After eight grueling hours of non-stop baking, during which he produced nearly 300 buns and loaves of eight different kinds of bread, Wu defeated seven other contestants to become one of the 2010 Master Bakers. A news report on the Web site of Louis Lesaffre, the event’s organizer, lauded his “loaves with very personal shapes and a multitude of flavors.”
Among Wu’s creations was a loaf made with locally produced millet wine, dried litchi and rose petals, as an emblem of harvest and family reunion. Another of his loaves was in the shape of a butterfly to accentuate Taiwan as the kingdom of butterflies. “It was that blend of flavors and shapes that won over the public and the members of the jury,” the report read.
“I was emotionally ready to face the challenge of the competition, and winning the title was a dream come true,” said the 41-year-old baking champion during his acceptance speech. “I have been preparing for this competition for two years. It was very difficult, but this time I surpassed myself to win. At the same time, I was able to brighten the name of Taiwan.”
Growing up in a poor family from southern Taiwan, Wu began his apprenticeship at a local bakery at the age of 17, but the decision did not arise from any great ambition. “I just wanted to learn a skill to support my mother and myself, and I did not give too much thought to my future at that time,” he recalled during an interview with “Taiwan Today” March 18. Life as a trainee was difficult, but Wu played down the hardships, saying, “I have learned to live with frustration.”
A turning point came about 10 years later, when he had the chance to attend short-term workshops and training sessions in Japan. From their advanced techniques and the respect and ambition his Japanese counterparts demonstrated toward their work, Wu realized that baking was more than just a practical craft, but a highly professional calling involving extensive know-how and creative artistry.
“I did not just want to be a good bread maker. I wanted to learn more about baking and engage greater challenges. That was when I made up my mind that baking the perfect bread would be a lifetime pursuit.”
To prepare himself for the challenge, Wu began to study microbiology. “As a baker, I must gain more knowledge about how yeast works in dough, so that I can have a better grip on bread making,” he said. The pastry chef also picked up classical music and wine tasting. “These experiences may not have any direct influence on my baking skills, but subtle things like these can inspire creativity and enrich my work.”
Wu made no attempt to conceal his ambition to become the world champion prior to his departure for France. “I told the press that I would come home with the title,” the master baker noted proudly. After two years’ practice, Wu said he had already learned all competition rules by heart and perfected his recipes and skills. “Of course I had absolute confidence in myself. But you never know what will happen during the competition.”
There were two reasons for being so high profile, he explained. “I wanted to set an example to let everyone know that they should never be afraid to realize their dreams or speak out what is really on their mind. Having high aspirations will give you more energy and motivation in your life,” Wu said, beaming with pride.
“Had I failed, it would still have been a great opportunity for me to learn to cope with the pressure and the consequences. I plan to start a business myself in the future, and I am sure there are going to be all kinds of challenges and obstacles ahead. The experience of failure would have served as a great lesson for me.”
Would Wu’s life have been different had he not picked up baking more than two decades ago? “No, I believe that I would still be successful in whatever I do,” he said with certainty. “As long as you are fully committed, you will be able to stand out from the crowd, no matter what line of work you choose.”
Wu said he was not particularly interested in bread making in the beginning. But after learning more about the profession and gradually perfecting his techniques, he said, “I found joy and happiness in baking. I learned a great deal over the years, and there is still so much more that I can learn. This is what keeps me going every day.”
In addition to giving lectures at the National Kaohsiung Hospitality College, the bread chef said he plans to organize workshops and share his recipes and techniques with the baking community. At the same time, he will continue to design new breads using locally grown fruit like pineapples, mangos and cumquats. “In this way, I hope I can create some business opportunities for fruit growers on the island.”
Dubbed by the press “the honor of Taiwan,” Wu feels the heavy responsibility bestowed on him to lead the local baking sector in turning a new page. Working with several colleagues, the master intends to make good use of his celebrity status to set up a baking association to cultivate new talent, the way the Japanese have been doing for the past three decades.
“Many bakers on the island aspire to improve their skills, but don’t know where they can receive further training,” Wu pointed out. It is important to integrate industry resources and establish a professional organization that can help bring Taiwan’s baking sector to the next level, he said. “I hope that we can produce more baking champions in international competitions and win honor for our country.” (THN)
Write to Meg Chang at meg.chang@mail.gio.gov.tw