Thank
you for your continued membership with the American Society of Baking!
It is time to renew your annual membership with the Society.
This
year we are continuing our effort to "go green." You can save time and
postage by renewing online. The annual membership dues are $185 and
payable at this time. You may access your membership profile by
following the steps below:
- Log on to www.asbe.org and select Renew/Upgrade Membership (in the right hand column).
- When your portal page displays select "renew."
- Follow the prompts to renew online.
- Review and update your profile, contact information, current position and company.
You can also renew by sending a check for $185 made out to ASB to:
American Society of Baking
PO Box 336
Swedesboro, NJ 08085
The
deadline for renewal is August 31. After that date your access to the
valuable tools and information on ASB's website will be temporarily
suspended.
We look forward to another exciting year and thank you for your continued support! |
- ASB Surveyed our Members; You Responded; We Listened!
More Education, More Networking, More Fun
More Education
You
asked for more breakouts and technical sessions. You got them! 10
Breakouts with 25 individual presentations and two industry panels.
- Old School ASBE: Oven Energy Reduction; Managing Dough Temperatures; Reducing Changeover Cycle Times - Pan Size to Full Size Range
- Niche Products/Baking: How to Make a Niche Product on Existing Equipment; Gluten Free Production; New Technology for Niche Production
- Engineering: Team Development; What Does a Bakery Engineer Do!; BSI Problem Solving
- Market Demographics: How to Leverage your Bakery to Serve the Hispanic Market; Generational Consumer; Non-traditional Retail Outlets
- Today's Bakery: Building Envelope; Automation/Versatility; ROI - Sustainability
- Ingredients: Sweeteners Technology; New Enzymes Technology; International Sourcing of Ingredients
- Safety/Sanitation: BISSC; Making it Work; Traceability; Making Sense of the Alphabet Soup
- Logistics/Supply Chain: Logistics Software; RFID on Trays Case Study; Managing the Co-Packing Process
- Open the Window: What is Happening in Other Parts of the World?
- Year in Review: CEO Update - 2 Industry Panels of Leading Bakers and Allied Members
More Networking
The
survey showed that you wanted MarketPlace in Motion again. We tweaked
it and made the changes you requested. This year MarketPlace in Motion
will be held in the main ballroom, there will be an open bar (but no
drink tickets) and we are announcing it now!
More Fun
The Officer's Reception has been turned into the ASB Mardi Gras Celebration!
Beads, Masks, Hurricanes, a Jazz Band and plenty of Cajun food. Be
sure to join all of your friends on the first night of BakingTech 2012
as Bourbon Street comes to Chicago.
BakingTech 2012:
More Education, More Networking, More Fun
Mark Your Calendars and Save The Date Today! |
- ALL THINGS BAKING REGISTRATION IS NOW OPEN
Spend three idea-filled days at All Things Baking,
and you'll be elbows-deep in fresh inspiration, creative resources and
the latest consumer trends. It's the exciting new trade show for
professionals who know the importance of staying current.
Link to: www.allthingsbaking.org
Shop 'til you drop. All Things Baking attracts the top suppliers. Baking equipment, bake
ware, decorating supplies, ingredients, flavorings, packaging,
preparation tools, technology - it's all here in one opportunity packed
venue.
Quench your thirst for knowledge. Get on track
with the newest trends and business strategies with information-packed
seminars, exciting competitions and hands-on demonstrations.
Connect, learn and profit.
There's no end to what you'll gain at All Things Baking, where your
peers are constantly sharing insights, ideas and best practices. Join
the conversation at exclusive bakery tours and networking receptions.
Visit www.allthingsbaking.org and register today! |
- Middle East & Africa Conference and Expo.
The 1st Annual International Society of Baking Middle East & Africa
Conference and Expo will be held December 10-12, 2011 in Muscat, Oman.
The meeting is being held at the Shangri La's Barr Al Jissah Resort
& Spa (www.shangri-la.com). This conference is supported by ASB, BEMA, Baking and Pastry Guild of the Middle East and Baking & Snack.
This
conference will present an excellent opportunity for U.S. and
international baking companies, manufacturers and ingredient suppliers
to develop relationships in the emerging Middle East and Africa baking
sectors.
More information can be found at www.isb-mea.org or on the ASB website www.asbe.org.
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Are you LinkedIn to the baking community? ASB has a LinkedIn site
where you can ask questions, share information and find out what the
latest discussions are among your peers in the baking industry. Just click on the LinkedIn logo on the ASB website and request to become a member. |
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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 |
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Chairman's Corner:
by Jeff Dearduff ,
ASB Chairman
ASB_Chairman@asbe.org
Quote: "Jump into the middle of things, get your hands dirty, fall flat on your face, and then reach for the stars." Joan L. Curcio
Quip: The quote above aligns well with our BakingTech 2012 theme of Rise Up. The act of Rising Up in your Workplace, your Industry, your Community, or in your own personal development only happens when you reach into places you never dreamed of reaching into. A dirty face and hands is a badge of honor for those who make it to the top of their game.
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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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