A World of Educational Opportunities
The industry’s largest, most important conference puts new information, expert strategies and today’s best practices at your disposal. Featuring a daily schedule of expert-led seminars, the Baking Expo’s™ cutting edge curriculum gives you more of the essential knowledge you need to improve operations, grow your business and stay in front of the baking industry’s ever-changing curve. Filter by day, track or audience to narrow down your options and click on the titles to expand the session description.
Friday, October 7
8:30 AM 8:00 PMThe Tortilla Industry Association's cutting-edge technical program addresses operation skills, safety regulations, quality control, plant efficiency and best practices to capitalize on the baking industry's fastest growing market segment.
Click here to learn more.Instructor: Multiple Speakers
8:30 AM 5:00 PMThe Business of Baking is one way the RPIA Group gives back to the industry. RPIA founders were at the same place 30 years ago as today's new bakery owner. Through BOB, they share lessons and hip pocket knowledge to continue the legacy of the baking industry.
Click here to learn more.Instructor: Rick Crawford, Randall McArthur, Matthew P. D'Agostino, G. Mark Atwood, CMB, CMCD, Larry E. Merritt
Rick Crawford, Managing Partner, The RPIA Group
Rick Crawford started as a "Cookie Boy" in 1974 in a franchise bakery. When Rick graduated from College (B.S. Indiana University) work in the Kroger Co. During that time he was a Co-Manager, Bakery/Deli Specialist, Deli/Bakery Sales Promoter responsible for 32 store openings and remodels.
In 1981, Rick and his wife became self-employed and ran Bakery/Deli/Pizza stores, and a wholesale plant until 2010. His highest sales year was $3.6 million. Rick and his wife were filled with all the joy and experiences running baking operations will provide.
Rick taught three years for a community college and was an Adjunct Baking Instructor teaching Baking Science and Bakery Merchandising. During that time he wrote a textbook, How to Open and Operate Retail Bakery. Currently, Rick is a Managing Partner of The RPIA Group, a specialty group for bakeries with over $1 million in sales.
Randall McArthur is a second generation baker and has been involved in the business since he was a young boy. In 1976 Randall's dad, Donald, decided to pursue other interests and Randall took over operation of the business. Under his leadership McArthur's Bakery has grown to become the largest independently owned retail bakery in St. Louis and among the top five percent in the United States. Randall is a Past President of the Retailers Baking Association and has travelled in Latin America to work with bakers and baking associations.
McArthur's Bakery currently operates three units and does over 750 decorated cakes and over 25 wedding cakes per week. They have a central bakery that distributes to the stores and employs over 80 people. Randall has been involved in numerous church and trade association boards over the past thirty five years. These include 10 years on the Board of Directors of the St. Louis Bakers Cooperative Association, a local buying coop, Past President of the St. Louis Master Retail Bakers of St. Louis 1984-1987. Past President of the Missouri Bakers Association 1985-1986. Randall also served in the children's ministry at Grace Church-St. Louis for 11 years. He served eight years as a director of the Pattonville School District in St. Louis and is currently serving as Chairman of the Board of Joy FM St Louis's Christian Music Radio Station and President of the Lemay Chamber of Commerce. Randall has been married to Rebecca McArthur since June of 1977. Together they have two daughters, Christina and Amanda as well as six grandchildren.
Matthew P. D'Agostino
Matthew P. D'Agostino is a Certified Master Baker and former owner of La Bonbonniere Bake Shoppes, headquartered in central NJ. His expertise in retail baking has been honed over the past 40 years in owning as many as 10 stores at one time with 130 employees before selling his company two years ago.
Mr. D'Agostino held the position of General Manger, Chief Executive Officer and Board Chairman during his years at the helm of La Bonbonniere. He served also the baking industry as an officer and president at the local, state and on the national level of the Retail Bakers of America. He is a founding partner of The RPIA Group and headed the first Virtual Bakery Convention held on line in 2008.
After a successful career Mr. D'Agostino now mentors with SCORE, a 50 year old nonprofit association dedicated to helping small businesses get off the ground, grow and achieve their goals through education and mentorship. SCORE is a division of the SBA (U.S. Small Business Administration). He now advises and consults with entrepreneurs and bakers in startups and ongoing enterprises as well as serving as Treasurer of The RPIA Group and also owns a property company.
G. Mark Atwood, CMB, CMCD, Atwood's Bakery
In 1978, G. Mark Atwood bought a small cake shop in Alexandria called Betty's Bakery. Two years later, Mark purchased the building and equipment of Tasty Bakery at 1235 Texas Ave. At this location he used his baking skills to operate a full line retail bakery from 1978 until 2004. In 2004 he purchased the building and land at 1125 MacArthur Drive. This is where Atwood's Bakery is today.
Mark has a BS from Southern Nazarene University in Bethany, Oklahoma. He has served as President for Deep South Retail Bakers Association as well as President for Retail Bakers of America. During this time he traveled extensively sharing his knowledge with other bakers, both domestically and internationally. Mark served on the RBA Board of Directors for 18 years.
He served on the RBA Certification Committee as Chairman for 10 years. He is very active in his trade associations and is currently serving as Treasurer for DSRBA and is the Master of Ceremonies for the National Pillsbury Cake Decorating Competition.
In 2006, he was named Small Retailer of the Year by the Central Louisiana Chamber of Commerce. Atwood's Bakery was also honored by National Retail Bakery of the Year in 2007 by Modern Baking Magazine. Bakeries are selected by their peers to receive this prestigious award. In 2010 Atwood's Bakery was selected by The Learning Channel Network to compete in the second season of The Ultimate Cake Off. Atwood's was awarded with the "Best of Cake" award.
Larry E. Merritt
Having started in 1979 with no baking experience, Larry Merritt has learned from many mistakes, but learned well. Now with three stores and a production commissary in Tulsa, Oklahoma, Merritt's Bakery is the largest retail bakery in the Greater Southwest area. Offering full-line baking with an emphasis in custom decorated cakes, Merritt has expanded sales more than 150 times from their first 450 sq ft store. His story is filled with principles of improvement and encouragement for bakers of all shapes and sizes.
Now an Ex-President of the Retail Baker's Association, Larry Merritt has embodied the American dream of self-motivated success as in his Certified Master Baker certification. Larry has served on the Board of Directors of the Greater Southwest Retail Baker's Association and in 1996-1998 served as President of the GSWRBA. In 1998 he was elected to serve on the National Board of Directors for The Retail Baker's of America. After a couple of years he was asked to fill a seat on the Executive Committee of the RBA serving as the 67th President of The Retail baker's of America. Of the many duties and responsibilities serving RBA Larry counts his trip to England as one of his most treasured. An invitation by the Master Bakers of the UK to attend an annual meeting in Blackpool, England where he was asked to give a speech on RBA's bakers certification process. In attendance for the classes and at a banquet following were the Presidents of the Master Baker's from Scotland, England, Ireland, and of course RBA's President, Larry Merritt. Having benefited incalculably from years of RBA & GSWRBA membership, Larry along with Rick Crawford, Matt D'Agostino, Randy McArthur, and Mark Atwood, all ex-officers of RBA, formed the beginnings of The RPIA. Motivated by years of frustration and limitations of bakers not being able to affect their very industry, these men have set out to change and to provide help in multiple areas for bakers to be heard and to effect change in the baking industry at every level. . Larry believes in passing on his hard won knowledge to new bakers just starting out. Larry shows it is possible to survive and even grow from the many problems, which we all face.
Saturday, October 8
8:30 AM 9:30 AMBakery is a large, growing market, but the need exists to move beyond occasional purchase patterns - low purchase frequency, but high opportunity. The market is in need of proactive strategies to evolve fresh bakery into total department leader. Retailers can galvanize fresh bakery sales by appealing directly to key consumer groups and their evolving values, including health & wellness, personalization, and more. In this presentation, the Nielsen Perishables Group will explore the performance and consumer trends that can help drive bigger gains and more successful in-store bakeries.Instructor: Sarah Schmansky
Sarah Schmansky, Director, Account Services, Nielsen Perishables Group
As Director of Account Services, Sarah Schmansky's responsibilities focus on continually driving value for Nielsen clients and building talent within the Nielsen Perishables Group. By developing strategic partnerships with leading grocery retailers and fresh manufacturers, Sarah elevates the industry to not only focus on the information and tools to make critical business decisions, but to implement consultative analytic's to drive total department growth. Sarah manages the Nielsen Perishables Group account services team, including productivity, budget and talent management. She also provides strategic leadership to ensure programs and projects deliver actionable insights to enable more confident and impactful client decisions.
Sarah has a thorough understanding of the retail industry. Prior to joining the Nielsen Perishables Group, she worked in store-level and operational management with The Kroger Company. In her most recent role as a Grocery/Drug GM Coordinator, Sarah dealt exclusively with executive staff in the implementation of effective merchandising and operational plans.
8:30 AM 9:30 AMFunctional flour is poised to exceed $800B by 2019 globally. This presentation will discuss general trends, consumer demand, clinical data, and new products that will shape the adoption and growth of functional flour in the coming years. The presentation will dive into prebiotics and how its presence (especially new products) will influence and drive demand for baked goods globally.Instructor: Uday Gupta
Uday Gupta, President & CEO, Blue Prairie Brands
Uday Gupta has led Blue Prairie's efforts to commercialize a novel prebiotic-rich chicory root flour. In his efforts, Uday has recognized the demand for functional flour in the baking industry and has become versed in the use and application of such ingredient, consumer demand and preferences, and understanding food labeling/clinical benefits. During his tenure at Blue Prairie, he has worked side-by-side with global CPGs and ingredient suppliers as well as the academic/food science communities.
8:30 AM 9:30 AMA top supply chain objective of food manufacturers is to reduce logistics costs associated with delivering their product to the consumer. They strive for increased performance in on-time delivery rates and case fill rates, and despite increased performance on these measures, customer satisfaction is down. 3PL providers are the critical link between processors and retailers in meeting these objectives, and 3PLs are consistently under pressure to reduce costs while also being asked to do more. Customer demands from their suppliers are increasing to meet inspections, new benchmarks, and operating requirements. This session will bring together parties to discuss these issues.Instructor: Catharine Perry
Catharine Perry, Director, Education and Training, Global Cold Chain Alliance
8:30 AM 9:30 AMWhat your organization needs to have in place to be prepared for FSMA implementation.Instructor: Jesse Leal
Jesse Leal, Quality Manager, Training, AIB International
Jesse Leal is the Quality Manager for Training with AIB International based out of Arizona.Jesse joined the company in 1996 and has over 18 years of experience in the food industry. As an auditor his expertise includes GMP audits, Good Agricultural Practices and Food Security Audits. In addition to the audit work, Jesse travels throughout the US, Mexico and Latin America providing food safety training in both English and Spanish. He teaches in public offerings as well as on-site training for all levels of employees.
8:30 AM 9:30 AMWith evolving consumer demographics, and technology-driven shopping behavior, how do bakery industry apply new packaging ideas to engage with new consumers? The baking industry accounts for about roughly 2.1% of GDP. In-store bakery products reached $13.4 billion in 2013, 4.7% increase from 2012. The growth in U.S. population from 2000~2014 came from multicultural consumers. By 2017, millennials will have more buying power than any other generation. New concept of baked foods and evolving demographics have shifted the bakery industry. Join us for a stimulating discussion about bakery packaging and a look at possible solutions from worldwide leading bakery brands.Instructor: Jeffery Lukas
Jeffery Lukas, President, Packaging Resources, Inc
Jeffrey Lukas is President and Founder of Packaging Resources, a specialty food packaging company. With more than 20 years of experience in the food industry, Jeffrey's primary role is to develop and deliver new ideas in packaging to food manufacturers. He works with the top companies who own manufacturing facilities worldwide to bring innovative food packaging ideas to market. Jeffrey listens to customers and responds and adapts to the marketplace, He has led Packaging Resources to be an industry leader that is staffed by an exceptional team of creative and trustworthy, professionals. In the last two years, Jeffrey has spoken at industry conferences on changing demographics in the US marketplace, and how innovative packaging can help grow business for food manufacturers. The ever evolving demographics in the US create new needs for bakeries and other food manufacturers to innovate and meet the new challenges.
8:30 AM 9:30 AMThis session will cover how using today's technology can save time, increase production, and be substantially more efficient. The result is saving time, labor, and money which equals being more profitable. See how technology can be used with cookies, cakes, petit fours, tea cakes, and desserts for all occasions. Resolve all the copyright and logo issues legally.Instructor: Mike Terry
Mike Terry, CMSA, Bakery Professionals
Internationally known Pastry Artist and Judge, Chef Mike has over 25 years experience as a respected instructor. He has been featured in Slice and American Cake Decorating Magazine, and has also appeared on TLC'S The Ultimate Cake Off, seasons 1 & 2. Chef Mike taught many years at ICES (International Society of Cake Exploration), and attended international conventions where he has done many demonstrations along with classes. He is an RBA approved instructor. Jeffrey has appeared at International Bakery Shows, IBIE, IDDBA, and RBA shows.
Chef Mike is known for his sculptures, as well as other edible works of art, piping work of flowers, and figures with all icings.He has 2 DVD's: Fun With Flowers 101, Fun With Figures 201, and has a new Fat Buddies video CD. Chef Mike has been a judge for many cake shows, pastry
competitions, merchandising, and marketing contests around the country.
8:00 AM 12:00 PMJoin Susan Carberry as she teaches you all about rolled fondant designs. Students will decorate a two-tiered cake using different decorating techniques such as draping, swags, quilting, double quilting, bows, crimping, and embossing.This class is jam packed full of useful information. Handouts, class supplies and tools for class use will be provided.
Certificate of completion will be given at the end of class.Instructor: Susan Carberry
Susan Carberry, Owner, The Cake Cottage
Susan Carberry is the owner of The Cake Cottage located in Murrieta, California. The Cake Cottage is a retail cake supply store as well as a retail bakery that specializes in gourmet cupcakes and specialty cakes. Susan is known for her creative designs as well as her custom line of copper cookie cutters and food safe silicone molds. Susan has been featured in several magazines as well as on The Food Network and TLC's Ultimate Cake Off where she skated away with the grand prize on their roller derby episode.
8:00 AM 12:00 PMLearn how to create a ruffled tier on a small wedding cake, how to create textured rouching on a tier, and make an over sized accent flower that has an edible bling center. You will be given tips on using purchased flowers as a shortcut, and learn how to use edible paints to accent ruffles and work with both fondant and gumpaste in this class.
Ruth Rickey, Owner, Sugar Gypsy
Ruth Rickey is an ICES, Certified Master Sugar Artist. Ruth owns Sugar Gypsy product line and travels the world teaching sugar art techniques. She writes the highly respected SugarZen blog. Ruth owned a large, successful bakery for 12 years in Oklahoma and ran an upscale grocery bakery for five years. She has been featured on TLC's Ultimate Cake Off, Wedding Cake Wars, and on several Food Network Specials. She is a columnist for Edible Artists Network Magazine. Ruth judges many major cake shows each year, and is known for her technique driven classes covering topics like figures, flowers, painting, and piping. She has experience as a home baker, retail baker, store front/boutique baker, and brings that knowledge to each class.
8:00 AM 12:00 PMLearn from the masters of cake sculpture. Roland and Marsha Winbeckler will share their knowledge of which cakes and icings work best for sculptures, how to shape and sculpt, and how to create the details that make their sculptures "come to life." You will sculpt and decorate a sculpture that includes an internal support during class. There will also be a brief discussion on how to create various types of internal support for other sculptures. All techniques and adequate time to create a stand-up sculpture are provided during class; however, individual completion of project is dependent upon your work pace.
Roland & Marsha Winbeckler, Owners, CakeSuppliesPlus.com
Roland and Marsha Winbeckler are a husband/wife team who teach professional cake decorating around the U.S., and have also taught in Canada, Jamaica, & Australia. They both have taught at the Wilton School in Chicago. Roland has taught at the Culinary Institute of America in New York. Roland was a double gold medal winner at the World Culinary Olympics, is in the Cake Decorating Hall of Fame, and named among the Top Ten Cake Artists for 2012. Roland & Marsha appeared on the Food Network and TLC's Ultimate Cake Off. Both are authors of cake books and DVDs, and have written articles for trade magazines. Marsha was the editor of two international cake decorating newsletters and was on the Editorial Board of American Cake Decorating Magazine 2011-2012. Roland and Marsha also create special event cakes around the country including life-sized cake sculptures of/for celebrity clients.
9:45 AM 10:45 AMDo you want to provide healthful options in your business? The trend towards healthy and clean eating is growing and the more educated consumer is demanding it. Come to this session to discover delicious ways to incorporate Clean Eating options for your customers. Embrace the market!Instructor: Linda Burns
Linda Burns, Executive Director, CLB Global Service, Inc.
Food Safety is a prominent concern in the food industry. Recognizing the need for quality food safety education, Chef Linda became a liaison to the culinary industry enabling business owners to adopt food safety standards in their operation without sacrificing quality and production.
Using the Model Food Code and The Conference for Food Protection guidelines, as well as the National Restaurant Association curriculum for ServSafe, Chef Linda has created a lively course as well as online resources to help business owners establish food safety systems within their operation. Chef Linda is a ServSafe Certified Instructor/Proctor. Over the past several years, Chef Linda has certified hundreds of chefs and cooks and has an established Food Safety Consulting business in Las Vegas.
9:45 AM 10:45 AMThis session examines the principals of fermentation and control, including yeast fermentation and the supporting ingredients. The session will also discuss the types of dough, both sponge and straight, the ingredients involved in fermentation, and will answer what are the critical control points. Information learned is also applicable to the broader spectrum of the baking industry in general.Instructor: Dennis Loalbo
Dennis Loalbo, Technical Advisor, The Biscuit & Cracker Manufacturers' Association
Mr. Dennis Loalbo is a Technical Advisor for the Biscuit & Cracker Manufacturers' Association (B&CMA). His roles at B&CMA also include Board member, Education Committee member, Ask the Expert panelist at B&CMA Technical Conferences, and contributor in the latest version of the B&CMA advanced Cookie & Cracker Manufacturing Course. He brings an unlimited amount of manufacturing and production experience to the baking industry.
Mr. Loalbo's baking career began in 1965 at a hometown retail bakery. He worked at Sunshine Biscuits, LLC, for 10 years; with two years spent in R&D and eight years in production. He then spent two years working in production for Thomas' English Muffins. He joined Interbake Foods, LLC, and worked for 30 years in research and development (R&D). He earned Management Science credits from both Rutgers and Darden Universities.
9:45 AM 10:45 AMAs the diversity in bakery products grows, so does operational downtime for changeovers between products. There is an opportunity to reduce this downtime and create improved operational efficiency through alternative processes designed for high efficiency processing of small batches. This session will describe this approach, providing practical examples, and process options to increase efficiency and capacity for bakers to consider.Instructor: James Kline
James Kline, President, The EnSol Group
Jim Kline is founder of The EnSol Group, a consortium of bakery experts. He has over 30 years of engineering and manufacturing experience including senior management positions at Bestfoods and George Weston Bakeries, Jim has worked with bakeries to turn them around, construct new plants and processes, and manage their day-to-day business.
He has led seminars and educational programs on leadership and project management in business and educational forums. He is a columnist for Bakery & Snack Magazine, and a contributing editor for the 4th Edition of "Baking Science and Technology."
Jim serves on BEMA's Board of Directors, and is a 30-year member of the ASB. He was co-founder of BIF (the Baking Industry Forum), and is on the Education Advisory Committee of AIB.
Jim has a B.A. in Applied Mathematics and Physics, a Certificate in International Management from Cambridge University, and an MBA in International Operations Management from Rutgers University.
9:45 AM 10:45 AMExpert panel from industry and regulatory discuss food safety programs within a company culture.Instructor: Maureen Olewnik
Maureen Olewnik, Sr. VP, Food Safety Services, AIB International
Maureen Olewnik, PhD, has been a key leader at AIB for more than 30 years and currently serves as Senior Vice President, Food Safety Services. Olewnik's career at AIB has progressed significantly, including positions as cereal chemist, project leader, manager and director of experimental baking, and vice president.
For 20 years, Olewnik worked in the cereal chemistry research arm of AIB where she studied biochemical components of wheat with emphasis on starch and proteins. She also oversaw work on ingredient interactions, bakery product rheology, and product development. Her scientific baking application research included annual evaluations of newly developed wheat varieties.
More recently, Olewnik's career has shifted focus to food safety. In her current role she oversees food safety activities in AIB International's five business units: North America (NA), Latin America (LA), Europe, Middle East, and Africa (EMEA), China, and Asia Pacific (APAC).
9:45 AM 10:45 AMDo you need more accuracy and efficiency in your shipping department? This session will teach you how the use of technology in distribution for order filling not only improves shipping efficiency and shipping accuracy, but also provides the means to track products and material handling equipment to final delivery (and back).Instructor: Marc Braun
Marc Braun, President US operations, Pcdata
Marc Braun is the President of Pcdata's North American operations. Pcdata is the market leader of warehouse and shipping automation solutions in the baking industry. In his role, Marc interacts with bakery shipping operations on an almost daily basis. Since 2009, he has overseen the company's explosive growth and doubling of its sales and support infrastructure. A vocal advocate of automation in bakery shipping operations as the baking industry's best ROI value proposition, paperless dispatch also enables product tractability from production to final delivery.
Marc holds a Masters degree in Aerospace Engineering from Delft University (the Netherlands) and is a Lean Six Sigma practitioner.
9:45 AM 10:45 AMHear from two wholesale bakers from Colorado who have entered into the marijuana baking market, Sweet Grass Kitchen and Love's Oven, who provide a large portion of baked marijuana edibles to Colorado and other areas where it is currently legal. Learn how they navigated evolving laws and formulations to be pioneers in this new and quickly growing part of the baking industry.Instructor: Jesse Burns, Peggy Moore
Jesse Burns, Marketing Director, Sweet Grass Kitchen
Jesse Burns is the Marketing Director for Sweet Grass Kitchen. Sweet Grass Kitchen is a small batch bakery that produces and distributes fresh, cannabis-infused edibles throughout Colorado. Their mission is to provide their community with the most reliable, delicious confections made from high-quality, crop-to-table ingredients.
Peggy Moore, Owner, Love's Oven
Peggy Moore is the owner of Love's Oven Bakery. Love's Oven is a homestyle, small batch, cannabis bakery based in Denver, Colorado. Her products are baked with high quality, all-natural ingredients that are sourced locally and organically whenever possible. A proprietary chemical-free heat extraction method combined with a unique cooling process ensures that that the product will be consistent and an effective dose of cannabutter love in every bite.
11:00 AM 12:00 PMWould you work 12 hours a day for free? If you do not price your products properly, then you very well might be. This session shows how to capture fluctuating material costs, as well as how to distribute labor and overhead properly across your product line. How do you cost your products? When was the last time you looked at your numbers? Did you like what you saw? Using live examples from their own bakery, Nick and Jerry will show you how to set yourself up for success in a competitive, always changing industry.Instructor: Nicholas Scavo, Gerald Scavo
Nicholas Scavo, Vice President, J.S.C. Services, Inc.
Nick Scavo is a bakery consultant with the company J.S.C. Services, Inc. They specialize in the business turnaround and re-organization of small to medium-sized food manufacturers. With experience and background in both business and food science, he believes that to be successful in the bakery business today, a new generation of bakers must be proficient at both. Nick is an A.I.B Certified Baker living in New York City with a customer base spanning the competitive Northeast. He is also a partner in several companies, including The Tortilla Villa, Inc., Lara's Bake Shop, Goodman Food Products, Grandma Bowser Country Oven Bisquits, and Nummies Gluten Free Bakery.
Gerald Scavo, Owner, Nummies Gluten Free Bakery
With nearly 50 years in the bakery business, Jerry was born in Minneapolis where he owned and operated two retail shops. After selling them he took a job with Pillsbury as a technical service representative, where he was relocated to the east coast with his family. He worked in several different food manufacturing plants, often times setting up systems so successfully that his position was no longer needed. As a result, in 1992, Jerry started J.S.C. Services, Inc., a bakery consulting company still in operation today. In 2009, his first grandson was born with several life threatening food allergies. He began formulating scratch gluten and dairy free baked goods, and opened Nummies Gluten Free Bakery in 2014, instilling the principles, methods, and systems from his previous experiences into the Connecticut company.
11:00 AM 12:00 PMHow to apply basic technical knowledge of ingredient functionality and processes to implement corrective action to maintain product quality.Instructor: Steve Solner
Steve Solner, Baking Professional, AIB International
Steve Sollner is a Baking Professional at AIB International. He has been with AIB since 2003 and previously worked in retail, food service, and wholesale baking operations. Steve is the lead instructor in the Baking Science and Technology residence course at AIB for Bread and Roll Production and has previously served as lead instructor for Sweet Goods Production. He also conducts multiple public and private training courses on a wide variety of bakery products.
11:00 AM 12:00 PMThis workshop is driven by industry insight and speaks directly to the challenges of baking industry professionals. Participants gain the capability to excel as leaders while learning to adapt skillfully.Instructor: Kyle Brost
Kyle Brost, BEMA-U
Program Development Manager for BEMA.
11:00 AM 12:00 PMDietary advice on fats, wheat and GMOs seems to change daily, and for management in the baking industry this can be disconcerting and confusing. Dr. Painter will provide scientific, evidence-based truth about these current issues. Total fats are no longer considered the cause of heart disease, but it remains important to understand the different types of fats. Wheat remains an issue for the food industry because an increasing population is becoming gluten free or being diagnosed with Celiac Disease. Finally, GMOs are a concern for consumers and the food industry alike.Instructor: Jim Painter
Jim Painter, Emeritus Professor, Sun-Maid Growers of California
Dr. Jim Painter is an Emeritus Professor for the Family and Consumer Sciences at Eastern Illinois University, Adjunct Professor at the University of Texas- School of Public Health, and serves on the Scientific Nutrition Research Panel for Sun-Maid Raisin Growers of California and Paramount Pistachios. He also consults for the National Pasteurized Egg Board and the Dairy Council.
He worked for Marriott Corporation in the 1980s, taught at the University of Illinois in the field of Nutrition and Hospitality during the 1990s and chaired the School of Family and Consumer Science at Eastern Illinois University in the 2000s. Jim received his Ph.D. from University of Illinois. He is also a Registered Dietitian.
Jim's area of expertise is in mindless eating and stealthy calorie intake control and he has more than 100 peer-reviewed publications and presentations to his credit. His current interests include gluten-free, healthy fats, and GMOs.
11:00 AM 12:00 PMToday, real project applications utilize collaborative methods of designing and constructing the entire facility with the owner, design team, contractor, and subcontractors, resulting in benefits that outweigh traditional delivery methods. The advantages when combining 3D Building Information Modeling (BIM), Laser Scanning, and Lean practices have proven to deliver significant improvements to schedule, cost, safety, sustainability, and quality. The results provide a flexible, efficient, and environmentally compliant production environment to support the client's operating capacity, productivity, quality, and safety. This session will examine these trends and how bakers, vendors, architects and builders can build better bakeries through open collaboration and aligned goals. This presentation provides (a) actual case studies on BIM and Lean Practices, (b) utilizing laser scanning, and (c) sharing of Owner Metrics.Instructor: Michael Pierce, Joe Patelski
Michael Pierce, President, The Austin Company
Mike Pierce is an engineer, a 36-year veteran and president of The Austin Company, a premier design build firm serving the Baking Industry. He is a strong advocate for continuous improvement in the ways projects are done. Mike is active in BEMA and recently completed his three year term on the Bakery Industry Forum within BEMA. He presented as part of the Forum at IBIE 2013 and has participated in panel discussions at ASB Baketech, BEMA Annual Meetings, and Winter meetings. He is a strong proponent of reducing waste and improving project results, and is constantly learning new tools and techniques to maximize the opportunity for highly skilled people to openly collaborate to optimize project results.
Joe Patelski, Executive Vice President, Ghafari Associates, LLC
Joe Patelski has a career spanning over 35 years and a wealth of experience in strategic planning, operational evaluation, facility design, engineering, and construction services for a variety of projects with special emphasis in the Food Industry. John holds a bachelor's degree in electrical engineering from the Milwaukee School of Engineering and is a Professional Engineer, with active licenses in 40 states. He is a LEED Accredited Professional. He has served as an invited guest speaker at a number of national industry forums, presenting on a wide variety of topics. He recently led the development of a White Paper, "Recipe for Change: The Flexible Food Processing Plant of the Future," which documents creative and practical suggestions on how to extend the lifecycle of future food processing facilities and highlights six areas of innovation: structure, process, utilities and environment, design, location, data and analytics and explores use of smart technologies.
11:00 AM 12:00 PMWhy stop at "simple" sugar reduction when you can use sugar replacements to create a "better-for-you" consumer product.
This session will elaborate on innovative options of sugar replacement, taking into account the finished good and ingredients used for replacement. Dietary fibers and low-glycemic, fully available carbohydrates are new smart alternatives which will be explored.
The session will also look at how whole pea, bean, lentil and chickpea flours can be used to boost protein, fiber, and micronutrient content of bakery products. By blending pulse flours and pea fiber with wheat and non-gluten flours it is possible to produce high quality baked goods that meet health claims for protein and fiber. This is timely given that 2016 is the United Nations International Year of Pulses.
Linda Malcolmson, Research & Development, Best Cooking Pulses Inc
Linda Malcolmson is the Director of Research and Development for Best Cooking Pulses. The company is located in Canada and uses proprietary technology to mill North American non-GMO peas, beans, lentils and chickpeas into flours and outer pea hull fibre for use in foods. Prior to joining the company Linda was the Director of Special Crops, Oilseeds and Pulses with the Canadian International Grains Institute and was a Professor in Foods and Nutrition at the University of Manitoba. Linda received her Ph.D from the University of Manitoba. She is a member of AACC International.
Margaret Hughes, Sales & & Marketing, Best Cooking Pulses Inc
Margaret Hughes is responsible for Sales and Marketing at Best Cooking Pulses. The company has seen significant growth in the food sector in the last two years as interest in using pea, bean, lentil, and chickpea flours in various food applications, including baked goods, has increased.
As a member of an innovative company, Margaret has participated in a number of technical and marketing committees looking to expand markets for pulse ingredients. Margaret's company Best Cooking Pulses, is a member of the Canadian Special Crops Association and the U.S. Dry Pea & Lentil Association.
Denisse Colindres, Nutrition Communication Manager, BENEO INC
Denisse Colindres is Nutrition Communication Manager for North America at BENEO INC. She has more than six years of experience in managing nutrition optimization projects in food development and is passionate about innovations that enable consumers to increase healthier food choices throughout life. Previous roles include R&D Manager Nutrition and Health for Puratos Group, Nutrition Consultant for EUFIC (European Food Information Council), and researcher at the Center for Innovative Consumer studies in Wageningen, the Netherlands.
Sunday, October 9
8:30 AM 9:30 AMThings in the wedding world have changed. Most bakers will verify that today's brides are looking for a variety of colorful, pretty, and Pinterest-y desserts for their wedding receptions. How does your bakery become the one-stop-shop for everything in a wedding dessert bar? Beth Fahey will explain the concept of "package selling," which includes how to price, sell, and market dessert bar packages to a new generation.Instructor: Beth Fahey
Beth Fahey, Co-Owner, Creative Cakes
Beth Fahey owns and operates Creative Cakes Bakery & Café in Tinley Park, IL, with her sister, Becky Palermo. Since the sisters took ownership in 2002, Creative Cakes has grown exponentially to become a beacon of baking excellence in the south suburbs of Chicago. In 2014, they added a French-inspired café to their existing bakery. In addition to her responsibilities at the bakery, Beth serves on the board of directors of the Chicago Area Retail Bakers Association and is Vice President of the Retail Bakers of America. She is a commissioner on the Main Street Commission for the Village of Tinley Park and is a member of Vistage. Beth teaches seminars at baking industry events on topics such as social media marketing, open book management, and profitability.
8:30 AM 9:30 AMHear from Todd Hale, retail insights thought leader and former Senior Vice President, Consumer and Shopper Insights with Nielsen, as he takes another deep dive into the baked goods category's strength and growth that makes it the number one retail driver. You will also learn what he sees as the future trends in the snack food and baking industry.Instructor: Todd Hale
Todd Hale, Principal, Todd Hale, LLC
Todd Hale, former Senior Vice President, Consumer & Shopper Insights with Nielsen, is a frequently sought-after industry and client speaker. Todd shares his insights on consumer shopping, buying, and media consumption behaviors and attitudes to provide manufacturers and retailers with strategic visions to facilitate brand, category, and retail sales growth.
Todd has more than 36 years of experience in the consumer research industry, including 30 years with Nielsen, where he has held various marketing and sales management positions within advertising/product testing, advanced analytics, and consumer panel practice areas.
8:30 AM 9:30 AMFSMA requires validation of every baking step used in production. This sessions provides a simple tool and compliance on how to meet the regulation standard.Instructor: Kantha Channaiah
Kantha Channaiah, Director, Microbiology, AIB International
Dr. Channaiah has worked for AIB since 2013 as Director, Microbiology. Kantha has more than 14 years of specialized experience in microbiology, food safety microbiology, FSMA, FDA regulatory compliance, HACCP, GMPs, SOPs, and food safety validations. He previously worked as a food and feed safety microbiologist at Kansas State University's department of Grain Science and Industry which is where he received his Ph.D. During his career, Kantha has provided training and consulting services and conducted research in food safety microbiology, specifically focusing on pathogenic bacteria, molds, and mycotoxins.
8:30 AM 9:30 AMFormulating with non-hydrogenated fats and oils can be challenging. These fats function differently than their PHO counterparts and substituting one for another can be difficult. Understanding the types of zero trans products that are available and how they function can be paramount to product development success. Today's baker is tasked with developing and commercializing bakery items which are balanced relative to nutritional improvement. The functionality of new domestic oils, palm based margarines and shortenings, as well as interesterified products will be discussed. This panel will explore the advantages and disadvantages of each type of product, and how these characteristics affect baked goods.Instructor: Steven Robbins, Alex Milligan, Richard Galloway
Steven Robbins, Product Development Scientist, Richardson Oilseed Limited
Steve Robbins is a Product Development Scientist with Richardson Oilseed Limited, a wholly owned subsidiary of Richardson International Limited, Canada's largest, privately owned agribusiness. Mr. Robbins began his career with Richardson in 2009 doing research and product development on canola oil based products. His current work specializes in developing functional non-hydrogenated oil blends, margarines and shortenings for the North American marketplace. He has developed fat and oil products to replace partially hydrogenated oils in a variety of product applications including snack food, baked good, and confectionary products. Mr. Robbins has obtained a M.Sc. in Organic Chemistry from the University of Lethbridge.
Alex Milligan, Scientist, Stratas Foods
Alex Milligan graduated from the University of Kentucky with a B.S. in Biology and Ohio State University with an M.S. in Food Science and Technology. Upon graduation he was employed by Stratas Foods in Memphis where he has focused on product development of shortenings with specific interest in fat crystallization modifiers.
Richard Galloway currently serves as a lead consultant for the United Soybean Board (USB). In association with USB, he is a consultant to the QUALISOY Board, a collaborative effort among the soybean industry to help market the development and availability of trait-enhanced soybeans, including high oleic soybean oil. He is also co-editor of Soybeans: Chemistry, Production, Processing and Utilization, a widely used reference book published by the American Oil Chemists' Society. Galloway has nearly 40 years of experience in the oilseed processing and vegetable oil refining industries with Gold Kist of Atlanta and Quincy Soybean Company of Quincy, Ill. For more than 14 years he has provided consulting services to the oilseed and refining industries in the U.S. and Latin America.
8:30 AM 9:30 AM- What has been done (elimination of potassium bromate), what is in the process (elimination of ADA, sorbates, propionates), and what is in the future (SSL, aluminates, DATEM, preservatives, artificial colors and flavors).
- Ingredient solutions: Enzymatic solutions, coupled with fermentation science. Increasing the functionality of gluten and starch to make these structurally more functional. Natural mold inhibitors from spices.
- Equipment/process solutions: Technology that involves an improvement in hydration, fermentation, and lower stress equipment that reduces the need for more processing aids. Sanitation procedures that would call for less antimicrobials. Packaging and storage solutions that will increase shelf life.Instructor: Lin Carson
Lin Carson, CEO, BAKERpedia
After graduating from the Ohio State University in 1994 with a bachelors of science in Food Science and Nutrition, Lin Carson headed over to the Grain Science Department at Kansas State University, where she focused her graduate curricula on baking, bread and grain product texture. She graduated from the Department of Grain Science with a master's degree in 1998 and a PhD in 2002.
After starting the Cosmopolitan Bread Cafe in Denver, Lin sold the patent rights to Cargill and exited the business.
In 2007, she opened the R&D program and baking lab at Wendy's New Bakery Company in Ohio. In 2013, she moved to Portland, OR, to fill the position of Director of Technical Services at Dave's Killer Bread (DKB), where she was in charge of food safety, quality, and R&D procedures. In 2014, Lin started working full time on BAKERpedia.
8:00 AM 12:00 PMLearn the "stained glass" technique from the person who invented it. The class incorporates cast and pulled sugar/isomalt in various shapes and textures to create a unique stained glass effect for cake toppers and decorations. We will address all aspects of isomalt including the tips and tricks for clarity, color, humidity, stability, and more.Instructor: Sidney Galpern
Sidney Galpern, Owner, Sugar Artist, International Instructor, Simi Cakes & Confections, LLC
Sidney Galpern is a sugar artist, chocolatier, cake designer, and international instructor. She graduated with honors from Ecole Chocolat & trained with top sugar artists in New York City, London, Orlando, and West Palm Beach. Her company was chosen for ABC's Extreme Home Makeover & has taught for the last 9 years at venues such as Keiser University, Cake Cruise, Cake Shows, ICES Conventions, Days of Sharing, culinary schools, restaurants, Festival of Chocolate, clubs, supply stores, along with judging cake shows, and as member of the Icing Images Design Team, and Team Sugar Art. She manufactures SimiCakes.com isomalt & sugar tools, as well as writing articles in American Cake Decorating Magazine, Edible Artists Network Magazine, CakeFu.com. Sidney is featured on SugarEd Productions, About.com, Florida Today Newspaper, Today in Brevard Television Show, the ICES Magazine, various news programs around the country, and as a CakeFu Master Trainer.
8:00 AM 12:00 PMStudents will learn to make some of the most used flowers: roses, calla lily and a stargazer lily. Ruth will teach students how to work with gumpaste, wires, cutters and veiners to create beautiful flowers. Students will learn how to color the flowers and how to steam them to set the color. Students in this class will receive a spoon board for their roses to keep and take home. Ruth will discuss pricing on flowers and how to upcharge on cakes when you add flower accents.
Ruth Rickey, Owner, Sugar Gypsy
Ruth Rickey is an ICES Certified Master Sugar Artist. She owns the Sugar Gypsy product line and travels the world teaching sugar art techniques. She writes the highly respected SugarZen blog. Ruth owned a large, successful bakery for 12 years in Oklahoma and ran an upscale grocery bakery for 5 years. She has been featured on TLC's Ultimate Cake Off, Wedding Cake Wars and on several Food Network Specials. She is a columnist for Edible Artists Network Magazine. Ruth judges many major cake shows each year. Ruth is known for her technique-driven classes covering topics like figures, flowers, painting, and piping. She has experience as a home baker, retail baker, and store front/boutique baker and brings that knowledge to each class.
8:00 AM 12:00 PMLearn how to get the most from an airbrush and add profit to your bottom line. Students will learn how to operate and care for an airbrush, which exercises to practice to gain better control, how to cut and use custom stencils, and how to create special effects on their cakes. Class will be a combination of hands-on and demonstration. Students will leave class feeling more comfortable with an airbrush and ready to use many designs and techniques taught in class.
Roland & Marsha Winbeckler, Owners, CakeSuppliesPlus.com
Roland and Marsha Winbeckler are a husband/wife team who teach professional cake decorating around the U.S. and have also taught in Canada, Jamaica, and Australia. They have both taught at the Wilton School in Chicago. Roland also taught at the Culinary Institute of America in New York. Roland was a double gold medal winner at the World Culinary Olympics, is in the Cake Decorating Hall of Fame, and was named among the Top Ten Cake Artists for 2012. Roland & Marsha appeared on the Food Network and TLC's Ultimate Cake Off.
Both are authors of cake books and DVDs and have written articles for trade magazines. Marsha was the editor of two international cake decorating newsletters and was on the Editorial Board of American Cake Decorating Magazine 2011-2012. They also create special event cakes around the country including life-sized cake sculptures of/for celebrity clients.
11:00 AM 12:00 PMWhat are the current legislative and regulatory issues that have the potential to impact your business? How can you make your company's voice heard and get involved? The American Bakers Association is your gateway for advocacy activities and to the decision-makers impacting the industry. Hear from the expert panel of ABA Government Relations Team, led by ABA Senior Vice President of Government Relations & Public Affairs, Lee Sanders, on which issues ABA is taking action for wholesale bakers and suppliers. Learn strategies for effective pro-business policy development that can bakers and suppliers can use to enhance successful businesses.Instructor: Lee Sanders
Lee Sanders, Senior Vice President Government Relations & Public Affairs, American Bakers Association
Lee Sanders is Senior Vice President, Government Relations & Public Affairs, as well as Corporate Secretary for the American Bakers Association (ABA). Lee leads the ABA Government Relations team in representing the baking industry before Congress, federal agencies, state legislatures, and international policy-making bodies. She advises association members and the industry on critical legislative and regulatory issues while serving as a spokesperson on behalf of the industry. Lee serves as the principal staff liaison for the ABA Food Technical Regulatory Affairs Committee (FTRAC) and ABA Legal Committee. She is also the principal liaison with the Grain Foods Foundation on bread and grain-based food promotion activities.
11:00 AM 12:00 PMGet a peak into the type of training BEMA-U provides at its Strategic Project Management workshops. Task Saturation, competing priorities, communication challenges, and organizational silos are just some of the issues that create execution gaps. To succeed, your teams must know how to identify and mitigate performance-draining task saturation. You do this by improving situational awareness and mutual support, utilizing cross-checks, checklists and many other tools and techniques in the Flawless Execution toolkit.
Afterburner consultants will facilitate the application of these tools and techniques to improve execution, close X-Gaps and accelerate performance throughout your organization.Instructor: Chas Campbell
Chas Campbell, BEMA-U Afterburner
Charles "Chaz" Campbell is the most senior member of the Afterburner Team, BEMA-U's partner for delivering the BEMA-U: Strategic Project Management workshop. He recently retired from active service having achieved the rank of Brigadier General and accumulating over 30 years of service in the US Air Force and the Florida Air National Guard. He now shares his experiences and leadership lessons with Afterburner clients and students in the Afterburner University.
During his career, Chaz has commanded at all levels within the Air Force, none more demanding than his last assignment as the Vice Commander of Air Forces North, First Air Force where he lead in the "can't fail" environment of Air Defense of the entire United States airspace, helping ensure September 11th would not ever happen again. Chaz is a graduate of the US Air Force Fighter Weapons School.
In 2007, Chaz was handpicked to lead Afterburner University, Afterburner's intensive accredited training course. In that capacity, he develops and executes the rigorous curriculum. He has led some of the most complicated and enduring consultative engagements on behalf of Afterburner.
11:00 AM 12:00 PMLearn the latest on what is required by the FDA and USDA for labeling food products for sale in the U.S. What is changing and when compliance dates take effect, and what are new regulations being discussed.Instructor: Lowell Lufkin
Lowell Lufkin, Food Labeling Professional, AIB International
Lowell Lufkin is a Food Labeling Professional for AIB International. He joined AIB in 2015 after working for many years for the Ohio Department of Agriculture in their regulatory group. In his role at AIB he provides technical review and direction for food products related to FDA regulatory compliance for Nutrition Facts, Ingredient Statements, and labeling claims. He is a member of the Association of Food and Drug Officials and served as a program coordinator for the North Central region of AFDO.
11:00 AM 12:00 PMThe theme of BakingTech 2016 is "Growth Through Innovation." The conference presentations will challenge you to question what innovations you can incorporate into your business to create growth in production, growth in sales, and most importantly, growth in proﬁtability.
The presentation from the conference which garnered the most interest and favorable reviews will be updated and presented with an emphasis on additional information requested by participants.Instructor: Kent Van Amburg
Kent Van Amburg, Executive Director, American Society of Baking
The presentation will feature the speaker and topic which garnered the most interest, attendance and highest evaluation during the annual conference, BakingTech, held in March 2016.
The American Society of Baking is a community of baking industry professionals who have joined together to provide continuing education, networking opportunities, and professional development. Members include commercial bakers, engineers, food technologists, and suppliers of equipment and ingredients in the grain-based food industry.
Colleagues share knowledge, encourage, promote skill development, and create resources that advance the industry and its workforce.
The Society's mission is to facilitate this interaction by promoting personal growth and professional development through education and collaboration. It is through the interactions and contributions of our members that we foster mutually meaningful business relationships.
11:00 AM 12:00 PMThis session will cover best practices on how to integrate online marketing to boost customer engagement and sales. We'll cover the role of social media plays in building a strong brand and following. We'll also cover e-mail marketing, Facebook ads and using opt in pages to generate new leads and customers.Instructor: Odette Daniello, Lacey Reichwald, Cydni Mitchell
Odette Daniello, Founder/President, Celebrity Cake Studio
Odette D'Aniello is the founder and president of Celebrity Cake Studio, an award winning cake boutique in Tacoma Wa. Odette, along with her sister Mary Ann have grown Celebrity Cake Studio to be one the most highly recommended cake shops in the area through innovative niche marketing and promotion. Odette is an active member of the Entrepreneur's Organization, which has a global reach of 10,000 founders and CEO's. She is a member of EO Seattle board of directors and Chairperson for EO Seattle Accelerator Program.
Lacey Reichwald, The SweetSpot
Lacey Reichwald is a local small business consultant and entrepreneur mentor with a passion for the development of great ideas. Lacey is also the owner-manager of The SweetSpot, a successful two-location bakery cafe in Whitewater, WI. Lacey is passionate about marketing, social media, staff development, and customer service - all of which have contributed to the success of The SweetSpot. She holds a BA in Interpersonal Communication and has completed coursework in marketing, training, corporate communication, public speaking, and management.
Cydni Mitchell, Founder, Sweet Fest
Cydni N. Mitchell is the founder of thesweetfest.com, a global online directory designed to connect sweet lovers with sweet makers in their community. Since its launch, Sweet Fest has experienced a phenomenal 800% growth on social media without the use of online advertisements. As a former Apple, Inc. employee, Cydni has drawn on her background in technology and analytics to develop her own proven strategies for growth on social media. As a result, she has been able to pass on the "secrets" of her success to sweet entrepreneurs via conference discussions and online webinars. Cydni has worked closely with many of the Sweet Makers on her site to help them develop and successfully implement their own social media marketing strategies. In addition to receiving her Masters degree from the Kenan-Flagler Business School at the University of North Carolina at Chapel Hill, Cydni is a self-taught web and graphic designer.
9:45 AM 10:45 AMIn this fun and informative session, John Lupo will demonstrate tips, tricks, and gadgets that will help your bakery operation, large or small. He'll share practical information he's gathered from 38 years of experience making a full line of bakery products and will share interesting factoids about ingredients, products, and processes used every day.Instructor: John Lupo
John Lupo, Owner, Grandma's Bakery
John Lupo started Grandma's Bakery in 1978 with no retail baking experience. Thirty-eight years later, Grandma's Bakery employs more than 125 people, operates two retail locations, and serves several hundred wholesale customers every day of the year in the Minneapolis / St. Paul area. John is a self-taught baker who was certified as a Master Baker by the RBA in 1989. He is the President of the White Bear Lake Chamber of Commerce and involved in many local civic groups. The bakery has been featured in numerous trade publications and has won many awards for small business excellence.
9:45 AM 10:45 AMA presentation on the regulations that apply to food products being imported into the U.S.Instructor: Lowell Lufkin
Lowell Lufkin, Food Labeling Professional, AIB International
Lowell Lufkin is a Food Labeling Professional for AIB International. He joined AIB in 2015 after working for many years for the Ohio Department of Agriculture in their regulatory group. In his role at AIB he provides technical review and direction for food products related to FDA regulatory compliance for Nutrition Facts, Ingredient Statements, and labeling claims. He is a member of the Association of Food and Drug Officials and served as a program coordinator for the North Central region of AFDO.
9:45 AM 10:45 AMThe future success of the wholesale baking industry depends on motivating, attracting, and retaining young leaders, and young executives need to be prepared for the challenges and opportunities the industry faces.
Join a panel of current and future industry leaders as they discuss the importance of developing talent in the baking industry through NextGenBaker's activities, including its focus on leadership training, political involvement, innovation, and industry education.Instructor: Morgan Murphy, Jesse Amoroso
Morgan Murphy, Sales, Mother Murphy's Flavors
Morgan Murphy is the Co-Chair of ABA's NextGenBaker Committee. He joined Mother Murphy's in August 2006. After working various positions including lab, production, and marketing, Morgan moved to Texas to join the Southwest division of sales. He is a graduate with honors from Greensboro College in Greensboro, NC.
Jesse Amoroso, Vice President, Amoroso's Baking Company
Jesse Amoroso is Co-Chair of ABA's NextGenBaker Committee. He joined Amoroso's Baking Company in January 2010 and has worked in various areas of the bakery as well as in administration, sales, and marketing; he currently oversees business development.
Prior to joining Amoroso's, Jesse began his career as an investment banker in New York City. He is a graduate of the University of Pennsylvania in Philadelphia.
9:45 AM 10:45 AMThe demand for sprouted grains is growing largely due to their perceived health benefits. This session is intended to provide an up-to-date overview of the nutritional benefits provided from sprouted grains. The germination process enhances the quality of nutrients and bioactive compounds of grains through the activation of various enzymes. Literature shows that the activation of these enzymes results in an overall increase in mineral availability and an increase in protein solubility and digestibility.Instructor: Sean Finnie, Tess Brensing, Harold Ward
Sean Finnie, Commercial Science Leader, Bay State Milling
Sean Finnie is the Commercial Science Leader for Bay State Milling. He is responsible for linking R&D initiatives and execution efforts with commercial activities. In this role he focuses on assessing the nutritional benefits of germinated grains and communicates the relevant nutritional findings to customers. Sean received his PhD in Grain Science from Kansas State University. He is an active member in AACC International where he is the chair of the Professional Development Panel.
Tess Brensing, Technical Products Manager, ADM Milling
9:45 AM 10:45 AMA panel of senior wholesale bakery executives will discuss plans for potential product recalls. Major wholesale bakeries have processes in place, such as a HACCP plan and a recall plan, to evaluate products and the management of complaints related to food safety. Typically, food safety problems are found both internally and externally, through consumer and regulatory notification as well as through internal inspection and laboratory discovery.Instructor: Ramon Rivera, Charlie Moon, Josh Sosland
Ramon Rivera, Senior Vice President of Operations, Bimbo Bakeries USA
Ramon Rivera began his baking career with Grupo Bimbo in 1981 as a manufacturing trainee and has since held many positions of increasing responsibility within the company. He is currently responsible for all bakery production facilities at Bimbo Bakeries USA as well as simplification initiatives for Grupo Bimbo and is an Executive Committee member at Grupo Bimbo.
Rivera holds an MBA from Instituto Tecnológico Autónomo de México and Arizona State University, and graduated in chemical engineering from Mexico's National University (UNAM). He attended the advanced management program at El Instituto Panamericano de Alta Dirección de Empresa (IPADE), as well as the management manufacturing program at IMD in Lausanne, Switzerland. Rivera is a graduate of the American Institute of Baking in Manhattan, KS, and currently holds board positions with the American Institute of Baking and the American Society of Baking.
Charlie Moon, VP Technical Services/Quality Assurance/Regulatory, Flowers Foods
Charlie Moon is the Vice President for Technical Services/QA/Regulatory at Flowers Foods. In his 43 years at the company, he has worked at nine different locations in shipping, manufacturing, R & D, product innovation, technical services, QA, and regulatory positions. He earned his master's degree in fisheries science from Auburn University. Charlie serves as a member of AACCI, IFT, ASB and the ABA FTRAC Committee. Charlie and his wife, Sheila, have been married for 43 years and have three sons, one daughter-in-law, a granddaughter and a grandson. Charlie enjoys fishing, teaching people about fishing, making fishing lures, and bird hunting.
Josh Sosland, President of Sosland Publishing Co/Editor: Milling & Baking News, Sosland Publishing Company
Mr. Sosland is President of Sosland Publishing Co. and editor of Milling & Baking News and Food Business News magazines. He has been on the editorial staff of Sosland Publishing Co. for 32 years. He spent more than 15 of his years at Sosland as a senior editor of markets and has been editor of Milling and Baking News since 2004. He graduated in 1982 from Harvard College with an A.B. in economics.
7:00 PM 9:00 PMOne of the hottest trends today is a hand-painted cake, and Ruth Rickey can take you through the process. In this class, you will learn how to transfer your design onto a dried plaque, as well as onto a fresh cake. You will learn how to create watercolor, oil painting, and chalkboard effects, in addition to pen-and-ink looks. Whether you think you can paint or not, Ruth's tips will help you create beautiful cakes.
Ruth Rickey, Owner, Sugar Gypsy
Ruth Rickey is an ICES Certified Master Sugar Artist. She owns the Sugar Gypsy product line, travels the world teaching sugar art techniques, and writes the well-known SugarZen blog.
For 12 years, Ruth owned a large, successful bakery in Oklahoma and ran an upscale grocery bakery for 5 years. She has been featured on TLC's Ultimate Cake Off, Wedding Cake Wars, and several Food Network Specials and is a columnist for Edible Artists Network Magazine.
Ruth judges many major cake shows each year. She is known for her technique-driven classes covering topics such as figures, flowers, painting and piping. She has experience as a home baker, retail baker, and store front/boutique baker and brings that knowledge to each class.
7:00 PM 9:00 PMIn this session, you will learn a "new" technique to give your clients a unique wedding cake with a lot of bling and very little expense.
Instructor Kathleen Lange developed this easy, inexpensive, and impressive way to make your wedding cakes an original design all brides will love. It can be applied to buttercream, whip cream, chocolate clay, or rolled fondant cakes.
You will also learn a new way to work with bakery piping gel, decorating to resemble the stitching and design work of a wedding gown, new brush embroidery, and highlighting embellishments.Instructor: Kathleen Lange
Kathleen Lange, Owner/ International Instructor, Confectionary Chalet
Kathleen Lange, International Demonstrator / Instructor / Master Cake Design Artist, from San Diego, has specialized in cake and confectionary classes since 1980.
Kathleen owned and operated a bakery, cake, and candy supply store. She has also consulted and taught cake decorating and confectionary classes for Wilton Industries for 21 years and Grossmont Adult School District for more than 10 years.
Kathleen is a highly regarded innovator and is internationally known for royal icing, foreign techniques, and the revival of the Lambeth Method of English Overpiping. She received numerous teaching awards and is recognized internationally for her Lange/Lambeth English Overpiping Boot Camps. She is an active member of ICES, California Cake Club, San Diego Cake Club, and International schools.
She has been featured on local San Diego news stations and in the San Diego Union-Tribune, as well as on radio programs and in international cake decorating newsletters and magazines. She also has released her own instructional DVDs.
7:00 PM 9:00 PMMaking different textures out of fondant and modeling chocolate will add
skill and dimension to your cake decorating repertoire.
Learn to make realistic textures and designs for creating stone, brick, wood, metal,
leather, denim, fish scales and animal prints.
These amazing techniques will give life to your cakes and can be used in 3D projects,
such as buildings, purses, clothing, woodland scenes and animals.
Have fun, learn to be creative!Instructor: Julie Bashore
Julie Bashore, Founder - Master Confectioner, Sugar Arts Institute
Julie Bashore has been teaching cake decorating and sugar arts for almost 30 years, specializing in all aspects of rolled fondant, gum paste, royal icing, blown and pulled sugar, and chocolate. She has traveled world-wide teaching classes. Julie is the founder of the Sugar Arts Institute, where instructors are recruited to participate and teach an ongoing certification program. She has demonstrated for many industry-related companies and the Retail Bakers Association. She keeps involved and informed of new products on the market pertaining to cake decorating and sugar arts and often endorses these products in classes and demos if they are beneficial and interesting to the cake decorating industry.
Julie has owned a bakery and a catering business. She won the Ultimate Cake Off challenge on the TLC television network and has written may articles for industry-related magazines. Julie is experienced in teaching, demonstrating, and public speaking.
8:00 AM 12:00 PMIn this 4 hour class we will discuss popular new bread and roll products from an artisan's approach. We will demystify preferments and starters and learn about what equipment is needed in the production of this old world trend that has rooted itself in our neighborhood bakeries and on our grocery store shelves.
If you are looking to open an artisan bakery or add a line of artisan breads this class will help prepare you with the proper terminology and help you decide if producing long fermented and high-hydrated products are right for you and your business.Instructor: Michael Eggebrecht
Michael Eggebrecht, President, Artisan Baking Resources, Inc
Michael Eggebrecht, President of Artisan Baking Resources, Inc. established ABR in 2003 to share his knowledge and experience in the craft baking industry. A 9th generation baker, Michael started baking at his father's bakery at age 11 and he later opened his first bakery at age 21. Michael would go on to bake for and manage many artisan bakeries around the USA. His passion for the art and craft of traditional bread baking extends far beyond man, machine and formulas to encompass the entire bread baking business.
Michael consults for artisan bakeries around the world. He specializes in product development, production efficiency, bakery layout and design and automation for artisan bread. By using a blend of modern equipment and traditional techniques he has been able to show his clients how to produce quality bread made consistently and efficiently while maintaining the integrity of this ancient craft.
11:00 AM 12:00 PMThis session will analyze the latest trends in clean labels both from what is expected from the consumer and what is possible from the development of formulas that meet those expectations. These trends will be examined in the context of how bakers and bakery suppliers can effectively communicate the claims and benefits of their ingredients and products in the era of the Food Babe and increasingly skeptical consumers. The session will provide attendees with practical, how-to tips and best practices on the most effective communication tactics along with examples from industry leading bakers and bakery suppliers.
Our second presenter will look at how bakers can develop formulations that work. Many of the undesirable ingredients serve very specific functions, and not all clean label replacements are drop-in solutions - some resulting in function, taste, and process differences along with added cost. Learn how to best meet these challenges to claim a clean and decisive market victory.Instructor: Mark Hughes, Abby Ceule, Matthew Patrick
Mark Hughes, President, Anderson Partners Food Ingredient Marketing
Mark Hughes is a leading expert in global food ingredient marketing and a recognized thought leader in new communications tools like B2B social media and content marketing. His firm, Anderson Partners Food Ingredient Marketing works for leading brands including Ardent Mills, CSM Bakery Solutions and Land O'Lakes Ingredients. During his 30-year career in the industry he has worked on iconic food branding campaigns like "Pork - The Other White Meat" and "The Milk Mustache Campaign" and has helped introduce successful new ingredient products like Ultragrain White Whole Wheat Flour. Hughes is an active member of the Research Chefs Association (RCA) and the Institute of Food Technologists (IFT) and serves on the IFT's Scientific Program Advisory Panel. He is a frequent speaker at food industry events including the Food Ingredient Global Summit in London, the Fi Europe conference in Paris and the RCA annual meeting.
Abby Ceule, Director, Market Management, Breads, Corbion Caravan
Abby Ceule, Director, Market Management, Breads for Corbion Caravan has direct responsibility for the bakery market. As a senior marketing professional in the food industry, Ms. Ceule specializes in category strategy and communications planning with expertise in new product launches and brand architecture development. Through her leadership, Corbion Caravan successfully launched Ultra Fresh in 2012, an award winning, industry leading enzyme platform that protects and enhances freshness for bakery products throughout their freshness cycle. She has a Bachelor of Science degree in Marketing from Kansas State University and a MBA from Rockhurst University.
Matthew Patrick, Technology, Applications Research & Technical Service, Delavau Food Partners
Matthew Patrick's professional career has focused on innovation, technology development, and business development within the food and food ingredient industries. He earned a B.Sc. in Chemical Engineering and a M.Sc. in Biotechnology from Northwestern University. His experience at companies such as Unilever, National Starch, TIC Gums, Solazyme-Roquette Nutritionals and, now, Delavau Food Partners, has provided Matthew the opportunity to lead technology development initiatives in a wide variety of technology areas such as lipids, proteins, starches, hydrocolloids, and enzymes. His innovation successes include the launch of Take Control cholesterol lowering spread while at Unilever, one of the very first functional foods, and the creation of the Texture Revolution program at TIC that was recognized as one of the Top 10 Food Industry Innovations at IFT 2011.
8:30 AM 9:30 AMWithin this session, you will learn the five basic methods of leavening in the biscuit (cookie) industry. The information is also applicable to the broad spectrum of the general baking industry.Instructor: Rich McFeaters
Rich McFeaters, Technical Advisor, The Biscuit & Cracker Manufacturers' Association
Mr. Rich McFeaters is a Technical Advisor for the Biscuit & Cracker Manufacturers' Association (B&CMA). He has been an active B&CMA contributor for 17 years including roles as Education Committee member, Committee Chairman, and principal writer in the latest version of the B&CMA advanced Cookie & Cracker Manufacturing Course. He has a passion for sharing his experience with the next generation of bakers.
Rich was a Research Principal in Mondelez International's Global Process Engineering Group, with over 35 years in the product development group beginning with Nabisco and continuing through the various corporate changes: RJR Nabisco, Kraft, and Mondelez International. He received several prestigious awards and holds five patents for product and process design. Rich developed and commercialized such well-known products as Ritz Bits, Teddy Grahams, SnackWell's, and other cookies and crackers.
9:45 AM 10:45 AMAccurate measurement and real-time inventory management is extremely important for the preprocessing and production process of any raw material. Food manufacturers are faced with a variety of technologies to consider. In this session suppliers and distributors will learn about the benefits of combining the latest technologies with comprehensive, industry-specific knowledge to provide improved logistics efficiency, accuracy, and economic benefits through radar measurement and remote inventory management solutions for the baking industry.Instructor: Shaun Pogue, Greg Tischler
Shaun Pogue, Technical Manager, Inventory Software, VEGA Americas, Inc.
Shaun Pogue is a 20+ year veteran in developing innovative solutions for product applications, software, and engineering services. Currently he is a Technical Manager with VEGA Americas and manages the development and deployment of VEGA's Remote Inventory Management Software. He holds a Bachelor of Science in Paper Science & Engineering, Process Control. Shaun is a frequent speaker and contributor to industry conferences and publications.
Greg Tischler, Product Manager, VEGA Americas, Inc.
Gregory Tischler is responsible for radar and guided wave radar sensors. He is a member of global corporate teams tasked with identifying the requirements of varying industries and making sure that these products meet the needs of those industries is his primary function. He has almost 20 years of experience in the Industrial Automation industry, all with VEGA Americas.
Mr. Tischler began his career as an Applications Engineer in 1996. He progressed through the organization, holding various leadership positions, and has been a Product Manager since 2007. He is a voting member of the ASME-BPE Process Instrumentation subcommittee responsible for writing instrumentation standards for Bioprocessing Equipment. He was also an active member of the MCAA committee that was responsible for shaping new FCC rules for Tank Level Probing Radars (Section 15.256) that was released at the beginning of 2014.
Monday, October 10
8:30 AM 9:30 AMThis session will teach bakery owners and managers how to have better control of their businesses by learning which numbers to focus on in your sales reports and P& L. This is presented in a format that is easy to understand and put to use in your business.
Also learn how to understand service contracts and make them work for your company. Many contracts are written to favor the contracting company?learn how to ask for and get the changes you need to provide for the needs of your business.Instructor: Rick Crawford, Randall McArthur
Rick Crawford, Managing Partner, The RPIA Group
Rick started as a "Cookie Boy" in 1974 in a franchise bakery. When he graduated from College (BS IU school of Business 1977) he started work in the Kroger Co. During that time he was a Co-Manager, Bakery/Deli Specialist, Deli/Bakery Sales Promoter. Responsible for 32 Store Openings and Remodels.
In 1981, Rick and his wife became self employed and ran Bakery/Deli/Pizza stores, and Wholesale Plant until 2010. His highest sales year was 3.6 million. Rick and his wife were filled with all the joy and experiences operating baking operations will provide.
Rick taught 3 years for Community College and an Adjunct Baking Instructor teaching Baking Science and Bakery Merchandising. During that time he wrote a Text Book How to Open and Operate Retail Bakery.
Currently, Rick is a Managing Partner of The RPIA Group. A specialty group for bakeries with over 1 million in sales.
Randall McArthur, Partner, The RPIA Group
Randall McArthur has over 40 years experience in the baking industry. Involved since he was a young boy, he became owner of McArthurs Bakery in 1976. Under his leadership it grew to become the largest retail bakery in St. Louis. In October of 2014 he sold the business. At the time of the sale McArthurs Bakery operated 3 units and a central bakery that distributed to their stores and supplied specialty items to two supermarket chains
Randall has been involved in numerous charitable and trade association boards - St. Louis Bakers Cooperative Association, St. Louis Master Retail Bakers, Missouri Bakers, President of RBA in 1997-1998. He is a founding Partner of The RPIA Group, a group that advocates for and improves profitability at some of the nation's leading bakeries. His is also a Grace Church-St. Louis, board member; Pattonville School District member, Lemay Chamber of Commerce member, and Pastor at Eagle Point Community Church.
8:30 AM 9:30 AMWhen discussing the healthfulness of your company's products, how often do you find yourself starting sentences with "Why can't we just say...?" Hosted by the executive director of the Grain Foods Foundation, this session brings together three of the foremost experts on nutrition science. Panelists will address a wish list from members of the grains industry of things they would like to say about the health value of the grain products, clarify where the science stands and spotlight how industry and academia can partner on research that communicates grains' benefits.
Christine Cochran, Executive Director, Grain Foods Foundation
Christine Cochran is Executive Director of the Grain Foods Foundation, a joint venture of members of the milling, baking and allied industries, which is dedicated to advancing the public's understanding of the beneficial role grain-based foods play in the human diet. In her role as Executive Director, Ms. Cochran drives the Grain Foods Foundation's activities and strategic partnerships. The Foundation's outreach extends to policymakers, health professionals as well as consumers and Ms. Cochran collaborates across the grains industry to ensure there is a unified voice representing the value of grain-based foods.
Ms. Cochran previously served as the President of the Commodity Markets Council, where she managed the association and communicated the industry's views to the US Congress and Administration. She was responsible for developing the Council's international relationships, which extend to Brazil, Europe, and India.
Julie Jones, Professor Emeritus, St. Catherine University
Julie Jones, a board certified and Licensed Nutritionist, received her BS degree from Iowa State University and her PhD in Home Economics/Food Science and Nutrition from the University of Minnesota. Currently, she is professor of nutrition in the Department of Family, Consumer and Nutritional Sciences at the St. Catherine University in St. Paul. She has twice been named St. Catherine's outstanding professor and was awarded the Myser Award by the alumnae as a professor "who made a difference in people's lives." She held the 3M Endowed Chair in Science from 2000 to 2003 and co-leads the Center for Women, Science and Technology. Julie is a member of the Grain Foods Foundation's Scientific Advisory Board.
Richard Mattes, Professor, Purdue University
Dr. Mattes is a Distinguished Professor of Nutrition Science at Purdue University, Adjunct Associate Professor of Medicine at the Indiana University School of Medicine and Affiliated Scientist at the Monell Chemical Senses Center. His research focuses on the areas of hunger and satiety, regulation of food intake in humans, food preferences, human cephalic phase responses and taste and smell.
At Purdue University, Dr. Mattes is the Director of the University Public Health Program and the Ingestive Behavior Research Center. He also holds numerous external responsibilities including: Associate editor of American Journal of Clinical Nutrition; editorial board of Chemosensory Perception, Ear, Nose and Throat Journal and Flavour. Dr. Mattes earned an undergraduate degree in biology and a Masters degree in Public Health from the University of Michigan as well as a doctorate degree in Human Nutrition from Cornell University.
Yanni Papanikolaou, Vice President, Nutrition Impact
Yanni Papanikolaou previously worked for the Kellogg Company as Director of Nutrition Marketing in the USA, and Associate Director for Nutrition and Regulatory Affairs in Canada. At Kellogg he led strategy development and leveraged nutrition science to influence government bodies on policy development and in the creation of evidence-based consumer and health professional messaging. Yanni holds a Masters of Health Science in Public Health Nutrition and is completing a Ph.D. at University of Toronto focusing on nutrition and brain health. Yanni is an accomplished, peer-reviewed author in scientific/medical journals and books chapters and has presented at major nutrition conferences worldwide.
8:30 AM 9:30 AMJoin Bimbo Bakeries USA's Jim McKeown as he discusses the successes and challenges faced in having the first commercial bakery to achieve the ENERGY STAR® challenge by reducing a manufacturing site's energy intensity by 10 percent in less than five years. You will also hear from bakers who are currently participating in the challenge to provide insight in their experience.
In addition, learn how your bakery can join the ENERGY STAR® challenge and help the commercial baking industry reduce energy and water consumption in a cost-effective manner while maintaining the quality of its manufactured products.Instructor: Jim McKeown
Jim McKeown, Director Environment / Energy Affairs, Bimbo Bakeries USA
Director Environment / Energy Affairs at Bimbo Bakeries USA,
8:30 AM 9:30 AMRFID, or Radio Frequency Identification, tags on finished goods have been discussed for years but were shelved until they were worth the resources it would take to implement such a system. See how RFID Tags have become worth their investment and are assisting with inventory management - giving real-time inventory data, asset management - keeping track of reusable assets, and lot tracing - providing priceless awareness in the case of costly product recalls. Learn about existing projects that are seeing instant results in improved product rotation, reduction in tray loss and efficient lot tracing in the case of a recall.Instructor: Paul Hilton
Paul Hilton, Field Mobility Specialist, Quest Solution
Paul Hilton is the Field Mobility Manager for Quest Solution, leaders in mobile supply chain solutions. Paul is third in multiple generations serving the baking industry including all processes from producing the bread to getting it to the shelf. His experience includes Field Service and Merchandising, and he now manages the technology side of Field Mobility in a sales and project management role. Paul uses his experience to keep Quest Solution as one of the leading solution integrators for field mobility projects by taking a hands-on role in every aspect of a project.
8:30 AM 9:30 AMThis panel will look at research to develop a common language to describe the attributes of baked goods as well as a focus on measuring a product's color.
Consumer studies show that texture and flavor are the main attributes for baked goods. Unlike wine, the vocabulary to describe flavor and texture is not very developed. Everyone mostly refers to softness, limiting communication and product development and improvement.
Based on consumer studies and scientific research, tools have been developed to describe and measure bread flavor and texture. During this session, baked samples and practical cases will illustrate this approach; you will gain an understanding to use these tools.
The color of bread and buns is difficult to measure because most are non-uniform, are produced in various shapes and sizes, and the color can vary significantly from top-to-bottom and side-to-side in standard baking conditions. A product's color is an indicator of overall product quality or process variation plus helps ensures brand consistency and consumer acceptance.
The second part of this session will describe how color is evaluated, measured, and communicated for these food products including color scales and basic color measurement techniques. This will focus on new technology of on-line measurement and it differs from traditional camera-based color measurement systems or visual evaluation.Instructor: Paul Barnes, Frank Devos
Paul Barnes, Regional Sales Manager, the Americas, HunterLab
Paul Barnes is currently the Sales Manager for the Americas with HunterLab. He has 29 years' experience in the analytical and quality control instrument industry highlighted by 21 years in the design, applications, sales, and marketing of instruments for color and appearance measurement. He joined HunterLab in 1995.
Paul has spoken on color theory plus the industrial and commercial applications of color measurement throughout the food market segments.
He holds a B.S. in Chemistry for the University of Maryland College Park and a M.S. in Marketing from Johns Hopkins University.
Frank Devos, VP of R&D, Puratos
Frank Devos has a master's degree in food science and technology with more than 20 years of experience in researching and developing ingredient solutions for the baking industry. For most of his career he has worked for Puratos traveling around the globe to support R&D projects with customers. His main areas of competence are texture optimization, trouble-shooting and ingredient functionalities in relation to various production processes. Originally from Belgium, he has worked for four years as Vice President of R&D for Puratos Corporation, based near Philadelphia. Here he coordinates the activities of the different R&D teams and the Innovation Center
8:00 AM 12:00 PMWOW, IS THAT REALLY BUTTERCREAM?
Having trouble making buttercream cakes look professional? Pat will teach you how to fill and ice your cake with no "belly bulge," the safest way to stack and transport, and how to smooth your buttercream to make it nearly as smooth as fondant. You will practice rosette's, ruffles with a "new" tip, stenciling on buttercream and appling monograms quickly and easily with an icing bag. You will learn the easiest way to do rosettes and brush embroidery combined with lace. If you want to decorate with buttercream and have professional looking cakes, don't miss this class!
.Instructor: Pat Jacoby
Pat Jacoby, Owner, Patty-Cakes
Pat Jacoby is a cake decorating instructor with knowledge in all aspects of the sugar arts. She has been teaching buttercream, fondant, candy, gumpaste and business classes for over 30 years at her shop and throughout the U.S. And Canada. Pat works as a decorator on a daily basis in her shop of 34 years. She was an assistant on Food Network Challenge, and an undefeated champion on both seasons 1 and 2 of TLC's Ultimate Cake Off. She has experience teaching everything from the basic beginnings of a buttercream or fondant cake, gum paste flowers, fondant cakes, to how to run a successful business.
8:00 AM 12:00 PMStudents will work with Sugarveil in class to add lace elements to their small tiered wedding cake. Students will receive Ruth's custom recipe for drapes/swags and will create fabric effects on their cake with this special paste. They will learn how to use stencils on these fabric effects, using Ruth's tricks for transferring patterns. Finally, she will introduce wafer paper elements into the design, learning how to use a veiner or mold to create texture and shape. This class will be a great introduction to all of the current trends!
Ruth Rickey, Owner, Sugar Gypsy
Ruth Rickey is an ICES Certified Master Sugar Artist. She owns Sugar Gypsy product line and travels the world teaching sugar art techniques. She writes the highly respected SugarZen blog. Ruth owned a large, successful bakery for 12 years in Oklahoma and ran an upscale grocery bakery for five years. She has been featured on TLC's Ultimate Cake Off, Wedding Cake Wars and on several Food Network Specials. She is a columnist for Edible Artists Network Magazine. Ruth judges many major cake shows each year. Ruth is known for her technique driven classes covering topics like figures, flowers, painting and piping. She has experience as a home baker, retail baker and store front/boutique baker and brings that knowledge to each class.
8:00 AM 12:00 PMWould you like to create realistic faces but feel intimidated and don't know where to begin? Then this is the class for you! Students will learn an easy, fun way to create realistic or exaggerated faces using modeling chocolate. The face created in class will be approximately 6" high. This is one of our students favorite classes - come join the fun!
Roland & Marsha Winbeckler, Owners, CakeSuppliesPlus.com
Roland & Marsha Winbeckler are a husband/wife team who teach professional cake decorating around the U.S. and have also taught in Canada, Jamaica, & Australia. They both have taught at the Wilton School in Chicago. Roland also taught at the Culinary Institute of America in New York. Roland was a double gold medal winner at the World Culinary Olympics, is in the Cake Decorating Hall of Fame, and named among the Top Ten Cake Artists for 2012. Roland & Marsha appeared on the Food Network and TLC's Ultimate Cake Off. Both are authors of cake books and DVDs and have written articles for trade magazines. Marsha was the editor of two international cake decorating newsletters and was on the Editorial Board of American Cake Decorating Magazine 2011-2012. They also create special event cakes around the country including life-sized cake sculptures of/for celebrity clients. Photos can be seen at www.CakeSuppliesPlus.com.
9:45 AM 10:45 AMThis session provides you with tools for selling more wedding cakes, getting higher prices and understanding how to provide a better experience for your brides. You'll discover break-through marketing and sales techniques based on research with 110,000 brides. Specific tactics and strategies will be revealed to sell wedding cakes based on behavioral psychology instead of the current "See, Taste, and Price" model that 95% of current bakers use. You'll walk away with a new approach to what brides "want and expect " in place of what you're probably doing.Instructor: Edward Otto
Edward Otto, President, The Cake Gallery
Ed Otto is president of The Cake Gallery in Omaha, NE. Over the last 30+ years he has decorated or managed the oversight of 14,000 wedding cakes. Since 2004, Mr. Otto has performed research with over 110,000 brides to understand the behavioral psychology for buying wedding cakes. In 2008, Mr. Otto released "How To Buy The Picture Perfect Wedding Cake Guaranteed" (150,000 copies in circulation) based on the results of the research. Now in it's eighth edition, it has been retitled "The Ultimate Brides Guide For Buying A Wedding Cake in 2016." Ed is currently creating a comprehensive marketing and sales video course for bakers to increase their wedding cake sales based on the psychology of a "brides expectations" extracted from the research instead of how bakers are currently selling wedding cakes. Mr. Otto is a graduate of Oklahoma State Institute of Technology.
9:45 AM 10:45 AMA car can drive itself; why can't your oven do the same?
This session will introduce attendees to artificial intelligence and machine learning and discuss how it intersects with the tradition and art of baking. Applications can be found at many stages along the baking process. Knowing where and how to use this technology can be a powerful tool to increase control, transparency and ultimately, efficiency.Instructor: Ingo Stork-Wersborg
Ingo Stork-Wersborg, Founder & CTO, PreciBake
Dr. Ingo Stork-Wersborg is researcher and entrepreneur at the intersection of sensor technology and Artificial Intelligence. During his time at MIT and the University of Technology in Munich, Ingo developed machine learning techniques and AI solutions for laser-cutting and welding in the automotive industry. Founding PreciBake together with Laura Horstmann in 2012, the company has access to 80 years of AI and control R&D experience from Ingo's family business, the Precitec Group. With PreciBake, a young company with offices in New York, Munich and Mumbai, Ingo and his team have dedicated their work to use this technology to create new solutions for the professional baking industry.
9:45 AM 10:45 AMFilling the workforce skills gap is one of the most pressing issues facing the baking industry. If the baking industry doesn't proactively address this growing concern, it will fall behind when competing with other business sectors for talent. Join American Bakers Association for an update on the Workforce Gap in U.S. Commercial Baking: Trends, Challenges & Solutions, a project aimed at developing solutions to fill the workforce skills gap in the baking industry.
Presented by ABA HR Committee Chair and Director of People Systems for The Bama Companies, Laurie Graves, and ABA staff Cory Martin.Instructor: Laurie Graves
Laurie Graves, Director, People Systems, The Bama Companies, Inc.
Laurie Graves is the Chair of ABA's Human Resources Committee.
As Director of People Systems at Bama, Laurie oversees all of the traditional HR functions including Employee Relations, Compliance, Org Development, Compensation and Benefits as well as their Health Management System which includes a comprehensive system of resources including a medical clinic and multiple fitness centers with professional staff.
Laurie has been with Bama for 12 years and was previously with TV Guide, Inc. for 10 years doing Employee Benefits, Compensation and Risk Management. Laurie holds the following professional certifications: Senior Professional in Human Resources (SPHR), Certified Employee Benefit Specialist (CEBS) and Certified Risk Manager (CRM).
9:45 AM 10:45 AMThis session will cover the functionality of ingredients as they pertain to formula and interaction with each other primarily related to the biscuit (cookie) industry. The information learned is applicable to the broader spectrum of the baking industry as well.Instructor: Rich McFeaters, Dennis Loalbo
Rich McFeaters, Technical Advisor, B&CMA
Mr. Rich McFeaters is a Technical Advisor for the Biscuit & Cracker Manufacturers' Association (B&CMA). He has been an active B&CMA contributor for 17 years including roles as Education Committee member; Committee Chairman, and a principal writer in the latest version of the B&CMA advanced Cookie & Cracker Manufacturing Course. He has a passion for sharing his experience with the next generation of bakers.
Mr. McFeaters was a Research Principal in Mondelez International's Global Process Engineering Group, with over 35 years in the product development group beginning with Nabisco, and continuing through the various corporate changes; RJR Nabisco, Kraft, and then Mondelez International. He received several prestigious awards and holds five patents for product and process design. He developed and commercialized such well-known products as Ritz Bits, Teddy Grahams, SnackWell's and other cookies and crackers.
Dennis Loalbo, Technical Advisor, The Biscuit & Cracker Manufacturers' Association
Mr. Dennis Loalbo is a Technical Advisor for the Biscuit & Cracker Manufacturers' Association (B&CMA). His roles at B&CMA also include Board member; Education Committee member; Ask the Expert panelist at B&CMA Technical Conferences, and contributor in the latest version of the B&CMA advanced Cookie & Cracker Manufacturing Course. He brings an unlimited amount of manufacturing and production experience to the baking industry.
Mr. Loalbo's baking career began in 1965 at a hometown retail bakery. He worked at Sunshine Biscuits, LLC, for ten years; with two years spent in R&D and eight years in production. He then spent two years working in production for Thomas' English Muffins. He joined Interbake Foods, LLC, and worked for thirty years in research and development (R&D). He earned Management Science credits from both Rutgers and Darden Universities.
9:45 AM 10:45 AMRegardless of wheat market trends, volatility and uncertainty present flour buyers with risks and opportunities. Combining your business' procurement goals with a well-developed and properly executed risk management plan is key to support business success and profitability. Ardent Mills Customer Risk Management Professionals, Kyle Sieren and Kevin Pray, will demystify this complex topic and teach the essentials of flour risk management. Explore the of goals that buyers have and their potential benefits and pitfalls. Real-world examples will show how risk management structures such as Vanilla, Cap and Floor, Range, Averaging and Accumulating work, and how they can help manage your company's risk.Instructor: Kyle Sieren, Kevin Pray
Kyle Sieren, Director of Customer Risk Management, Ardent Mills
Kyle Sieren was named Director of Customer Risk Manager for Ardent Mills in May 2014. In his current role, Kyle is responsible for overseeing the trading of wheat and flour on behalf of third party clients and assists flour customers with purchasing and risk management decisions.
Kyle has held various roles with a focus on risk management and trading of agricultural commodities. From 2000-2005 he worked as a floor broker in the wheat pits at the Chicago Board of Trade and Kansas City Board of Trade for Cargill Investor Services. In 2006 to 2007, Kyle was self-employed as an independent futures and options trader, trading agricultural commodities with his own capital.
Kyle graduated from Iowa State University in 1996 with a bachelor's degree in Agricultural Business with an emphasis in Marketing. Kyle is a past member of Minneapolis Grain Exchange and the Market Technicians Association. Kyle is involved in his family corn and soybean operation in Southeast Iowa.
Kevin Pray, Customer Risk Manager, Ardent Mills
Kevin Pray joined the Ardent Mills Customer Risk Team in 2014, bringing over 20 years of industry experience in grain merchandising, national account flour sales and risk management to their clients. Kevin works with customers updating and analyzing market data, identifying commodity risks, developing strategies and trading/executing purchasing game plans for wheat and flour.
Kevin was a member of ConAgra Mills' national account sales team. Prior to this, Kevin held domestic and international trading and management roles in the grain, food and feed industries. Kevin graduated from the University of Illinois Urbana - Champaign in 1994 with a bachelor's degree in Agricultural Economics.
11:00 AM 12:00 PMThis session will provide U.S. manufacturers with all of the knowledge necessary to enter the Mexican market. The instructor will present up-to-date trends and statistics regarding the growth of the baking industry in Mexico, Answers to such questions as: How big is the Mexican market?; How fast is it growing?; Which equipment is most in demand? will be discussed.
Attendees will learn not only about market dynamics, but also tips about how to communicate and decipher the Mexican culture.
Finally, the presenter will offer a step-by-step process in which U.S. exporters can find suitable distributor network in Mexico.Instructor: Juan Herrera
Juan Herrera, Senior Trade Specialist, US Foreign Commercial Service
Juan Herrera is the Senior Trade Specialist in charge of the Food Processing Equipment Sector in Guadalajara, Mexico. The Foreign Commercial Service offices in Mexico assist U.S. exporters looking for distributors in all regions of Mexico.Mr. Herrera has been active in this sector for over 8 yearsand is very knowledgeable regarding this sector and the Mexican market, which has recently been experiencing double digit growth.
11:00 AM 12:00 PMWhat are the latest trends for ingredient use to meet the new "hot topic' of the day.Instructor: Brian Strouts
Brian Strouts, VP, Baking & Food Technical Services, AIB International
11:00 AM 12:00 PMThe bakeries that utilize accurate and real-time data are benefiting by keeping their customers, having a competitive advantage for gaining new customers, and being proactive versus reactive in their market place. Data is like gravity, it is everywhere-in their operations, their product, their customers, and their vendors. The trick is to figure out how to collect it and turn it into business driving information.Instructor: Tom Becker
Tom Becker, Partner, NorthStar Automation
Tom Becker has 25 years of experience in technology as it relates to data collection and business analytics. He has worked with small and large businesses in applying barcode technology and real-time, accurate data to processes, labor, inventory, and government regulations such as FSMA. Bakery owners are faced with complying with FDA regulations as they pertain to document management, recalls and mock recalls, raw and finished goods location control, allergen control, lot control, EDI compliance, traceability, and FDA and 3rd party audits. In addition to FDA compliance, owners must also determine how to run a leaner operation, grow their business, and manage by process and not people.
11:00 AM 12:00 PMDon't be tied down by bulky old fashioned point of sales systems. This panel discussion explores new lightweight and mobile POS systems being used in various bakeries.Instructor: Odette Daniello
Odette Daniello, Founder/President, Celebrity Cake Studio
Odette D'Aniello is the founder and president of Celebrity Cake Studio, an award winning cake boutique in Tacoma Wa. Odette, along with her sister Mary Ann have grown Celebrity Cake Studio to be one the most highly recommended cake shop in the area through innovative niche marketing and promotion. Odette is an active member of the Entrepreneur's Organization, which has a global reach of 10,000 founders and CEO's. She is a member of EO Seattle Board of directors and Chairperson for EO Seattle Accelerator Program.
11:00 AM 12:00 PMThe Millennials will have a dominant effect on the workforce within the next 10 years. It is estimated that they will make up 50% of the American workforce by 2020, and 75% of the global workforce by 2030. This session focuses on how to understand this misunderstood generation, and what steps to take to actively engage the emerging group of 16 to 30-year olds that will be entering the workforce. Learn how to embrace the uniqueness of the Millennials in order to recruit and retain them for long-term productivity.Instructor: Suzanne Daly, Lacey Reichwald, Amie Smith
Suzanne Daly, Program Director, Madison College
Suzanne Daly is the Program Director of the Baking & Decorative Arts Program at Madison College in Madison, Wisconsin. She is a professional cake designer with 35 years experience in cake decorating and the sugar arts and enjoys sharing her skills with others. Suzanne works closely with multiple generations of adult learners in preparing them for careers in the baking industry. She also owns her own custom cake business, Suzanne's Sweet Artistry. Suzanne is an active member of ICES (International Cake Exploration Societe), as well as the Wisconsin Bakers Association,
Lacey Reichwald, Owner, The SweetSpot
Amie Smith, Chef/Owner, AMIE Bakery
Amie Smith is chef/owner of AMIE Bakery, a small specialty retail bakery in the village of Osterville on Cape Cod. After completing the professional pastry program at the Institute of Culinary Education in New York City, Amie pursued her dream of reviving the neighborhood bakery to introduce scratch- versus factory-made pastries to younger generations and bring a spark of nostalgia to those like herself who remember the taste of authentic pastries from childhood. After opening in 2014, AMIE Bakery was quickly named Best Bakery in the July 2015 issue of Cape Cod Magazine's "Best of" edition. Amie is on the advisory board of the Cape Cod Culinary Incubator and has been a guest chef at Northeastern University's Xhibition Kitchen. She leverages her 25+ years of corporate marketing and 15 years teaching experience to effectively run her shop and Academie where members of the local community can learn to bake.
7:00 PM 9:00 PMStudents will learn how to model figures freehand using rolled fondant. This fun, fast-paced class will teach the students how to make figures for holidays, showers, graduation and birthday cakes. Ruth will introduce various fondant brands and how to work with them, as well as provide tips for working with modeling chocolate. Each student will leave with 5-12 figurines, depending on the speed of the class! Students will receive pictures and instructions for up to 20 beginner level figurines.
Ruth Rickey, Owner, Sugar Gypsy
Ruth Rickey is an ICES Certified Master Sugar Artist. She owns Sugar Gypsy product line and travels the world teaching sugar art techniques. She also writes the highly respected SugarZen blog. Ruth owned a large, successful bakery for 12 years in Oklahoma and ran an upscale grocery bakery for five years. She has been featured on TLC's Ultimate Cake Off, Wedding Cake Wars and on several Food Network Specials. She is a columnist for Edible Artists Network Magazine. Ruth judges many major cake shows each year. She is known for her technique driven classes covering topics like figures, flowers, painting and piping. She has experience as a home baker, retail baker and store front/boutique baker and brings that knowledge to each class.
7:00 PM 9:00 PMThis session will teach you how to create everything: side trim, flowers, lace, logos, holiday designs using wafer paper and icing Sheets with Silhouette Cameo Software...things you can't do by hand.Instructor: Chef MIke Terry
Chef MIke Terry, CMSA, Bakery Professionals
Chef Mike E Terry has achieved CMSA (Certified Master Sugar Artist) desigation. He is an internationally known pastry artist and judge, Chef Mike has over 25 years experience as a respected instructor. He has been featured in Slice and American Cake Decorating Magazine.
Chef Mike also appeared on TLC'S Ultimate Cake Off season 1 & 2. and has taught many years at ICES (International Society of Cake Exploration) International Conventions were he has done many demonstrations and classes. He is an RBA Approved Instructor and has appeared at International Bakery Shows, IBIE, IDDBA, RBA shows.
Known for how sculptures, as well as other edible works of art, piping work of flowers and figures with all icings.
Chef Mike has created two instructional DVDs and a video CD. He has judged many cake shows, pastry competitions, merchandising and marketing contests around the country.
7:00 PM 9:00 PMKnowing how to write, pipe and personalize a cake is essential for becoming a
truly talented cake decorator! Don't let messy piping ruin a beautiful cake!
Learn the techniques to pipe like a pro.
Work with buttercream, piping-gel and royal icing to pipe with flair and speed.
Learn the basics, then pipe fancy script, old English style, flow-in style and "script cartooning" Practice the delicate art of pressure piping figures and animals with flair and ease.
Learn to pipe attractive borders and decorative scrolls. It's easy when you know how!
No more slow-poke fondant cut-outs. Develop your own designs to stylize your cakes!Instructor: Julie Bashore
Julie Bashore, Founder - Master Confectioner, Sugar Arts Institute
Julie Bashore has been teaching cake decorating and sugar arts for almost thirty years, specializing in all aspects of rolled fondant, gum paste, royal icing, blown and pulled sugar and chocolate. She has traveled world-wide teaching classes. Julie is the founder of the Sugar Arts Institute, where instructors are recruited to participate and teach an on-going certification program. Julie has demonstrated for many industry related companies and also the RBA. She keeps involved and informed of new products on the market pertaining to cake decorating and sugar arts and often endorses these products in classes and demos if they are beneficial and interesting to the cake decorating industry.
Julie has owned a bakery and a catering business. She won the Ultimate Cake Off challenge on TV network TLC. She has written may articles for industry related magazines. Julie is experienced in teaching, demonstrating and public speaking.
8:00 AM 10:00 AMThis BBGA session will cover the various types of wheat that have been developed and how each type can best be used in breads and pastry.Instructor: Stephen Jones, Julie Dawson, Tom Hunton
Stephen Jones, BBGA
bio placeholder Stephen Jones
Julie Dawson, Assistant Professor, University of Wisconsin-Madison
Julie Dawson is an Assistant Professor in the Department of Horticulture at the University of Wisconsin-Madison. Her background is in organic wheat breeding and participatory research. Before arriving at UW Madison, she was a postdoctoral researcher on a project on value-added grains for regional food systems at Cornell University with Dr. Mark Sorrells. This included variety trials in organic systems and quality testing for artisanal breads. Prior to that she worked as a postdoctoral researcher at INRA in France, with Dr. Isabelle Goldringer, where she contributed to the creation of a participatory wheat breeding program with an association of organic farmer-bakers. The network of farmers was primarily interested in testing historic wheat varieties and developing new varieties with high quality for artisanal breads through on-farm selection. She received her PhD from Washington State University, working with Dr. Stephen Jones on organic and participatory wheat breeding.
8:30 AM 9:30 AMBetween 2007 and 2013, OSHA inspected more than 770 food facilities under the Combustible Dust NEP, issuing more than $28million in fines across all industries.
While OSHA is working on publishing a comprehensive combustible dust standard, food manufacturers can create safer work environments with proactive dust control measures by instilling best engineering practices and housekeeping protocol to reduce dangerous dust and avoid thousands of dollars in fines.
Participants will gain:
- A basic understanding of the combustible dust issue;
- Review of recent NFPA and OSHA standards and recommendations;
- Critical housekeeping best practices, as they pertain to first-hand experiencesInstructor: Scott Boersma, Dan Stradford
Scott Boersma, Business Development Manager, Food Market Specialist, Nilfisk, Inc.
Scott Boersma, Business Development Manager, Food Market Specialist for Nilfisk, Inc., has more than 17 years of experience in designing bakery solutions and recommending housekeeping programs for Fortune 500 food companies. He works directly with customers and the Nilfisk sales force and application engineers to better understand food manufacturers' housekeeping needs and solve their unique challenges. Scott is also a current member of the Bakery Council of the Food Processing Suppliers Association (FPSA).
Dan Stradford, Chief Executive Officer, Action Duct Cleaning
Dan Stradford founded California-based Action Duct Cleaning in 1978, a company that has cleaned silos, ovens, and duct systems for premier food processors and Fortune 500 Companies across the US - primarily in the Western states. He is the author of three books and more than 250 articles on a multitude of topics. He is on the board of directors of the National Air Duct Cleaners Association (NADCA) and is editor and chairman of their technical papers and chairman of their Certifications Committee. His company is a member of BEMA and AIB as well as the International Kitchen Exhaust Cleaners Association (IKECA). He has published numerous articles on silo and oven cleaning and speaks frequently at the NADCA annual meeting and other industry shows.
11:00 AM 12:00 PMGluten-free production replaces gluten proteins (glutenin and gliadin) with a complex mix of starches, gums, hydrocolloids, etc. This creates unique dough handling and make-up issues that challenge bakers by requiring different formulations, processes, and approaches to equipment. The program addresses the most critical of those problems with practical approaches that have overcome them in semi-automated and automated gluten-free bakeries.
Attendees will learn about:
-Key factors in achieving gluten-free finish product characteristics (volume, crumb structure, texture)
-Proven solutions for gluten-free dough handling issues
-Managing the impact of equipment on gluten-free dough performance
-Issues to consider when scaling up your gluten-free operationInstructor: Cesar Zelaya, Dilek Uzunalioglu
Cesar Zelaya, Director of Bakery Technology, Handtmann, Inc.
Cesar Zelaya is the Director of Bakery Technology for Handtmann Inc. in Lake Forest, IL, the U.S. food processing sales subsidiary of a family owned global company, Handtmann Group, headquartered in Biberach, Germany. Handtmann designs and manufactures filling, portioning and dividing equipment offering solutions in a number of food processing categories, including proven dividing and forming alternatives for the emerging category of semi-automated and automated gluten-free bakeries.
Mr. Zelaya provides technical support to our customers during the initial equipment testing phase through the successful installation and startup of our production lines. Mr. Zelaya has over 17 years of experience working for bakeries and equipment manufacturers, he graduated from the American Institute of Baking in Manhattan, KS and also has a BS in Food Science and MBA in Mexico. He is an active member of the baking industry organizations, ASB, BEMA, IFT.
Dilek Uzunalioglu, Ingredion
Dr. Dilek Uzunalioglu is a food engineer with over 10 years of experience in ingredient development, processing and scale-up, and product development and formulation for bakery and snack area. In her current role at Ingredion Incorporated, Dilek leads the Bakery and Snack Applications team supporting key applied research, new product development and customer support projects. She has an expertise in using starches, gluten-free flours, fibers and formulated ingredients solutions in bakery and snack product development to enhance texture and nutrition, and reduce costs. Before joining Ingredion Incorporated, Dilek worked as a Professor at ITU Food Engineering Department. Dilek received her bachelor's and master's degrees in Food Engineering from METU, Ankara, Turkey and her Ph.D. in Food Science from Rutgers University, NJ, USA. She is currently serving as Program Chair at AACC Carbohydrate Division and Vice President at AACC Engineering and Processing Division. She has authored several journals, conference papers and two book chapters.
9:45 AM 10:45 AMThis session will highlight some best practices for environmental and safety best practices across baking in North America.Instructor: Matthew Gabris
Matthew Gabris, VP Environmental Health and Safery, ARYZTA
Matt Gabris has 22 years of experience in the food and beverage industry in environmental health and safety. He was formerly employed at Sara Lee, Premium Standard Farms, MillerCoors before coming to Aryzta. Matt earned a BS and MS in environmental health and safety related disciplines from Ferris State University and Wayne State University, both in Michigan. Matt has worked in hundreds of food plants in the Americas and Europe helping make environmental and safety performance improvements with proper engineering, education, enforcement and employee engagement. Matt has been a member of the ABA Environmental and Energy Committee since 2006 and has recently become the ABA safety committee chair since October 2015.
Tuesday, October 11
8:30 AM 9:30 AMHardly anyone asks "What do you Really Want?" is the day to day sales relationships.If the questions is asked; are the answers frank and honest? So the The RPIA Group did the questions of the bakers and the results are in a white paper summary to be presented at IBIE 2016. Granted some of the information is what
they do not want...however that is just as important. Better communications between Sales Reps and their Baker customers will lead to more favorable results for all parties concerned. The survey was conducted in the fall of 2015 of RPIA MembersInstructor: Rick Crawford, Randall McArthur
Rick Crawford, Managing Partner, The RPIA Group
Rick started as a "Cookie Boy" in 1974 in a franchise bakery. When he graduated from College (BS IU school of Business 1977) he started work in the Kroger Co.During that time Rick was a Co-Manager, Bakery/Deli Specialist, Deli/Bakery Sales Promoter. Responsible for 32 Store Openings and Remodels. In 1981, Rick and his wife left and become self employed. They ran Bakery/Deli/Pizza stores, and Wholesale Plant until 2010. Their highest sales year was 3.6 million and filled with all the joy and experiences operating baking operations will provide.Rick taught 3 years for Community College and an Adjunct Baking Instructor teaching Baking Science and Bakery Merchandising. During that time he wrote a Text Book How to Open and Operate Retail Bakery. Rick is currently Managing Partner of The RPIA Group. A specialty group for bakeries with over 1 million in sales.
Randall McArthur, Partner, The RPIA Group
Randall McArthur has over 40 years experience in the baking industry. Involved since he was a young boy, he became owner of McArthur's Bakery in 1976. Under his leadership the bakery grew to became the largest retail bakery in St. Louis. In October of 2014 he sold the business. At the time of the sale; McArthur's Bakery operated 3 units and a central bakery that distributed to their stores and supplied specialty items to two supermarket chains.
Randall has been involved in numerous charitable and trade association boards. St. Louis Bakers Cooperative Association, St. Louis Master Retail Bakers, Missouri Bakers, President of RBA in 1997-1998. A founding Partner of the RPIA Group, a group that advocates for and improves profitability at some of the nation's leading bakeries. Grace Church-St. Louis, board member. Pattonville School District, Lemay Chamber of Commerce, JOY FM Radio, currently Operations Pastor at Eagle Point Community Church.
8:30 AM 9:30 AMThis session will explore various ways foreign companies can effectively penetrate the US Market. Gone are the days when you return to the headquarters with a pile of business cards that turn out to be empty promises; make the best out of the opportunities presented at the trade shows and place your products in this market once and for all. In this high spirited presentation, Julian Rubio will discuss logistics, certification, channels of distribution, use of technology and more, applicable to multiple industries.Instructor: Julian Rubio
Julian Rubio, CEO, Ameriworld Enterprises
As a Spanish national living in the US, with 25 years working in the import/export of manufactured goods from Europe to the US, Julian Rubio possess a wealth of knowledge and can eloquently in English and Spanish discuss the challenges that the American market presents to foreign companies in the baking industry and how to adapt to it in order to succeed and make the most of trade shows' opportunities. He is often asked by the Chambers of Commerce in Miami and New York to give seminars and currently leads a company based in Miami that has helped over 50 European companies to establish themselves in the US. His deep understanding of the US and European market, leading industries, logistics and regulations makes him a valuable source for those exhibiting or planning to penetrate the US market.
8:30 AM 9:30 AMSee how technical baking skills can be developed using on-line tools and teaching methods.Instructor: Susan Hancock
Susan Hancock, VP, Innovation and Product Development, AIB International
Susan Hancock, Vice President of Innovation and Product Development, joined AIB in February 2007. She has extensive experience in instructional design, management, and program and product development, including more than 20 years' experience with companies such as Accenture, Oracle Corporation, Hewitt Associates, and SumTotal Systems.
At AIB, Hancock has created competency models used in renovating learning product portfolios, redesigned and produced the Consolidated Standards for Inspection, and renovated instructor-led and e-learning products.
Hancock received a bachelor's degree in liberal arts and Spanish from Columbia University and a master's in business administration from The University of Oklahoma.
8:30 AM 9:30 AM3D foodprinting is considered to be a futuristic technology, but over the last 10 years, Foodjet has been realizing food printing applications for mass produced products that consumers are not aware of. For the first time, FoodJet will highlight a number of very successful applications in single layer food printing. These industrial processes have been delivering great quality, efficiency, hygiene and above all profit!Instructor: Pascal De Grood
Pascal De Grood, MSc, De Grood Innovations BV
P.J. de Grood graduated from Montfort University, Leicester with a master degree in Mechatronic Design and worked in the high-tech Industry of Eindhoven for 10 years. In his spare time, Pascal invented the Foodjet printtechnology and made a company out of it that today employs 15 people. Today Pascal holds the position of CEO of FoodJet Printing Systems.
8:30 AM 9:30 AMStale tortillas and flat breads are firm and they crack when folded thus becoming unacceptable to consumers. Enzymes are proteins which are natural, biodegradable and can be alternatives to chemical compounds in baked goods. They can extend shelf-life, improve dough machinability, enhance mixing tolerance, improve crumb structure, and improve crust color, etc.
This presentation will give an overview of textural and sensorial effects of the new solution in flat breads and flour tortillas over extended storage.Instructor: Dilek Austin, Dinnie Jordan
Dilek Austin, SENIOR SCIENTIST, Novozymes
Dilek Austin is a senior scientist at Novozymes North America Baking Technical Services. She provides technical support to Novozymes customers on baking enzyme applications. She has been working for Novozymes for 4 years, moving into this field from academia with a background in cereal science and chemistry. She has five publications and a book chapter on enzyme applications in tortillas in "Tortillas: Wheat Flour and Corn Products". Dilek received her Ph.D. from Texas A&M University in Food Science and Technology. She is an active member of AACC International and IFT.
Dinnie Jordan, CEO, Kudos Blends Ltd.
As the Founder and CEO of Kudos Blends, Dinnie Jordan combines her entrepreneurial vision, background in chemistry and 25 years of experience in the bakery leavening industry to bring innovative concepts and products to bakers around the world. A particular interest in sodium reduction and the health benefits of potassium in the diet drives Dinnie to identify and push for the need to produce healthier baked goods.
With an excellent reputation for being a lively and informative speaker, Dinnie is regularly invited to international conferences to share her passion for innovation and improvement with industry colleagues. Dinnie founded Kudos Blends in 1999 and her leadership, vision and innovation has established Kudos Blends as an international business and a preferred supplier for many of the world's leading bakeries.
8:30 AM 9:30 AMThroughout the evolution of pest management, the role and responsibilities of a pest management professional (PMP) has changed and so has the level of liability. Today's food safety environment, with the Food Safety Modernization Act, has little tolerance for pest problems, and the expectations of a PMP now require a new higher level of expertise.
Hank's presentation will take the audience through the expectations of a PMP, including knowledge of food infesting pests, monitoring systems, required critical documentation, 3rd party audits, and pesticide usage.Instructor: Hank Hirsch
Hank Hirsch, President, BCE, RK Environmental Services
Hank Hirsch's career spans more than twenty-five years in the pest management industry. He has worked in both operations and in a technical capacity and has been working exclusively with the food industry for the past twenty years.
As a Board Certified Entomologist, Hank has worked with several major food processors in providing training, technical support, developing new technologies and designing pest prevention and food safety programs. He regularly lectures at continuing education programs offered by Rutgers University, National Pest Management Association, University of Kentucky, New Jersey Pest Management Association, Pennsylvania Pest Management Association and New York Pest Management Association as well as in-house training programs.
8:00 AM 12:00 PMThis hands on class will teach the basics of sculpting, shaping, covering, and air brushing a 2-dimensional face.Instructor: Bronwen Weber
Bronwen Weber, Executive Chef, Frosted Art Bakery
Bronwen Weber, Executive Chef of Frosted Art Bakery & Studio in Dallas, Texas, started her "twenty something" year career at the age of fourteen in a small bakery in Acton, Ontario. For almost ten years she worked in Randall's Food Market's bakeries in Texas, moving from production employee to management, and finally to a corporate trainer for cake decorators and bakery management. She is a former Pastry Chef Instructor at the Le Cordon Bleu's Texas Culinary Academy in Austin, Texas, where she taught cake decorating, chocolate work, candy arts and sugar. Bronwen continues to teach nationally and internationally.
Celebrated on the Food Network as one of the top pastry chefs in the nation, Bronwen took home the 2005 Grand Prize at the Oklahoma State Sugar Arts Show. Subsequent appearances on 27 of the Food Network's Cake Challenges resulted in so many more gold medal wins than any other chef.
8:00 AM 12:00 PMStudents will learn how to create a variety of easy and fast single serve desserts that will add a "Wow!" factor to your bakery case. You will work with chocolate, cake, fillings, and a variety of toppings to create stunning yet simple desserts as well as utilize the little bits of leftovers.Instructor: Becky Rink
Becky Rink, Owner, Freelance Chef Instructor
An award-winning decorator and author of the Top Shelf Baker - Sweet Treats From a Well Stocked Bar and former owner of About the Cake. Becky has spent the last 15 years honing her craft, expanding on her skills and sharing her love of decorating through freelance teaching. She has competed on nationally televised programs such as We TV's Wedding Cake Wars, TLC's Ultimate Cake Off and Halloween Wars on the Food Network, making her the only baker in Cleveland to be on all three major networks. She has taught pastry arts classes at local culinary schools as well as ICES, Cake Camp, RBA, IBIE, and other cake related events.
8:00 AM 12:00 PMTwo current popular techniques in cake design are easy edible lace and large, prominent wafer paper flowers. Edible lace adds both elegance and texture to any cake design and a large wafer paper flower adds a dramatic statement. This class will demystify both techniques. Students will learn how to work with, store and apply edible lace pieces. (Due to drying time of edible lace pieces, completed pieces will be provided for applying on cake design.) The Winbeckler's have worked with wafer paper for over 30 years and can share their experience on how best to work with this adaptable medium.
Roland & Marsha Winbeckler, Owners, CakeSuppliesPlus.com
Roland and Marsha Winbeckler are a husband/wife team who teach professional cake decorating around the U.S. and have also taught in Canada, Jamaica, & Australia. They have both taught at the Wilton School in Chicago. Roland also taught at the Culinary Institute of America in New York. Roland was a double gold medal winner at the World Culinary Olympics, is in the Cake Decorating Hall of Fame, and named among the Top Ten Cake Artists for 2012. Roland and Marsha appeared on the Food Network and TLC's Ultimate Cake Off. Both are authors of cake books and DVDs and have written articles for trade magazines. Marsha was the editor of two international cake decorating newsletters and was on the Editorial Board of American Cake Decorating Magazine 2011-2012. They also create special event cakes around the country including life-sized cake sculptures of/for celebrity clients.
9:45 AM 10:45 AMThe first 1 to 5 years running a new business are often the most challenging. Dr. Anna Badenhorst will share her experiences to benefit others considering opening a coffee shop/bakery. She will discuss the journey of opening and running a small coffee shop and artisan bakery in small-town rural Canada. Topics will include:
- What research shows, and how it compared to real life
- 5 biggest mistakes, and how they could have been avoided
- 5 smartest things done
- 5 best tips for new start-upsInstructor: Anna Badenhorst, Jana Badenhorst
Anna Badenhorst, Owner, Ubuntu Cafe and Bakery
Anna Badenhorst owns and operates a small coffee shop and bakery in rural Canada. She started her education with a degree in BSc Home Economics, majoring in Foods and Nutrition. She then became a registered dietitian, and received her Ph.D. in Dietetics from the University of the Free State, South Africa.
After teaching dietetics for 20 years in South Africa, she and her family moved to Canada, where she was teaching part-time at the University of Manitoba. While teaching, she missed the independent coffee shops in South Africa, and she decided to open her own coffee shop in Canada. To prepare for this venture, she became a barista (attending the North American Coffee and Barista School in Portland, OR) and a baker, by completing the Professional Baking and Patisserie Program at Red River College, Winnipeg. Anna and her daughter Jana opened Ubuntu Cafe and Bakery in 2014.
Jana Badenhorst, Co-owner, ubuntu cafe and bakery
Jana Badenhorst is co-owner of Ubuntu Cafe and Bakery in rural Canada. She studied Fine Arts and completed the Professional Baking and Patisserie Program at Red River College, Winnipeg. Jana is a graduate from the Canadian Barista School and gained experience as a baker, pastry chef and barista in several locations. Jana was actively involved in the planning of the coffee shop. She handles the daily activities of managing staff, baking and working as a barista. She brings a young perspective to the business and helps to constantly rejuvenate the cafe and bakery. Her arts background and expertise makes her one of the most valuable assets that contributes to the success of the cafe.
9:45 AM 10:45 AMRecently, wheat has come under scrutiny with claims that agricultural breeding practices have changed it in some way. According to these claims, wheat is now less healthy than it once was, accounting for the rise of health issues including diabetes, obesity and other lifestyle-related conditions. While there has not been any peer-reviewed scientific research to show support for these unmeasured claims, the idea that wheat has changed is something we can measure. That's why in 2013, Dr. Pierre Hucl and I led a team of researchers at the University of Saskatchewan to investigate the nutritional composition of modern wheat, and whether that composition has changed over the past 150 years. We grew several historical varieties of wheat, harvested it and compared the decades of grain to determine whether or not that claim is true. We discovered, in fact, that since 1860, the nutritional composition of wheat grain had changed very little.This lends very little support to the idea that the nutritional quality of wheat is in any way responsible for health conditions that have become more prevalent in today's society, including obesity and diabetes.Instructor: Ravindra Chibbar
Ravindra Chibbar, Dr., University of Saskatoon
Ravindra Chibbar is a Professor & Canada Research Chair in Crop Quality, University of Saskatchewan, Saskatoon, Canada. He obtained his Ph.D. degrees from the Western University, London, Ontario, Canada and Panjab University, Chandigarh, India. His research employs molecular biological and genomics strategies to improve grain/seed quality and agronomic performance in cereal crops and grain legumes. In grain quality his focus is to improve carbohydrates in grains to diversify their utilization in food, feed and industrial applications. In crop performance he works to improve abiotic stress tolerance to develop 'climate change resilient crops' to increase crop productivity under adverse environmental conditions. He has supervised 13 Ph.D., 4 M.Sc. (co-supervised) and several post-doctoral fellows. He has co-edited three books, co-invented three cereal biotechnology patents and 125 refereed research papers. He is elected fellow of the AACC International, St Paul, MN, USA and ICC, Vienna, Austria.
9:45 AM 10:45 AMNew technologies and customer demands are constantly requiring companies to look at their facilities and how to improve efficiency and ROI. This session will examine examples of some of the latest design trends in the construction of cold facilities. It will also review some of the new technologies that companies are implementing in their greenfield and retrofit projects.Instructor: Catharine Perry
Catharine Perry, Director, Education and Training, Global Cold Chain Alliance
9:45 AM 10:45 AMSuccessful managers understand the importance of coaching to improve productivity, loyalty, and results especially working with millennials. Instead of telling them what to do, or just expecting them to perform, it is important to guide, discuss and encourage - in other words, coach.
For millennials who are developing in their skills, knowledge, and self-confidence, coaching is a critical part of their learning process.
In this session, participants will:
-Understand characteristics of a good coach
-Understand how to praise and to critique & the value of each
-Understand when to give feedback, train, problem solve, discipline or coachInstructor: Renee Rouwhorst
Renee Rouwhorst, Owner, Ryke's Bakery . Catering . Cafe
Renée Rouwhorst is the co-Owner of Ryke's Bakery, Catering and Cafe in Muskegon, Michigan. She manages bakery operations and believes the bakery's success is directly linked to Ryke's culture and the high performance work teams made up of employees who are passionate, have great character, use their voice and participate in the companies successes and failures. She earned her degree in education, and worked as an educator, school administrator and business consultant before purchasing the bakery with her husband Butch, in 2004. She sits on the Retail Bakers of America (RBA) Board of Directors, is an active member of the RBA Roadshow Planning & Training Team, and is a member of IBIE's education task force. In 2015, she proudly received the Greater Muskegon County's Women of Accomplishment Award.
9:45 AM 10:45 AMWith consumers longing for breads of the good-old-days, the concept of artisan bread is highly attractive today. What defines artisan bread? Is it the recipe, taste, texture of the crumb or crust, visual appearance, process or the people making the bread?
In this session, Puratos will present different elements that contribute to bread with artisan characteristics. In addition, we will share what are the critical recipe, process and equipment parameters to produce attractive artisan-style breads in an industrial environment. Insights based on over 90 years of bakery expertise together with open discussions will drive the content of this session.Instructor: Frank Devos
Frank Devos, VP of R&D, Puratos
Frank Devos has a master's degree in food science and technology with more than 20 years of experience in researching and developing ingredient solutions for the baking industry. For most of his career he has worked for Puratos traveling around the globe to support R&D projects with customers. His main areas of competence are texture optimization, trouble-shooting and ingredient functionalities in relation to various production processes. Originally from Belgium, he has worked for4 years as Vice President of R&D for Puratos Corporation, based near Philadelphia. Here he coordinates the activities of the different R&D teams and the Innovation Center.
9:45 AM 10:45 AMHow to apply basic technical knowledge of ingredient functionality and processes to implement corrective action to maintain product quality.Instructor: Alison Bjerke-Harvey
Alison Bjerke-Harvey, Baking Professional, AIB International
Alison has worked for AIB International since 2014 in the role of Baking Professional. She holds a BS degree in Biology from the University of Kansas and is a graduate of the AIB Baking Science and Technology course. Prior to joining AIB she held positions of pastry chef and manager for retail bakery and cheese shops. In her current role at AIB she is the lead instructor for the BS&T Sweet Goods Production and also leads several public and private training for a wide range of bakery products.
11:00 AM 12:00 PM
11:00 AM 12:00 PMThis presentation will address common areas of inefficiency for many wholesalers, manufacturers and distributors in the baking industry such as time wasted on order entry, misplaced or illegible orders, special pricing by company or product, inaccurate production reports, lead time mistakes, standing order mistakes, item costing and recipe management, direct store delivery, invoice and statement generation, and accounts receivable. It will outline ways in which software can streamline and automate these areas, benefiting the bottom line and freeing employees' time for customer attention and satisfaction. The presentation will also offer useful tips for choosing the right software.Instructor: George Keushguerian
George Keushguerian, President, TwinPeaks Online
George Keushguerian is the president and founder of TwinPeaks Online. He started the company almost 30 years ago providing software to wholesalers, retailers, distributors and food manufacturers in the baking industry. He designed, developed and continues to maintain the software with the help of trusted programmers and staff; sometimes leading the industry in innovation. To our knowledge, TwinPeaks is the only company to have fully integrated web-based bakery management software, servicing customers all over the world. George received an MBA from the University of Chicago in finance and international business. As a post graduate student, he spent three years studying issues related to the growth of small businesses and developed solutions to many problems that are encountered by them.
8:00 AM 10:00 AMTake a look at the contemporary American grain scene by getting to know key players in the (literal) field who grow and process an ancient staple. Amber waves of grain still stretch from coast to coast and are grown and milled in the matter of other artisan foods They appear anywhere from small-scale, wood-fired bakeries to fine dining establishments. Come see how the the American Grain Movement developed, matured and is manifesting in the industry.
You will learn:
-The background, maturation and diversity of The American Grain Movement.
-Various organizations that are leaders in the small scale and ancient grain industry.
-How the American Grain Movement is manifesting in the larger industry.Instructor: Richard Miscovich
Richard Miscovich, BBGA
Richard Miscovich teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, RI, and to home and professional bakers at classes and conferences around the country. He served on the Board of Directors of The Bread Bakers Guild of America from 2006 to 2011. In 2014 he received the Johnson & Wales Distinguished Scholarship Award and was also inducted into the International Les Amis d-Escoffier Society. He is the author of From The Wood-Fired Oven and instructs the online Craftsy course, Handmade Sourdough: From Starter to Baked Loaf.