CIRIL HITZ Senior Consultant, Bakery cirilhitz@ribrg.com Education Received a BFA from the Rhode Island School of Design with a degree in Industrial Design. RISD has a worldwide reputation for its cutting edge education of artists and designers, inspiring innovation and creativity in all of their programs. Whether I am in the kitchen or studio, my skills acquired at RISD have given me the ability to think outside the box and encourage a creative approach to problem solving which leads to innovative and unique solutions. Classically trained pastry/chocolatier in Switzerland provides the thoroughness and discipline of a European apprenticeship. I pride myself in being Swiss, who are well known for their quality, attention to detail, timeliness, commitment and work ethic. Industry Experienced in working directly with customers for special occasions (wedding cakes, special functions, etc.) and providing the appropriate service. Working for small, independently owned pastry shops in Rorschach, Switzerland and Newport, RI gave me experience in dealing personally with customers, many of whom had high demands and exquisite tastes. Recruited as a new product developer for Hauser Chocolates, a Swiss-heritage chocolate production company in Westerly, RI. During the 2 years of employment, I worked closely with the owner to develop their own new flavors and increase their product lines. I was a key member of a product development team working with Hershey on their Reese’s Peanut Butter formula. I also have extensive experience working with the private label industry they served, including Tom & Sally’s Body Paint and Rocky Mountain Chocolates. Professional/Teaching As an instructor at Johnson & Wales University in Providence, RI, I am constantly re-evaluating products and processes in order to provide a quality and industry-relevant educational experience for my students. As an educator, I am aware of industry trends and technologies. I am passionate about teaching and the role that I play in the education of a student.   As the department chair of the International Baking and Pastry Institute at Johnson & Wales University Providence Campus, I work closely with fellow faculty members to update curriculum and address problems that arise on a daily basis. As the liaison between the faculty and administration, it’s imperative that I have a clear understanding of the issues at hand and facilitate communication in a positive and diplomatic manner.   As a result of my expertise and reputation, I am frequently asked to teach workshops and perform demos at a variety of venues and schools, including the World Cup Pastry Forum, King Arthur Baking Education Center, American Culinary Federation Annual Conference, Bread Bakers Guild of America functions, Walt Disney’s Epcot Food & Wine Festival, Institute of Culinary Education, Ewald Notter’s School of Confections, Retailer’s Bakery Association Expo.   I have been asked to serve as a judge in several competitions, most recently as the head judge of the 2006 National Bread & Pastry Team Championship. I was responsible for the establishment of new rules and recruiting the entire panel of judges. I have also judged nationally televised events, such as the   I am a published author and contributing writer to national publications such as Modern Baking, Pastry Art & Design, and Pastry’s Best. I have also been featured in numerous articles, both nationally and internationally. Competition Member of the 2002 Bread Bakers Guild Team USA that won the Silver Medal at the Coupe du Monde de la Boulangerie (World Cup of Baking) in Paris, France. This was a 2-year commitment of intense training, competition and additional team obligations, during which I established my reputation for innovative decorative bread techniques. My ability to organize my time and work was critical to the team’s success during the actual competition. This event was nationally televised on the Food Network.   Winner of the 2004 National Bread and Pastry Team Championship, the first culinary competition ever to pair the skills of a baker along with a pastry chef. This experience further developed my reputation and level of expertise and was also a nationally televised event on the Food Network. Entrepreneur Created and produced the Bread Art and Better Breads DVD series, available in specialty bookstores and on-line, including breadhitz.com, amazon.com, J.B. Prince, King Arthur Flour and Albert Uster Imports. The creation of these DVDs required extensive product development and innovation of techniques suitable for the professional baker, home baker and the hospitality industry. I am constantly thinking of ways to improve the quality of baked goods available to the consumer through education and the simplifying and streamlining of processes.