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Speaker 1: When I grow up, I want to be a baker.

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Speaker 2: What does being a baker mean to you?

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Speaker 1: Making birthday cakes? Looking the batterer. When I grow up.

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Speaker 3: I want to be a pilot with a uniform white,

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Speaker 3: always flying high up in the sky.

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Speaker 4: When I grow up.

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Speaker 3: I want to be a firefighter putting out flames, or

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Speaker 3: maybe a police officer keeping people say. It's so fun

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Speaker 3: to learn what you can be growing up, growing up.

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Speaker 3: When I grow up, I want to be an artist

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Speaker 3: that paints for trits. Wanna be a scientist that does experimvents. Oh,

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Speaker 3: so many people you will be growing up, growing up,

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Speaker 3: growing up, growing up, growing up, growing up.

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Speaker 2: Hi, and welcome to Growing Up with Emily, a Lingo

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Speaker 2: kids podcast helping amazing kids to grow up and be

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Speaker 2: even more amazing. And Emily, it's me. You know, as

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Speaker 2: a kid, I was always asked what do you want

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Speaker 2: to be when you grow up? And I wanted to

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Speaker 2: be so many things. Does that sound familiar? Then I'm

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Speaker 2: glad you are listening, because you are going to find

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Speaker 2: out what it takes to be anything you want. Are

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Speaker 2: you ready to make baking your superpower?

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Speaker 1: Yeah? Grow?

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Speaker 5: In May.

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Speaker 2: Last episode, we met a scientist and an ornithologist Karina Newsom.

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Speaker 2: Today we're exploring a job where you can earn dough

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Speaker 2: by well making dough. If you've dreamed of being a baker,

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Speaker 2: you won't want to miss this episode. Today we're going

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Speaker 2: to meet Courtland, Oregon's most famous baker. His specialty is

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Speaker 2: artist and bread and pizza dough, rowing.

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Speaker 5: Up, rowing up.

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Speaker 2: There's nothing quite as satisfying as a hot from the

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Speaker 2: oven baked good. And today we're visiting a culinary institute

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Speaker 2: where soon to be bakers learn the science and art

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Speaker 2: of baking.

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Speaker 1: Science.

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Speaker 2: Sure chemistry happens when ingredients are mixed, sifted, with needed,

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Speaker 2: full of it, chilled or baked. Bakers even have to

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Speaker 2: consider where they're making because batter or dough baked differently

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Speaker 2: at sea level than on a mountaintop.

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Speaker 4: I never thought about that. Don't they have to know

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Speaker 4: math too?

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Speaker 5: Yep?

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Speaker 2: Everything has to be carefully measured or weighed.

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Speaker 1: How long does it take to learn all of that?

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Speaker 2: Culinary school is one to two years, and then it's

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Speaker 2: lots of practice, practice, practice. Let's see some learn and action.

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Speaker 2: Our first kitchen visit covers one of the world's oldest

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Speaker 2: culinary craps. Baking bread. Here's a fun fact. And medieval

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Speaker 2: times bread was used as a plate. It was called

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Speaker 2: a trencher. People eat the food and the bread that

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Speaker 2: it's sat on. Does this sound like anything we eat bread.

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Speaker 4: It's like a plate with food piled on top pizza.

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Speaker 2: Yes. In some countries in East Africa, like Ethiopia, Eritrea

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Speaker 2: and some parts of Somalia, people eat something similar to

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Speaker 2: a trencher. Their bread is called Injera. It's a spongy

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Speaker 2: flat bread. They pile all of their other food on

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Speaker 2: top and use extra pizzas of Injera to scoop up

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Speaker 2: the meal. No utinsils or plates needed do.

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Speaker 4: Most countries have some type of bread.

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Speaker 2: Bread exists in every culture. In Jera, chibata, roti haa, tortillas,

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Speaker 2: non pita, steam buns, biscuits and baguettes. Everybody loves bread.

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Speaker 6: I like baguettes, they're longs and love from Frants.

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Speaker 2: It's common for French people to buy fresh bread every morning.

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Speaker 2: There are even laws about French bread. It can only

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Speaker 2: contain four ingredients wheat, flour, yeast, salt and water, and

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Speaker 2: a baguette must be fifty five to sixty five centimeters long.

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Speaker 2: That's about twenty one to twenty five inches. Our next

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Speaker 2: visit is the pastry kitchen. What's your favorite pastry?

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Speaker 1: Doughnuts?

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Speaker 2: Actually, a donut is not a pastry. Doughnuts are fried,

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Speaker 2: pastries are baked.

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Speaker 1: Oh how about chocolate chip cookies.

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Speaker 2: Cookies are a roll dough that is baked, so they

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Speaker 2: are technically a pastry. Let's go see what's cooking or

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Speaker 2: rather baking.

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Speaker 1: Wo who Everything is super sized in this kitchen.

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Speaker 2: Professional bakers make big batches at a time, so they

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Speaker 2: use big ovens, big bowls, and big utensils. They're rolling

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Speaker 2: out big flat rectangles of dough and cutting them into strips.

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Speaker 2: They're making cinnamon rolls. We'll come back to taste them

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Speaker 2: once they're out of the oven and cooled off. Our

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Speaker 2: final stop is let's just say the icing on the

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Speaker 2: cake cake.

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Speaker 4: My favorite part is cake.

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Speaker 2: Decorating mine too. The students use piping bags filled with

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Speaker 2: pink icing. The end has a special metal tip so

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Speaker 2: that when they squeeze, icing comes out in fancy forms

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Speaker 2: when you give it a try. Here's a piping bag

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Speaker 2: for each of you. Try decorating this cupcake.

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Speaker 4: Oh, I squeezed too hard?

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Speaker 1: Mine came out a waggly. This is harder than it looks.

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Speaker 2: I guess you'll have to eat your mistakes. It's time

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Speaker 2: to meet our guest baker. He's known for his award

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Speaker 2: winning baking businesses Ken's Artists in Bakery and Ken's Pizza.

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Speaker 2: Our baker is a master of pizza dough, and he

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Speaker 2: also has a best selling book, Flower Water, Salt Beast.

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Speaker 2: His name is Ken Forkish. Are you ready to meet

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Speaker 2: a real baker?

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Speaker 4: Sure?

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Speaker 2: Geway you hither Ken. I'm with Lingo kids and we

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Speaker 2: want to find out what it takes to be a baker.

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Speaker 2: Do you have a couple of minutes to talk with us?

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Speaker 5: Of course I do.

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Speaker 1: Great.

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Speaker 2: I know you've recently retired. But have you always been

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Speaker 2: a baker?

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Speaker 5: No?

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Speaker 2: No.

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Speaker 7: The first half of my career I had an office job,

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Speaker 7: so I went to work, carried a briefcase. Sometimes I'd

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Speaker 7: get on an airplane and fly to visit customers. But

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Speaker 7: I did that for nineteen years.

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Speaker 1: Nineteen years.

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Speaker 4: That's older than the two of us together. True, and

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Speaker 4: how long have you been baking?

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Speaker 7: I worked as a baker for twenty years. It felt

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Speaker 7: like more than that.

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Speaker 2: Wow, then you would definitely know what three skills do

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Speaker 2: all bakers need?

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Speaker 7: The first skill you need is the ability to get

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Speaker 7: up in the middle of the night.

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Speaker 5: While you were sleeping.

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Speaker 7: Every day there's bakers at work and they're making bread,

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Speaker 7: and they're making pastry, and they're making cookies, brownies, cakes.

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Speaker 1: This already sounds hard. What's the second skill?

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Speaker 7: I think the second skill is knowing how to pay

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Speaker 7: attention and focus and do things the right way every

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Speaker 7: single day. And that means measuring all your ingredients accurately.

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Speaker 4: That's what Emily was telling us before math and weighing things.

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Speaker 4: But what is the third skill?

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Speaker 7: The third skill is be nice to the other people

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Speaker 7: that are working next to you.

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Speaker 2: That makes a lot of sense. Those are great skills

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Speaker 2: to have. Can we are only getting started with our questions?

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Speaker 2: Can we ask you some more please?

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Speaker 4: Ken? How did you learn to bake?

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Speaker 7: I went to baking school. Actually I went to five

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Speaker 7: baking schools. I met lots of bakers, I visited lots

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Speaker 7: of bakeries, and then at home I baked bread like

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Speaker 7: every day until I built my bakery, and then I

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Speaker 7: started baking at work.

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Speaker 6: Did you just wake up one day and decide to

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Speaker 6: go to the baking school.

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Speaker 5: I wanted to use my hands.

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Speaker 7: To make things that were good and make things that

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Speaker 7: give people enjoyment, pleasure, smiles. And that was really the beginning,

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Speaker 7: is I wanted to be a maker.

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Speaker 2: Wow, it must be mind blowing that one day you're

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Speaker 2: in an office and the next day you were back

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Speaker 2: to school studying a completely new trade.

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Speaker 5: Yeah. I was mind blowing. From my family too.

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Speaker 7: They weren't sure I was, you know that it was

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Speaker 7: a good idea, but I believed in myself.

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Speaker 1: Ken. What do you like best about being a baker?

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Speaker 5: Oh? Everything?

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Speaker 7: Maybe it's that when my bakery is full of people,

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Speaker 7: moms and dads and children and old people. We served

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Speaker 7: them from little kids to old people every day, and

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Speaker 7: my favorite thing was seeing them eat my food and

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Speaker 7: smiling and being happy.

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Speaker 4: Were you baking every day?

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Speaker 7: Even when I wasn't baking every day, I would still

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Speaker 7: go into the bakery and I would find somebody who

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Speaker 7: was making croissants and I would start making croissants with them,

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Speaker 7: or someone who was shaping baguettes, rolling each one out

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Speaker 7: into a long tube, and I would jump in and

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Speaker 7: I would help them. I love to shape the bread.

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Speaker 7: I loved to touch the dough with my hands can How.

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Speaker 1: Old were you when you decided you wanted to be

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Speaker 1: a baker.

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Speaker 7: I think I was thirty five years old. There was

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Speaker 7: a magazine from the Smithsonian Museum in Washington, DC, and

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Speaker 7: it had a feature article about this famous French baker.

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Speaker 7: His name was Poulin, and the bread from Pollan's Boulangerie

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Speaker 7: in Paris was made the way it had been made

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Speaker 7: for hundreds of years.

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Speaker 5: And it was beautiful. It was delicious.

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Speaker 7: And I looked at those loaves and his wood fired

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Speaker 7: of it.

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Speaker 5: It was everything I wanted to do. I just knew

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Speaker 5: in that moment. I knew that that's what I wanted

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Speaker 5: to do.

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Speaker 6: Look, this is a picture of you, Ken with a

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Speaker 6: gigantic loaf of bread.

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Speaker 1: What is this?

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Speaker 5: Yeah?

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Speaker 7: Yeah, I called it the three It was three kiloaws

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Speaker 7: of dough to make those loaves. I call it the

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Speaker 7: three kilo Bull. And it was my signature loaf. Yeah,

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Speaker 7: I still love those at my bakery, at Ken's Artists

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Speaker 7: in Bakery in Portland. I was very famous for that loaf.

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Speaker 1: Why did you make it?

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Speaker 5: It was looking through photographs of.

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Speaker 7: Old bakeries in France, in the countryside where people were

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Speaker 7: holding up gigantic loaves of bread. I'm like, man, that's cool,

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Speaker 7: I want to do that.

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Speaker 5: That's how it started.

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Speaker 4: Yeah, what is the craziest thing that you've ever made?

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Speaker 5: I don't know the answer. It's a funny question.

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Speaker 7: Maybe the craziest thing I ever bake was this giant

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Speaker 7: loaf of bread I made.

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Speaker 1: We don't really think about crazy.

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Speaker 7: Yeah, we think about what can I make that people want,

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Speaker 7: but we usually don't think about what's crazy that I

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Speaker 7: can make?

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Speaker 4: Ken don't you get bored of making the same pastries

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Speaker 4: and loast every day?

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Speaker 7: You know what special kids about being a baker is

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Speaker 7: you make the same thing every day, every day, and

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Speaker 7: then you start to think. Every day, hopefully you think

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Speaker 7: how can I make this a little bit better? And

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Speaker 7: then the next day you still think how can I

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Speaker 7: make this a little bit better? And that never leaks.

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Speaker 7: It should never stop. You should always ask yourself that question,

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Speaker 7: how can I do this just a little bit better?

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Speaker 1: It sounds like really hard work.

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Speaker 7: And it's very physical, you know, being a baker, you're

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Speaker 7: on your feet all day long. There's never a time

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Speaker 7: to sit down, except maybe at lunch. You take a

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Speaker 7: short break and you're lifting things the bags of flour

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Speaker 7: or heavy, the thumps of dough or heavy. You're working,

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Speaker 7: you're baking, you're rolling out, and by the time it's over,

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Speaker 7: you're pretty tired.

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Speaker 2: Wow. Ken, there is so much dedication and passion in

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Speaker 2: your story. Thanks so much for sharing with us. Ken,

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Speaker 2: This is one of my favorite parts of the podcast

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Speaker 2: when you can give some tips to our listeners. What

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Speaker 2: can kids do now while they're still growing up to

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Speaker 2: become a baker?

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Speaker 7: Bake it home, use my books. You can make pizza,

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Speaker 7: you can make bread. But when you bake it home,

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Speaker 7: do it with your mom, with your dad, your brother,

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Speaker 7: your sister. Measure everything exactly.

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Speaker 5: It's not hard.

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Speaker 7: That so makes it more fun because when you measure

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Speaker 7: things right and it's going to work.

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Speaker 2: Make sure there's an adult helping. Ovens and baking pants

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Speaker 2: can get really hot.

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Speaker 6: I can smell our cinnamon rules and we can you

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Speaker 6: help with getting the hot tray out.

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Speaker 2: There you go, these are amazing. Well, we've learned a

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Speaker 2: lot today. It has been a sweet treat. We hope

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Speaker 2: you've enjoyed this episode of the grown Up Podcast. Even

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Speaker 2: if you never plan to be a baker, it's fun

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Speaker 2: to make a loaf of bread or a pastry for

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Speaker 2: a special occasion. Is there one you'd like to learn

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Speaker 2: how to make? Tune in next time when we meet

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Speaker 2: a real.

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Speaker 4: Chef, and to live a full interactive learning adventure, check

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Speaker 4: out our Lingo Kids app with tons of games and

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Speaker 4: activities for endless fun.

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Speaker 3: It's so fun to learn what you can be growing up,

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Speaker 3: growing up, So come and join us. Come everyone, so

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Speaker 3: we can learn while having lots of fun, because it's

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Speaker 3: so fun to learn what you can be. Yes, it's

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Speaker 3: so fun to learn what you can being growing up,

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Speaker 3: growing up plea