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Inside Kendall

Chef-Instructor Wins Big with Raisin Bread

Sometimes it’s toasted and buttered, sometimes it’s part of a dessert, but simple raisin bread—loved throughout North America, Europe and Australia for generations—still can inspire and delight, as evidenced by our own Chef-Instructor Siddharth Mangalore at the fifth-annual America’s Best Raisin Bread Contest October 12-13.

Mangalore placed third overall and snagged the Idea Prize with his Curried Whole-Wheat Raisin Boule (French for “ball).

Sponsored by the California Raisin Marketing Board, more than 100 professional and student bakers submitted original formulas to the competition for which 36 finalists were selected. The national bake-off was held at the American Institute of Baking (AIB), where entrants crafted their raisin-laden breads in a state-of-the-art kitchen.

“It was a great experience for me, with interaction with some great bakers from around the country,” Mangalore says. “As a mentor for Kendall’s Baking & Pastry Competition Club, my experience this year will help me guide more students toward entering and winning next year.”

For his win, Mangalore earned a medal and engraved plaque, and next spring will enjoy a five-day educational excursion to California.

Bakers interested in competing in 2013’s sixth-annual America’s Best Raisin Bread Contest can visit beginning November 1.

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