BakingTech 2012
Longtime BakingTech attendees agree that the conference is getting better each year! There is more educational content than ever, as well as increased opportunities for social networking. Each Planning Committee takes the results of the post-conference surveys to heart and tries to incorporate your suggestions for change. This year's improvements include:
- More breakout sessions: 23 Breakouts sessions with 27 industry speakers (2011: 18 Breakouts with 23 speakers).
- More baking fundamental presentations with immediate take home value.
- Industry Panels of Bakers and Allied Leaders: Update on industry developments during the past year.
- Return to three days of the traditional MarketPlace with table top exhibits.
- Officer's Welcome Reception: More food and more fun: Mardi Gras Party, music and entertainment.
BakingTech registration numbers are greater so far this year compared to last year so we must be doing something right. Be sure to visit the website at www.asbe.org and register today!
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BakingTech 2012 Partnership Opportunity
Purpose:
- To provide funding to increase the educational and networking opportunities during BakingTech without increasing the registration fees for individual participants.
- To provide the opportunity for members to communicate key corporate messages.
- To strengthen the relationships between suppliers and customers.
Partnership with the American Society of Baking Brings You:
- Targeted branding and advertising opportunities to bakers worldwide.
- Unique industry recognition on the web and in printed materials.
Eligible Partners: All individual baker and allied members and their employers.
Specific Events:
- New Members' Reception
- Hall of Fame Reception
- Officers' Reception
- Networking lunches
Full details and Partnership forms can be found here
Partnership Invitation Letter
ASB Partnership Opportunity
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50 Year Members
We are very humbled by the fact that many of our members have belonged to ASB for their entire careers. The incredible milestone of 50 Years of ASB membership will be celebrated on Monday, March 5, during BakingTech.
Those members reaching the 50 year Membership milestones this year are:
- Ernest Balta
- James W. Grebe
- Harold Jaffe
- Martin Jarmel
- Dan Miller
- Richard Schlipf
- Joseph A. Vanderliet
- John VanLaar
Congratulations to all the above members on entering this very elite fraternity of ASB members. We are greatly appreciate your dedication to the American Society of Baking and to the baking industry that it serves.
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Free Bakers
No we are not giving bakers away! This is an opportunity for bakers to give ASB a test run to see if they want to start on their own 50 year membership journeys.
Bakers who have never been an ASB member and have never attended BakingTech can join ASB free upon registering for BakingTech 2012.
Members are our best membership recruiters. If you know any bakers who are not ASB members, send them the attached promotion and invite them to attend BakingTech 2012 and take advantage of the free membership trial. This is a great opportunity for our allied members to invite some of their customers to attend BakingTech and to join their colleagues as members of ASB.
*Bakers wanting to take advantage of the free membership trial must complete and return via mail or fax a BakingTech Registration Form and New Member Application. Please click on the following links to access and download the appropriate forms: BakingTech Registration Form and New Member Application.
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Call for Abstracts
Have you ever wanted the opportunity to be a speaker at BakingTech, but no one has asked you? Do you have knowledge about new technologies or innovative products that you would like to share with fellow ASB members? BakingTech 2013 will be your chance.
For BakingTech 2013, ASB is turning the planning process on its head. Following BakingTech 2012, we will be going out to members with a Call for Abstracts. This will be your opportunity to submit ideas for presentations and get the chance to be a BakingTech speaker.
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BakingTech 2015: Moving On Up!
The Marriott Downtown Chicago Magnificent Mile has been the home for BakingTech for over 40 years. It has been a wonderful partnership with countless memories and friendships.
BakingTech has outgrown the Marriott. Each year we have allied members who are not able to exhibit during the MarketPlace because we overfill the Marriott's largest ballroom. The general Session is packed to the gills, while the growth in the breakout sessions has left people standing in the hallways because of the small meeting rooms. ASB is bursting at the seams of the Marriott. If we want the opportunity to grow, ten we have to move.
For the past 9 months, ASB staff and the Housing Committee have visited numerous cities and toured a host of hotels to find ASB's next home. The search has included: Kansas City, Philadelphia, Charlotte, Atlanta, Nashville, St. Louis, Indianapolis and other hotels in Chicago. Survey results, membership data, budgets, and the Demographic Study have all been used to evaluate the best move for ASB and our members.
The Chicago Hilton is the clear winner - location, elegant lobby and ballroom, first-class staff, flexible meeting spaces, room to grow, hospitality, great room rates plus much more. Below is a fact sheet about ASB's new home for BakingTech and a link to the Hilton's website.
http://hilton.ebrochures.org/us/hi/factsheets/CHICH_full.pdf
More information about this exciting transition for ASB will be shared during BakingTech 2012.
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Equipment and Plant Design Workshop for Allergen/Pathogen.
March 20-21, 2012, 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, Cadbury, Campbell's, ConAgra Foods, General Mills, Heinz, Kellogg's, Kraft, Land O'Lakes, Nestle, PepsiCo, and Sara Lee - members of the GMA Sanitation Committee - 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.
To register click here:
https://secure.aibonline.org/php/ecomm-catalog.php?catalogNbr=06-8010&site
To reserve your hotel room, please call the hotel at: 1.800.996.3426
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Recommendations for 2012 Executive Committee Nominations.
Do you know an ASB member who has the leadership skills and industry experience necessary to help guide ASB as a member of the 2012 Executive Committee? Perhaps you have always wanted the opportunity to give back to the baking industry and ASB by volunteering on the ASB Executive Committee.
ASB is making the nomination process more transparent and open to the membership by seeking your recommendations for 2 bakers and 2 allied members to serve on the 2012 Executive Committee. You may nominate yourself.
The Executive Committee is a three year commitment and entails participating in 1 hour monthly conference calls (third Wednesday of each month at 3:00 pm EST), a 2 day Board of Directors meeting in early October and the two day Executive Committee meeting held during BakingTech in March.
Attached is the recommendation form. Please print it, fill it out, and fax it by January 15, 2012 to ASB at 1.888.315.2612.
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ASB Free Webinar Series - Volunteer Speakers Wanted
ASB is proud to present a FREE webinar series. Members, remember this new benefit is for you! If you have a topic for a future webinar and you would like to volunteer to present a webinar, please contact Amanda Gonzalez, ASB's Membership Manager, at agonzalez@asbe.org. We would love to hear from you!
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Proposed Changes to Bylaws
ASB's current Bylaws do not define the Board of Directors, its role or its composition. The Executive Committee has reviewed and approved the following proposed revisions to the Bylaws and will be recommending their adoption by the membership during the General Session of BakingTech.
PROPOSAL
- Establish a Board of Directors with the same composition and responsibilities as the existing Executive Committee. This can be accomplished by replacing "Executive Committee" with "Board of Directors" in each instance where "Executive Committee" is currently referenced within the Bylaws.
- The Officers, as currently defined in the Bylaws, then becomes the Executive Committee. This can be accomplished by replacing "Officers" with "Executive Committee" in each instance were "Officers" is currently referenced within the Bylaws.
Click here to see the proposed changes to the Bylaws with the changes tracked.
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ASB Staff and Contact Information |
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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 |
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Chairman's Corner:
by Jeff Dearduff ,
ASB Chairman
ASB_Chairman@asbe.org
Quote: "Take calculated risks. That is quite different from being rash." ...George S. Patton
Quip: Very few people in history have improved themselves, groups or organizations by doing nothing, When you study a potential change, understand the pro's and con's and calculate the risks, you can enter into change confident and ready for anything.
ASB leadership in 2011 has taken on some interesting challenges, and changes are on the horizon that are intended to give a new breath to the organization for years to come.
Everything from expanding the educational options at BakingTech, to offering partnerships to the industry and planning a venue move in 2015, our leadership has approached all of this from a very structured and analytical perspective.
You too can be part of this kind of futuristic thinking. If you would like to become a leader, seek out a current or past office and let them know you are interested in taking ASB to the NEXT LEVEL.
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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.
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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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