in the workplace.
- Maintain a high level of personal hygiene.
- Be aware of the early signs of Baker's asthma.
What should you do if you are having problems breathing?
Early recognition is very important to help prevent worsening of the illness. If you have the symptoms of Baker’s asthma:
- Make an appointment immediately with your family doctor.
- Tell your doctor your symptoms, where you work, what your job is and what substances you are exposed to on a daily basis.
- Seek assistance from an occupational health professional, such as an occupational health doctor or nurse. Your joint health and safety committee, union health and safety representatives and injured worker groups are also good resources.
Baker’s asthma, like all types of occupational asthma, can be serious and debilitating if left untreated. Early recognition and effective control measures can greatly reduce the risk of permanent disability and the high human and financial costs.
If you would like to find out more about this project, or book an appointment for a presentation on OA for your workplace*, please contact:
Nancy Bradshaw
Project Manager, Occupational Asthma Prevention Project
Industrial Accident Prevention Association & Occupational Health Clinics for Ontario Workers
nancybradshaw@rogers.com or (416) 963-9473.
*only available within the Toronto and Windsor areas
Other Useful Resources
Occupational Health Clinics for Ontario Workers: www.ohcow.on.ca or 1-877-817-0336
Industrial Accident Prevention Association: www.iapa.ca or 1-800-669-4939
The Asthma Society of Canada: www.asthma.ca or 1-866-787-4050
Ontario Lung Association Asthma Action Help-line: 1-800-668-7682
Ontario Lung Association: www.on.lung.ca or 1-888-566-5864
Workerplace Safety & Insurance Board: www.wsib.ca or 1-800-465-5606
Leyat Hagshi is an occupational hygiene student at the University of Toronto working on this project at the Occupational Health Clinics for Ontario Workers in Toronto
Jianping Cui is an Occupational Hygienist with the Occupational Health Clinics for Ontario Workers in Toronto
This
submission to an Ontario Government Discussion paper about “Apprenticeship
Reform” in December 1996 was prepared and submitted by Alfred Tappen as a
representative of The Pastry Chefs Guild
of Ontario Inc.
The
Pastry Chefs Guild feels that the issues raised are important considerations
regarding the apprenticeship system in Ontario and in Canada. They are still
relevant at this time.
The Image
At
present, apprenticeship does not seem to enjoy a high degree of respectability
and prestige.
There
is a recognition of the Baker trade as an Interprovincial RED SEAL trade; Skills
Canada promotes the trade of Baker (and many other trades). That is a start.
Many more trades should be recognized in this manner. Trades have to be
recognized (and respected) as an honourable profession.
The
average student learns about the apprenticeship system mostly by chance. There
is often not sufficient knowledge available for students/young people to make a
decision based on facts pertaining to a trade.
Ways of getting people to know about apprenticeships
First
start has to be in schools, especially in Guidance Departments. They have to
have relevant material to give students realistic choices (not just institutions
of higher learning), they have to be able to call on tradespeople to help by
making them available for interviews or presentations.
High
Schools could, if feasible, teach courses pointing towards real trades, for
instance, Home Ec. could be a Baking or Cooking course. Trade skills to be
taught, if possible, by tradespersons.
Other
means to have the word spread are by the media (printing, audio, tapes, etc.),
Internet, Trade Shows or Fairs, Competitions and Trade Associations.
Apprenticeship
is the beginning of a career in a field or is the foundation on which related
activities can be performed or career choices and opportunities followed which
might present themselves along the individual’s life-path (all the Prussian
Emperor’s sons had to learn a trade).
An
apprenticeship should provide a person with a sense of accomplishment, of pride
in one’s ability to produce something worthwhile, to be able to understand
processes and to find fulfillment in getting recognition for work done.
Skills
a person learns during an apprenticeship stay with that person for life. Even if
a different career is followed, knowledge and skills acquired during an
apprenticeship are always a base to which one-if something or other does not
work out—can return.
A
journeyman/person who has achieved a certain degree of proficiency in a trade
can find work almost anywhere in the world where his product or services are
used. That gives a feeling of independence which is a personal goal for many.
In
many countries, skills and knowledge may lead to entrepreneurial enterprises,
being able to teach the trade to others, use the knowledge to be an advisor or
consultant. Those are just a few examples.
An
apprenticeship can be used as a foundation on which to build. It is customary
(especially in Europe) for journeymen to strive to become Masters of their trade
(more about Masters later on). Journeymen are at present able to train people
(in Canada), making themselves therefore more valuable for employers.
How to get
apprenticeship known as a road to a successful and fulfilling career?
The
remarks above might be a good starting point in answering this question.
People
from an early age should be made aware of the opportunities, benefits and the
inherent security of having a trade. Opportunity presents itself in being able
to make a living at a trade. Benefits might be wages which are sufficient for a
comfortable life style; the feeling of being a useful member of society; to be
able to be proud in achievements and being able to get recognition from one’s
peers. Security means that no matter how bad the economy or circumstances might
be, one can almost always be sure to make a living in a trade. Journeymen often
can look forward to steady employment.
A
delivery system should be developed so it is easy for interested people to find
out about a trade. How about the Internet. Schools and individuals can connect
and learn details of a trade which usually are not conveniently available.
Provincial
Advisory Committees (PAC now called Industrial Committees (IC) 1990) could be
empowered to provide or order such enterprise. To finance such endeavours should
be the responsibility of Government, be it Provincial or Federal. But if
industry sees benefits, we think industry is quite willing to be involved.
How to make
being an apprentice attractive for young people?
Raise
the image of the trade, show that it is an honourable and respected career, show
that it is the foundation on which one can build a successful life.
It
is very important for an individual to see a straight career path. Bureaucracy,
confusion, insufficient information, lack of funding or support, difficulty in
obtaining suitable apprenticeships and difficulty in obtaining the necessary
time and commitments from service providers naturally can turn an individual off
from becoming an apprentice.
All
the above points—and probably a few more—have to be addressed to make it
attractive for a person to learn a trade.
It
is also important to find out if the person likes the trade (not just being
pushed to learn it) and if he or she is capable to work in the trade.
How to make it
attractive for employers to take on apprentices?
At
present, without going into details, one gets the impression from employers that
taking on apprentices is not a good deal! Apprentices have many more rights than
an employer—so it seems. Employers have to follow far too many rules and
regulations, the cost seems too high in terms of the returns (especially at the
beginning, an apprentice costs money and time to train).
Employers
should get benefits in the form of tax credits and/or subsidies to account at
least in part for the wages and other costs like U.I. insurance, W.C. payments,
etc.
If
the apprentice has to attend in-school theoretical instructions, it should be
arranged so that it will cause the least amount of disruption for the employer
(maybe this is too inconvenient for the school system). One day a week, say
Tuesday or Wednesday, would be preferred by many to the present practice of
having apprentices leaving for 4 to 6 weeks at a time. Also, it was mentioned
that during that time, apprentices are not supposed to work, but really could
use the dollars earned by working part-time (without losing their U.I.
entitlement).
It
was also mentioned that as soon as an apprentice is “profitable”, he/she
will leave for greener pastures (being hired by a competitor who pays a bit
more). There should be a provision to eliminate this grievance by holding an
apprentice to a contract or going after the offending party and hold it
responsible.
Master Level
At
this time, the highest degree for a tradesperson is to be a Journeyman/person.
The one exception in Canada— as far as is known— is in the Chef/Cook trade
In
order to improve the image of a trade, there should be a provision to allow a
person to strive for something more than Journeyman, something that shows (and
rewards him or her) with a recognition of being a MASTER in this trade.
(Note:
Trade persons in the Baker/Pâtissier trade have to go to the USA to obtain
Master recognition)
Basically,
a journeyperson should be able to apply for a Master Examination (practical and
theoretical) after a certain amount of time worked as a journeyperson (usually
minimum of 5 years) and having attained a certain age (i.e. 24 the minimum age).
A
rigorous examination consisting of practical (over two days), oral test and
written submissions will cover all aspects of a trade. The examination results
are judged (a minimum number of points to be reached) by 5 judges who have to
hold the Master title themselves (recognized superior tradesperson to be asked
to start this phase with Grandfather provision).
Master
Bakers or other Masters should have certain privileges like having the right to
teach the trade, the right to train or supervise the training (apprenticeship)
of individuals. A Master is also eligible to represent the trade in Trade
Associations and may be a resource person for Government agencies.
A
Master certainly will not only get recognition for his achievement but also will
be able (and get) top remuneration. The Master Title will not be given lightly.
It will certainly help to give a trade recognition, bring honour to the holder
and so will enhance the Image of a Trade.
May 2002
Please
submit any comments regarding essays to:
Alfred
Tappen
Secretary
and Administrator
Canadian
Pastry Chefs Guild Inc.
mailto:alfredtappen@sympatico.ca
by Flemming Mathiasen
The
promotion of our trade seems to have generated a lot of opportunities for
professional bakers and pastry chefs lately. As I write this, many Canadian
Bakers and Pastry Chefs seem to be roaming the world in order to develop
training programs, marketing strategies, product development or menus from hotel
chains, large corporations to small individual owned shops.
My
experience in Japan was part of the Canadian Government’s trade program and
originated from External Affair’s Japanese Trade Commission.
The task was to develop traditional Canadian-types bread with a European
flavour using and promoting as many ingredients from across Canada as possible.
Wild blueberries, cranberries, flaxseed, grains, bran, oats, milk products and
maple syrup were just a few things mentioned. Bread-type products were the
initial target using traditional sour methods or starter methods as much as
possible. Ikari, the company I was working with, is one of the premier
supermarket chains in Japan with 20 in-store bakeries, one large bread bakery,
one large cake and cookie plant plus 8 other food production facilities such as
ice cream and tofu plants and 7 Chinese restaurants.
Contrary
to what I generally heard before leaving for Japan, baking is very developed in
that country and has a distinct European flavour not only in the types of their
productions but also in their plant or in-store designs. It was interesting to
see the kind of HACCP processes they all seem to follow and their dedication to
food safety. Nobody was allowed into any of the plants without being properly
dressed (shoes, rubber boots, uniform, headgear) and observing sanitation
regulations. A process of lint or hair removal was then administered before
entry. Thus, it is not surprising that the Japanese insist on the same practices
from all their suppliers.
For
a baker trained in Denmark, I felt right at home. Methods and production
techniques were European. Although one could see some North American influence
in their traditional bread production (often white, refined breads), the craze
of the day was sour-breads with all kinds of exotic products added. Unlike here
where we tend to minimize breads and set up fancy pastry shops, in Japan they do
the opposite and maximize bread and minimize fancy cakes (the reason is NOT
lactose intolerance as few suffer from it…. you should see the amount of ice
cream they eat). This whole bread craze is coming from Europe with fancy
designer shops where old-traditional loaves are sold by the slice or pound.
Breads are often braided into fancy shapes and a light menu is designed to
compliment the available breads. I see this whole craze has also begun in Quebec
and British Columbia. Maybe it is something for all pastry chef /bakers to think
about!
Number
One -The Retail Identity
Long
ago, retailing involved a personal relationship between two individuals, the
customer and the retailer. The retailer then was deeply rooted in the local
market.
The
customer today has become an unpredictable individual.
Success
will come to those retailers that exhibit the best ability to communicate with
their customers on a one to one basis and are therefore able to accommodate the
customers’ wishes in their stores.
How
can my store concept and my store become and remain the best?
This
and future newsletters will provide you with suggestions and assistance that you
will need to improve and optimize the essential features of your store. The
information will be based on examples in practice and from experience from
completed projects.
The Retail Identity - Brand Positioning
Today,
everyone sells everything. Food Stores sell non -food goods and non-food stores
sell foods. What is the reason that one retailer is successful and that another,
who sells exactly the same goods, is either less successful or fails? The answer
is actually very simple:
It
is not a question of what we sell, but how we sell it.
The
first step in the formula is developing a strong retail identity or brand.
The
transformation of a store into a brand requires the conversion of the company
profile into a positioning. What do I wish to signify for my target group? How,
as a retailer, can I differentiate myself from the competition? The positioning
will determine the place the retailer will occupy in the market.
The
value of a retail company is determined by the customer’s perception of the
business. The first connection to the customer is through your retail identity,
whether it is in the form of external signage, newspaper advertising, television
or brochures.
The
corporate identity example chosen is that of Corner Bakery Café, a division of
Brinker International Dallas, Texas. It
began as an artisan bakery in Chicago more than 10 years ago and has grown into
a premier café visited by people from coast to coast. Although all stores offer
a variety of sandwiches, pasta dishes, salads and sweets, they remain true to
their baking heritage by offering an array of fresh baked breads in every
location. As you can see, their logo is all about bread. You can see more at
cornerbakery.com. Enjoy
Lynn
Brown, Design Consultant,
Dlb Design, 416-822-4604
Number
Two -The Store Front
The
Store Front -
Brand Positioning
In
the last Guild Journal, we discussed the retail brand in the context of your
retail identity.
As
we discussed, the retail identity is seen in many forms. In this article, we
will discuss and illustrate how the brand continues on your store front as more
than just a sign.
The
front of your store serves several functions –
The
storefront performs this task through properly selected materials, views to the
interior, product display, entrance control and signage.
The
two examples show a very different approach:
The City Bakery – 
Located
in a seventy year old building in an
The
use of industrial
components such as stainless
steel, concrete and glass, tell the customer - hip and trendy.
J.P's French Bakery – 
Located
in New York City, this wood façade with
a black and gold retail identity, looks 'Parisian'.
Here,
a clever and sophisticated use of clichés creates a
special environment – "Paris" bakery as
the New Yorker thinks it looks.
The
use of traditional
materials such as brass, oak
and brick, tell the customer - traditional and timeless.
Your
storefront is the first impression to your customer, and a lasting one.
Lynn
Brown, Design Consultant,
Dlb
Design, 416-822-4604
--------------------------------------------------------------------------------------------------------
Please
submit any comments regarding essays to:
Alfred
Tappen
Secretary
and Administrator
Canadian
Pastry Chefs Guild Inc.
mailto:alfredtappen@sympatico.ca