Issue #12 October 15, 2010
"What's New?"
  • IBIE.  ASB had a booth at the International Baking Industry Expo in Las Vegas, which we dubbed “Membership Central”.  Members of the Executive Committee, the Advisory Committee and the Membership Committee helped distribute membership brochures, applications and promotions for BakingTech 2011 to potential members that they met while walking the trade show floor.  The volunteers collected the business cards of prospective members and then returned these to the booth for follow-up after the Expo.  Executive Director Kent Van Amburg and ASB member Paul Sharp worked the booth for the 4 days and collected a great number of business cards from non-members, primarily from bakers.  

    A special thank you to all the ASB members who volunteered their time during IBIE to help promote ASB membership and BakingTech 2011. 

  • International Chapter Agreement.  The Agreement between ASB and the Middle East/African Society of Baking was signed on September 29 during the IBIE.  Under the provisions of the Agreement, the Middle East/African Society of Baking becomes an International Chapter of ASB and its members become members of ASB, remit full dues and have the same rights and obligations as current ASB members.  Plans are underway for the first Middle East/African Society of Baking Conference to be held in Oman in October 2011.

  • Membership Dues.  If you have not yet paid your membership dues for 2010-11, please do so before the end of October.  Membership dues provide the revenue which keeps ASB Headquarters’ operating throughout the year.  We greatly appreciate your continued membership and support of ASB during this challenging economy.

  • Demographic Study: Updating Member Profile.  ASB has contracted with Cypress Research Associates to conduct a study of our membership to determine how ASB can better serve the needs of its current members and attract new members.  Specific research questions will address ASB member’s expectation in terms of programs and services, why do baking industry professionals decide to join or not join and the major issues which will impact the baking industry and our members during the next several years.  The study will involve interviews, an on-line survey and an evaluation and report during BakingTech 2011.

    Member Profiles:  Your help is needed to insure that quality information is available to the researchers.  Please take the time to update your profile on the website and in ASB’s database.  Please complete your profile to include at a minimum your current company, position, primary email and phone, business type category and years in the industry.  All of this information will help make the results of the study more meaningful.

  • BakingTech 2010 Proceedings.  On October 12, ASB members were sent a form to designate the format in which you would like to receive the Proceedings from BakingTech 2010.  You have the choices of accessing the Proceedings through ASB’s website or receiving them on either a Flash Drive/USB or in a printed edition.  Please consider helping ASB control expenses and “Go Green” by choosing to either receive them on the website or on a Flash Drive/USB.  If you did not receive a form, please send an email to Amanda Gonzalez (agonzalez@asbe.org) indicating your preference.  The deadline is November 1, 2010.

  • BakingTech 2011 – Registration.  Watch you emails for information on BakingTech 2011.  Exhibitor registration forms will be on the website and sent to all prospective exhibitors by October 22.  Meeting registration forms will be available on the website and will be emailed to you by November 12.                                                                 
ASB Contact Information

New ASB Staff and New Contact Information.  ASB’s headquarters has been moved from Petaluma, California to Swedesboro, New Jersey.  Along with the transition has come new staff and new contact information.

Mailing Address:  P.O. Box 336, Swedesboro, NJ 08085
Main Phone Number:  1-800-713-0462  (If possible, please use this number to save you and ASB money)
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

American Society of Baking
856-467-3343
info@asbe.org
www.asbe.org
Safety Tips:
by Rowdy Brixey,
ASB Chairman


Halloween Safety Tips

Yard lights on

Be visible

Accompany children

Inspect all candy

Drive slow

Expect the unexpected

Report suspicious activity

Have fun!

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.


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.

 

 

 

 

 

 

 

 


 


BakingTech 2011

 

 

 

BakingTech 2011
"Nourishing for Generations"


March 6 - March 9, 2011

Update your calendars for these dates!

Downtown Chicago Marriott


BakingTech 2011 MarketPlace TableTops registration opens in October

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American Society of Baking

PO Box 336 Swedesboro, NJ | 08085

856.467.3343


Tel. 856.467.3343 • info@asbe.orgwww.asbe.org