American Society of Baking eNewsletter
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ASB Names Five to Baking Hall of Fame
The American Society of Baking (A.S.B.) will induct 5 industry leaders into the Baking Hall of Fame on Feb. 29 during a special ceremony at BakingTech 2016, to be held in Chicago. They and their affiliated organizations are:
- M. Robert (Bob) Albers, Franz Bakery
- Joseph Baker and Jacob Perkins, Baker Perkins Ltd.
- Pat Callaghan, Pepperidge Farm
- John Shellenberger, Kansas State University
"Each year, the list of nominees grows more impressive, giving the selection committee much to consider," said John Del Campo, chair of the A.S.B. Baking Hall of Fame Evaluation Committee and president of Brandywine Ingredient Technology, Wilmington, Del, "All were extraordinary candidates."
Click Here for full press release.
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ASB Career Site Launched
The American Society of Baking is now a source for baking industry career information. Find information on current trends in the industry, training and education information, trade shows and events, career profiles, association information and more. Visit our
Career Pages today.
Featured profiles and listings from members and industry contributors are welcome. Company listings are designed to give you an opportunity to let candidates know about your company. These listings are a fantastic way to attract passive job seekers in addition to industry professionals seeking product and services. If your company is not already listed on the
Company Profiles, you can submit your company's listing by
clicking here.
An opportunity also exists for members to share information about their career path with individuals considering a career in the baking industry. Would you like to have your professional profile showcased? Visit the
Success Story Profile Submission page to submit a profile for consideration.
Whether you are thinking about a career in the industry, or you want to stay up-to-date on news and events, continue to check-in with the ASB website to take advantage of our career resources and developing listings. |
BakingTech 2016: Keynote Speakers, Chairman's Letter & Registration
BakingTech 2016 will be hosted at the
Hilton Chicago on February 28 - March 1. The upcoming conference's theme "Growth Through Innovation" will challenge attendees to question innovations they incorporated into their business to create growth in production, growth in sales and most importantly, growth in profitability.
Keynote Speakers, including
William Toler, President and CEO of Hostess Brands, LLC, and
Kat Cole, Group President of FOCUS Brands and former President of Cinnabon, Inc., along with industry presenters will share their experience and expertise on a range of topics. For more information on presentations, a
detailed schedule and
presenter bios, please visit our
website.
Be sure to read
ASB Chairman Ramon Rivera's personal invitation to attend BakingTech 2016, the Best Week in Baking and
register today. Don't miss the opportunity to kick-start your own ideas concerning innovation in your business!
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Beware of Housing Scams!
As you are preparing your travel plans for February, remember you can be scammed. We have received reports that other companies are posing as official housing vendors for BakingTech 2016. These unscrupulous firms have not been authorized to handle housing, nor are they affiliated with BakingTech 2016 in any capacity.
There are certain travel companies that the convention industry commonly refers to as "housing poachers" or "housing pirates". They frequently misrepresent themselves by claiming to be the housing provider for a given convention or trade show. They will sometimes offer to get you cut rate hotel accommodations and try to convince you that the offer is being made on behalf of BakingTech 2016 conference.
Please be advised that all hotel reservations for BakingTech 2016 should be made directly with the HILTON CHICAGO, our headquarters hotel. No other housing company has access to the ASB discounted room block at the Hilton Chicago. Please make reservations directly with the Hilton by calling (877) 865-5320 or visit the official
hotel information on ASB's website.
Please contact Tawnee Brydebell at
tbrydebell@asbe.org to report any suspicious activity.
Read complete warning here.
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The Sanitary Design Workshop: Registration Now Open
Equipment & Plant Design Workshop for Allergen/Pathogen Control
March 29-30, 2016
The Warwick Allerton Hotel
Chicago, IL
Course cost:
$795
$595 for members of sponsoring organizations - ABA, AIB, ASB, FPSA, B&CMA, NPA, SFA
The Sanitary Design Workshop is a unique educational opportunity presented by experts who are "in the trenches" - employed in processing facilities.
Engineers, sanitarians & plant managers will come away with practical and 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, and the introduction of a process for continuous improvement.
Workshop Content
- Equipment design demonstrations using prototypes and photos
- Case studies reviewing applications in the field
- Hands-on demonstrations
- Discussion of what the FSMA means for sanitary design
- The GMA Principles of Design checklist
- A Toolkit for equipment and plant design
www.sanitaydesignworkshop.org
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Welcome:
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Laura Boucher
Nathan Boucher
Kevin Drumm
Mitchell Riavez
Chris Loiotile
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Obituaries:
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R. Richard "Dick" Schlipf
Dick Schlipf, age 80 of Jupiter, Florida, passed away on October 31, 2015. He was born on March 7, 1935 to Robert and Loretta Schlipf. He was raised in Louisville, Kentucky. Dick graduated from Florida State University in 1957, with a degree in bakery engineering, followed by a very successful career in the baking industry, with managerial responsibility with the Kroger Company, National Tea Co. Bakeries, Heileman Baking Company, and Holsum bakery. He was Vice Present and & General Manager of Erickson Bakeries. He was also former President on American Society of Bakery Engineers. Dick will be missed by the baking industry.
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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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