Saturday Education


Morning
Afternoon
RETAIL
Hands-on Workshop
RETAIL
Hands-on Workshop
ARTISAN
Hands-on Workshop
WHOLESALE
Half-Day Workshops
ALL AUDIENCES
Half-Day Workshops
ALL AUDIENCES
Half-Day Workshops
ALL AUDIENCES
One-Hour Sessions

Artisan Bread Baking – Hands On/Demo
presented by the French Pastry School

Artisan Bread Baking – Hands On/Demo
presented by the French Pastry School

Cake Decorator Certification – Beginning Fondant Skills

Cake Decorator Certification – Beginning Buttercream Skills

Cake Decorator Certification – Beginning Fondant Skills

Cake Decorator Certification – Beginning Buttercream Skills

Applying Food Safety Best Practices to Your Plant (repeated in afternoon)

Talent Management – Acquiring, Retaining and Developing your Workforce (repeated in afternoon)

Lead the Way (repeated in afternoon)

Operations Hazard Analysis – The Key to Food Safety Success

Robotics-based Packaging Systems are Simpler Than You Think

Visual Analytics for Improving Bakery Operations

Applying Food Safety Best Practices to Your Plant (repeated in afternoon)

Talent Management – Acquiring, Retaining and Developing your Workforce (repeated in afternoon)

Lead the Way (repeated in afternoon)

Cannabis Topic OR The Science of Artisan Bread Making – TBD

Sustainable Growth Practices for Small Business Owners

Consumer Trends Every Baker Should Know

All half-day workshops and one-hour sessions in yellow are included in the Saturday Education Pass for $125. All sessions are first come, first served.

Hands-on workshops shaded in blue are $200 per class. Pre-registration is required.

Morning
Afternoon
RETAIL
Hands-on Workshop
RETAIL
Hands-on Workshop
ARTISAN
Hands-on Workshop

Artisan Bread Baking – Hands On/Demo
presented by the French Pastry School

Artisan Bread Baking – Hands On/Demo
presented by the French Pastry School

Cake Decorator Certification – Beginning Fondant Skills

Cake Decorator Certification – Beginning Buttercream Skills

Cake Decorator Certification – Beginning Fondant Skills

Cake Decorator Certification – Beginning Buttercream Skills

Hands-on workshops shaded in blue are $200 per class. Pre-registration is required.

Morning
Afternoon
WHOLESALE
Half-Day Workshops
ALL AUDIENCES
Half-Day Workshops
ALL AUDIENCES
Half-Day Workshops
ALL AUDIENCES
One-Hour Sessions

Applying Food Safety Best Practices to Your Plant (repeated in afternoon)

Talent Management – Acquiring, Retaining and Developing your Workforce (repeated in afternoon)

Lead the Way (repeated in afternoon)

Operations Hazard Analysis – The Key to Food Safety Success

Robotics-based Packaging Systems are Simpler Than You Think

Visual Analytics for Improving Bakery Operations

Applying Food Safety Best Practices to Your Plant (repeated in afternoon)

Talent Management – Acquiring, Retaining and Developing your Workforce (repeated in afternoon)

Lead the Way (repeated in afternoon)

Cannabis Topic OR The Science of Artisan Bread Making – TBD

Sustainable Growth Practices for Small Business Owners

Consumer Trends Every Baker Should Know

All half-day workshops and one-hour sessions in yellow are included in the Saturday Education Pass for $125. All sessions are first come, first served.

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September 7, 2019
7:50 am - 5:00 pm

RPIA Business of Baking for Beginners (BOB)

“BOB” will be held on September 7 at the Las Vegas Convention Center in as part of IBIE 2019. This one-day seminar is a multimedia presentation for bakery operations, and will serve as a great warm up to the International Baking Industry Exposition. AGENDA 07:50 – 08:15 - Check in 08:15 – 08:40 – Opening Remarks and Introductions Stage 1 – Planning and Key Decisions Stage 2 – Operations Stage 3 – Check-Up Growth and Rescue 08:40 – 09:15 - Early Steps and Key Decisions 09:15 – 09:50 - Resources – Capital to Experts 09:50 – 10:05 BREAK – 10:05 – 10:40 - Location, Space Needs, Equipment Needs 10:40 – 11:20 - Design & Build + Permits 11:20 – 12:00 - Social Media Guidelines – How to get results you can bank! 12:00 – 12:55 - Lunch 12:55 – 01:15 - Grand Opening Ideas 01:15 – 02:25 - Labor: Skills, Production and Measures 02:25 – 03:05 - Service Agreements + The World of Credit Cards 03:05 – 03:15 - BREAK 03:15 - 03:50 - Sourcing Ingredients – Costing of a Formula 03:50 – 04:15 - Numbers that Matter 04:15 – 04:35 - Bakery Sales Cycle and Day Parts 04:35 – 05:00 - Check-Up, Growth, and Rescue The presenters will be in the room most of the day and for an hour after the session closes to answer any questions you have.

Track: Retail - Management
Industry Segment: Retail
Room: N263/N263C
Price: $450
Level: Beginner
Keyword(s): Marketing, RPIA

Instructor(s): Rick Crawford, Randy McArthur

Rick Crawford, The RPIA Group / Whalen Packaging, Managing Partner

Rick Crawford

Rick Crawford has been in the Baking Industry since 1974. He has worked in the supermarket industry, bakery franchisee, retail baking – full line, wholesale baking (plant level) and is now the Managing Partner of The RPIA Group. Rick is also a Bakery Specialist for Whalen Packaging. He has a passion for Food Safety and has built and implemented HAACP Plans and is a Certified Food Defense Coordinator. He served in Baking Trade Associations in one form or another for the last 30 years. In addition he taught at Ivy Tech Community College. He has taught Baking Science and Bakery Merchandising. He wrote a text book “How to Open and Operate a Retail Bakery” for J. Wiley & Sons. The text printed in September in September 2013. More about Rick can be found on his LinkedIn page. The Business of Baking is one way The RPIA Group can give something back to the industry. All of the founders were at the same place as the attendees over 40 years ago. Sharing lessons and hip pocket knowledge is part of the legacy of the baking industry.

Randy McArthur, The RPIA Group

Randy McArthur

Randy McArthur is a second generation baker and has been involved in the business since he was a young boy. In 1976 Randy's Dad Donald decided to pursue other interests and he took over operation of the business. Under his leadership McArthur’s Bakery grew to become the largest independently owned retail bakery in St. Louis and among the top five percent in the United States. Randy is a Past President of the RBA and has traveled in Latin America to work with Bakers and Baking Associations. Randy helped found the RPIA group. In 2014 Randy Sold McArthur’s Bakery. Randall has been involved in numerous church and trade association boards over the past forty years. These include ten years on the Board of Directors of the St. Louis Bakers Cooperative Association a local buying coop, Past President of the St. Louis Master Retail Bakers of St. Louis. Past President of the Missouri Bakers Association. Randy also served in the children's ministry at Grace Church-St. Louis for eleven years. Served 8 years as a director of the Pattonville School District. He has served as Chairman of the board of Joy FM-St Louis’s Christian Music Radio Station and as a President of the Lemay Chamber of Commerce. Currently Randy works for Dawn Foods as a Technical Support Representative. Randall has been married to Rebecca McArthur since June of 1977. Together they have 2 Daughters Christina and Amanda and seven grandchildren.

September 7, 2019
8:00 am - 12:00 pm

Cake Decorator Certification- Beginning Fondant Skills

This class will teach attendees the basic skills needed to attain cake decorator certification with a focus on decorating with fondant. This class will include covering round and square cakes with fondant, fondant molds and traditional fondant skills including crimping, quilting, embossing and making bows. This class covers skills needed for the RBA Certified Decorator exam.

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Room: N240
Price: $200
Level: Beginner
Keyword(s): Decorating, Fondant

Instructor(s): Bronwen Weber

Bronwen Weber, formerly with Frosted Art Bakery, Chef

Bronwen Weber

Bronwen Weber, formerly the Executive Chef of Frosted Art Bakery & Studio in Dallas, Texas, started her 26 year career in a small bakery in Acton, Ontario. She has spent her time in bakeries and kitchens as a cake decorator, a cake designer, a baker, bakery manager, a management trainer, and cake decorating skills writer and columnist. Bronwen’s passion is teaching the art of the cake and she is a former Pastry Chef Instructor at the Cordon Bleu in Austin, Texas. For the last decade, Bronwen has reigned at Frosted Art, a bakery with a 70 year history, once owned by Neiman Marcus and now on its third generation of bride. As a grand prize winner of the most prestigious wedding cake competition in America, Chef Bronwen’s winning piece, “Bombay Romance” was featured on Food Network’s “Here Comes the Cake” production. Subsequent appearances on more than 35 of the Food Network’s Cake competitions resulted in more gold medal wins than any other chef on the network. Food Network has granted her the title of Cake Challenge Champion. In 2010 she was named in Pastry Professional’s inaugural list as one of the top ten cake artists in North America, and in 2014 she was named top 25 most influential pastry chefs in America by Bake magazine.

September 7, 2019
8:00 am - 12:00 pm

Cake Decorator Certification- Beginning Buttercream Skills

This class will teach attendees the basic skills needed to attain cake decorator certification with a focus on decorating with buttercream. This class will include base icing a cake, 3 basic borders, writing inscriptions on cakes, basic buttercream flowers, arrangements and basic figure piping. This class covers skills needed for the RBA Certified Decorator exam.

Track: Retail - Bakers/Decorators
Industry Segment: Both
Room: N241
Price: $200
Level: Beginner
Keyword(s): Buttercream, Decorating

Instructor(s): Chef Mike Terry - CMSA

Chef Mike Terry - CMSA, Bakery Professionals, Owner / Consultant / Instructor

Chef Mike Terry - CMSA

With over 32 years in the Baking Industry working up from the bottom to a well-respected professional, Mike Terry has been featured in many industry magazines and TV shows. He has served as a cake judge, pastry chef instructor, and bakery consultant.

September 7, 2019
8:00 am - 12:00 pm

Food Safety Best Practices for Operations, Engineers, and Sanitarians (morning; included in Saturday Education Pass)

This session will help your plant managers, operations leaders and sanitarians as well as your leadership understand how your food safety programs compare to the rest of the baking industry. This benchmarking session begins with an overview of how the food safety bar continues to be raised. Attendees can then get a more in-depth view of today’s best practices and evolving requirements with the following break-out sessions: - Minimizing Risk and Optimizing Efficiency through Proper Equipment and Plant Design - How GFSI and Its Benchmarked Standards are Driving Best Practices - FSMA: Where Should You Be Now? - Most Common GMP Issues Cited– Are You at Risk in the Same Areas? What The Best-in-Class Do to Mitigate These Risks The session closes by giving you an opportunity to ask question of a panel of food safety experts. PRICE: Included in $125 Saturday Education Pass

Track: Wholesale - Plant Operations
Industry Segment: Both
Room: N257
Level: Intermediate
Keyword(s): AIB, Sanitation

Instructor(s): Alfonso Capuchino, Karl Thorson, Leonard Steed, Stephanie Lopez, Earl Arnold

Alfonso Capuchino, AIBI Certification Services (AIBI-CS), General Manager Certification Services

Alfonso Capuchino

Alfonso Capuchino is the General Manager for AIBI Certification Services. He has held this position since 2016, and as such is a member of AIB’s executive leadership team. A native of Mexico with extensive experience in Hispanic markets, Alfonso began work with AIB in 2015 as Senior Director of Certification Services. Alfonso has 26 years of industry experience, highlighted by the development and implementation of management systems as a consultant, and more than a decade of work in third party certification services. He is familiar with US, Canadian, and Latin American food legal requirements as well as EU regulations, regional processes, and cultural conditions. Alfonso’s varied work has made him conversant with the needs and requirements of organizations ranging from small companies to multi-national conglomerates. He maintains qualification in Quality, Environmental, Occupational Health and Safety, and Sustainability as well as four primary GFSI standards of Food, Logistic, Brokers, and Packaging.

Karl Thorson, General Mills, Global Food Safety and Sanitation Manager

Karl  Thorson

Karl Thorson is a Food Safety Manager, leading Sanitation for General Mills globally. Karl received his BS in Food Science from the University of Minnesota. His has 22 years of experience with Pillsbury/General Mills in Quality, Operations, and Sanitation. His areas of focus include allergen and pathogen control, sanitary design, and sanitation training/education. He has been recognized as the Baking & Snack’s 2016 Operations Executive of the Year and 2016 Sanitarian of the Year by IAFP.

Leonard Steed, AIB International, Manager Food Safety Services North America

Leonard Steed

Leonard Steed is a Regional Manager for AIB International Food Safety Services and has held this position since early 2018. He oversees our food safety professionals and their activities in North America. Previously Len served as the Global Innovation Manager for AIBI from 2014, with primary duties for identifying and developing new products and services for regulatory and client improvement in food safety and quality management systems. Prior to his current position, Len was Head of AIB’s GFSI Certification Services, and Head of HACCP Accreditation and Specialty Audits. With 40 years of experience in his career with AIBI, Len has performed numerous GMP, HACCP, food safety management and quality systems audits as well as providing training in primary production, meat processing, dairy, milling, baking, seafood, processed foods, animal food, confectionery and packaging material. Len maintains certifications for the American Society for Quality (ASQ) auditor for quality systems (CQA), HACCP (CHA), ISO-9000 Lead Auditor, HACCP Alliance Lead Instructor, Food Safety Preventive Control Alliance Lead Instructor for Human Food and Foreign Supplier Verification Program and AIB Food Defense Coordinator.

Stephanie Lopez, AIB International, Vice President Operations, Americas

Stephanie Lopez

Stephanie Lopez is Vice President of Operations for AIB International for the North American and Latin American regions. Stephanie has 26 years of experience in the food and beverage industry, including 11 years working in manufacturing in roles of quality, sanitation, and product development. Her manufacturing experience includes large multi-national organizations and family-owned firms. Stephanie has 15 years of experience working for AIB International. She began as a food safety inspector with AIB International in 2000. Since then, she has held various roles in auditing, certification, product development, training and education. For the past 7 years, Stephanie has been a member of AIB International’s Executive Team. With a bachelor’s degree in Microbiology, a master’s degree in Business Administration, and a passion for learning new things, Stephanie is an enthusiastic trainer, prolific author, and respected leader.

Earl Arnold, AIB International, Global Quality Manager, Food Defense and FSMA

Earl Arnold

Earl Arnold Manager, QA Food Defense and FSMA AA, Central Texas College, Killeen, TX, US Earl Arnold is a food defense and FSMA Manager for AIB International. He has held this position since 2016. He joined AIB in 2014 as a food defense Subject Matter Expert. Prior to coming to AIB, Earl had a fifteen year military career with the US Army as a food inspection manager. In that role, Earl trained and supervised more than 500 individuals in food security operations, food safety, sanitation, quality control, and risk management. Earl serves as the lead instructor for AIB’s food defense seminars, writes and presents on food defense issues, and has completed training for HACCP, FSMA, and food safety and sanitation.

September 7, 2019
8:00 am - 12:00 pm

Classic and New-style Breakfast Pastries

Take your breakfast pastry menu to the next level with Chef and Master Baker Julien Otto of The French Pastry School. Gain the know-how to create perfect breakfast pastries by learning the art of laminated doughs and brioche. Using these core techniques, you will create both classic and new-style pastries including Parisian croissants, Champagne and almond brioche, raspberry swirl croissants, caramelized vanilla flaxy pastries, artisan brioche with berries, and chocolate-hazelnut sable. This session is designed to cover skills needed for the RBA Master Baker Certification process.

Track: Artisan & Specialty Foods
Industry Segment: Retail
Room: N239- Saturday Sessions
Price: $200
Level: Intermediate
Keyword(s): Artisan, Sweet Goods
Sponsored by: French Pastry School

Instructor(s): Julien Otto

Julien Otto, The French Pastry School, Chef Instructor, Master Baker

Julien Otto

Chef Julien Otto is a Chef Instructor for the Bread and Pastry programs at The French Pastry School in Chicago. In 2000 and 2001, Chef Otto won gold medals at the European Expo, while only a first-year pastry/baking apprentice. Since then, he has won many international competitions including the Best Apprentice in France Competition, where he received the gold medal with special recognition by the jury, and the Louis Lesaffre Cup where only the most accomplished chefs in the world are selected to compete. His experience includes having an integral technical development role at CSM Bakery Solutions, an international leader in the industry. The early days of his career were spent in Strasbourg, France where he worked at Wahl Christian Pâtisserie and Klugesherz Pâtisserie. Chef Otto has Certificates of Professional Aptitude (CAP) in Baking and in Pastry & Chocolate, a Professional Degree (Brevet Professionnel) in Baking, and a Masters in Baking (Brevet de Maîtrise Supérieur)

September 7, 2019
8:00 am - 12:00 pm

A Recipe for Talent Management: Attracting and Retaining Top Talent (morning; included in Saturday Education Pass)

The US is currently facing the lowest levels of unemployment since 1969. As unemployment decreases, voluntary turnover increases. Most often, it is the top talent that resigns, not the low performing staff. Can you identify employees with “one foot out the door”? Are you prepared to retain the high performers in your organization? An aging workforce and shifts in technology make attraction and retention in the baking industry even more critical and challenging. This session will highlight trends in the baking industry, actionable tools across the employee experience: from attracting employees, retaining top talent, identifying the symptoms of turnover, to addressing root causes of turnover. Retensa Retention Experts will present an informative, interactive seminar for participants to apply real-world strategies and tactics to recruit, motivate and retain top talent. PRICE: Included in $125 Saturday Education Pass

Track: All Management
Room: N259
Level: Intermediate
Keyword(s): ABA, BEMA, HR

Instructor(s): Talia Bender

Talia Bender, Retensa, Senior Talent Management Consultant

Talia Bender has over 10 years’ experience in Learning & Development, Talent Acquisition, and Employee Engagement. In Talia’s extensive project management experience she implements Leadership & Management Trainings, Recruitment & Onboarding Initiatives, Employee Surveys, and Talent Management / Employee Retention Diagnostics at not-for-profits, manufacturing, professional services and recreation industry. Prior to Retensa, Talia was Director of Learning & Development at educational non-profit City Year, overseeing the design, implementation and facilitation of training and leadership development for 300 employees each year and annual conferences of 1500 participants. In her drive to enhance the participant experience, Talia created and executed strategic plans that improved the quality of content, delivery, learning environment, and application of learning. In addition to her background in people skills training and project management, Talia passionately leads and manages teams to assess and address group dynamics, conflict mediation, and incorporate modern coaching principles. Talia received a Master’s degree in Social Organizational Psychology from Columbia University. She completed a BS from Santa Clara University in Psychology, with minors in Sociology and Communication. In her free time, Talia enjoys listening to podcasts, baking and exploring the city.

September 7, 2019
8:30 am - 9:30 am

Evolving Traditional Practices with Augmented Reality (Saturday presentation; included in Saturday education pass)

This session will focus on educating the audience on the use of Augmented Reality in the processing environment. The audience will be able to see and interact with a demonstration of this technology in practical applications. Attendees should leave with a base line understanding of AR and a number of ideas on how it could be applied in their environment/workplace. PRICE: Included in $125 Saturday Education Pass

Track: Wholesale - Plant Operations
Industry Segment: Wholesale
Room: N255
Level: Intermediate
Keyword(s): Technology

Instructor(s): Don Harvey

Don Harvey, Harvin AR, Co-Founder

8 Years experience working in distribution in the industrial sector supporting end users in Food processing, light manufacturing and materials handling 2+ years working with Augmented Reality 2+ years in the film production industry

September 7, 2019
8:30 am - 7:00 pm

Tortilla Industry Association - TIA Tech

Tortilla Industry Association presents TIA Tech, co-located with IBIE 2019 on Saturday, September 7 & Sunday, September 8. A complete agenda will be available soon.

Track: Wholesale - Formulation/Product Development
Industry Segment: Tortilla
Room: N246/N250
Price: $295
Level: Intermediate
Keyword(s): TIA

Instructor(s): Jim Kabbani

Jim Kabbani, Tortilla Industry Association (TIA), CEO

Jim Kabbani

Jim has been leading TIA for 10 years. His previous career has focused on building and managing successful organizations that become market leaders. Area of expertise is revenue generation and strategic partnerships in highly competitive industries - Corporate, Non-Profits, Government, Education, and International. Experienced in both entrepreneurial start-ups as well as in major global corporations he brings a unique combination of business skills that serve TIA's members.

September 7, 2019
8:30 am - 9:30 am

From Flour to Finished Product: Formulating with High Resistant Starch Wheat Flour (Saturday Session, included in Saturday education pass)

With the introduction of high resistant starch wheat flour into the market, there have been numerous questions posed by end users around formulation and processing techniques. In this session we will explore those questions and discuss means for formulating and producing end products utilizing high resistant starch wheat flour that meet the needs of the baker or food processor and the consumer. PRICE: Included in $125 Saturday Education Pass

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Room: N253
Level: Intermediate
Keyword(s): Artisan, Special Ingredient
Sponsored by: Bay State Milling

Instructor(s): Harold Ward

Harold Ward, Bay State Milling, Director of Technical Service & Product Applications

Harold Ward is the Director of Technical Service and Product Applications for Bay State Milling, where he serves as a technical interface between the Miller and Baker or Food Processor. He utilizes his twenty-six years of industry experience for trouble shooting, applications work, and product/process enhancement. Harold is a graduate of Kansas State University’s Bakery Science program and the AIB’s Bakery Science and Technology Program. Harold is a member of the AACCI and ASB.

September 7, 2019
9:45 am - 10:45 am

Taking the Leap into Robotic Automation- Performance Today, Flexibility Tomorrow

to be added

Track: Wholesale - Plant Operations
Room: N255

Instructor(s): Erik Grinnell

Erik Grinnell, Quest - ProMach, Vice President of Automation

September 7, 2019
9:45 am - 10:45 am

Consumer Trends Every Baker Should Know (Saturday presentation; included in Saturday Education Pass)

Dawn’s Global Market Research & Insights team recently uncovered eight new consumer trends after three years of exhaustive research. In this educational session, they will share the report findings and provide insight on how to leverage the trends. With customers demanding longer shelf-life, non-GMO, clean and clear label, the presenters will show that by using these trends, bakers can make informed menu decisions that will help them navigate the changing consumer landscape, and ensure they are offering the products consumers are asking for. PRICE: Included in $125 Saturday Education Pass

Track: All Management
Industry Segment: Both
Room: N253
Level: Intermediate
Keyword(s): Clean Label, Consumer Trends

Instructor(s): Jennifer LaPaugh

Jennifer LaPaugh, Dawn Foods, Senior Director, Global Market Research & Insights

Jennifer LaPaugh

Jennifer LaPaugh is the Senior Director of Global Market Research & Insights for Dawn Foods. Jennifer draws on her more than 15 years of experience to successfully drive marketing insight and strategies for Dawn and the food and beverage industry overall. Jennifer has a deep understanding of the science and analytics of market research, balanced with a passion for uncovering strategic insights to solidify strong partnerships with B2B customers to help them grow. Prior to joining Dawn, Jennifer spent 10 years at the Kellogg Company where she was responsible for Insights & Planning on several key brands, including Keebler Cookies, Special K, Frosted Mini Wheats and Club Crackers, among others. Jennifer has a Masters of Business Administration degree from Western Michigan University. She attended Michigan State University for her undergraduate education, where she received a dual-degree in Marketing and Spanish.

September 7, 2019
11:00 am - 12:00 pm

Visual Analytics for Improving Bakery Operations (Saturday presentation; included in Saturday Education Pass)

Examine how cutting edge technology can be applied simply, economically and quickly to resolve problems that plague the production floor. The advent of Machine Learning, Artificial Intelligence, and Big Data Analytics has combined with the IoT to bring greater insights and capabilities where they were previously unavailable. PRICE: Included in $125 Saturday Education Pass

Track: Wholesale - Plant Operations
Industry Segment: Both
Room: N255
Level: Intermediate
Keyword(s): Baking Process, Robotics, Technology

Instructor(s): Rob Schoenthaler

Rob Schoenthaler, Atollogy, CEO and Founder

Rob Schoenthaler

Rob Schoenthaler, CEO and Founder of Atollogy is a high-energy leader with over twenty years of successful executive leadership, practice management, solutions innovation and business development experience in the Enterprise SaaS and professional services industries.

September 7, 2019
1:00 pm - 5:00 pm

Old World and Innovative Artisan breads

Chef and Master Baker Julien Otto of The French Pastry School will teach you the time-tested methods of leavening techniques, mixing, and shaping of doughs. From there, you will use different flavor combinations to create delicious artisan breads perfect for any occasion. The menu includes Alsatian Rye Beer Bread, Beaujolais Wine and Salami Bread, Onion Levain Bread, Madras Curry Raisin Loaf, and Viennese Bread. This session is designed to cover skills needed for the RBA Master Baker Certification process.

Track: Artisan & Specialty Foods
Industry Segment: Retail
Room: N239- Saturday Sessions
Price: $200
Level: Intermediate
Keyword(s): Artisan, Baking Process

Instructor(s): Julien Otto

Julien Otto, The French Pastry School, Chef Instructor, Master Baker

Julien Otto

Chef Julien Otto is a Chef Instructor for the Bread and Pastry programs at The French Pastry School in Chicago. In 2000 and 2001, Chef Otto won gold medals at the European Expo, while only a first-year pastry/baking apprentice. Since then, he has won many international competitions including the Best Apprentice in France Competition, where he received the gold medal with special recognition by the jury, and the Louis Lesaffre Cup where only the most accomplished chefs in the world are selected to compete. His experience includes having an integral technical development role at CSM Bakery Solutions, an international leader in the industry. The early days of his career were spent in Strasbourg, France where he worked at Wahl Christian Pâtisserie and Klugesherz Pâtisserie. Chef Otto has Certificates of Professional Aptitude (CAP) in Baking and in Pastry & Chocolate, a Professional Degree (Brevet Professionnel) in Baking, and a Masters in Baking (Brevet de Maîtrise Supérieur)

September 7, 2019
1:00 pm - 5:00 pm

Food Safety Best Practices for Operations, Engineers, and Sanitarians (afternoon; included in Saturday Education Pass)

This session will help your plant managers, operations leaders and sanitarians as well as your leadership understand how your food safety programs compare to the rest of the baking industry. This benchmarking session begins with an overview of how the food safety bar continues to be raised. Attendees can then get a more in-depth view of today’s best practices and evolving requirements with the following break-out sessions: - Minimizing Risk and Optimizing Efficiency through Proper Equipment and Plant Design - How GFSI and Its Benchmarked Standards are Driving Best Practices - FSMA: Where Should You Be Now? - Most Common GMP Issues Cited– Are You at Risk in the Same Areas? What The Best-in-Class Do to Mitigate These Risks The session closes by giving you an opportunity to ask question of a panel of food safety experts. PRICE: Included in $125 Saturday Education Pass

Track: Wholesale - Plant Operations
Industry Segment: Both
Room: N257
Level: Intermediate
Keyword(s): AIB, Sanitation

Instructor(s): Alfonso Capuchino, Karl Thorson, Leonard Steed, Stephanie Lopez, Earl Arnold

Alfonso Capuchino, AIBI Certification Services (AIBI-CS), General Manager Certification Services

Alfonso Capuchino

Alfonso Capuchino is the General Manager for AIBI Certification Services. He has held this position since 2016, and as such is a member of AIB’s executive leadership team. A native of Mexico with extensive experience in Hispanic markets, Alfonso began work with AIB in 2015 as Senior Director of Certification Services. Alfonso has 26 years of industry experience, highlighted by the development and implementation of management systems as a consultant, and more than a decade of work in third party certification services. He is familiar with US, Canadian, and Latin American food legal requirements as well as EU regulations, regional processes, and cultural conditions. Alfonso’s varied work has made him conversant with the needs and requirements of organizations ranging from small companies to multi-national conglomerates. He maintains qualification in Quality, Environmental, Occupational Health and Safety, and Sustainability as well as four primary GFSI standards of Food, Logistic, Brokers, and Packaging.

Karl Thorson, General Mills, Global Food Safety and Sanitation Manager

Karl  Thorson

Karl Thorson is a Food Safety Manager, leading Sanitation for General Mills globally. Karl received his BS in Food Science from the University of Minnesota. His has 22 years of experience with Pillsbury/General Mills in Quality, Operations, and Sanitation. His areas of focus include allergen and pathogen control, sanitary design, and sanitation training/education. He has been recognized as the Baking & Snack’s 2016 Operations Executive of the Year and 2016 Sanitarian of the Year by IAFP.

Leonard Steed, AIB International, Manager Food Safety Services North America

Leonard Steed

Leonard Steed is a Regional Manager for AIB International Food Safety Services and has held this position since early 2018. He oversees our food safety professionals and their activities in North America. Previously Len served as the Global Innovation Manager for AIBI from 2014, with primary duties for identifying and developing new products and services for regulatory and client improvement in food safety and quality management systems. Prior to his current position, Len was Head of AIB’s GFSI Certification Services, and Head of HACCP Accreditation and Specialty Audits. With 40 years of experience in his career with AIBI, Len has performed numerous GMP, HACCP, food safety management and quality systems audits as well as providing training in primary production, meat processing, dairy, milling, baking, seafood, processed foods, animal food, confectionery and packaging material. Len maintains certifications for the American Society for Quality (ASQ) auditor for quality systems (CQA), HACCP (CHA), ISO-9000 Lead Auditor, HACCP Alliance Lead Instructor, Food Safety Preventive Control Alliance Lead Instructor for Human Food and Foreign Supplier Verification Program and AIB Food Defense Coordinator.

Stephanie Lopez, AIB International, Vice President Operations, Americas

Stephanie Lopez

Stephanie Lopez is Vice President of Operations for AIB International for the North American and Latin American regions. Stephanie has 26 years of experience in the food and beverage industry, including 11 years working in manufacturing in roles of quality, sanitation, and product development. Her manufacturing experience includes large multi-national organizations and family-owned firms. Stephanie has 15 years of experience working for AIB International. She began as a food safety inspector with AIB International in 2000. Since then, she has held various roles in auditing, certification, product development, training and education. For the past 7 years, Stephanie has been a member of AIB International’s Executive Team. With a bachelor’s degree in Microbiology, a master’s degree in Business Administration, and a passion for learning new things, Stephanie is an enthusiastic trainer, prolific author, and respected leader.

Earl Arnold, AIB International, Global Quality Manager, Food Defense and FSMA

Earl Arnold

Earl Arnold Manager, QA Food Defense and FSMA AA, Central Texas College, Killeen, TX, US Earl Arnold is a food defense and FSMA Manager for AIB International. He has held this position since 2016. He joined AIB in 2014 as a food defense Subject Matter Expert. Prior to coming to AIB, Earl had a fifteen year military career with the US Army as a food inspection manager. In that role, Earl trained and supervised more than 500 individuals in food security operations, food safety, sanitation, quality control, and risk management. Earl serves as the lead instructor for AIB’s food defense seminars, writes and presents on food defense issues, and has completed training for HACCP, FSMA, and food safety and sanitation.

September 7, 2019
1:00 pm - 5:00 pm

Lead the Way (afternoon; included in Saturday Education Pass)

Your team members are the best of the best, but are you cultivating great leaders? In this session you will explore leadership principles, tools and techniques to improve quality, safety and productivity. Interactive exercises will bring innovation to learning so you can apply your skills to real workplace challenges. Discussing topics including the challenges of leading people and the various dimensions essential to the leadership function, this session will help introduce you to your own leadership preferences, as well as provide ideas to empower your team. Increase effectiveness in your organization, help retain top talent, and build your network in this one-of-a-kind session. PRICE: Included in $125 Saturday Education Pass

Track: All Management
Industry Segment: Both
Room: N259
Level: Beginner
Keyword(s): ABA, BEMA, Leadership

Instructor(s): Emily Bowers, Pat Richards

Emily Bowers, BEMA, Senior Director, Education & Operations

Emily Bowers

Currently the Senior Director of Education & Operations for BEMA, Emily serves the baking industry as a subject matter expert on talent and workforce development. Prior to joining the non-profit sector, she served in multiple training and development leadership roles. She has managed the organizational development function for a global manufacturer of packaging solutions. In addition to her SHRM-SCP certification, Emily has a Bachelor’s degree in Elementary Education and a Master's in Curriculum.

Pat Richards, Hearthside Food Solutions, VP Organizational Development & Recruitment, ABA Front Line Leadership Trainer

Pat Richards

Patricia “Pat” Richards is one of the food industry’s leading Organizational Development (OD) professionals. She currently serves as vice president of Organizational Development for Hearthside Food Solutions, one of the food industry’s fastest growing companies. Her 30-year career includes working with some of food industry’s largest and fastest growing firms, where she has lead teams, designed structures and created systems that drive human performance to new levels; creating a competitive advantage for employers and clients. As a hands-on professional and strategic thinker, Pat has spearheaded OD projects from the executive suite to the plant floor. By combining strategic situation analysis, highly tailored development programs, and grounded assessment tools, Pat enables organizations to identify and develop the leadership potential of human capital. Her OD training materials and curricula have become industry standards, used by leading companies and trade associations. As the owner of PPR Consulting, an OD consulting practice, Pat has also advised many leading food and CPG companies on OD programs and issues. Pat is a noted speaker, trainer, coach and educator on a range of OD issues. She has taught at Northwestern University – School of Professional Studies and is an adjunct professor at Loyola’s Quinlan School of Business engaged as both an instructor and executive coach. Along with fellow faculty members, she earned the 2015 Chief Learning Officer Silver Award in the category of Excellence in Academic Partnerships.

September 7, 2019
1:00 pm - 5:00 pm

Cake Decorator Certification- Intermediate Buttercream Skills

This class will teach attendees the skills needed to attain cake decorator certification with a focus on decorating with buttercream. This class will include texturing options for your base icing, advanced borders, advanced options for writing inscriptions on cakes, intermediate buttercream flowers and arrangements and more advanced techniques for figure piping. This class covers skills needed for the RBA Certified Decorator exam

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Room: N241
Price: $200
Level: Intermediate
Keyword(s): Buttercream, Decorating

Instructor(s): Chef Mike Terry - CMSA

Chef Mike Terry - CMSA, Bakery Professionals, Owner / Consultant / Instructor

Chef Mike Terry - CMSA

With over 32 years in the Baking Industry working up from the bottom to a well-respected professional, Mike Terry has been featured in many industry magazines and TV shows. He has served as a cake judge, pastry chef instructor, and bakery consultant.

September 7, 2019
1:00 pm - 5:00 pm

Cake Decorator Certification- Intermediate Fondant Skills

This class will teach attendees the intermediate skills needed to attain cake decorator certification with a focus on decorating with fondant. This class will include marbling, painting, draping and basic fondant pieces and flowers. This class covers skills needed for the RBA Certified Decorator exam.

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Room: N240
Price: $200
Level: Intermediate
Keyword(s): Decorating, Fondant, Painting

Instructor(s): Bronwen Weber

Bronwen Weber, formerly with Frosted Art Bakery, Chef

Bronwen Weber

Bronwen Weber, formerly the Executive Chef of Frosted Art Bakery & Studio in Dallas, Texas, started her 26 year career in a small bakery in Acton, Ontario. She has spent her time in bakeries and kitchens as a cake decorator, a cake designer, a baker, bakery manager, a management trainer, and cake decorating skills writer and columnist. Bronwen’s passion is teaching the art of the cake and she is a former Pastry Chef Instructor at the Cordon Bleu in Austin, Texas. For the last decade, Bronwen has reigned at Frosted Art, a bakery with a 70 year history, once owned by Neiman Marcus and now on its third generation of bride. As a grand prize winner of the most prestigious wedding cake competition in America, Chef Bronwen’s winning piece, “Bombay Romance” was featured on Food Network’s “Here Comes the Cake” production. Subsequent appearances on more than 35 of the Food Network’s Cake competitions resulted in more gold medal wins than any other chef on the network. Food Network has granted her the title of Cake Challenge Champion. In 2010 she was named in Pastry Professional’s inaugural list as one of the top ten cake artists in North America, and in 2014 she was named top 25 most influential pastry chefs in America by Bake magazine.

September 7, 2019
1:30 pm - 2:30 pm

Flower to Flour and Pound to lbs - Baking and Infusing Cannabis into Food (Saturday presentation; included in Saturday education pass)

Presented by ABA - Join Sweet Grass Kitchen's Executive Chef Lauren Finesilver and Sales & Marketing Director Jesse Burns for a fireside chat about baking cannabis into food products. This session will dive into some of the more technical aspects of working with cannabis as an ingredient in baked goods. PRICE: Included in $125 Saturday Education Pass

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Room: N253
Level: Intermediate
Keyword(s): ABA, Cannabis
Sponsored by: American Bakers Association

Instructor(s): Lauren Finesilver, Jesse Burns

Lauren Finesilver, Sweet Grass Kitchen, Executive Chef and Director of Production

Lauren Finesilver

Chef Finesilver graduated from Johnson & Wales University with Baking & Pastry Arts/ Food Service Management degrees. After eight years of traditional pastry experience, she made the leap to the cannabis industry in 2012. Since that time Lauren has pushed the boundaries of cannabis baking through a robust R&D program and developing one-of-a-kind cannabis products like custards and pies. As the Executive Chef and Director of Operations at Sweet Grass Kitchen she oversees all baking and production of cannabis-infused edibles.

Jesse Burns, Sweet Grass Kitchen, Marketing Director at Sweet Grass Kitchen

Jesse Burns

September 7, 2019
2:45 pm - 3:45 pm

The ‘No Funky Stuff’ Revolution in a Clean Label World (Saturday Presentation; included in Saturday education pass)

Jon Davis will discuss how La Brea Bakery has, for 30 years, provided clean label breads made with simple ingredients, and how the company has continued innovating with the launch of the brand’s farm-to-table Reserve breads, Gluten Free breads and non-GMO project. Tammy Wong, Senior Manager of R&D for Sweet Baked Goods will talk about how Otis Spunkmeyer, an iconic cookie brand, has been in the process of reformulating ingredients from their popular foodservice portfolios to expand their customer base in the clean label space. What are the benefits of reformulating ingredients? Is there a risk of losing customers with a recipe reformulation? How long does it take to reformulate an entire snack line? What goes into certifying breads as non-GMO? How does a company continue to stay innovative? These questions and more will be answered during this panel. PRICE: Included in $125 Saturday Education Pass

Track: Wholesale - Formulation/Product Development
Room: N253
Level: Intermediate
Keyword(s): Clean Label

Instructor(s): Jonathan Davis, Greg Tompkins

Jonathan Davis, La Brea Bakery / Otis Spunkmeyer, Senior Vice President, Research and Development

Jonathan Davis

Jonathan is the Senior Vice President of Research and Development for La Brea Bakery, and considered “the palate” of the brand. Under his guidance, La Brea Bakery has maintained its leadership in the Artisan bread movement as the #1 artisan bread company in the country. He inherently has a passion for the best food possible and is constantly pushing the boundaries to ensure La Brea Bakery remains a leader in the industry.

Greg Tompkins

September 7, 2019
2:45 pm - 3:45 pm

How IoT is Changing Bakery Maintenance (Saturday presentation; included in Saturday education pass)

As bakery manufacturing equipment becomes smarter and machine condition data becomes more readily available through the Internet of Things (IoT), we examine how to better utilize this information and effectively manage plant operations and maintenance. We will demonstrate how to start moving away from costly preventive maintenance and make the leap to predictive maintenance using IoT data. Join us as we demystify common challenges and solutions when implementing IoT technology. PRICE: Included in $125 Saturday Education Pass

Track: Wholesale - Plant Operations
Industry Segment: Wholesale
Room: N255
Level: Beginner
Keyword(s): Maintenance, Technology

Instructor(s): Jay Wright

Jay Wright, SOMAX, Inc., VP IoT Technology

As a former Bakery Maintenance Manager with over 30 years’ experience bringing digital technology solutions to Maintenance and Plant Operations, Jay has demonstrated a passion for solving complex business challenges using evolving technology. Today he provides a depth of practical expertise necessary to understand the challenges, opportunities and transitions required for companies to engage with the Industrial Internet of Things to more efficiently manage their operations.

September 7, 2019
4:00 pm - 5:00 pm

Creating Sweet Treats In Spite of the New Sugar Labeling Law (Saturday presentation; included in Saturday education pass)

With the FDA’s changes to the nutrition facts label taking effect in the near future, operators in the food industry are faced with the daunting task of creating cleaner labels and reducing added sugars in food products because of consumer demands for more whole food ingredients. The World Health Organization (WHO) has established a guideline for free sugar (added sugar) intake to be less than 10% of total energy intake per day and a further reduction to 5% of total calories to provide additional benefits. These added sugar intake guidelines do not apply to intrinsic sugars, those sugars incorporated within the structure of intact fruits and vegetables. This distinction between added and intrinsic sugar is reasonable as the intact sugars contain additional nutrients, phytonutrients and fiber that have been refined out of traditional sugars-containing foods. Fruits, beans and whole grains provide fiber and potassium, two of the 4 shortfall nutrients identified by the Dietary Guidelines for Americans, as well as other nutrients to create a nutrient dense product. This presentation will discuss applications for using these ingredients to create ‘hot products’ in light of the FDA’s labeling law changes and how operators can use added sugar labeling information in their products and marketing. PRICE: Included in $125 Saturday Education Pass

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Room: N253
Level: Intermediate

Instructor(s): Jim Painter

Jim Painter, University of Texas -Houston, Adjunct Professor

Jim Painter

Dr. Jim Painter is an Adjunct Professor at University of Texas. His current research includes heart disease and mindless eating. Jim consults for Sun-Maid Raisins, Paramount Farms, and the National Dairy Council. He serves on the American Heart Association’s Eat Well Task Force and is the Chair of Sugarwise. He worked for Marriott Corporation in the 1980s, taught at University of Illinois during the 1990s and at Eastern Illinois University until 2013. Jim has written over 100 publications.

September 7, 2019
4:00 pm - 5:00 pm

Robotics-Based Packaging Systems are Simpler Than You Think (Saturday presentation; included in Saturday Education Pass)

There is a perception of complexity of robots and the technologies that control them. Historically, robotic packaging systems included two separate control systems- 1 for the robot; 1 for the machine control functions. The feeling has been that you have to be a robot programmer to run a robotics-based packaging system. Machines are now simpler, smarter and require much less operator interaction and offer a smaller electrical footprint, less hardware, shorter change times, less spare parts. PRICE: Included in $125 Saturday Education Pass

Track: Wholesale - Plant Operations
Room: N255
Level: Advanced
Keyword(s): Packaging, Robotics

Instructor(s): Craig Souser

Craig Souser, JLS Automation, President

Craig Souser

JLS Automation is a designer/builder of hygienic robotic packaging solutions for the food industry. Throughout its history, JLS has been at the forefront of Electronic Motion Control technology. Craig, a second-generation owner, has helped transform the organization, which has a legacy of providing advanced technology solutions, from its early days as a manufacturer’s representative firm to being a modern day leader in high-speed robotic picking systems.

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