American Society of Baking eNewsletter
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Virtual Reality Comes to BakingTech
Have you ever welded together two pieces of metal, spray painted a car door or milled a piece of wood into a table leg? You can during BakingTech as we bring the exciting new world of virtual reality training to the baking industry. Please be sure to sign up for a time slot through the
BakingTech 2016 event app to compete against your friends and get a taste of the future.
Visit the speaker's website to see what we have in store:
www.vrsim.net
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Innovation Award Winner
The industry's best and brightest will take center stage February 28 - March 1, 2016, in Chicago when the winner of the American Society of Baking's 2nd annual Innovation Awards Program will be showcased during the MarketPlace 2016. We had several wonderful proposals submitted for this year's Innovation Awards Program and we are pleased to announce the following winner:
Please click on the winner's name to visit their ASB webpage and learn more.
The winner will be featured in the MarketPlace Networking Lounges, which will be located in the MarketPlace. The winner will receive an etched crystal award to be displayed at their table top, as well as at their headquarters.
The ASB innovation Awards program celebrates industry leaders and companies in the grain based food industry for their innovative development and implementation of leading edge products, equipment deign and advancements in ingredient technology.
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Calling All Young Professional BakingTech Attendees
The Young Professional Committee (YPC) looks forward to seeing you later this month in Chicago!
As you prepare for your visit, be sure to include time to join your fellow young professional (YP) attendees at this year's YPC hosted educational and networking sessions.
Sunday, February 28
2:30 - 3:30 pm
Thoughtful conversation can develop mutual respect, positively affect problem solving and motivation. They open and allow us to contrubute to a shared vision and discove what is possible.
Join our career and life coach, Maura Koutoujian, and your fellow young professionals as they discuss the importance of conversation in networking to help advance your professional career. Learning to read verbal and non-verbal cues, the personal styles of your colleagues and the dynamics of different generations will better help you connect with both superiors and peers, manage expectations and develop realistic career path goals.
Sunday, February 28
8:00 - 10:00 pm
Join your fellow YPs for food, drink, music and an all around good time at Chicago's premier blues club. Just around the corner from the conference hotel, YP attendees will be able to mix and mingle in the private 2nd floor if this iconic blues joint. The ASB group is even invited to stay after the official YPC social event ends to enjoy the live music performance on the main stage!
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Society of Bakery Women, Annual Dinner
The Society of Bakery Women will be hosting its annual dinner the Saturday before BakingTech 2016.
Saturday, February 27
7:30 - 10:30 pm
Brasserie by LM
800 S. Michigan Ave.
SBW Annual Membership Dues- $30; Event for Members- $65; Event for Non-Members- $95; KSU Students- Complimentary
Please RSVP by Friday, February 19th to Amy Estrada at
amy.estrada@bakerywomen.org or (708) 372-5246
Checks payable to: Society of Bakery Women
Mail to: SBW Treasurer - Kehley Pfrang - 2905 Inca St., Apt. 4015, Denver, CO 80202
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The KSU/FSU Alumni Breakfast will be hosting its annual breakfast Monday morning of BakingTech 2016.
Monday, February 29
7:00 - 8:30 am
Hilton Chicago - Boulevard A/B (2nd floor)
$45 suggested donation
To make reservations for the breakfast contact:
Gideon Butler,
gideonbutlersmith13@gmail.com
For more information,
click here to read the KSU FSU Alumni Invitation Letter.
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Welcome:
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BAKERS:
Spiros Assimacopoulos
Joe Baltes
Paul Blank
John Borowski
Vilius Butasuskas
Victor Christian
James Goldie
Russell Haswell
Michael Hedge
Doug Ideker
Bill Kaminski
Craig Kominiak
Margaret Ann Marsh
Bruce Pronschinske
Sy Stohry
Jeremy Sutten
Michael Thornberg
Bob Weaver
ALLIED:
Kurt Becker
Lee Benton
Elyse Bianchi
Russ Bischof
Sharon Book
Brandon Bowers
Blake Colgan
Thomas Dembinski
Adrian Diaz
Harry Dunker
Linda Dunning
Diana Duryea
Ken Girds
Kathleen Harsh
Michael Ivey
Rachel Klataske
Craig Kominiak
Larry Marks
Fred Pfening, IV
Peter Pfizenmaier
Jerry Powell
Megan Rose
Mark Salman
Harold Schmidt
Gary Sisler
James Wells
Tatiana Wright
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Consultant's Corner:
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Are you a baking industry consultant? Would you like to have your services promoted to the ASB membership and greater baking industry?
If so, visit the
Consultant's Corner on the ASB website and list yourself today. It's a great way to market to a large number of potential clients. This is a member benefit and available at no additional cost to you Be sure to list yourself today! |
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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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