At just 22 years of age, John Reminis junior has already competed at two international baking events and is about to take on his third, representing Asia Pacific at the 2016 Baking World Cup (Coupe de Monde) in France. We catch up with the country’s golden boy before his biggest competition yet.

When John Reminis steps up to the plate in Paris, he will be judged on his ability to make 100 bread products in less than one hour. Competing against him for the title of World Young Bakery Hopeful 2016 will be five bakers representing Europe, the Americas and the African and Mediterranean regions under the theme “children’s garden party”.

But it will take more than chocolate crackles and fairy bread to impress the judges, John Reminis says.

“What we serve will be judged according to taste, texture, appearance and how it relates to the theme. I have been working hard to develop a unique interpretation of some classic party dishes that will appeal to an international judging panel, which includes three bakers and two food critics.”

Last year, John Reminis spent months training under the watchful eyes of the Australian Baking Team at Hunter Valley Hotel Academy on the grounds of the Hunter TAFE Kurri Kurri campus. He then went on to be named the overall Young Bakery Hopeful at Indonesia’s Louis Lessafre Cup competition. It was based on this performance he was asked to compete at the Baking World Cup in the inaugural competition for young bakers, a category that was introduced in 2015 for bakers younger than 23 years of age.

John’s mentors are two of the country’s best bakers, Hunter TAFE teachers Dean Tilden and Dean Gibson. Considering how John’s fared to date, it’s not surprising both Deans are confident the revered title will come home to Australia. 

BB: You’re an old hand at competitions now. Do you still get nervous, or do you approach competitions with confidence?
John: I definitely feel butterflies at competition time, but I am always reassured by the months of training leading up to the event. There were a lot of long days and nights leading up to the Louis Lesaffre Cup, but I loved every moment. To be surrounded by the best of the best was an incredible opportunity and I always feel so lucky to be involved in such prestigious baking events with so many passionate individuals pouring their heart and soul into their work.

BB: has the competition circuit boosted your self-esteem?
John: To win the esteemed title of young bakery hopeful is encouraging in so many ways – it’s rewarding the hard work my team and I have invested into this process as well as helping put Australia up there in on the global world baking map. My passion for the art of baking is stronger than ever and competitions such as Louis Lesaffre Cup provide such a wonderful opportunity to apply myself to continue to drive for success and hone my skills.

BB: How important is good mentorship when learning to compete on the world stage?
John: The months of training and mentoring from the Australian team leading up to the competition in Jakarta proved to be an instrumental part of my Louis Lesaffre journey up until now. Being a part of the Australian Baking Team has given me such an insight into the passion, dedication and commitment that goes into preparing for such an event. The guys really demonstrated why they were selected – through their creativity, innovation and drive they really did Australia proud. Unfortunately, of course we didn’t bring home the win, but I think this highlights the stiff competition that comes at this international level. My experience has been so much richer for their mentorship, and I am forever grateful to them for sharing the opportunity with me.

BB: What are the most important skills you’ve learnt since becoming a part of the Australian Baking Team?
John: It’s difficult to put into words how much I have learnt. In a tangible sense I have learnt new techniques, skills and innovative ways of producing high-quality creative products. I will also take away a much greater sense of what it means to work as part of a team, gaining insight into what dedication it takes to get to that level as well as life-long friendships with some of the best bakers in the Australian baking industry.

BB: What’s the most misunderstood part of your job?
John: I think a lot of people underestimate not only the technical skill that is required to enter a competition like the Baking World Cup, but also the mental and physical stamina needed.

BB: What are you most excited about this year?
John: Of course, I’m excited about competing in France, however, I am excited to spend some downtime traveling around Europe following the competition. Part of my heritage is Lithuanian on my father’s side, and I plan to spend some time connecting with family, exploring my roots. The competition has given me a reason to work hard and train, so it will be great to just spend time travelling, exploring some historic bakeries around Europe.

BB: Behind every great baker is a terrific support network. Who’s helped you along the way?
John: I feel incredibly grateful to have had the support from so many along the way. I come from a big, close-knit family, and the constant support I’ve had is invaluable. I also have my parents to thank. Mum and Dad have followed me around the world from New Zealand to Brazil, Jakarta and now France. They’ve backed me 100 per cent as I’ve progressed along this journey and, without them, it would not have been possible. They own their own bakery (Bakehouse Delights in East Nowra) and I truly believe it is individuals like them that foster drive and dedication to allow passion to thrive.

I am also blessed to have had such a positive ongoing connection with the Australian baking team who have provided me with so much mentoring, support and wealth of experience along the way. Finally without the sponsors ongoing support this journey would never have gotten underway. Thanks to Ravifruit, Callebaut, Vanrooy, Manildra Group, Hunter TAFE NSW, Eurochef, Southern Cross Baking Group, Baking Association of Australia, National Baking Industry Association, F.Mayer Imports, Lesaffre Australia Pacific, Fermex Distributors, Simple Simon, Robot Coupe, Fivespice Creative, Kitchen Aid, TAFE Brisbane, France Gourmet, Maralong Milling, Beaux Desserts, Murray’s Craft Brewing Co, Grands Moulins de Paris, Unox, Kee-seal Ultra.