In this series, British Baker talks to people from across the baking industry to find out about their career path, what their job involves, and the latest trends that are shaping their work.
We’re looking to showcase a diverse range of talent and job types across the industry, so if you’d like to be involved, please email dan.riley@wrbm.com.
Name: Karen Walters
Age: 47 (but don’t tell anyone!)
Job title: Head of technical
Company and location: Geary’s Bakeries, Leicester
Tell us about your career to date:
Remembering back all those years I don’t think I ever thought about joining a bakery as I grew up. I loved food, loved science and loved learning (all of which I still love) but never really gave it much thought. I ended up in food manufacturing totally by accident and have stayed ever since. I started in ready meals when I was asked to look at US legislation versus UK and help to plug the gaps. I then moved to the meat industry, transferred to bakery, then into snacking and back to bakery.
It’s almost like once you have experienced working in a bakery nothing else compares and a lot of that is down to the people. Bakeries are full of dedicated, passionate, creative and driven individuals no matter which department they work for.
Explain your job in a few sentences:
This would really depend on who you ask. Sales and Marketing would say it’s being a ‘fun zapper’, as I ensure that what they say or put on packaging or marketing materials is correct and not misleading. NPD would say a ‘creation crusher’, as I have to ensure they do not bring any ingredients into the bakery which would affect our claims or allergen status. But my explanation would be that I use the knowledge of legality, industry, best practice, and science to ensure our products are safe and totally enjoyable to eat.
What does a typical workday involve for you?
The good thing about my position is that no two days are ever the same. You can make a plan, but you need to understand that this will change depending on what happens. You need to be very flexible and adaptable in this position, and this is one of the many things I love about it.
That said the one constant is that I make myself available for everyone in the bakery, whether it be offering support on investigations, upskilling knowledge, helping to understand why things have happened and how to prevent recurrence, or even just a general how’s things going conversation. Communication is one of the key aspects of my role and that has to work in every direction.
Tell us about a challenge you have overcome recently:
With the rapid growth of the business and the addition of another site it has been very hectic with all the additional equipment, staff recruitment, and training requirements required. This has meant a lot of additional risk assessments, meetings, trials, training delivery etc.
Again, communication and awareness of when and how has been key. Everyone has had to adapt and learn new systems and processes which have not been without issues on their own but, by utilising strengths across the teams, I am pleased to say we opened the new site on time and met all of the standards required for our products on first production. This just demonstrates how a positive food safety culture really can help drive right first time projects and delivers a ‘right way of working’ culture.
What are your career highlights so far?
It sounds very cliché but working with such a great team and business means I have many highlights. But if I had to chose one, it would be my teams’ development. Sharing knowledge and skills and watching others progress with the training given is so rewarding and then, when they upskill others, installing the same passion and ethos across the bakery has to be my number one highlight.
Although this is closely followed by being able to dress up as our Sidney sourdough (mascot) at the BBC Good Food show. I love the interaction with people all wanting photos with him and telling us how great the products are.
What’s the biggest misconception about your role?
I guess that would be that the job is very black and white and dull. It’s far from the truth! Yes we have to ensure we adhere to legal and customer requirements but every day there is a new lesson learnt, a new experience or a new challenge to be had. For me it’s one of the best departments to work in as there is always so much to learn and teach, and just when you think you know it all, new developments occur or standards change, new legislation is issued, or public concerns make you think of things different.
Take UPF for example. All these things mean we are constantly having to review, adapt, and reflect to stay ahead of the game. We also have to take people on the journey with us so I have to be full of contagious passion. Something no one could do well if we were as black and white and dull as we are made out to be.
What advice would you give to up-and-coming talent in the baking industry?
Diversity is key. You maybe focused on one aspect of bakery but having exposure to all areas makes you very rounded. This enables you to see things from every side, i.e. technical, NPD, production, and hygiene. This is key as it help you to understand all areas when looking at problems and solutions. I’d also add to never stop learning and remember knowledge is only powerful if it is shared.
Interested in a career in bakery? Check out Foodmanjobs for the latest vacancies
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