Hugh Weeks was well known in the industry as a baker of outstanding skill and talent; and he was Past President of the Alliance for Bakery Students and Trainees. After his retirement from a long and successful career as a demonstrator for Renshaw, Hugh spent a great deal of time as a highly respected judge of bakery goods in all manner of different competitions. He had a genuine desire to pass on to young bakers as much knowledge and advice as he could, and never failed to take the opportunity to talk to students whenever they happened to cross his path. He was always especially keen to encourage young people who worked hard to challenge themselves not only in their drive for education, but also for the good of society.
The Executive Committee is pleased to announce the inauguration of a special award to be presented in Hugh’s name, and in the presence of his family, for the first time at the ABST Conference at Alton Towers from June 7-9th 2019.
The criteria for the successful recipient reflect Hugh Weeks’ own drive for excellence in all things and are as follows:
In summary, we wish to reward the student who shows a real passion for, and dedication to, the industry whilst showing special consideration for other people. Tutors and trainers may nominate one candidate to go forward to the final selection panel. The finalists will be interviewed by the panel either by Skype or conference call during May 2019, with the three finalists being announced on Saturday June 1st. The overall winner will be announced at the Black-Tie Dinner on Saturday June 8th, and the award will be presented by members of Hugh Weeks’ family.
The award will include the following prizes:
• A cup, to be retained for one year £250 cash
• A selection of bakery books
• A bakery internship (details dependant on award winner)
Nominations should be directed to the Sara Autton email@example.com and must be received before Wednesday 1st May 2019. Nominations should be accompanied by a short statement detailing the achievements of the candidate according to the criteria stated above.
Bakery students from around the UK and Ireland sharing their experiences