American Society of Baking eNewsletter
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ASB Membership Renewal- The First Step in BakingTech Registration
Have you renewed your 2014/15 membership dues? BakingTech 2015 registration has officially opened and your membership renewal is the first step to registering.
To obtain member attendee rates for the conference, your 2014/15 dues must be paid and current. Renewals can be completed by clicking on the
Renew Membership Dues link. Please note dues must be renewed before registering online for the conference.
Renew Membership Dues
*Remember- to renew online you will need to log in with your membership username and password. Usernames now reflect the primary/preferred email address to which a member receives ASB correspondence.
For questions and assistance, please contact the Membership Manager at agonzalez@asbe.org.
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BakingTech 2015 Registration Now Open
Registration is now open for BakingTech 2015, the annual conference focused on education, professional development and networking related to the grain-based food industry. BakingTech will bring together hundreds of baking professionals, experts, speakers, and students March 1-3, 2015 at the Hilton Chicago, in Chicago, Illinois.
BakingTech 2015 includes high-quality presentations devoted to Engaging the Future of the grain-based food industry with topics concentrating on People, Products and Processes. For more information on BakingTech 2015 presentations, a detailed schedule and presenter bios, please visit our website!
Early registration discounts are available through January 16, 2015, so register and make your hotel reservations soon. For full details and to register online, click here.
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ASB Names Eight to Baking Hall of Fame
The American Society of Baking (ASB) will induct eight industry leaders into the Baking Hall of Fame on March 1 during a special ceremony at BakingTech 2015, to be held in Chicago. They and their affiliated organizations are:
- George Deese, Flowers Foods
- Don Dubois, American Institute of Baking
- Kermit (Kit) and Pete Murphy, Mother Murphy's Laboratories
- Gary Prince, Bimbo Bakeries USA
- Jonathan, Brett and Ross Warburton, Warburtons Ltd.
"This year's list of nominees was an impressive one, giving the selection committee much to consider in selecting our finalists," said John Del Campo, chair of the ASB Baking Hall of Fame Evaluation Committee and owner of Brandywine Ingredient Technology, Wilmington, DE. "All were extraordinary candidates."
Click Here for full press release.
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As you are preparing your travel plans for March, remember that you can be scammed. We have received reports that other companies are posing as an official housing vendor for BakingTech 2015. These unscrupulous firms have not been authorized to handle housing, nor are they affiliated with BakingTech 2015 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 2015 conference.
Please be advised that all hotel reservations for BakingTech 2015 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) 865-4320 or visit the official hotel information on ASB's website at www.asbe.org/bakingtech/bakingtech-2015-hotel-information/
Conferences across the nation hear countless stories from vendors and attendees that arrange housing with outside parties and arrive to find no record of rooms reserved after being charged. Don't become a victim of these scams, protect yourself and other attendees by keeping us informed of any information or contact you receive that seems suspicious.
Please contact Tawnee Brydebell at tbrydebell@asbe.org to report any suspicious activity.
Read complete warning here.
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BEMA's Learn to Train - Making Your Service Techs more Effective in the Field
Would you ever open your office window and throw out a few boxes of your company's money? If you are sending your service techs and installation teams into the noisy, fast-paced bakery environment without the right techniques for effective training, you are doing just that.
BEMA, along with corporate trainer, Rene Rouwhorst (owner of Rykey's Bakery) has created Learn to Train to arm your team with the tools, techniques and theory they need to share their knowledge of your products with your customers. Course attendees will learn to:
- Understand how adults process information
- Assess learner needs and adjust their presentation as needed
- Identify training techniques that will cut training time and increase retention
- Practice presentation skills that make learning "stick"
Registration and more information is available at www.bema.org/learntotrain.
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Chairman's Corner
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by Anthony Turano
ASB Chairman
Thought: "When your values are clear to you, making decisions become easier" -Roy E. Disney
Tweet:
@pbolt: My favourite stat of the day; more Americans have been married to Kim Kardashian than have died from Ebola.
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Welcome:
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BAKER
Amanda Bigando
Anthony Oftana
Gwenael Spilmont
Jennifer Dale
ALLIED
Emily Guilfoyle
Frank Truong
Ingrid Akamine
Joseph Knapp
Mike Bismack
Tamer Elzarka
Whitney Langsdon
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Resource Library:
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Be sure you're taking full advantage of this valuable benefit year round. Read our highlighted technical bulletin today!
Bulletin #227
Use of Dairy Ingredients in the Baking Industry
By Jack H. Barcinski
"Milk and other dairy products have been used by bakers for centuries. Spurred by technology and economics, the variety of dairy ingredients has greatly increased in recent years, making selection more complicated and the understanding of product composition and functionality essential."
Additional technical bulletins can be accessed in the ASB Resource Library using your ASB username and password. |
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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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