Reasoning for the Seasoning

This page will feature: Basic and detailed information about:

Herbs, spices, baking procedures, food preparation, ovens skills etc.. with Certified Master Baker- Rick A. O’Millian.

BABS Bakery wants Rick to change his first name to ‘One in’, because we think Rick is “One in A. Millon!” Likewise, we think you will too with his helpful hints, baking tips, and much more.

What is a Certified Master Baker (CMB)?

The education and knowledge achieved includes a minimum of ten years experience in the following areas are to be considered for certification.
*Product & Ingredient Handling
*Food Safety
*Pest Control
*Chemically Leavened Baking & Foods
*Yeast Leavened bakery Foods
*Certified Cake Decorator
*All the delicious extras that include: icings, toppings, fillings, spreads, etc.
Upon successfully fulfilling the testing requirements through the Retail Bakers of America (RBA), in which are at least three written and nine practical tests, the completion in all areas will allow for the Master’s Certification to be awarded.

Rick’s Bio:
*Tiffin University- Associate Degree Accounting
*Ohio State University- State Certified Bakery Instructor
*Kansas State University- Studied Flour Milling
*American Institute of Baking- Cookie Chemistry & Technology
*Florida Culinary Institute- trained for Masters Certification
*Retail Bakers of America- Master Bakers Certification
Experience: 30 years.
*Baker and head baker of multi-unit retail bakeries.
*Baker training specialist for two different national manufacturing of frozen foods.
*Service technician & senior service technician for bakery & district sales manager.
*Ingredients manufacturing serving North/Central & South American wholesale & retail bakeries.
*Director of operations- manufacturing of frozen specialty bakery foods.
*Service technician & district sales manager- worldwide manufacturing of bakery ingredients/conditioners/additives.

Common Questions with Rick

Why does my cake hump in the middle?
Why do my cookies brown on the bottom and not as much on the top?
Why does my favorite recipe from mom/grandma/aunt seem to go “wrong” when I make it?

	Reasoning for the Seasoning This page will feature: Basic and detailed information about: Herbs, spices, baking procedures, food preparation, ovens skills etc.. with Certified Master Baker- Rick A. O’Millian. BABS Bakery wants Rick to change his first name to ‘One in’, because we think Rick is “One in A. Millon!” Likewise, we think you will too with his helpful hints, baking tips, and much more. What is a Certified Master Baker (CMB)? The education and knowledge achieved includes a minimum of ten years experience in the following areas are to be considered for certification. Product & Ingredient Handling Food Safety Pest Control Chemically Leavened Baking & Foods Yeast Leavened bakery Foods Certified Cake Decorator All the delicious* extras that include: icings, toppings, fillings, spreads, etc. Upon successfully fulfilling the testing requirements through the Retail Bakers of America (RBA), in which are at least three written and nine practical tests, the completion in all areas will allow for the Master’s Certification to be awarded. Rick’s Bio: Tiffin University- Associate Degree Accounting Ohio State University- State Certified Bakery Instructor Kansas State University- Studied Flour Milling American Institute of Baking- Cookie Chemistry & Technology Florida Culinary Institute- trained for Masters Certification Retail Bakers of America- Master Bakers Certification Experience: 30 years. Baker and head baker of multi-unit retail bakeries. Baker training specialist for two different national manufacturing of frozen foods. Service technician & senior service technician for bakery & district sales manager. Ingredients manufacturing serving North/Central & South American wholesale & retail bakeries. Director of operations- manufacturing of frozen specialty bakery foods. Service technician & district sales manager- worldwide manufacturing of bakery ingredients/conditioners/additives. Common Questions with Rick Why does my cake hump in the middle? Why do my cookies brown on the bottom and not as much on the top? Why does my favorite recipe from mom/grandma/aunt seem to go “wrong” when I make it?













	“Enjoy life today as much as you will tomorrow”... Rick © 2007 babsbakery. This bakery and website is for educational purposes only. The information supplied here comes from a variety of sources and authors and not every statement made has been evaluated by the FDA. This information is not intended to diagnose, treat, cure or prevent any disease.