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
Price: $450
Level: Beginner
Keyword(s): Marketing, RPIA

Instructor(s): Rick Crawford, CMB, Randy McArthur

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

Rick Crawford, CMB

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 30 years ago. Sharing lessons and hip pocket knowledge is part of the legacy of the baking industry.

Randy McArthur, The RPIA Group, Founding Partner

Randy McArthur

Randall McArthur is a second generation baker and has been involved in the business since he was a young boy. In 1976 Randall’s Dad Donald decided to pursue other interests and Randall took over operation of the business. Under his leadership McArthur’s Bakery has grown 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 Retailers Baking Association and has traveled in Latin America to work with Bakers and Baking Associations. McArthur’s Bakery currently operates 3 units and does over 750 decorated cakes and over 25 wedding cakes per week. We have a central bakery that distributes to the stores and employ over 80 people. Randall has been involved in numerous church and trade association boards over the past thirty five 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 1984-1987. Past President of the Missouri Bakers Association 1985-1986. 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 in St. Louis is currently serving as Chairman of the board of Joy FM St Louis’s Christian Music Radio Station and as President of the Lemay Chamber of Commerce. Randall has been married to Rebecca McArthur since June of 1977. Together they have 2 Daughters Christina and Amanda and six grandchildren.

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

Talent Management – Acquiring, Developing, and Retaining your Workforce (morning)

This session offers new perspectives and best practices on finding employees, developing their skills and creating a culture that they want to be a part of. Discussions include insight into non-traditional sources of employees as well as a panel of fellow bakers and suppliers who are leaders in creating company cultures and retaining their workforce.

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

Instructor(s): TBD

TBD

More Information Coming Soon

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
Price: $200
Level: Intermediate
Keyword(s): Artisan, Sweet Goods

Instructor(s): Julien Otto

Julien Otto, French Pastry School

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

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
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, featured in many industry magazines of today, TV Shows, Cake Judge, Pastry Chef Instructor. Bakery Consultant

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

Applying Food Safety Best Practices to Your Plant (morning)

This session will help your plant managers, operations leaders and sanitarians as well as your leadership team make sense of the current food-safety and sanitation landscape. The session begins with an overview of facility certifications helping you determine which program is of highest importance for your company. Attendees can select from these breakout sessions follow to provide in-depth training on: • Minimizing food safety risks through equipment and plant design • Sanitation and cleaning principles for managers • GMP’s from basics to best practices for internal audits • GFSI to insure proper, enterprise-wide, food safety practices The session closes by giving you an opportunity to ask questions of a panel of regulation experts.

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

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

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.

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 L. Steed Regional Manager, Region 7 Food Safety Services North America B.S. in Biology Binghamton University, Binghamton, NY, USA 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.

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

Lead the Way (morning)

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.

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

Instructor(s): Emily Bowers, Pat Richards

Emily Bowers, BEMA, Senior Director, Education & Operations

Currently the Senior Director of Education & Operations for BEMA, Emily serves the baking industry as a subject matter expert on talent and professional education. 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 several certifications, Emily has a Bachelor’s degree in Elementary Education and a Master's in Curriculum.

Pat Richards, Hearthside Food Solutions, VP Organizational Development & Recruitment

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
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
Price: $200
Level: Intermediate
Keyword(s): Decorating, Fondant

Instructor(s): Bronwen Weber

Bronwen Weber, Frosted Art Bakery, Chef

Bronwen has been in the filed for almost thirty years! Her official bio will be available shortly

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
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
9:45 am - 10:45 am

Consumer Trends Every Baker Should Know (Saturday presentation)

Dawn’s Global Market Research & Insights team recently uncovered 8 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 self-life, non-GMO, clean and clear label, they will show that by using these trends, one will make informed menu decisions that will help bakers navigate the changing consumer landscape, and ensure they are offering the products consumers are asking for.

Track: All Management
Industry Segment: Both
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)

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.

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

Instructor(s): Rob Schoenthaler

Rob Schoenthaler, Atollogy, CEO and Founder

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
Price: $200
Level: Intermediate
Keyword(s): Artisan, Baking Process

Instructor(s): Julien Otto

Julien Otto, French Pastry School

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

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

This session offers new perspectives and best practices on finding employees, developing their skills and creating a culture that they want to be a part of. Discussions include insight into non-traditional sources of employees as well as a panel of fellow bakers and suppliers who are leaders in creating company cultures and retaining their workforce.

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

Instructor(s): TBD

TBD

More Information Coming Soon

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

Lead the Way (afternoon)

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.

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

Instructor(s): Emily Bowers, Pat Richards

Emily Bowers, BEMA, Senior Director, Education & Operations

Currently the Senior Director of Education & Operations for BEMA, Emily serves the baking industry as a subject matter expert on talent and professional education. 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 several certifications, Emily has a Bachelor’s degree in Elementary Education and a Master's in Curriculum.

Pat Richards, Hearthside Food Solutions, VP Organizational Development & Recruitment

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: Both
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, featured in many industry magazines of today, TV Shows, Cake Judge, Pastry Chef Instructor. 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
Price: $200
Level: Intermediate
Keyword(s): Decorating, Fondant, Painting

Instructor(s): Bronwen Weber

Bronwen Weber, Frosted Art Bakery, Chef

Bronwen has been in the filed for almost thirty years! Her official bio will be available shortly

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

Applying Food Safety Best Practices to Your Plant (afternoon)

This session will help your plant managers, operations leaders and sanitarians as well as your leadership team make sense of the current food-safety and sanitation landscape. The session begins with an overview of facility certifications helping you determine which program is of highest importance for your company. Attendees can select from these breakout sessions follow to provide in-depth training on: • Minimizing food safety risks through equipment and plant design • Sanitation and cleaning principles for managers • GMP’s from basics to best practices for internal audits • GFSI to insure proper, enterprise-wide, food safety practices The session closes by giving you an opportunity to ask questions of a panel of regulation experts.

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

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

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.

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 L. Steed Regional Manager, Region 7 Food Safety Services North America B.S. in Biology Binghamton University, Binghamton, NY, USA 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.

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

Sustainable Growth Practices for the Small Business Owner (Saturday presentation)

In a world inundated with information on how to start and grow a business, how to file your taxes and more, how do you find the tools to build and sustain yourself as a business owner within the framework of your business? The challenge is finding time to develop yourself professionally while running your business. Learn insights and tools on how to identify your objectives, build your community and develop self-sustaining practices for business ownership growth.

Track: Retail - Management
Industry Segment: Both
Level: Beginner
Keyword(s): Succession Planning, Sustainability

Instructor(s): Phebe Rossi

Phebe Rossi, Nuflours, Owner, Founder

Phebe Rossi

Phebe Rossi founded Nuflours Bakery in Seattle, WA. She grew the business into a regionally recognized brand, and the go-to business for fresh gluten free in the Northwest. Having performed nearly every job in the bakery from salesperson and baker, R&D, to controls and finance, Phebe inherently understands the demands placed on a small business owner throughout the business growth process.

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

Robotics-Based Packaging Systems are Simpler Than You Think (Saturday presentation)

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.

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

Instructor(s): Craig Souser

Craig Souser, JLS Automation, President

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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