Guy Allan Davis is an experienced chef who received certification as a Master Chef from the World Master Chef Society in 2007. He trained in Europe, and interned in Germany, Switzerland, Austria, Italy, and France. Get in touch with Guy Allan Davis @ http://guyallandavis.blogspot.ca/

1. G U Y A L L A N D A V I S : M A S T E R C H E F
F R O M T H E W O R L D M A S T E R C H E F
S O C I E T Y I N 2 0 0 7
Guy Allan Davis

2. Guy Allan Davis is an experienced chef
who received certification as a Master Chef
from the World Master Chef Society in
2007. He trained in Europe, and interned in
Germany, Switzerland, Austria, Italy, and
France.

3. “I have trained Mr. Davis in his academic
studies along with applied education in
Europe,” said Karl Bauer, a Master Pastry
Chef, in 1998. “Dedication to his chosen
profession has enhanced his
performance...Mr. Davis is extremely
skilled in artisan breads, patisserie,
mignardises, [and] plated desserts.”

4. His dedication has led him to create a
range of specialty items, such as gluten
free breads and desserts, egg free, nut free
and dairy free entremets, artisan breads,
and reduced sodium baked goods.

5. Guy Allan Davis is committed to using
locally sourced ingredients as much as
possible, and also to creating “clean label”
breads and desserts.

6. There is no formal or widely-accepted
definition of what constitutes “clean label”
foods. But it comes down to making food
with whole, easy-to-understand
ingredients.

7. For some consumers there’s a rule of
thumb: look at the label of a food product.
If you can’t even pronounce what is listed,
let alone know what it is, then don’t eat it.

8. For most consumers, then, “clean label”
means a short list of food ingredients, with
nothing that might be harmful or over-
processed.

9. “I think this is a trend that’s been around
for a little while, and I think will be here for
quite some time,” said Lee Sanders, of the
American Bakers Association in
Washington, DC. “It is a trend that
definitely has staying power.”

10. As more and more people look to better
foods and better diets, there are greater
sets of challenges for skilled chefs and
bakers like Guy Allan Davis, who strives to
create cleaner, healthier foods, and breads
in particular, that taste as good as they
look.