- Robert A Fischer Distinguished Service Award.
The Robert A. Fischer Distinguished Service Award recognizes members who have made significant contributions to the American Society of Baking through volunteer service and leadership. Nominees must have been members for a minimum of 10 years, regular attendees of BakingTech and have served in a leadership or decision-making position.
Nomination forms are available for download on the website or by clicking here, and are due at ASB headquarters no later than December 31. The Nominating Committee, consisting of 3 immediate Past Chairmen, will review the nominations and will make their recommendation to the Executive Committee for final approval. The recipient will be honored during BakingTech 2012 in Chicago.
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Mr. Neil Bailey (Sara Lee) was the very first member to register to attend BakingTech 2012.
What are you waiting for?
Meeting Highlights include:
- Dr. Klaus Tenbergen- Klaus is an assistant professor in the Department of Food Science and Nutrition at California State University, Fresno. He teaches rigorous hands-on courses across a range of culinary and scientific areas that come together in the Culinology program. The program blends culinary arts and food science, preparing students for leadership careers in the food industry and potential employment as Research Chefs or in related fields.
- David Grossman- David is one of America's foremost authorities on communication inside organizations. He is Founder and CEO of The Grossman Group, an award-winning Chicago-based communications consultancy focusing on organizational consulting, strategic leadership development and internal communications.
- Dr. Paul White- "Empowering Your Employees: Filling Their Tanks with the Right Kind of Thanks".
Industry speakers who will share with you some of the baking industry's current "Best Practices" include:
- John Granger (Bakery Associates): Oven Energy Reduction
- Terry Bartsch (Shaffer Manufacturing): Manage Dough Temperatures
- Jerry Murphy (RONDO, Inc): How to make a Niche Product on Existing Equipment
- Jennifer Williams (PENFORD): Gluten Free Production
- Elizabeth A. Arndt (ConAgra): Ancient Grains
- Joe Steele (Aunt Millie's Bakeries): What Does a Bakery Engineer Do!
- Mike Day (Banner-Day): BSI Problem Solving
- Dr. Lin Carson (New Bakery Company): Generational Consumer
- Larry Smith (East Balt, Inc.): Non-Traditional Retail Outlets - Not just the Supermarket/Grocery Store
- Patrick Kennedy (The Kennedy Group), Bob Klimko (ORBIS), Bob McGuire (Alpha Baking Co.): RFID o Trays
Plus a host of other industry experts sharing their knowledge about how to improve your operations and profitability. The complete schedule is on ASB's website.
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- American Society of Baking Scholarships.
Each year, ASB donates $20,000 to Kansas State University to fund scholarships for students enrolled in Bakery Science and Management. These scholarships are an investment in the future of the U.S. baking industry. Scholarships awarded for Fall 2011 were:
- Emily Jackson, Sophomore: Liberal, KS
- Jill Kovacic, Senior: Wichita, KS
- Ashley O'Neil, Sophomore: Leavenworth, KS
- Benjamin Reusser, Senior: Wichita, KS
- Carter Wands, Sophomore: Naperville, IL
ASB also invites the KSU students to attend BakingTech each year without any registration fees. The 30 students that attended BakingTech 2011 represented another $13,000 investment by ASB members into the development of future baking industry leaders.
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- ASB Demographic Study and Strategic Research.
Cypress Research Associates conducted research on behalf of ASB to determine how ASB can better serve the needs of its current members and attract new members. Research included: 1) Conference evaluation survey; 2) In-depth telephone interviews with key ASB members and non-members; and 3) Online Survey of ASB members and non-members.
The results of the research were presented to a joint meeting of ASB's Executive Committee and Advisory Committee in Kansas City on October 6. This research will serve as the cornerstone of ASB's Strategic Planning during the March 2012 Board of Directors Meeting.
Several of the Key Recommendations of the Study were:
Programs and Services
Offer online education/webinars:
- Convenient and cost effective
- Topics should be focused on important trends and issues affecting the industry
- Would attract younger members
- Should be provided to non-members as well
Offer additional networking opportunities that are more interactive in nature:
- Offer opportunities for more active idea exchange about best practices, new ideas, new products, industry trends
- Offer social media networking to attract younger professionals
- Offer a searchable database of members via Facebook or LinkedIn
Programs & Services for Young Professionals
Offer more educational program content (including online) targeted to young professionals:
- That offers direct career/job benefits
- That demonstrates that industry is forward thinking so young professionals stay in baking industry
- Practical, unique content/can apply immediately
Develop a Young Executives Chapter of ASB
- Offer ideas for career development
- Provide a forum for young executives to exchange ideas, knowledge
- Offer opportunities for online social media/networking
The complete results of the research can be viewed on ASB's website on both the home page and under "Who We Are". A special thank you to all of our members who took the time to participate in the various surveys.
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- Registration for the 1st Annual ISB Middle East & Africa District Conference and Expo is now open!
The International Society of Baking Middle East and Africa District (ISB MEA), is a chapter of the American Society of Baking (ASB), aimed at bringing together bakers, suppliers, bakery retailers and professionals in the industry to network, establish new business relationships and improve their knowledge about the latest developments in the industry.
ISB MEA's mission is to advance the baking industry in the Middle East and Africa region by facilitating business relationships and sharing knowledge. Therefore, in order to fulfill this mission, this year the 1st Annual ISB Middle East & Africa District Conference and Expo will be held from the 10th to 12th of December 2011 at Shangri-La Barr al Jissah Resort & Spa, Muscat, Oman.
All bakery professionals are invited to attend this important and interesting event for the first time in the region.
- Excellent networking opportunities with professionals from the baking industry, suppliers and other allied services from around the world.
- Possibilities to expand your baking and management knowledge with the industry leaders from the emerging Middle East and Africa region.
- 2 consecutive days of educational sessions on industry-related topics.
- Bakery exhibition displaying the latest innovations and technologies.
Presentations include:
- Global Food Safety Trends - American Institute of Baking International - Mr. Kirk O'Donnell
- Global Markets for Bakery Product - Euromonitor/Mintel
- Packaging for Today's Consumers - Bedford Industries - Mr. David Groff
- Frozen Dough Science, Technology and Advantages - Custom Foods - Mr. John Khoury
- Mixer Technology, Horizontal Technology - The Peerless Group - Mr. Matt Ziesldorf
- Diving and Portioning - Bun and Bred - AMF Bakery Solutions - Mr. Ken Newsome
- Healthy Baking through Functional Ingredients - BK Giulini GmbH - Mr. Markus Schmitt
- Sweetener and Sugars in Baked Products - National Starch food Innovation - Ms. Juliette Maliska
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ASB is proud to present a FREE webinar series to you, the members. On October 11th, ASB hosted the first event. It was a great success and we would like to extend a special thank you to our guest speaker, David Jones of Commercial Food Sanitation, for his very informative presentation on the topic of Sanitary Design of Food Processing Equipment.
If you were unable to attend the live event, don't worry! The webinar was recorded and has been posted to the archives page. Please click here to directly access the main ASB Webinar page and from there click on the Archives link. Please note, you will first be required to login to the website using your unique ASB username and password, and must be an active 2011-2012 member to view the Archives page.
Members, remember this new benefit is for you! Therefore, if you have a topic or speaker for a future webinar or if you have insights you would like to share with fellow members, don't hesitate to contact Amanda Gonzalez, ASB's Membership Manager, at agonzalez@asbe.org. We would love to hear your suggestions.
Please be sure to watch your Inbox and the ASB website for information on future events!
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ASB is now on Facebook! Do you have a Facebook profile? Well if so, ASB encourages you to get on and "like" our page. Just click on the Facebook logo on the ASB homepage and you will be directed to our Facebook society page.
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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: "I may not have gone where I intend to go, but I think I have ended up where I needed to be"...Douglas Adams
Quip: We go through our careers thinking that we are exactly where we wanted to go, but so often what we "want" is a far cry from what we "need" to be doing. Always look around and check your progress and determine if you are doing the right things, not always right for you, but right for the world and those around you. As we start the last quarter of this year, take a few minutes to reflect on your wants and needs. We are now just over 4 months from BakingTech; Best Week in Baking. What the Society NEEDS is for all of you to make the annual meeting in March as you will be provided with some content that will help you plan out your needs for the coming years. I look forward to seeing you there.
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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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