[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/2″][edgtf_elements_holder number_of_columns=”one-column” switch_to_one_column=”” alignment_one_column=””][edgtf_elements_holder_item horizontal_aligment=”center” item_padding=”44px 0 25px 0″][vc_single_image image=”12223″ img_size=”Full”][vc_empty_space height=”19px”][edgtf_icon_with_text type=”icon-left” icon_pack=”font_awesome” fa_icon=”” title_tag=”” title=”BUY ONLINE FROM:”][vc_empty_space][edgtf_button text=”AMAZON – Kindle” target=”_blank” icon_pack=”” font_weight=”” link=”https://www.amazon.com/Baking-Asia-Educators-Journey-through-ebook/dp/B0DLT49JG4/ref=sr_1_1?crid=2ELKI1GHBWMIU&dib=eyJ2IjoiMSJ9.Zo5p_-r212_u1i7Csff0zfDBH24qZyzDJWEGw80QDP_ZKBHnmMRV1q3kV0lk4ecWc8SF_i3wDcgE4N7BFPmHQBVbsWYWiS1ALNPOkvFjH9Q2y-cXnvSsxxa2ofaKfWZNMxp43VcpgfPxoSZuHprrV0je0WjYDtrFiYyR4_COSeRE2qnw92KvwNoVkXjHqiAczrZgYyE93wgXmkCQBb92__wsQSPPe54H17rNOlJFlSg.1OsI5F49F_RUQuvNXve0DVl0LsnBA4-J21DtKcthcdc&dib_tag=se&keywords=Baking+in+Asia&qid=1742200894&s=digital-text&sprefix=baking+in+asia%2Cdigital-text%2C289&sr=1-1″ background_color=”#ea9333″][vc_empty_space height=”19px”][edgtf_button text=”REDMAN – Paperback” target=”_blank” icon_pack=”” font_weight=”” link=”https://shop.redmanshop.com/search?q=book” background_color=”#ea9333″][/edgtf_elements_holder_item][/edgtf_elements_holder][/vc_column_inner][vc_column_inner width=”1/2″][edgtf_elements_holder number_of_columns=”one-column” switch_to_one_column=”” alignment_one_column=””][edgtf_elements_holder_item][edgtf_section_title position=”” title_tag=”h2″ title_font_weight=”600″ title=”Introducing Baking in Asia” title_font_size=”” title_color=”#000000″ title_letter_spacing=”3″][vc_empty_space][vc_column_text]The book is a story on the journey of a Bakery Educator Mike Fleming who at the invitation of a Shanghainese entrepreneur was able to fulfil a desire to visit China.
The proposal was to establish a western style bakery in Suzhou and Wuxi to capitalise on the growth of the western food with the local population. It was while planning this trip that an opportunity which would be life changing presented itself. Singapore was looking for a Principal/ Master Trainer to establish its first professional bakery school. This was a joint venture between Singapore’s National Productivity Board and Prima Limited the local flour miller. Friends recommend the opportunity to Mike as they felt it was a perfect fit for my profile!
The book details the activities of establishing the bakeries in China with all its challenges and successes. Also, a side trip to Italy exploring Sardinia and Milan with an Italian friend who was a Gelato and Pastry specialist from Sydney Australia.
The following chapters explore the move to Singapore to establish the Baking Industry Training Centre BITC in the period of March 1993 to March 1998. The huge task of building a school which was in the warehouse of the Flour Mill. The fit out of the rooms with suitable state of the art baking equipment and utensils. Recruiting and training suitable staff along with the curriculum development activities brought its challenges to a stranger in a new culture.
Establishing local contacts with organisations such as the Singapore Bakery and Confectionery Association, Institute of Technical Education and other interested parties was another interesting learning exercise. These needed to be cultivated as the ultimate success of the venture was to provide a curriculum and facility which people would want to visit and learn about baking.[/vc_column_text][vc_empty_space height=”60px”][/edgtf_elements_holder_item][/edgtf_elements_holder][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]