Issue #37 December 13, 2012
"What's New?"
Baking and Snacks' 2012 Operations Executive of the Year - Mike Elenz

We are very proud of ASB's Chairman Mike Elenz for being selected as Baking and Snacks' 2012 Operations Executive of the Year.

"Always faithful.  That's the core ideal that has led Michael Elenz through his career to his current position as vice-president of manufacturing, Schwebel Baking Co., Youngstown, OH."

Click here to read the entire article.
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.

Eight of ASB's Allied Members have already joined the 2013 Partnership Program:
  • AB Mauri- $2,000 to cover One Baker Scholarship
  • AMF Bakery Systems- $2,000 to cover One Baker Scholarship
  • ATBI- $5,000 to cover Three Baker Scholarships
  • BAKERPEDIA- $2,000 to cover One Baker Scholarship
  • Bundy Baking Solutions- $5,000 to cover Three Baker Scholarships
  • Burford Corporation- $5,000 to cover Three Baker Scholarships
  • Consumer Flavoring Extract Company- $2,000 to cover One Baker Scholarship
  • Dawn- $2,000 to cover One Baker Scholarship
These Baker Scholarships will provide the funding for 14 new bakers to attend BakingTech 2013 and the MarketPlace.  The deadline for participating in the Partnership Program is December 15, 2012. 

Click here for the Partnership Registration Form.

Unauthorized Use of ASB Logo and Membership Data

You may have received an email last week from a recruiter seeking a baking professional to fill a job opportunity.  ASB's logo was used in the emails without ASB's authorization.  ASB did not provide the sender with our members' email addresses, as it is ASB's official policy to not provide membership contact information to any individual or company for any purpose.  Following is an excerpt from an email sent by the recruiter to ASB Chairman Mike Elenz:

"In no way was the leadership of ASB involved in this posting endorsing our firm, or even aware of the fact that we had approached members with this job posting.  This should in no way affect your relationship with the ASB or its management as they had no prior knowledge of our efforts to approach membership."
BakingTech 2013 Registration Brochure Now Online

The complete BakingTech 2013 registration brochure is now available online, where you'll also find breakout and session listings, featured speakers, registration details, and hotel and travel information.

Register before February 1, 2013 and save!  After February 1, all registration fees will increase by $100.  Registrer today by downloading the registration form or registering online by clicking here.
Reserve Your Table Top By This Friday (12/14/12)

A special note to our MarketPlace table top exhibitors.  Starting for BakingTech 2013, ASB will be instating the following policy concerning tabletop assignments:

For Returning Exhibitors

ASB will offer exhibitors participating in past BakingTech conferences the opportunity to be assigned to the same tabletop as they've had in previous years.  To take advantage of this opportunity, ASB must receive an exhibitor application/contract agreement and required full payment by Friday, December 14.

Should a returning exhibiting company not submit an exhibitor application/contract agreement by December 14, their previous tabletop assignment will be forfeited and will not be guaranteed for MarketPlace 2013.

How MarketPlace 2013 TableTops will be assigned after December 14

ASB will assign tabletops from new companies and those returning companies, who chose not to participate in returning exhibitor program, on a first-come, first serve basis until sold out.

MarketPlace exhibitor applications are how being accepted.  In order to take advantage of the early-bird registration rate, exhibitor applications must be received by February 1, 2013Register now!  
Wholesale Baker Membership Postcard Applications

In late November, ASB sent you an important packet as part of our new "Wholesale Baker" membership recruitment effort.

Enclosed in the packet was 2 "wholesale baker" membership applications in the form of postcards.  We encourage you to distribute these free memberships ($185 value) as gifts to your baker clients and/or colleagues who work for wholesale bakeries, and have never been ASB members and have never attended BakingTech.  All recipients have to do is complete and drop the postcard in the mail to begin the first year of their ASB journey,

ASB views this as an excellent opportunity for our current baker members to invite those colleagues they believe will gain most from the networking and educational benefits of belonging to the Society.  As for our allied members, you know the bakers who are currently not ASB members, but whom you would like the opportunity to meet with during BakingTech and particularly during the MarketPlace.

Please note, the "free first year membership" is only being extended to new members who are employees of wholesale bakeries.
Equipment & Plant Design Workshop for Allergen/Pathogen Control


March 12-13, 2013
The Allerton Hotel
Chicago, IL

Course Cost:
$600 for members of sponsoring organizations
ABA, AIB, ASB, FPSA, B&CMA, BEMA, NPA, SFA

It is more important than ever for your engineers, sanitarians and plant managers to understand the proper equipment, plant and process design that is fundamental to food safety.  ASB together with other top food industry associations is presenting a sanitary design workshop specifically for our members.

The BAMA Companies, Campbell's, ConAgra Foods, General Mills, Heinz, Kellogg's, Kraft, Land O'Lakes, Nestle, PepsiCo, Rich Products, and Sara Lee - members of the GMA Sanitation Share Group - are collaborating to enhance food safety.  At the Equipment & Plant Design Workshop for Allergen/Pathogen Control, representatives from these companies will present practical, proven approaches to cleaning, sanitary design, equipment layout, and personnel requirements that utilize verifiable, economically sound, and HACCP-supported processes.  The workshop includes equipment design demonstrations using photos and prototypes, the introduction of a process for continuous improvement and discussion of the Food Safety and Modernization Act (FSMA).

Industry Unites to Launch Online Resources


The baking and snack food industries have long relied on association buyers' guides and published directories to keep in touch with each other and their suppliers, affecting how they do business.  With the proliferation of Internet resources in recent years, information abounds but is more decentralized and difficult to track.  Several key associations have banded together to help change that.

The American Society of Baking (ASB), the American Bakers Association (ABA), AIB International, BEMA and the Biscuit & Cracker Manufacturers' Association (BCMA) are pooling their resources to launch e-source, a dynamic electronic directory and buyers' guide for the grain-based foods industry. 

" e-source will be the premier resource for ASB members to find information about companies and industry professionals that is critical to building their business relationships," said Kent Van Amburg, executive director, ASB.  "It will serve as the entire baking industry's membership database, phonebook, encyclopedia and buyer's guide - all rolled into one."

The site is set to launch in early 2013.

ASB Webinar Series

This month the ASB staff decided to shake things up and create our own webinar for the membership.

Director of Meetings and Operations Tawnee Shuey and Membership Manager Amanda Gonzalez have created an ASB 101 webinar.  In the presentation, the staff provides an overview of ASB, the benefits of membership, how to get involved and why the viewer should attend BakingTech 2013.  They also discuss how to register for the conference and apply for membership. 

If you know of someone who would like to learn more about the Society, then encourage them to view this video.  Either forward this newsletter so they can click on the provided link or have them visit the ASB website at www.asbe.org.

If you are a new member of ASB this is an excellent introduction video to become more familiar with the Society.

Click Here to watch the ASB 101: New Member Introduction webinar now.

News From Our Affiliated Associations

Save the Date for These Upcoming ABA Meetings!

ABA 2013 Convention - "Staying Ahead of the Curve When You Don't Know What's Around the Bend"
April 21-24, Turnberry, Aventura, Florida
Registration materials available in January

ABA Human Resource and Labor Conference - "Talent Management Strategies: How do you measure up?"
February 18-20, Phoenix, Arizona
Register online today

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
                                                   

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American Society of Baking
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Chairman's Corner:
by Mike Elenz,
ASB Chairman
ASB_Chairman@asbe.org

Quote: People become really quite remarkable when they start thinking that they can do things.  When they believe in themselves they have the first secret of success. -Norman Vincent Peale

Come join other believers, at the "Best Week in Baking", BakingTech 2013!

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


ASB Welcomes Our New Members Who Joined During November!

BAKERS
Brian Campbell
Kevin Helman
Raymond J. Lewis
Clete O'Brien
Sharon O'Brien

ALLIED
Mike Alexander
Mark Glover
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.
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American Society of Baking

PO Box 336 Swedesboro, NJ | 08085

 

Tel: 1.800.713.0462   Fax: 1.888.315.2612

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