FOR IMMEDIATE RELEASE        FOR FURTHER INFORMATION CONTACT
Aug. 5, 2008                                       David J. Schmidt, CMB, Executive Director        
                                                            (414) 258-5552 or (800) 542-2688

 Winner Announced for the 2008 Robert W. Hiller Scholarship

West Allis, WI— Congratulations to the winner of the 2008 Robert W. Hiller Scholarship, a national scholarship established through the Wisconsin Bakers Association (WBA).  This is the fourth year the award has been given to a student studying in the area of baking/pastry arts. 

This year’s recipient is Judy Shinn from Eugene, Ore.  Shinn is a student at Western Culinary Institute in Portland, Ore.  She was chosen for the award from three finalists.  The other finalists were Courtney Slipko, Sanborn, NY; and Jacqueline Hallock from Titusville, Fla.

Shinn is entering the field of baking as a career change after 17 years as director of marketing for a company in Oregon.  “My aspiration to be a pastry chef started as a young girl with family life centered around our Midwest kitchen,” Shinn said in her essay to the scholarship committee.  “My mother would lovingly allow me the leftover piecrust dough to create my own little pastries:  my first revelation of the joy of culinary creativity!”

Shinn also helped friends open a new restaurant by preparing desserts.  “Those weeks were gloriously full of hard work and great pleasure!  What a trill to have a patron served my dessert,” she said in her essay.

Two WBA members serve on the Education Committee for the scholarship.  Eric Olesen, O&H Danish Bakery in Racine, Wis.; and Kevin Rietveld of Trig’s Bakery in Rhinelander, Wis. picked Shinn as the winner.  “The quality of each Hiller Scholarship finalist made the selection committee’s process extremely difficult,” Olesen said.  “WBA awards the candidate that demonstrates the highest passion for a profession in the baking/pastry arts field.  It was clear to the selection committee that each candidate demonstrated passion, excitement, and enthusiasm toward baking. 

“Judy Shinn was unique among the candidates because she is the only entering the field of baking by making a mid-life career change.  Judy was selected because high level of excitement as she looks forward to her new career, her enthusiasm for sharing her talents and knowledge with fellow classmates, her willingness to use her talents by baking for and teaching the less fortunate, and her clear understanding of what it will take to be a successful baker.”

The Robert W. Hiller Scholarship Fund was established to support and encourage people who have demonstrated a passion for a profession in the baking/pastry arts field.  A $1,000 scholarship will be awarded per academic year to the applicant(s) who can best demonstrate this career commitment.

The Robert W. Hiller Scholarship Fund was established on Nov. 5, 2000, by the members of the WBA in honor of Robert (Bob) and the late Sandy Hiller's life long commitment to the retail baking industry.  The program intends to provide a financial resource for the education of students who will be the future of the baking industry.

In just the fourth year of awarding the scholarship, the field of applicants continues to grow each year and applicants came from all over the United States.  The WBA’s goal for the future is to continue to spread the word about this award to baking/pastry arts programs at schools throughout the United States.

“Once again the committee had a tough time deciding on this year’s winner,” said WBA Executive Director David Schmidt.  “All applicants expressed excitement for their futures in the baking industry and as a longtime member of this industry, I’m impressed with their enthusiasm.  The future of the baking industry is in good hands with students like this in the fold.”

About the Wisconsin Bakers Association
The WBA is a nonprofit organization dedicated to serving the baking industry by fostering the education of future bakers as well as practicing bakers through scholarships, educational programs, and workshops.

Organized in 1905, the WBA is made up of retail and small wholesale bakeries, multi-unit operations, supermarket bakeries, and specialty shops, as well as those in the allied trades.  The association implemented a student membership category to bring these future bakers into the fold. The WBA has also managed and operated the Cream Puff Operation at the Wisconsin State Fair since 1924.  Visit the WBA Web site at www.wibakers.com for more information. 

#####