American Society of Baking eNewsletter
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Where to Eat When at the Hilton...
Wondering which restaurants you'll now frequent when ASB moves to the Hilton Chicago for BakingTech 2015? Well look no further than the South Loop!
BakingTech's new home hosts a number of dining options well within walking distance. Whether you are looking for a place to grab lunch, a bar/tavern to unwind, or fine dining for those all important business meetings, the South Loop has a place for you and you don't even need to call a cab! Below is just a sampling of the local eateries. Be sure to visit the ASB South Loop Dining page for more restaurants within walking distance of the Hilton Chicago.
Breakfast/Lunch
Bongo Room, 1152 S. Wabash Ave.
Bongo Room's original concept was and still remains the same: to serve fresh breakfast and brunch food in an unique way. Seasonally changing pancakes and French toast creations continue to draw in new customers.
Bars/Taverns/Pizzerias/Grills
Buddy Guy's Legends, 700 S. Wabash Ave.
There is only one place in Chicago to experience the finest Blues seven nights a week, enjoy southern Cajun soul food and behold a major archive of Blues memorabilia.
Casual
Tapas Valencia, 1530 S. State Street
Whether you're looking for a snack at the bar; or a feast fit for a king, Tapas Valencia provides an exquisite experience for everyone.
Fine Dining
Chicago Firehouse, 1401 South Michigan Ave.
The Chicago Firehouse is a fine dining steakhouse located in an attractive turn-of-the-century building that formerly housed the Chicago Fire Department.
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BakingTech 2015: Call for Papers
Preparations are already underway for BakingTech 2015, "Engage the Future: People, Products, Processes," to be held March 1-3, 2015 at the Hilton Chicago! The BakingTech 2015 planning committee is dedicated to bringing you a wide variety of topics and the very best speakers, but we NEED YOU to make this the best BakingTech ever!
Building on the success of past conferences, we are looking for dynamic, volunteer speakers who will present papers in the following areas of interest:
Sustaining the Future
Employing the Future
Products of the Future
Manufacturing of the Future
Management of the Future
The BakingTech 2015 Call for Papers is out and proposals are due on May 8, 2014. For more information on the Call for Papers OR to submit your paper today, click here.
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Louis Scarpino Kansas State University Scholarship
Louis Jerry Scarpino, 76, passed away on February 16 at his home on the Indian River in Michigan. Mr. Scarpino earned a degree in Baking Science and Technology from Arlington State College and had a lifelong career in the commercial baking industry. He worked for the Way Baking Company, C.J. Paterson Company (Corbion Caravan) and his own consulting firm.
Lou was a member of the American Society of Baking for 31 years and the Tri-State Bakers Association. In lieu of flowers, Mr. Scarpino requested donations be made to ASB for a scholarship to be awarded to a Kansas State University Baking Science student. The Louis Scarpino Scholarship ($1,230) will be awarded by ASB Executive Director Kent Van Amburg on Wednesday, April 23 during the KSU Scholarship and Student Recognition Awards Banquet.
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Developing an ENERGY STAR rating for Bakeries: Call for Plant Data
Most people recognize the ENERGY STAR label as the symbol of energy efficiency for consumer products such as refrigerators and light bulbs. But earning the ENERGY STAR label is not limited to consumer products. Specific industrial plants and commercial building determined to be among the most efficient in the United States can also be certified. Currently there are over 130 ENERGY STAR certified industrial plants, including 18 Cookie and Cracker bakeries, which became eligible for certification in 2010. The US EPA is interested in offering ENERGY STAR certification to energy efficient commercial bakeries and has been working with baking companies, the American Baking Association (ABA), and others to develop an ENERGY STAR rating for bakeries.
To read more about this Benchmarking endeavor click here.
To open the Benchmarking form please click here.
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Chairman's Corner
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by Anthony Turano
ASB Chairman
Thought: "You can design and create, and build the most wonderful place in the world. But it takes people to make the dream a reality."
-Walt Disney
Tweet:
@RogerQuimbly: I'm starting to think that the Facebook status update I liked has had absolutely no influence on Government policy at all.
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Member Spotlight:
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Join ASB in getting to know your fellow members:
Jessica Myers
Balchem Encapsulates
HQ: New Hampton, NY
Home Office:
Edwardsville, IL
At Balchelm's recent global meeting, Jessica was recognized with the innovation award for a new application concept she identified.
Are you interested in participating in the Member Spotlight? If so, please email the Membership Manager at agonzalez@asbe.org. |
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In Rememberance:
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Please join ASB in remembering members who have passed away:
Donald K. Dubois passed away on March 30, 2014. He was a 53 year member of ASB.
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Member Tips:
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Website Tips: Update your ASB profile online. Login onto www.asbe.org using your unique username/password, open the
Membership tap drop down list from the left menu bar and select " Update Profile". Then you may choose to update your profile information, or change your password.
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Need to Contact the ASB Staff?
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Office: 1.800.713.0462
Kent Van Amburg, Executive Director
Extension #1
Direct: 609.937.1519
Tawnee Brydebell,
Director of Meetings and Operations
Extension #2
Direct: 856.343.7838
Amanda Gonzalez, Membership Manager
Extension #3
Direct: 660.349.9844
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