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"What's New?"
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- Formation of the International Society of Baking - Middle East and Africa District and Launch of the 1st Annual Conference & Expo, 10-12 December 2011, Muscat, Oman.
The International Society of Baking - Middle East and Africa District (ISB MEA) was formed on February 6, 2011 as a chapter of the American Society of Baking (ASB).
"The need of a networking and education platform for the baking industry in the Middle East and Africa has inspired the founders of the association to create a chapter of the American Society of Baking in the Middle East and Africa" states Mr. Ali Habaj, CEO of Atyab Investments LLC.
The Leadership Council of ISB MEA consists of major suppliers from the US and Europe and bakeries from the Middle East and Africa. The mission of ISB MEA is to advance the baking industry in the Middle East and Africa region by facilitating business relationships and sharing knowledge.
The 1st Annual ISB MEA District Conference & Expo will be held from 10-12 December 2011 in Muscat, Oman. The Conference will be hosted by Atyab Bakery with Mr. Ali Habaj as the Conference Chairman. "This Conference and Expo will be the first of its kind in the Middle East and Africa Region with unique possibilities to expand your management knowledge with the industry leaders and network with professionals from the baking industry and suppliers from all over the world" states Mr. Ali Habaj.
The 2-day Conference will provide an opportunity for bakers, suppliers, bakery retailers and professionals in the industry to establish new business relationships and improve their knowledge about the latest developments in the industry.
For more information on ISB MEA and the 1st annual ISB MEA Conference & Expo please visit www.isb-mea.org and www.asbe.org.
All Things Baking
Renaissance Schaumburg Hotel and Convention Center Schaumburg (Chicago), IL October 2-4, 2011
The Retail Bakers of America (RBA), American Bakers Association (ABA) and Bakery Equipment Manufacturers & Allieds (BEMA) are launching this new, national trade show to serve as the industry's annual marketplace, meeting place and educational forum during the 2-year gap in the IBIE rotation. All Things Baking will be an exciting, high-energy event focused on keeping baking and food service professionals competitive, profitable and ahead of consumer trends. Anticipated attendee include: caterers, restaurateurs, pastry chefs, cake decorators, chocolatiers, bakery directors, supermarket purchasing directors and other culinary and food service professionals.
ASB will be participating in the trade show by having a booth manned by our members and staff. Please be sure to stop by the booth and to direct non-ASB members to the ASB booth to learn more about the benefits of ASB membership and BakingTech 2012.
- BakingTech 2011 Proceedings. Production of the BakingTech 2011 Proceedings is underway. We anticipate having them completed and ready for distribution by mid-July. If you attended the meeting you had the opportunity to indicate on your registration the form in which you would like to receive the Proceedings - either on the website, on a USB or a printed copy. If you did not attend BakingTech 2011 you will be receiving an email with a form that will allow you to indicate your preference. If you did not complete that section of your meeting registration or you do not reply to the emailed form, we will assume that you will access the Proceedings through the ASB website.
- 2012 Baking Hall of Fame. The Hall of Fame Review Committee has decided to update and improve the process for making future nominations. They have revised the nomination forms and the process for making nominations so that more information is provided which will help the committee make more informed decisions. The new forms request information that coordinates more closely with the criteria that is used to make the evaluations. The new Nomination Form will be sent with your Annual Membership Renewal Invoice or can be downloaded.
2012 Hall of Fame Nomination Form
If you have previously nominated someone for consideration you must re-nominate them using the new forms which reflect the new criteria.
- Results of Post Conference Survey. Thank you for completing the BakingTech 2011 survey. Over 40% of the attendees completed the survey, which is an astounding response. The information gathered through the survey will greatly assist the 2012 program Planning Committee in putting together a program with speakers and events that will meet your educational and networking needs during BakingTech 2012. Some of the interesting results of the survey are recorded below.
- 57% of the respondents have been employed in the industry for more than 20 years.
- 49% of the respondents were over 51 years of age.
- 25% of the respondents have been ASB members for more than 15 years.
- Attendees received the most value from the networking and table tops followed by the breakout/technical sessions.
- Additional breakout sessions were the number one suggestions for improvement.
- Respondents were evenly split in their preference for the traditional table tops over three days or 2 days of traditional followed by one day of the Marketplace in Motion.
- 60% prefer that BakingTech remain in Chicago, 16%- Nashville and 10% in Kansas city.
The complete results can be found on ASB's website under the Conference tab in the top banner on the homepage.
- Membership Renewals. With the current membership year coming to a close it is time again to renew your annual ASB membership.
In a continuing effort to "go green," you can save time and postage by renewing online from your member portal. On July 1, the renewal period will open and Professional members will receive and email with instructions on how to renew online. Those who do not renew before July 15 will be mailed a renewal packet with an enclosed invoice.
Please note the deadline for renewal will be August 31, 2011. If you do not renew by the deadline, you will still be able to log into your ASB portal, but your access to the valuable member tools and information on the website will be temporarily suspended until membership dues have been paid.
To our Lifetime and Associate members, your renewal packets will be mailed on July 15. Please remember, while your membership is complimentary, it is essential that you either update your information online or return the form that will be enclosed in your renewal packet to ensure your continued membership with the Society.
For questions concerning the upcoming renewal period, or any general membership questions, please contact the Membership Manager, Amanda Gonzalez, at agonzalez@asbe.org.
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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: "Flatter me, and I may not believe you. Criticize me, and I may not like you. Ignore me, and I may not forgive you. Encourage me, and I will not forget you." William Arthur Ward
Quip: Encouragement is most likely the number one motivator known to man. A person can seem down and out, but YOUR words can lift them up and give them the courage and opportunity to go out and do something special. Without encouragement, an individual can be wasting a special talent that was given to them to help others, and YOU. In the American Society of Baking, we become more productive and servicing when we find ways to encourage fellow members to stretch their wings and Rise Up.
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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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