Baked goods and ingredients supplier Dawn Foods UK and Ireland has named 22-year-old Lucy Liszewski as its 2024 Student Ambassador.
The appointment forms the latest part of its ongoing partnership with University College Birmingham (UCB) – now in its sixth year – to support young people entering the baking industry.
A final-year student on the UCB’s Bakery and Patisserie Technology degree course, Liszewski will be working with Dawn’s application chef, Robin Loud, to create new recipes using its products. She will also be composing blogs and insights to be featured on the company’s website and social media platforms as well as in trade press.
Liszewski comes from a family of avid home bakers, is a fan of Gordon Ramsay dessert recipes, and was inspired by Mary Berry to pursue a baking career. She regards sustainability and the use of seasonal produce as the most important aspects of her baking.
She revealed she was also excited by Japanese and Korean influences emerging in UK bakery trends and would be looking to experiment with ingredients such as matcha and yuzu in her creations at Dawn. A matcha-flavoured brioche loaf was crowned Britain’s Best Loaf 2023 at the Birmingham NEC last April, while yuzu was identified by Dawn Foods as an example of one of the ’exciting modern flavours’ coming through bakery.
“I am delighted to have been selected as Dawn Foods’ Student Ambassador for 2024,” commented Liszewski. “The opportunity will not only give me practical experience and the chance to get creative with new ideas but invaluable insight into how my university studies can be applied in the world of commercial bakery. I’m particularly interested in finding out more about NPD as a possible future career path,” she added.
Jacqui Passmore, marketing lead West EU & AMEAP at Dawn Foods, described the UCB partnership as a “great success story”.
“We can tap into new ideas from the next generation of bakers – we are really excited about Lucy’s interest in Asian flavour influences in bakery for example – which not only helps with our own product development but enables us to pass on inspirational insight to our customers too,” she said. “In turn, students really benefit from working with our development chef and seeing how we bring commercial bakery ingredients to market.”
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