Issue #33 September 12, 2012
"What's New?"
ASB Board of Director's Recent Actions

The ASB Board of Directors has a conference call on the third Wednesday of each month.  Following are the issues discussed and the decisions made during the conference call on August 15:
  • The final budgets for BakingTech 2013 and FY 2012-13 Operations were reviewed and approved.
  • The Board approved a revision to the Bylaws which would add representatives from affiliated organizations to the Advisory Committee.  The proposed revision will be presented to the full membership for review and approval during BakingTech 2013.
  • The Bakers Creed was revised to reflect the expanded Mission of ASB by replacing "Engineer" with "ASB Professional."
  • Staff was given the go-ahead to start promoting the New Partnership Program.  More information about this opportunity for Allied Companies to sponsor new baker members to attend BakingTech is below and has been mailed to Allied members. 
  • The Young Professionals Committee, Chaired by Morgan Murphy, was reviewed and the development of networking and educational programs for ASB's Young Professionals was approved.
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:

Tony Oszlanyi
Captain, U.S. Army
Quartermaster Corp.
Defense Depot
Memphis, TN

Kent Van Amburg
HM3 - Hospital Corpsman Field Medicine
2nd Marine Division
Camp Lejeune, NC

Please send them electronically to by November 30, 2012.

American Jobs for America's Heroes Campaign

Free Resource to Fill Open Jobs with Unemployed National Guard Members

ASB Members looking for qualified employees have free and direct access to thousands of unemployed National Guard members and military veterans through the American Jobs for America's Heroes alliance.  With more than 60,000 unemployed National Guard members nationally, this is a huge resource for employers looking for skilled, experienced and reliable employees.  Register now for posting jobs at no cost at, the home page of Center for America which is coordinating the alliance campaign.

Operating under an official Memorandum of Understanding with the National Guard and funded through private donations, alliance members Corporate America Supports You (CASY) and Military Spouse Corporate Career Network (MSCCN) work with employers using a case management approach to actively match National Guard members and military veterans to the specific job requirements of employers.

Click here to see a flyer for the campaign.
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.

The deadline for nominations is September 30, 2012.

Nomination forms can be downloaded here .   
Monthly Webinar Series 

"Automating Food Safety Compliance: Electronic Data Collection, Archiving, and Analysis"
September 26, 2012
2:00 pm EDT

With the heightened focus on food safety created by the Food Modernization Act of 2011, automation will play an ever-increasing role in food safety compliance.  Join ASB for our September webinar as Bill Rountree of Focus Works, Inc addresses the nature of new automated tools and the benefits that they will deliver to bakeries and other food processing facilities.

The September webinar is open to all individuals in the industry regardless of membership status.


On August 8th ASB hosted the webinar "Release Your Inner Nerd- Top Free and Bargain tech Tools to Rev Up Your Productivity and Marketing."  If you were unable to attend the live event, don't worry!

The webinar was recorded and 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. 

2012-2013 Renewal Season Now Open 

The ASB membership renewal season is still in full swing and it is not too late to renew your membership, if you haven't done so already! 

The deadline for renewal is September 30.  After that date your access to the valuable member tools and information on the website will be temporarily suspended until membership dues have been paid.

On September 5th, a 2nd round of "Dues Renewal Notices" were emailed to those ASB members who have not yet renewed for the 2012-2013 membership year.  If you received such a notice and still need to renew your membership then please follow the instructions below to access a copy of your invoice and to pay online:
  1. Open and login using your unique username and password (login section in upper right of webpage).
  2. Select RENEW/UPGRADE MEMBERSHIP (in the right hand column).
  3. When your member portal page displays, select RENEW (in left hand column under "image").  *At this step you'll have the option to access and print your invoice, should you wish.*
  4. Follow the prompts to renew online.
We look forward to another exciting year and thank you for your continued support!

For questions concerning the renewal period please contact the Membership Manager, Amanda Gonzalez, at or 1.800.713.0462, ext 3.
ASB Social Media

For millions of people around the world, social media has established itself as an important component of their lives.  Every day, people log on to various social media networks.  Are you one of these people?  If you are, make sure you are connected to the ASB Facebook and LinkedIn pages.  If you are not, you can still join!

These sites will give you a priceless opportunity to increase your professional network, reach potential customers and suppliers, stay up-to-date on baking industry news, and enhance the value of your ASB membership.  By connecting, contributing to discussions, and sharing your experiences with ASB, we can also learn how to improve services and benefits for you!

Click on the Facebook and LinkedIn icons at either the top or bottom of this newsletter or on the ASB home page at to connect with us. 

If you have questions about ASB's social networking, or if you need help getting started in the social media world, email ASB's Director of Technology, Darla Eastlack, at
BakingTech 2013 Preview

Plan now to join us in Chicago for BakingTech 2013!  Whatever your educational and networking goals are, be sure to mark your calendars for March 3-6, 2013 to attend this gathering of experts in the baking industry.  We are assembling a seasoned group of presenters who are keen to share their insights and experiences with you.

The BakingTech 2013 program will offer sessions on topics including:
  • Customer Satisfaction and Adopting Social Media
  • Nutrition
  • Food Safety - How do we improve?
  • Managing Technology
  • Attracting and Developing Talent
  • Ingredients
  • Changing Markets, "The New Normal"
You don't want to miss this educational event and the networking opportunities available!  Keep watching the ASB website as registration and additional details on the 2013 program will be available mid-October.
Partnership Program

The New ASB Partnership Program is designed to attract new baker members and attendees to the ASB and BakingTech through the creation of BakingTech Scholarships.  The goal is for scholarship recipients to become lifetime members of the ASB and attendees of BakingTech.

Allied members have the opportunity to partner with ASB by providing funding for scholarships which will be awarded to bakers who have never been ASB members and have never attended BakingTech.  In return for providing scholarship funding, Partners (scholarship providers) will be able to attend a special reception for scholarship recipients, new members and the Board of Directors.  Partners will also receive advanced listings of all scholarship recipients and new members to facilitate networking prior to BakingTech.  Partners will be recognized in the Program and signage during the meeting.

Scholarship recipients will be randomly selected from nominations provided by baking companies that currently have employees attending BakingTech and from baking companies that have never had employees as ASB members/BakingTech attendees.

Click on the following links to read the invitation from Chairman Mike Elenz and to download the registration forms.

Chairman Letter

Fact Sheet
Partnership Program Registration Form
News From Our Affiliated Associations


If you want to be a star player in your organization, don't miss American Bakers Association's Executive Leadership Development Committee Public Policy Forum, Oct. 2-4, in Washington, D.C.  This meeting features leadership training, industry education and visits to Capitol Hill to meet with Members of Congress.  Find out how the political process works and how to advocate on behalf of the industry and your company. Register I Agenda I Hotel Reservations

Check out ABA's calendar for other meetings that will cover the baking industry's hottest issues and topics.  From commodities and food-technical issues to human resources and safety...if it's important to your baking business, it's important to come to ABA meetings.


IBIE is offering members of the baking industry an opportunity to present educational information and demonstrations during the 2013 International Baking Industry Exposition, Oct. 6-9, 2013, at the Las Vegas Convention Center in Las Vegas, NV.  More information and submittal instructions can be found here.  Deadline for proposals: Oct. 1, 2012.  For questions, contact Matt Grogg at or call (202) 789-0300, x118.
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

Executive Director:                              

Kent Van Amburg               Extension #1
                                                      Direct:  609.937.1519


Director of Meetings/Operations:

Tawnee Shuey                    Extension #2
                                                      Direct:  856.343.7838


Membership Manager:                       

Amanda Gonzalez              Extension #3
                                                      Direct:  660.349.9844

Director of Technology:                       

Darla Eastlack                    Extension #5

Follow Us:
American Society of Baking
Subscribe to
ASB Newsletter
Chairman's Corner:
by Mike Elenz,
ASB Chairman

Quote: In an earthquake, the most dangerous place to be is in a tall building that is not flexible.  Yet, one of the safest places is a tall building that has been stressed for earthquakes - in other words, one that has a deep foundation and is flexible.  So, too, over the coming years, large organizations that remain rigid will crumble and fall, while those that succeed in adding flexibility, teamwork and creativity to their cultures will thrive. - Source Unknown

So, too with our Society, we have a strong foundation, but must remain flexible, creative and as a team the Society will grow. 

"Plant the Seed", Knowledge, Opportunity, & Growth.

In Memorial:

It is with a sad heart that ASB reports the passing of long time member Tom Holmes on August 26, 2012.  Our condolences go out to his family and the Holmes Equipment Company.
Membership Tips:

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.
Website Tips:

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.
Home / Past Issues / Contact
American Society of Baking

PO Box 336 Swedesboro, NJ | 08085


Tel: 1.800.713.0462   Fax: 1.888.315.2612

Follow Us: