| ASB Board of Director's Recent Actions
The Board of Directors and members of the Advisory Committee held a joint planning meeting July 18 & 19 in Chicago at the Chicago Hilton, the new home of BakingTech starting in 2015. Following are some of the key actions taken by the Board during that meeting:
ASB Mission Statement
- Each of the 18 Board members has committed to bring two new baker members to BakingTech 2013 (
The Board challenges each member to do the same!).
- A Task Force was created to examine the possible re-instatement of a baker certification or professional recognition program.
- The ASB website and logo will be revamped and introduced during BakingTech 2013.
- A Young Professional Committee was formed to develop networking and educational programs for ASB members who are 40 years old or younger. The first events will be held during BakingTech 2013.
- The Board approved the elimination of the Wednesday morning session at BakingTech 2013. Attendance during this session falls to 150 or fewer members compared to 800 or more during the other General Sessions. Member surveys overwhelmingly support the elimination of Wednesday morning as a way to tighten-up the overall meeting.
- A Board member will serve on each standing committee as the Board Liaison.
- The Board approved the following revised Mission and Vision Statements:
The American Society of Baking brings together individuals in the grain-based food industry for professional development, recognition, education and leadership.
ASB Vision Statement
To create an environment for education, communicating and sharing knowledge for the enhancement of our members and the industry we serve.
- A Partnership Program is being developed with the goal of providing scholarships for new baker members to attend BakingTech. More details will be posted on the website and emailed to the membership.
- Proposed Bylaws changes which define the Advisory Committee and its role will be presented to the Membership for approval during BakingTech 2013.
- The agreement between ASB and the Middle East/African Society of Baking has been terminated since it does not support ASB's mission.
- The Board approved the hiring of a new part-time member to focus on Information Technology/Social Media and new program/member benefit development.
| The State of the Association
Below are the links to the reports on Finance, Membership and BakingTech which were presented by the staff during the Joint Board of Directors/Advisory Committee meeting in Chicago. Also below is the link to the report of the Finance Committee.
During the past two years, ASB has been able to put into place new financial management and budgeting processes that have resulted in a strengthening of its financial position. Membership recruitment and market programs have also reversed the previous trend of declining membership. More detailed management of BakingTech, with an emphasis on controlling expenses and streamlining the registration process has resulted in greater profit which in turn help finance the year-round operations of the Society.
| ASB Salutes our Veterans
On Tuesday afternoon, during BakingTech 2013, ASB will be honoring its members who have served in the Armed Forces. As part of the Salute, we are producing a video which will highlight our veterans.
If you are a veteran, please send ASB a picture of you taken during your time in the military, it does not have to be in uniform, along with your name, last rank and specialty and your last duty assignment - for example:
Kent Van Amburg
HM3 - Hospital Corpsman Field Medicine
2nd Marine Division
Camp Lejeune, NC
Please send them electronically to firstname.lastname@example.org by November 30, 2012.
| Young Professionals Committee - Volunteers Needed
ASB's Board of Directors has approved the formation of the Young Professionals Committee. This committee will represent the interests of ASB members who are 40 years old or younger. At this time, no other guidelines, Mission, objectives, etc. have been determined. This is your opportunity to dramatically put your mark on the program by volunteering to be a member of the committee.
The YPC will develop unique education sessions to be held during BakingTech which will target the needs of ASB members who are new to the industry. The YPC will also create networking opportunities that appeal to those under 40. The door is wide open for creative ideas. We want these ideas to be generated by the people that are going to benefit from them.
The majority of the work will be done by conference calls. A face-to-face meeting will be held on the Sunday at the start of BakingTech 2013.
To volunteer email Executive Director Kent Van Amburg (email@example.com).
| Hall of Fame Nominations
The Baking Hall of Fame is an initiative of the American Society of Baking to recognize industry innovation and entrepreneurial spirit. The individuals selected into the Hall of Fame are recognized for their achievements in organizational growth and development, equipment design and innovation, advancements in ingredient technology and processing or related service to the commercial baking industry. Since its inception in 2005, 47 of the baking community's pioneers and leaders have been inducted into the Hall of Fame.
Nominations for the 2013 Hall of Fame are now being accepted. If you nominated someone in 2011 for the 2012 Hall of Fame, you don't have to re-nominate. If you nominated someone prior to 2011, you will need to re-nominate them since the criteria and nomination process has changed.
Nomination forms can be downloaded here .
| Industry Survey: How Individuals Influence Social Responsibility in the Baking Industry
If you have not yet completed the survey, we ask you to consider taking the time to complete the questionnaire. It should take no longer than 25-30 minutes to complete. Your participation is vital to the success of this study since we need as many participants as possible for the best results.
You could assist us in the ongoing effort to provide better understanding of what motivates us as individuals to help others by voluntarily participating in this survey "How Individuals Influence Social Responsibility in the Baking Industry". CLICK HERE
Your decision to participate or not in this survey will not impact your association membership, and no one will ever know if you did or did not participate in the study.
Thank you for partipating and supporting our work in promoting a better understanding our industry.
| 2012-2013 Renewal Period Now Open
It is time again to renew your annual ASB membership!
In an continuing effort to "go green", you can save time and postage by renewing online via your member portal. To do so, please follow the steps below:
Please note the deadline for renewal will be August 31, 2012. If you don't renew by the deadline, access to the valuable member tools and information on the website will be temporarily suspended until membership dues have been paid.
- Open www.asbe.org and login using your unique username and password (login section in upper right of webpage).
- Select RENEW/UPGRADE MEMBERSHIP (in the right hand column).
- Your member portal page will appear. *At this step you'll have the option to access and print your invoice, should you wish.*
- When your portal page displays, select RENEW (in the left hand column).
- Follow the prompts to renew online.
For questions concerning the renewal period please contact the Membership Manager, Amanda Gonzalez, at firstname.lastname@example.org or 1.800.713.0462, ext 3.
| Monthly Webinar Series
On July 25th, ASB hosted the webinar "The Changing Ingredient Game: A Business Case for High Fructose Corn Syrup." We would like to extend a special thank you to our guest speakers: Mr. Martin Concannon, Dr. John White and Mr. David Lockwood.
If you were unable to attend the live event, don't worry! The webinar was recorded and has been posted to the archives page. Please click here to directly access the main ASB webinar page and then click on the "Archives" link. Please note the ASB archives page is a member only resource and will require a username and password before accessing the recording.
The next ASB hosted webinar has already been scheduled and registration is now open. Mark you calendars now!
Release Your Inner Nerd - Top Free and Bargain Tech Tools to Rev Up Your Productivity and Marketing
Beth Ziesenis, Your Nerdy Best Friend
August 8, 2012
CLICK HERE TO LEARN MORE AND TO REGISTER TODAY.
| News From Our Affiliated Associations
BEMA's annual meeting in June, held at the El Conquistador in Puerto Rico, broke records for attendance, first-timers and baker participants. Presentations included The Baking Industry Forum on Safety; our people, our products, our consumers and a Baker Viewpoint Panel that filled the room.
For those ASB members who will be attending the All Things Baking, September 9-11 in Houston, TX, be sure to visit the BEMA booth.
While in Germany at iba, visit the numerous US manufacturers in the BEMA/US Pavilion. The Pavilion also features the BEMA lounge which has seating, refreshments and multi-language translators for your convenience.
| Z50.2 Update - July 31, 2012
The public comment period for the ANSI Z50.2 standard for sanitary design of bakery equipment has closed; however, input is still needed. We are still accepting individual comments to be addressed by the various working groups. We are also currently looking for new members for our working groups for robotics, control panels and cookie/doughnut/pie. Please contact Jennifer Frankenberg at email@example.com for more information on how you can help in the process of improving the ANSI Z50.2 standard.
ASB Staff and Contact Information
Mailing Address: P.O. Box 336, Swedesboro, NJ 08085
Main Phone Number: 1.800.713.0462
Fax Number: 1.888.315.2612
Kent Van Amburg
Director of Meetings/Operations:
by Mike Elenz,
Quote: The master in the art of living makes little distinction between his work and his play, his labor and his leisure, his mind and his body, his information and his recreation, his love and his religion. He hardly knows which is which. He simply pursues his vision of excellence at whatever he does, leaving others to decide whether his working or playing. To him he's always doing both. - James A. Michene
Baking is a career and a way of life, "Plant the Seed", Knowledge, Opportunity, & Growth.
Have you been promoted, changed jobs, moved or retired? Outdated information = missed information and networking opportunities. Please help us stay current by updating your profile on line or calling the office.
Update your ASB profile online. Login to your account and select "Update My Profile" (on the right). Then you may choose to change your profile, your password, or pay outstanding invoices.