Associate Members

Bigger Bolder Baking

Bold Baking is the style Chef Gemma Stafford developed over the years baking in tiny kitchens all the way to a Michelin-Starred restaurant. It’s about taking risks in the kitchen and being confident that you can create the best results. No special equipment needed, no rare ingredients, just a daring approach to making something impressive for yourself or to share. And you don’t have to be a professional to do it.

Gemma Stafford 
Chef, Co-Founder & HostPresident/CEO

745 19th Street
Santa Monica, CA  90402
Tel: 415.328.2886

web site: BiggerBolderBaking.com

Kansas State University

K-State is the only university which offers a four-year Bachelor of Science degree in Bakery Science and Management.  We have had 100% job placement in recent years in a variety of high-salary careers in commercial bakeries, cereal food manufacturing, food ingredient manufacturing, research and development, technical sales and other related field

Dr. Rebecca Miller Regan
Assistant Professor of Bakery Science
Bakery Science Club Co-Advisor
108 Shellenberger Hall
Kansas State University
Manhattan KS 66506

785-532-6194

beckym@ksu.edu

https://www.grains.k-state.edu/academics/bakesci/

Northern Crops Institute

Northern Crops Institute

For information on NCI’s educational programs and
technical services, please contact:

Krista Jansen, Program Coordinator
krista.j.jansen@ndsu.edu

Brian Sorenson, Program Manager
brian.sorenson@ndsu.edu

Northern Crops Institute
NDSU Dept. 7400, PO Box 6050
Fargo, North Dakota, USA 58108-6050

web site: www..northern-crops.com

Print Friendly, PDF & Email