2012 BGA Elections: Executive Council Nominees
Voting is now open for the 2012 BGA Elections! BGA members may vote until
19 February 2012.
We'll be filling
TWO (2) Executive Council positions to represent all BGA members from the list of nominees below (in alphabetical order): Kendra Barron ・ Sam Brown ・Dave Buehrer ・Matthew Craddock ・Simon Ouederkirk ・Mac Pearce ・Lorenzo Perkins ・Colin Whitcomb ・Marcus Young
Voting is also open for Regional Chapter Representative for the Northwest, Western, Mountain, South Central, and Southeast Regions. If you reside in these regions be sure to check out those nominees before you cast your vote!
Read the nominees' profiles below and
vote!
Kendra Barron, Stone Creek Coffee Roasters - Milwaukee, WI
How are you involved in coffee? How does this role fit into the BGA?
Currently,
I am the director of operations and barista education for our roasting
company’s eight Milwaukee retail cafes and over 50 baristas. I began as a
part time barista and moved into a coffee sales role, then a café
manager role. Just prior to my current position, I was the company’s
barista trainer. This is my 8th year in specialty coffee. I’ve grown up in this industry and I am not going anywhere.
After attending the past 3
SCAA’s Event and Camp Pull A Shot last Fall, I see the BGA as a much
broader version of what I do locally in Milwaukee, and I need to be a
part of it. Through Stone Creek Coffee, I seek passionate, dedicated and
skilled crafts people to join our mission in growing personally and
professionally. As a group we aspire to provide the best possible
specialty coffee experience to our communities. Some days it seems like
we have a long way to go, but I never stop learning, adapting and
pushing my teams.
The
opportunity for me to act locally, nationally and globally is my next
step in my professional growth as a leader in the specialty coffee
industry. Joining the BGA Executive Council will not only bring a new
wealth of knowledge to my teams here at Stone Creek Coffee, but will
give me the opportunity to exchange coffee experiences with other
industry leaders. A priceless opportunity.
Why might you be considered leadership material?
I am a goof with goals.
The leadership style of the coffee community that I know is about having
good time with friends, then getting down to business. I accept
everyone, look for the underdog and shine a light on the individual
talents of others. My work ethic is pure Midwest – kind, hardworking and
admirable.
What are some accomplishments you would like to see happen in the future of the BGA and/or SCAA?
In short, I would like to
see a more formal mentorship of apprenticing baristas. While at Camp
Pull A Shot I roomed with some young baristas who did not know anyone
and who felt intimidated by the people and the program itself.
Admittedly, by the end of camp, none of my pep talks had worked and they
left without testing, but I think if a mentorship with a professional
barista had been part of the design they might have had a more
fulfilling and skillful experience with the BGA’s awesome camp.
Sam Brown, Alterra Coffee Roasters - Milwaukee, WI
How are you involved in coffee? How does this role fit into the BGA?
I work as a barista for Alterra Coffee Roasters. I sever as quality
control for my cafe making sure coffee being severed is up to standers. I
also help train my co workers in proper coffee brewing and how to be a
great barista. I have been given a leadership role at my cafe which has
help me fuel my passion for coffee, as well as help those baristas whom
have the passion but don't know how to channel it. I find myself getting
a thrill from other people learning how to make great coffee, I think
that is what the BGA is all about.
Why might you be considered leadership material?
I have a lot of cafe expertise, having worked in great cafes as well as
poorly managed cafes. Those experiences give me insight to where most
baristas are coming from. I am very open and willing to share my
knowledge. I am also very open to new ideas like brewing methods and new
ways of doing things. I love helping baristas work on their skills.
What are some accomplishments you would like to see happen in the future of the BGA and/or SCAA?
I would love to see the BGA members increase as well as see the
certifications numbers grow. I think once we can get everyone thinking
like minded about brewing coffee we are going see much more innovations
in the industry as far as day to day barista tasks are concerned.
Dave Buehrer, Greenway Coffee Co. - Houston, TX
How are you involved in coffee? How does this role fit into the BGA?
I started Greenway Coffee Company 4 years ago with my partner, Ecky
Prabanto with the goal of bringing a coffee culture similar to the likes
of other cities to Houston, TX and it's outlying regions. My role has
changed much in the last four years, with a primary focus of encouraging
a unifying presence and structure in Houston that only working with the
Barista Guild can really bring to fruition.
Why might you be considered leadership material?
As an events committee volunteer I helped make the Houston event one of
the most successful in the history of the SCAA. With some focus I would
love to bring this energy into the Barista Guild Executive Council in
order to take it to the next level and increase accessibility and
membership. In Houston I co-founded
www.friedokra.org
, a community small business infrastructure to help with the
urbanization of Houston when dealing with the politics of the city.
These things have gotten me ready to tackle the issues we face as an
emerging professional field.
What are some accomplishments you would like to see happen in the future of the BGA and/or SCAA?
I would like to see the BGA and it's certification program be respected
alongside the likes of the Sommelier or Cicerone tests. This will take a
lot of balance between accessibility and education, a bridge I feel I
can help build for the future of the BGA. With a group effort and
organized design we can really launch this organization into the
nationally accredited likes of those held by the beer and wine societies
respectively.
Matthew Craddock, Topeca Coffee - Tulsa, OK
How are you involved in coffee? How does this role fit into the BGA?
I am Head Barista at Topeca Coffee shop in Tulsa Oklahoma and have been in
coffee for just over one year. I have been dedicated to practicing and
training with others and myself to become a good Barista. I have Begun
to love coffee and the company I work for and their story, we are a
Seed-to-Cup company with a family plantation in El Salvador. My job as a
Barista fits right into the role of the BGA and being part of the
leadership would help bring more if Topecas story and Oklahoma coffee to
everyone else.
Why might you be considered leadership material?
I am leadership material because of all the leadership And leadership
training I have gone though in my life. I have been a leader in every
organization I have been a part of whether that looks like a Troop
leader in Boy Scouts or captian of my soccer time to becoming the Creek
County President for 4-H, to currently as head Barista of my company
where I have the responsibility to train our Baristas and make sure
everything is tasting right.
What are some accomplishments you would like to see happen in the future of the BGA and/or SCAA?
I would like to see a stronger Barista community by setting up local BGA
chapters around the United States. I would also like to see more
education from the SCAA which would include more levels of certification
for Baristas but also a certification more for the brewing side of a
Barista.
Simon Ouderkirk, Seven Stars Bakery - Providence, RI
How are you involved in coffee? How does this role fit into the BGA?
I am the Director of Coffee for Seven Stars Bakery, a 3-location chain
here in historic Providence, RI. What that means is that I spend my time
training baristas, designing training programs, ripping my knuckles on
the sharp bits of espresso machines, and ripping shots with a ton of
really excellent coffee people. I am also the co-founder of the
Providence Coffee Society, a group that I started in 2010 along with Mr.
Todd Mackey (the current Northeast BGA Representative).The primary goal
of the Coffee Society is to make moves on the progressive cafe culture
in our little city. We put together monthly throwdowns and social
events, as well as less frequent educational get-togethers (lecture
series, lever workshops, etc.)
Having experience both as a boots-on-the-ground, “Yes I’m sure it’s decaf”
barista and as a more macro-level trainer and event organizer puts me
square in the place where I can be of service to the BGA. Beyond being a
voice for the potential of the Northeast region, I have a proven track
record of building sustainable programs, both in the training system at
Seven Stars and in the ongoing success of the Providence Coffee Society.
Why might you be considered leadership material?
If there is any reason to consider me leadership material (which I think is probably showing questionable judgement) it would be my consistent interest in advancing the interests of others. During my time at Seven Stars Bakery, I have continued to increase the capacity of our training program, partially by creating Head Barista and Educator positions, allowing some of our really awesome folks to step into coffee leadership roles of their own. In the Providence Coffee Society, my actions have always been to bring people in, and to advance folks who are already hanging around. The best thing I can do is to get more people stoked on coffee, and the best way to do that is to help them into a place where they can get excited, where they can really shine.
What are some accomplishments you would like to see happen in the future of the BGA and/or SCAA?
I would really like to see membership in the BGA grow, both in membership and in certification, especially in the regions which are typically less populated by BGA and SCAA members. This growth has to be built on events, especially locally organized events and the construction of small, local organizing groups. Having already put one such group together in Providence, I could bring a template to the table to make moves in other cities.
I think that it would be outstanding to create some kind of mentorship program, or sage advice webcasts, some way of effectively opening the lines of communication between the upcoming generation of coffee people and the folks who have been working in our industry for years and years. As a member of this younger generation, it is sometimes difficult to find reliable voices of experienced professionals, and I am certain that there are people who would be excited to be in better touch with the new kids on the block. We have a lot to learn from each other. I think online social media bears the most promise for this one.
Lastly, I think I’d like to help find a way to communicate to the broader public that every cup of coffee - even the terrible, lecture-hall-machine, 75 cent coffee! - is a tiny little miracle, right there in your styrofoam cup. Even that (jet black pure robusta) cup has travelled farther than most humans ever will. It’s been through such a mind-boggling amount of processing and shipping and more processing. It’s astonishing that it’s here at all. I think that if we want to illustrate to our customers that what we make, what we care so deeply about, is different from other coffee that they can buy, we need to first show them how special
even the bad coffee is. Because right now, for many of them, no coffee is special. Only once we shake that notion can we start to show them the difference.
Mac Pearce, Kean Coffee - Newport Beach, CA
How are you involved in coffee? How does this role fit into the BGA?
As the director of education for a fine coffee house, and a dedicated
member of the barista community, serving on the BGA counsel would be a
great way to serve my community better and be able to fully give back in
every aspect.
Why might you be considered leadership material?
A willingness to learn along with my knowledge and skill set. As part of
my job, I am always required to instruct and guide my fellow baristas
towards the ultimate goal of outstanding craftsmanship.
What are some accomplishments you would like to see happen in the future of the BGA and/or SCAA?
A more integrated community, more skill building workshops and opportunities.
Lorenzo Perkins, Cuvee Coffee - Austin, TX
How are you involved in coffee? How does this role fit into the BGA?
I provide wholesale customer support as well as Training and Education
for Cuvee Coffee, previously, I was a production barista and trainer at
Caffe Medici in Austin, TX. These jobs put me on the front lines of the
coffee industry, interacting with customers behind the bar, and baristas
who are about to step behind the bar. In order for us to be successful
as an industry, both of these areas need to be focused on, and that is
the direction that the BGA is looking as well.
Why might you be considered leadership material?
I have been the Chapter Representative for the region for the past two
years, and in that time we have seen a huge growth of our region. In the
past years, I have hosted a monthly Latte Art Throwdown called the
Saturday Night Smackdown, as well as helping other BGA Members host
their own events such as Latte Art Throwdowns, Brew Battles, and other
social events. Moving forward, we have been building the regional
committee with members dedicated to helping members in New Orleans,
Houston, and Oklahoma looking to help you create more opportunities for
community, education, and growth.
What are some accomplishments you would like to see happen in the future of the BGA and/or SCAA?
We have been working towards more clear and open communication between the
Executive Council and the membership, and I plan to see that continue. I
am also looking towards the continue success of Barista Camp, with two
happening this year, one on each coast. I would like to see the baristas
be able to play a larger role within the SCAA, with more affordable
opportunities to be involved in the yearly Expo, the creation of smaller
more regionally focused Skill Building Workshops, and the continuing
growth in availability of educational based webinars and the completion
of the Level 3 Barista Certification.
Colin Whitcomb, MadCap Coffee - Washington, DC
How are you involved in coffee? How does this role fit into the BGA?
I work as a barista and trainer to edify with deliciousness and to educate
people about what are generally considered to be best practices when
preparing coffee, espresso coffee, & espresso based beverages. I aim
to help people feel connected to others and find joy in the barista
craft --- joy in tasting coffee and in preparing coffee.
I think the BGA has similar goals in educating people and raising
awareness of best practices, improving the quality of specialty coffee,
and providing a way for people to feel connected.
Why might you be considered leadership material?
I am patient and don't make quick decisions. I have worked with others in a
group to help manage the education of dozens of baristas both in the
classroom and to bring them together in larger events. I find the most
satisfaction in bringing people together.
I think the notion of servant-leadership best describes how I would
like to be. I recognize that to do well as an EC member would be a
challenging --- I am, hopefully, realistic in my worldview.
What are some accomplishments you would like to see happen in the future of the BGA and/or SCAA?
I believe this can be the break-out year for regional groups within the
BGA to start organizing events more often. I think the BGA could one day
become a source of information for people who want to open cafes not
only on the coffee preparation side, but also on the business side.
Furthermore, as the world of espresso continues to develop (things such
as pressure-profiling) which are not largely understood and which many
baristas would like to learn more about, the BGA will be the place where
information about these developments becomes consolidated.
Frankly, I believe that the BGA is currently doing good and
necessary work to continue to spread best practices and solid knowledge
and to dispel ideas and practices that are not sound or effective. Also,
the BGA is producing members who are great role models for a generation
of baristas who want deeply to be involved in coffee as a career,
people who call themselves baristas but who don't fit the stereotype. It
is essential that the BGA continue to focus on the classes it already
has and the work it is already doing. Look to the clouds, but keep its
feet on the ground.
Marcus Young, Batdorf & Bronson Coffee Roasters - Portland, OR
How are you involved in coffee? How does this role fit into the BGA?
I work with baristas and coffeehouse owners nearly every day of my
career as Batdorf & Bronson Coffee Roasters Community Outreach and
Customer Support Coordinator. My position entails training B&B
wholesale customers. I also spend my time supporting the barista
community throughout the areas where we conduct business though hosting
events, public and trade brewing demonstrations, and being part of
B&B's product development team. I work to develop custom blends for
wholesale accounts, cup new offerings, and devise brewing guidelines and
training materials for our customers.
I am a SCAA Certified Lead Instructor and a member of the SCAA Event's
Committee, have competed in the brewer's cup, and am a USBC certified
judge. I have judged nationally in the Northwest and Southwest regional
competitions, the Western Canadian competition, and numerous informal
throw-downs and contests.
In 2010 I was a member of The World Barista Forum in Tarapoto, preceding
Sustainable Harvest's annual Let's Talk Coffee conference. The World
Barista forum brought top baristas from around the world together; with
coffee producers, cooperative managers, and other coffee professionals;
at the Oro Verde Cooperative to address ways to create and improve the
coffee and barista culture at origin.
I look forward to bringing my experiences as a barista and coffee
professional to bear upon the BGA's goals and objectives of furthering
coffee quality, fostering community and cooperation, recognizing barista
professionalism and achievements, and working to further strengthen an
already impressive guild.
Why might you be considered leadership material?
Throughout my coffee career I have excelled in leadership positions. I
have successfully managed retail coffee bars where I repeatably grew the
business and worked with staff on continually improving their skills as
baristas, their rapport with customers, and their potential as leaders
themselves. In my current position I lead Batdorf & Bronson Coffee
Roaster's participation at regional and national coffee events for both
the trade and the general public. My participation in a variety of SCAA
trainings and activities; working as a station instructor, earning my
Lead Instructor credential, participating in the Events committee,
judging barista competitions, and hosting coffee throw downs;
demonstrates my commitment to the SCAA and the barista profession.
I will bring the BGA skills developed in positions I held prior to my
involvement in coffee. In my previous career as an educator and project
manager I developed strong leadership and operational skills and an
ability to bring together effective teams of people with disparate
experiences, goals, and strengths.
What are some accomplishments you would like to see happen in the future of the BGA and/or SCAA?
BGA training and certification sets the standard in professional
development for baristas, with a clear and concise curriculum. The
collegiate approach to professional development lends authority and
ensures excellence for those who participate. I look forward to seeing
the BGA become even more accessible to work-a-day baristas no matter
their location or the shop where they work. I welcome the day when BGA
trainings and events are a frequent occurrence in every corner of the
US.
It's already happening, but I look forward to seeing more baristas who
proudly showcase their BGA accomplishments through social networking,
displaying their certificates and achievements in their cafes, and
proudly proclaiming their BGA and SCAA accomplishments in their resumes.
These will all garner more buzz for the BGA, greatly improve the
recognition of the BGA, and ultimately lead to increased membership.
This past weekend I traveled to Tacoma Washington to help judge the 2012 NW Regional Barista Competition.
Elaborating on this topic a bit more, I had some really interesting conversations with Devin Chapman of Coava about this very thing. In his routine, Devin didn't even mention which coffee he was actually using. He gave the judges three cards with different coffees Coava has on bar right now, and had them guess which one he used throughout the competition. Devin spoke to me about introducing people to unbelievable flavor experiences first, then support that with origin information, only if they want to learn more. I got the feeling that he feels like extremely specific origin information doesn't always need to be beaten over customer's heads, instead, lets let them come to us to find out more if and when they choose to.
