IBIEducate Program

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IBIE-education-grid-thumbnailThe baking industry’s largest, most important educational program puts new information, expert strategies and today’s best practices at your disposal. Download the schedule here – or view the sessions below, use the filters to narrow down your options and click on the titles to expand the session description.

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See the Education Pass packages and register here.

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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 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

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
8:00 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

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
8:30 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
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

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
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
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
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

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

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

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

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

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.

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

Just Gotta Love String Work

String work is coming back again and this session is designed to focus on both the basics and more elaborate designs. In this 4-hour class you’ll be working on an 8-inch cake dummy using Royal Icing to learn the basic string work, over piping, oriental, and bridge extension work. You will also learn options for over piping that can easily be done in butter cream. A Royal Icing recipe will be included in the handout.

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

Instructor(s): Peggy Tucker

Peggy Tucker, School of Cakeology, owner

Peggy Tucker is an award winning Certified Master Sugar Artist, one of only 32 in the world and is internationally known. She teaches, demonstrates and judges all over the world and is the owner of School of Cakeology, Peggy was named as one of Dessert Professional’s Top Ten Cake Artists of North America in 2014 and in 2016 was awarded the Sweet Life Award. She has appeared on The Food Network and Fox News, has written articles published in many Magazine. She also own CakePlay INC

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

Trends in Wedding Cakes 2019

Students will learn about some of the hottest trends for 2019. Included will be creating textured panels using wafer paper in combination with fondant, how to torch fondant to create crackle effects and how to achieve the bas relief effects sweeping the wedding industry. Students will work with fondant, wafer paper, molds and other products in this class. Students will have a two tier cake to work on as they learn these new techniques.

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Room: N239
Price: $200
Level: Intermediate
Keyword(s): Decorating, Fondant, Wedding Cakes

Instructor(s): Ruth Rickey

Ruth Rickey, Sugar Gypsy, Owner

Ruth is a former lawyer, administrative law judge and bakery owner. Ruth was named the top Bakery Manager in the world for the IGA stores (3200 stores in 31 countries) in 1999, then opened Ruth’s Sweete Justice Bakery in 2000. Ruth closed the bakery at the end of 2011, so that she could focus strictly on teaching and judging. Ruth began a custom product line of cutters, veiners and dusting powders under the name Sugar Gypsy and has started an educational blog called SugarZen.

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

Sculpted Cakes

Learn to sculpt a quick sculpted cake. Learn methods to create a basic structure that will be profitable and fun! Fondant and buttercream will be used as well as real cake! In her 20-year career, Bronwen Weber has worked at a variety of bakeries and won numerous awards, including the Oklahoma State Sugar Art Show grand prize in the wedding cake division. She is a frequent competitor on Food Network Challenge cake decorating competitions, and is also one of the stars of "Dallas Cakes".

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Room: N240
Price: $200
Level: Intermediate
Keyword(s): Buttercream, 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 8, 2019
8:00 am - 12:00 pm

There's Money In The Air! Airbrush Techniques Class

Learn how to get the most from an airbrush and add profit to your bottom line. Students will learn how to operate and care for an airbrush, which exercises to practice to gain better control, how to cut and use custom stencils, and how to create special effects on their cakes. Class will be a combination of hands-on and demonstration. Students will leave class feeling more comfortable with an airbrush and ready to use many designs and techniques taught in class.

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Room: N242
Price: $200
Level: Intermediate
Keyword(s): Painting, Tricks

Instructor(s): Roland & Marsha Winbeckler

Roland & Marsha Winbeckler, A-J Winbeckler Ent.--(CakeSuppliesPlus.com), Owners

Roland & Marsha Winbeckler are a husband/wife decorating team who teach professional cake decorating around the U.S. and have also taught or demonstrated internationally at many prestigious schools. Roland won two gold medals at the World Culinary Olympics, was inducted into the Cake Decorating Hall of Fame, and was among the Top Ten Cake Artists in 2012. They are book authors and have appeared on TV cake challenges. Their life-size cake sculptures & products can be seen at CakeSuppliesPlus.com

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

Sustainable Growth Practices for the Small Business Owner

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
Room: N259
Price: $15
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 8, 2019
8:30 am - 9:30 am

Consumer Trends Every Baker Should Know

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 self-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.

Track: All Management
Industry Segment: Both
Room: N255
Price: $15
Level: Intermediate
Keyword(s): Clean Label, Consumer Trends
Sponsored by: Food & Beverage Networker

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

From Flour to Finished Product: Formulating with High Resistant Starch Wheat Flour

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.

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Room: N256
Price: $15
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 8, 2019
8:30 am - 10:30 am

Lamination: Layering Artisan Quality with Commercial Efficiency

Presented by BBGA - Lamination: Sweet and savory laminated products have become an increasingly important all-day profit center in the marketplace.  Artisan bakers discovered techniques and quality.  Commercial bakers learned from them and introduced efficiency.  In turn, artisans adopted those efficiencies. This program will explore the back and forth between artisans and large-scale producers of laminated products. 

Track: Artisan & Specialty Foods
Industry Segment: Both
Room: N237
Price: $100
Level: Advanced
Keyword(s): Artisan, BBGA, Sweet Goods

Instructor(s): Ciril Hitz

Ciril Hitz, Johnson & Wales University, Senior Instructor

Ciril Hitz

Ciril Hitz is a Senior Instructor at Johnson & Wales University in Providence, RI. He has a Bachelor's Degree in Industrial Design and a Masters Degree in Education. His areas of specialization are artisanal bread and Viennoiserie. He won a silver medal at the Coupe du Monde de Boulangerie and a gold medal at the National Bread and Pastry Championship. He has authored two books on bread and Viennoiserie. He is a Certified Bread Baker. He may be joined by commercial lamination technologist.

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

Sexual Harassment - The Next Generation

Presented by ABA - Limiting exposure to claims of sexual harassment and other employment related claims. Awareness of and compliance with legal obligations are key to minimizing exposure associated with employment claims. Employers should work with counsel experienced in this area to engage in effective risk management. We will provide real life examples and best practices.

Track: All Management
Industry Segment: Both
Room: N253
Price: $15
Level: Intermediate
Keyword(s): ABA, HR
Sponsored by: American Bakers Association

Instructor(s): Will Giambalvo

Will Giambalvo, Arthur J. Gallagher & Co, Senior Vice President

Will Giambalvo

Will is a Senior Vice President at Arthur J. Gallagher & Co. and has been with Gallagher for over 29 years. He is a graduate of the University of Georgia Business School, with a degree in Risk Management and Insurance. He works with many types of Manufacturers with an emphasis on Food Oriented accounts. His expertise includes the development of loss sensitive insurance programs, claims management, loss prevention, audits and risk control. In addition to his assistance with Loss Control, Audits and Claims Management, Will acts as Risk Manager for several clients. He will perform loss prevention meetings; prepare safety manuals and reports directly to senior management concerning the state of the company’s overall insurance program and potential liabilities. Will’s bakery experience ranges from a small startup waffle and pancake maker to a large fortune 500 cookie and snack manufacture.

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

Hazard Analysis: The Key Ingredient for Making Safe Food

Presented by AIB International - FDA recall data indicates that industry's hazard analysis has not been effective in identifying hazards that are likely to occur according to the FDA Recordable Food Registry. The additional requirements for hazard analysis in the risk-based human food preventive control rule must be added to traditional HACCP based hazard analysis in order to reach the right hazard conclusions. This session will review those additional requirements that must be effectively communicated during a review.

Track: Wholesale - Plant Operations
Industry Segment: Wholesale
Room: N254
Price: $15
Level: Intermediate
Keyword(s): AIB, Recall, Sanitation

Instructor(s): Earl Arnold, 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.

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.

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

Top 10 tips for navigating social media for your business

From LinkedIn to Twitter to Twitch. Which platform should you use to drive traffic to your business? With the increase in technology tools and mobile devices, consumers are moving to consuming only digital media. Marketing digitally can now be very affordable for businesses. Whether you are a B2B or B2C model, this talk will summarize the tips for your business. Using these techniques, Dr. Carson was able to grow the traffic to BAKERpedia’s website by over 800% organically within a year.

Track: All Audiences
Industry Segment: Both
Room: N257
Price: $15
Level: Beginner

Instructor(s): Lin Carson

Lin Carson, BAKERpedia, CEO

Lin Carson

Dr. Lin Carson is the CEO of BAKERpedia, the world’s largest digital baking encyclopedia. With experience at Dave’s Killer Bread and Wendy’s and running a bakery cafe, Dr. Carson discovered a huge gap in information sharing and so, BAKERpedia was born. Dr. Carson obtained her B.Sc. in Food Technology at Ohio State University, a M.Sc. and PhD from the KSU Dept. of Grain Science. Dr. Carson uses her influencer network to help build BAKERpedia’s community. Now at over 800 webpages and over 18 M pages read, BAKERpedia has become the quintessential tool for every baker and product developer around the world. BAKERpedia produces the BAKED In Science podcast and Sponsored Academy Classes .

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

The ‘No Funky Stuff’ Revolution in a Clean Label World

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.

Track: Wholesale - Formulation/Product Development
Room: N252
Price: $15
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 8, 2019
8:30 am - 9:30 am

Copyright- Not Wrong: Cake Licensing Issues for Cake Decorators

What can decorators re-create on cakes? What can you copy, draw or sculpt without infringing on someone's copyright? How do you deal with customers that insist on the latest movie character for their child's 1st birthday cake? This session will explore the options available for cake decorators and bakers to stay on the right side of the law.

Track: Retail - Bakers/Decorators
Industry Segment: Both
Room: N261
Price: $15
Level: Intermediate

Instructor(s): Lynn Schurman

Lynn Schurman, Cold Spring Bakery/ Retail Bakers of America

Lynn Schurman

Lynn is from Cold Spring, MN and co-owns the Cold Spring Bakery with her husband, Dale, and brother-in-law, Brian. The bakery was established in 1946 by Dale's parents and presently includes two retail locations and 5 wholesale routes which focus on serving small supermarkets. Lynn has always had a passion for education and has served on her local school board for over 34 years. She has an undergraduate degree in psychology and a masters in counseling. Lynn focuses on providing the education program for RBA events, IBIE and works with the New York and New Jersey affiliates to provide programing at the Atlantic Bakery Expo. She also coordinates the Creative Decorating Competition.

September 8, 2019
9:45 am - 10:45 am

A Fresh Look at Sales and Service

Presented by BEMA - Excellent customer service can turn patrons into valuable brand ambassadors for life. Your customers deserve much more than a one size fits all approach, because every single one of them is unique. You may think you know what makes your customers happy, but dig a little deeper and you might just find that the service you're providing isn't quite hitting the mark for everyone.

Track: All Management
Industry Segment: Both
Room: N253
Price: $15
Level: Beginner
Keyword(s): BEMA, HR, Leadership

Instructor(s): Emily Bowers

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.

September 8, 2019
9:45 am - 10:45 am

The Sustainability of Palm Oil

In today’s world, the connection between sustainability and long-term business value has become increasingly clear as we examine evolving consumer behaviors and expectations. Beyond asking companies what they stand for, conscious consumers are now prepared to make purchasing decisions according to a brand’s values, refusing to purchase products that are against their beliefs. While many companies understand this and have begun to prioritize sustainability, some are still reluctant to fully embrace sustainable purchasing, especially when it comes to complicated products with global supply chains such as palm oil. Although it is found in over half of consumer-packaged goods, palm oil continues to face intense scrutiny from consumers due to environmental and social concerns associated with the crop when grown unsustainably. Certification schemes and stakeholder initiatives, such as the Roundtable on Sustainable Palm Oil (RSPO), help companies to more effectively manage risks, navigate the changing regulatory landscape (e.g., human rights), collaborate with stakeholders, realize supply chain efficiencies and future-proof their organizations, ultimately helping to meet the demands of an increasingly educated consumer base and see increased financial returns. This education session hosted by Dan Strechay of the RSPO, will give attendees a practical guide on: • Why to pursue certification for your palm oil products • How to get started • Long-term benefits of certification such as providing gains for people, the planet and the bottom line.

Track: All Management
Room: N257
Price: $15

Instructor(s): Dan Strechay

Dan Strechay

September 8, 2019
9:45 am - 10:45 am

Energy is an Ingredient – Make it Green

The baking industry is facing three converging trends: customers want organic and natural products; local jurisdictions are pushing for reduced emissions from commercial businesses; and costs to take action have never been lower. This seminar will provide an overview of these trends and implications for baking companies and equipment suppliers. Then, take a deep dive on how to capture the opportunities to reduce operational costs and energy-related emissions with a case study from an industry leader - Clif Bar & Company.

Track: Wholesale - Plant Operations
Industry Segment: Wholesale
Room: N254
Price: $15
Level: Intermediate

Instructor(s): Ben Foster

Ben Foster, Fosterra LLC, President

Ben Foster

Ben Foster, President of Fosterra® LLC, is a champion for green energy and clean transportation in the commercial, government, education, and utility sectors. Ben has worked with organizations across the US and globally to find solutions that reduce both their environmental impact and operating costs, including leading companies like Clif Bar to accelerate clean energy adoption within their bakeries and across their supply chain. As an industry leader, Ben is an invited guest speaker at clean technology events and institutions internationally to share lessons learned and future trends based on more than two decades creating industry whitepapers, technical reports, best practices, and providing hands-on expert technical consulting. Ben has a Bachelor of Science in Finance and Accounting from the University of Colorado, Boulder and an MBA in International Business from Old Dominion University. He also earned the designation of Certified Management Accountant (CMA) and Certified Financial Manager (CFM).

September 8, 2019
9:45 am - 10:45 am

X, Y, and Z: How Younger Generations Will Drive Innovation and Reinvention in Baking and Snacks

This session examines the impact that generations X, Y, and Z will have on product innovation and brand reinvention in the U.S. over the next 5-10 years. What is the bread of the future? How will the clean label and organic movements drive innovation and reinvention within the context of a rapidly evolving market? To answer these questions and more, we will look at statistics and trends gathered from primary and secondary sources, and discuss related insights.

Track: Wholesale - Sales & Marketing
Industry Segment: Both
Room: N261
Price: $15
Level: Intermediate
Keyword(s): Artisan, Consumer Trends, Generations in the Workforce

Instructor(s): Cam Suarez-Bitar

Cam Suarez-Bitar, Pak Group / Bellarise, Marketing and Public Relations Manager

Cam Suárez-Bitár, Marketing and PR Manager for Bellarise®, has been with the Pak Group / Bellarise® team since 2016. In 2011, Cam earned his Masters Degree in Sports Administration, Marketing, and PR from Northwestern University, and earned the school's Distinguished Thesis Award upon graduating. Over his 9-year career, Cam has conducted extensive research on the US general and Hispanic markets for major and emergent brands, and drawn successful marketing strategies focused on driving fan/customer engagement, ROO, and ROI for organizations in various industries. As a rookie baker, he enjoys making and eating vegan pizza with his wife, and always burning it just a little.

September 8, 2019
9:45 am - 10:45 am

The State of the Union: Media Shaping the Bakery Marketplace

Presented by Grain Foods Foundation - This session will address the myriad outside influences on the industry which are amplified most in the media. Grain Foods Foundation (GFF) conducts daily monitoring of general news, issues, emerging science, and diets. Over the next year, GFF will curate a variety of trends in each of these areas to develop an analysis for the industry. The speakers will provide a commentary on implications so each delegate will gain insights to help fine tune/improve their own business strategies.

Track: All Management
Industry Segment: Both
Room: N255
Price: $15
Level: Intermediate
Keyword(s): Consumer Trends

Instructor(s): Christine Cochran, Stephen McCauley

Christine Cochran, Grain Foods Foundation, Executive Director

Christine Cochran is Executive Director of the Grain Foods Foundation, a joint venture of members of the milling, baking and allied industries, dedicated to advancing public understanding of the beneficial role grain-based foods play in the human diet. She drives the organization’s activities and strategic partnerships. Outreach extends to health professionals, media, and policymakers. Cochran collaborates across the industry to ensure unified voice representing the value of grain-based foods.

Stephen McCauley, The Ginger Network, President

Stephen McCauley

Stephen McCauley is founder of The Ginger Network, a marketing communications firm dedicated to providing seasoned counsel on food and nutrition brand and marketing issues for companies, associations and commodity groups. His firm has been conducting media monitoring and analysis for The Grain Foods Foundation since Spring 2017. For three decades, McCauley has been changing the way America eats. He has been a leader in two of the world's largest and most distinguished public relations firms.

September 8, 2019
9:45 am - 10:45 am

The Dos and Don’ts of Doughnuts

Presented AIB International - Doughnuts are an enduring bakery product that is growing in sales. Learn how to formulate and make high quality doughnuts to take advantage of this market opportunity. Discover the function of donuts ingredients and how to control key processing steps to produce good quality doughnuts.

Track: All Audiences
Industry Segment: Both
Room: N259
Price: $15
Level: Beginner
Keyword(s): Doughnuts, Product Trends, Sweet Goods

Instructor(s): Toby Moore

Toby Moore, AIB International, Baking Professional

Toby Moore

Toby Moore has been employed by AIB International, Manhattan, Kansas, USA, for more than 20 years. He is currently a Baking Professional, offering his services with contract research projects, teaching baking-related subjects, and handling technical issues for customers. Prior to joining AIB International, he invested 17 years in the cereal grains industry in several roles, including production, technical services, and research and development. He has industry experience in wholesale bread and roll production, design of food coating systems, development of prepared mixes, and development of various frozen and par-baked dough and batter systems.

September 8, 2019
9:45 am - 10:45 am

Marketing Through Brand Storytelling

In today’s world driven by social media and short attention spans, it takes a lot to cut through and reach consumers. To move ahead, you have to take a step back and be ready with simple messages, memorable imagery and compelling stories. Storytelling is an art, and mastering this skill can increase your chance for success. Attendees will learn to: • Understand why brand differentiation is key • Identify elements that are unique, memorable & emotional • Have confidence in telling a story

Track: Wholesale - Sales & Marketing
Industry Segment: Both
Room: N252
Price: $15
Level: Beginner
Keyword(s): Branding, Marketing

Instructor(s): Rick Oleshak

Rick Oleshak, AB Mauri North America, VP - Marketing

Rick Oleshak

Rick Oleshak is currently the VP of marketing for baking technology company AB Mauri North America. Prior to joining ABMNA in 2014, he worked for Anheuser-Busch for 13+ years in brand management & PR, most recently directing Stella Artois. Oleshak previously served in communications for NASCAR & the Orlando Magic along with an LA Dodgers internship. Oleshak holds a Bachelor of Science in Telecommunication from the University of Florida & a Master in Sports Administration from Ohio University.

September 8, 2019
9:45 am - 10:45 am

Flower to Flour and Pound to lbs - Baking and Infusing Cannabis into Food

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.

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Room: N256
Price: $15
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 8, 2019
11:00 am - 12:00 pm

Food Waste - How to Fight it with Sustainable Enzyme Solutions

Consumers have spoken – they want bread that lasts longer, but also expect the last slice to taste, feel and smell as fresh as the first. Manufacturers want to meet these demands, while also increasing efficiencies in production and distribution. Learn how you can accomplish both, and address the growing problem of food waste, with sustainable enzyme solutions.

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Room: N252
Price: $15
Level: Intermediate
Keyword(s): Artisan, Enzymes

Instructor(s): Kathy Sargent

Kathy Sargent, Corbion, Global Strategic Innovation Director

Kathy Sargent

Kathy Sargent is the Strategic Innovation Director for Corbion, a global market leader in lactic acid, lactic acid derivatives and lactides, and a leader in functional blends containing enzymes, emulsifiers, minerals and vitamins. Kathy is respected for her ability to bring industry knowledge, insights and team-building to projects. She is a graduate of Kansas State University, with a master's degree in food science and technology and a bachelor's degree in cereal chemistry and bakery science

September 8, 2019
11:00 am - 12:00 pm

FSMA Compliance: A Wholistic Approach

Presented by AIB International - There are 7 FSMA rules, 15 FDA guidance documents and hazard specific guidance for pathogens and undeclared allergens. So how does a food company read, understand, and apply these diverse requirements effectively? This session will present a practical approach to integrate applicable FSMA rules into your Food Safety System with an expectation to present compliance records in a confident manner.

Track: Wholesale - Plant Operations
Industry Segment: Wholesale
Room: N254
Price: $15
Level: Intermediate

Instructor(s): Earl Arnold

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 8, 2019
11:00 am - 12:00 pm

E-Commerce for Your Business Is It Worth It?

If you don’t have a shopping cart for your business, why not? E-commerce could be your most profitable alternative sales channel with your products added to Amazon, Etsy, Google Trusted Stores, local delivery e-sites, and e-commerce food sites. In this session, we'll discuss how to get listed on to those sites, the pros and cons of dealing with e-retailers, marketing, costs, shipping and finally the potential for bitcoin currency payments.

Track: Retail - Sales & Marketing
Industry Segment: Both
Room: N261
Price: $15
Level: Beginner
Keyword(s): E-Commerce, Marketing

Instructor(s): Susie Marie

Susie Marie, Sweet Life Specialty Foods, Owner

Susie Marie

Susie Marie is a spirited Entrepreneur with over 15 years of experience in various areas. She has helmed successful small businesses that range from Consulting for companies such as Clorox, Wells Fargo & Charles Schwab in the IT area, Real Estate Investment & Property Management, Corporate Promotions Gift Basket Business and currently owns Sweet Life Specialty Foods who produces “Real Food” meals and baked goods for clients who follow an alternative Gluten Free, Paleo, Keto, & Vegan Food Lifestyle.

September 8, 2019
11:00 am - 12:00 pm

Inspire, Innovate, Indulge! - Chocolate Trends

Chocolate lovers get ready to indulge in Barry Callebaut's view on trends in today's market and the world of chocolate and bakery! In this session, our marketing manager will guide you through a journey of trends. Come get inspired, leave with ideas to innovate, and let your consumers indulge!

Track: Artisan & Specialty Foods
Industry Segment: Both
Room: N256
Price: $15
Level: Intermediate
Keyword(s): Chocolate, Consumer Trends

Instructor(s): Marit Allen

Marit Allen, Barry Callebaut USA, Market Segment Development Manager

Marit Allen is currently the Market Segment Developer for Bakery/Pastry at Barry Callebaut, the world's leading manufacturer of high-quality chocolate & cocoa products. After graduating from the University of Richmond, Marit entered Barry Callebaut's Graduate Trainee Program, an international rotational program with the goal of gaining global expertise in one functional area as well as deepening her knowledge of the chocolate industry. Upon completing 4 rotations during the two and a half year program, Marit joined the North American Specialties & Innovation marketing team as an Associate Marketing Manager before beginning her current role as the Market Segment Developer for Bakery/Pastry.

September 8, 2019
11:00 am - 12:00 pm

The nutritional benefits of consuming grains high in resistant starch

Refined grain flour lacks adequate amounts of dietary fiber needed for disease prevention and despite the recommendations for increasing fiber intake, the majority of individuals lack dietary fiber in their diet. High amylose cereal grains that have a higher resistant starch content in the endosperm of the grain may be a solution to this fiber gap, as they produce refined grain flour that is both higher in fiber and functional for food manufacturers. Attendees of this session will learn about high amylose cereal grains, their nutritional benefits, and how to use them in bakery applications.

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Room: N257
Price: $15
Level: Intermediate

Instructor(s): Katie Harris

Katie Harris, Bay State Milling Company, Product Development and Nutrition Scientist

Katie Harris

Kathryn Harris has a Masters of Science in Human Nutrition and Functional Medicine from the University of Western States and a Bachelor’s of Science degree in Food Science and Technology with a Minor in Nutrition from the University of Massachusetts-Amherst. Ms. Harris plays a key role in new product development as part of the Bay State Milling R&D team, focusing on functional and healthful plant based solutions for customers. She is a primary resource for nutrition science, and helps develop grain and seed based products with a focus on health and wellness. She is a member of the American Association of Cereal Chemists, the Institute of Food Technologists, the Academy of Nutrition and Dietetics, the American College of Nutrition, and the Bread Bakers Guild of America.

September 8, 2019
11:00 am - 12:00 pm

Digital Transformation in the Retail Bakery

Digital transformation in the retail bakery is so much more than online ordering and POS systems. It's about rethinking the way you interact with your customers and building long-lasting relationships with them in meaningful (and profitable!) ways. Learn new insights from innovative retail bakery owners who are embracing change with measurable and sustainable success. Navigating the digital world can be a challenge, but there are many profit-driving opportunities ahead that will surprise you.

Track: Retail - Management
Industry Segment: Retail
Room: N259
Price: $15
Keyword(s): Leadership, Technology

Instructor(s): John Unrein

John Unrein, Bake magazine/Sosland Publishing, Editor, Bake magazine

John  Unrein

John Unrein is a magazine editor and narrative storyteller with 30-plus years’ experience in writing, editing, photography and video for multimedia platforms. His travels take him around the world to find and develop compelling stories involving the most innovative bakery and food businesses. His company, Sosland Publishing, is based in Kansas City where he supervises several print and online properties including bake magazine, www.bakemag.com, and Supermarket Perimeter. His primary responsibilities involve writing and editing for bake, the nation’s largest publication dedicated to retail bakeries and pastry chefs in North America, as well as bake’s annual special edition, Twentyfive: essential bakery and pastry artisans.

September 8, 2019
11:00 am - 12:00 pm

Effective Policy for Successful Business: From Floor Time to the Bottom Line

Presented by ABA - Baker Moderator will engage the American Bakers Association's Government Relations Team on how ABA's policy work aligns with the industry's business success. Participants will leave the session with resources and tools that can be brought back to the bakery to better prepare for legislative and regulatory changes.

Track: All Management
Industry Segment: Wholesale
Room: N253
Price: $15
Level: Intermediate
Keyword(s): ABA, Regulations (Government), Succession Planning
Sponsored by: American Bakers Association

Instructor(s): Rasma Zvaners, Lee Sanders, Jack Detiveaux, Kelly Knowles

Rasma Zvaners, American Bakers Association, Vice President, Regulatory & Technical Services

Rasma Zvaners

Rasma Zvaners serves as Vice President of Regulatory & Technical Services for the American Bakers Association (ABA) and joined the organization in September 2006. Ms. Zvaners is the primary liaison for ABA’s Food Technical Regulatory Affairs Committee, ABA’s Energy and Environmental Health Committee. Ms. Zvaners assists the industry with implementation of the food safety regulations and some ingredient specific issues. She also works closely with other ABA staff on nutrition policy issues. Ms. Zvaners is responsible for managing ABA’s Energy Star initiative and sustainability work. Prior to ABA she was with the American Chemistry Council (ACC) where in her last post, Ms. Zvaners served as Director of Regulatory Policy. She managed and led member companies on significant regulatory and policy issues including environment, energy, public health and products. She holds a Bachelor of Science degree from the Michigan State University and she attended The George Washington University where she earned an American Bar Association Legal Assistant’s certification.

Lee Sanders, American Bakers Association, Senior Vice President, Government Relations & Public Affairs Corporate Secretary

Lee Sanders

Lee Sanders is Senior Vice President, Government Relations and Public Affairs, as well as, Corporate Secretary for the American Bakers Association (ABA). Lee leads the ABA government relations team representing the baking industry before Congress, federal agencies and international policy making bodies. She advises association members and industry on critical legislative and regulatory issues while serving as a spokesperson on behalf of the industry. Lee is Co-Chair for the Food and Beverage Issue Alliance – a group of 55 FDA-regulated food industry trade associations that work together to develop unified positions on nutrition and food safety issues and meets quarterly with FDA officials. Lee sits on the Board of Directors for the Business Industry Political Action Committee (BIPAC). She is a member of the National Association of Manufacturers’ Food Policy Committee. She is a past chair of the Wheat Quality Council as well as past chair of the American Association of Cereal Chemists International (AACCI) Milling and Baking Division. Lee is a founding member and current President of the Society of Bakery Women. Before coming to the industry 27 years ago, Lee served in several government roles including legislative aide to Senator Thad Cochran (R-MS) and as a political appointee in the Administration of George H.W. Bush.

Jack Detiveaux, American Bakers Association, Manager, Government Relations & Public Affairs

Jack Detiveaux

Jack Detiveaux started work as Manager, Government Relations & Public Affairs in August 2017 after having worked previously as a fellow for ABA. In his current position, Jack is responsible for tracking legislative and regulatory developments on trade, transportation and other areas as well as communicating these developments with ABA membership and coalition partners. He is currently serving as the liaison for ABA’s Logistics committee. Prior to joining ABA, Jack worked multiple municipal and state level campaigns within the state of Massachusetts – providing quantitative research into local voting patterns. Additionally, he spent time at the North Atlantic Treaty Organization developing bilateral political strategy between the alliance and its partners in the Middle East. Jack holds a B.S. in Economics & Political Science from Northeastern University in Boston, MA. Having grown up in Houston, TX, he now resides in Washington, DC.

Kelly Knowles, American Bakers Association, Vice President, Political & State Affairs

Kelly Knowles

In her role as Vice President Political & State Affairs, Kelly oversees ABA’s political engagement programs including American Bakers PAC, the Political Action Committee of grain-based foods. Since joining ABA in 2002, Kelly has revitalized and strengthened the PAC through increased ABA member participation, fundraising and strategic disbursements. Election cycle receipts in 2018 exceeded $390,000, an all-time ABA high. Kelly also leads ABA’s state government relations efforts and is responsible for providing strategic legislative and regulatory outreach to state legislatures and agencies on issues impacting the baking industry. Kelly holds a B.A. in Political Science from the University of North Carolina at Wilmington; a Graduate Certificate in Political Action Committees (PACs) & Political Management and a Masters in Legislative Affairs from the George Washington University. A Goldsboro, North Carolina native, Kelly is an active member of the North Carolina and Texas Societies of Washington, The American Society of Association Executives, the National Association of Business Political Action Committees, the Innovate to Motivate Advisory Committee, the Business & Industry Political Action Committee Prosperity Project Steering Committee and the Dripping Springs Independent School District Advisory Council. Kelly resides in Austin, Texas, with her husband Andy DeVilling and their daughter, Savannah.

September 8, 2019
11:00 am - 12:00 pm

Pitfalls, Traps and Hurdles of the Cannabis Industry

With more than 300 public companies in the cannabis space, and market projections up to $7.1 billion by the end of 2016, this industry is in the midst of a financial and commerce revolution. But no revolution is without risks. Discover the many unique pitfalls you must be aware of before jumping into the cannabis space as either an investor or a business owner.

Track: All Management
Industry Segment: Retail
Room: N255
Price: $15
Level: Intermediate

Instructor(s): Todd Boren

Todd Boren, MacArthur Companies, Managing Partner, MacArthur Companies

Todd Boren

The Managing Partner and Founder of MacArthur Capital LLP, Todd Boren delivers more than 25 years of securities industry, venture capital and private equity experience. He served as Managing Principal and Founder of two FINRA broker dealers; International Assets Advisory and the Pinnacle Financial Group, bringing a strong background of reviving and rebuilding companies along with an international network of strategic capital partners. Since entering the legal cannabis industry in 2013, MacArthur Investments has gained notoriety for its strategic portfolio of high-performing companies across the cannabis vertical, worldwide. In his role as team president and owner, Todd played a pivotal part in the revitalization of three professional football franchises, the Arizona Rattlers, Orlando Predators, and the Tampa Bay Storm; a move that successfully raised the sales valuation of the Orlando Predators to 8X its previous worth — the highest valuation in the industry, at the time. As a 15-year member of YPO/Gold he has been instrumental in the growth and support of a 24,000 member network of global leaders; together conducting business in 130 countries. Currently, he serves as Chair of the Southeast U.S. and Caribbean region.

September 9, 2019
8:00 am - 12:00 pm

Easy, Fun Sculpted Faces

Would you like to create realistic faces but feel intimidated? Then this is the class for you! Students will learn an easy, fun way to create realistic or exaggerated faces using modeling chocolate. The face created in class will be approximately 6” x 4”. This is one of our students' favorite classes! (One face will be created in class.) These faces will be entirely edible and can be used on cakes or as a stand-alone dessert.

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Room: N242
Price: $200
Level: Intermediate
Keyword(s): Chocolate, Tricks

Instructor(s): Roland & Marsha Winbeckler

Roland & Marsha Winbeckler, A-J Winbeckler Ent.--(CakeSuppliesPlus.com), Owners

Roland & Marsha Winbeckler are a husband/wife decorating team who teach professional cake decorating around the U.S. and have also taught or demonstrated internationally at many prestigious schools. Roland won two gold medals at the World Culinary Olympics, was inducted into the Cake Decorating Hall of Fame, and was among the Top Ten Cake Artists in 2012. They are book authors and have appeared on TV cake challenges. Their life-size cake sculptures & products can be seen at CakeSuppliesPlus.com

September 9, 2019
8:00 am - 12:00 pm

Flexique Instant Lace and Modeling Chocolate Roses

Learn all about no-mix, no-bake Flexique Instant Lace with many unpublished tips and tricks. No more waiting around all day for results. Use “Lace-Link” to make longer sections of lace. Learn about creating 3-D ribbons and stenciling with a modified mixture. Find out how you can pipe with a modified mixture to create your cake sayings or to create edible stained glass outlines that can be filled in with colors. Included is a special focus on how to easily make beautiful veined rose petals along with an intro to a quick and easy rose making process using Flexique Modeling Chocolate which can also be used to create ultra-thin petals. Add filigree leaves and edible floral tape to complete your rose.

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

Instructor(s): Marilyn Bawol, Joseph Bawol

Marilyn Bawol, Unique Cakes, Owner/Cake Artist

Marilyn Bawol

A natural-born artist, Marilyn thrives on combining her sculpture and painting skills with her baking talents to create an art form that others can enjoy as much as she can. She’s always experimenting with different products and processes and has developed interesting techniques in working with a new edible fabric-like compound she invented. She has won first place in professional sculptured cake competitions and has been featured in national cake decorating publications.

Joseph Bawol, Unique Flexique, Owner

Joseph Bawol

Joe spent 26 years in the Army then 18 years as a Certified Program Manager. He has a BS in Math, and Master’s in Comp Sci and Business Admin. He has been actively involved in his wife’s cake business and understands the cake community. Joe has experience building complex structures for 3D creations and has presented an informational session briefing on these structure fundamentals. He is currently the co-owner of Unique Flexique which produces the Revolutionary Flexique product line.

September 9, 2019
8:00 am - 12:00 pm

Buttercream Piping

Piping buttercream can be a beautiful art form. In this session, students will learn piping methods that are current and on trend by one of the most renowned decorators in our industry. In her 20-year career, Bronwen Weber has worked at a variety of bakeries and won numerous awards, including the Oklahoma State Sugar Art Show grand prize in the wedding cake division. She is a frequent competitor on Food Network Challenge cake decorating competitions, and is also one of the stars of "Dallas Cakes".

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

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 9, 2019
8:00 am - 12:00 pm

Quick Tricks for Embellishing Basic Cakes

Ruth's quick tricks can change a basic round or square cake into extra money for your shop! Learn how to use stencils to create package cakes. You'll get her method of using luster with stencils! Learn how to take simple rose petal cutters and circle cutters to create eye catching flowers and embellishments perfect for any party! You will learn how to paint jeweled centers and how to switch that up for simple animals or sports. A class packed with lots of fun options for your cakes!

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Room: N239
Price: $200
Level: Beginner
Keyword(s): Painting, Sugar, Tricks

Instructor(s): Ruth Rickey

Ruth Rickey, Sugar Gypsy, Owner

Ruth is a former lawyer, administrative law judge and bakery owner. Ruth was named the top Bakery Manager in the world for the IGA stores (3200 stores in 31 countries) in 1999, then opened Ruth’s Sweete Justice Bakery in 2000. Ruth closed the bakery at the end of 2011, so that she could focus strictly on teaching and judging. Ruth began a custom product line of cutters, veiners and dusting powders under the name Sugar Gypsy and has started an educational blog called SugarZen.

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

Food Safety in the Flour Industry

Food Safety in the Flour Industry will look at issues primarily around pathogens and mycotoxins in flour. Our panel of experts will explore the following questions related to flour safety: We seem to be seeing more recalls for flour due to pathogens – why is that? What are the appropriate handling procedures for flour in a commercial bakery? How do you communicate that to your customers? What is the flour milling industry doing to reduce the prevalence of pathogens? What is the flour milling industry doing to reduce the prevalence of mycotoxins? What kinds of conversations should commercial bakers be having with their flour suppliers about food safety? What methods are available to treat flour for pathogens and why aren’t they more widely used?

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Room: N257
Price: $15
Level: Intermediate
Sponsored by: AIB

Instructor(s): Stephanie Lopez, Kent Juliot, Ron Galle, Chris Clark

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.

Kent Juliot, Quality and Tech Services, Ardent Mills, VP Research

Kent Juliot

Ron Galle, Miller Milling, Corporate Director of Food Safety and Regulatory

Chris Clark, North American Millers Association, VP of Communication

Chris Clark

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

Power Up! Is Your Internal Audit Program Rigorous Enough?

Presented by AIB International - Your internal audit program is arguably the most important activity to ensure regulatory compliance and to protect your brand in the marketplace. This session will identify examples for internal audit weakness and the ways by which improvements can be made. Auditor competency and internal audit management for continuous improvement are the key to successfully identify risk, and perform root cause analysis for effective corrective action.

Track: Wholesale - Plant Operations
Industry Segment: Wholesale
Room: N253
Price: $15
Level: Intermediate
Keyword(s): AIB, Audit

Instructor(s): Leonard Steed

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.

September 9, 2019
8:30 am - 10:30 am

The Resurgence of Rye

Presented by BBGA - For over 1,500 years, rye was the primary bread grain of northern, central and eastern Europe. Yet, authentic rye bread has remained virtually unknown in wheat-centric America – until now. Over the past few years, rye has reemerged from the culinary shadows to represent a significant growth opportunity for the nation's bakers. But baking with rye is not without its challenges. Rye's unique chemistry demands that bakers set aside their gluten-driven expectations and accept the obstinate grain on its own terms. Likewise, the public's lack of familiarity with authentic European-style rye breads poses a unique set of marketing challenges, requiring that bakers educate their customers not only on rye's singularly satisfying flavor profiles, but also its superior nutritional value. In this presentation Stanley Ginsberg, author of The Rye Baker and America's leading rye authority, reviews the challenges and opportunities implicit in the obstinate grain and suggests ways in which the baking industry can reap rye's benefits.

Track: Artisan & Specialty Foods
Industry Segment: Both
Room: N237
Price: $100
Level: Intermediate
Keyword(s): Artisan, BBGA, Grains, Special Ingredient

Instructor(s): Stanley Ginsberg

Stanley Ginsberg, THE NEW YORK BAKERS, Vice Chairman of the Board of Directors, Bread Bakers Guild of America

Stanley Ginsberg

Stanley Ginsberg has been baking bread for most of his life, having first learned to shape dough as a 4 year old helping his grandmother. Following his retirement from the financial services industry, where he specialized in corporate finance and business planning, he returned to his first love, baking. In 2009 he founded The NewYork Bakers, an online purveyor of professional ingredients and supplies to home and hobbyist bakers. He has written two baking books, Inside the Jewish Bakery (winner of 2012 IACP Jane Grigson Award winner ) and The Rye Baker: Classic Breads from Europe and America (2016). Stanley holds a Ph.D. in Chinese literature from the University of Wisconsin and currently serves as Vice Chair of the Board of Directors of The Bread Bakers Guild of America.

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

Clean Ingredients Panel

15 minute sessions Colorants - Boyd Pea Hull - Hughes Deact Yeast - Cropper Cassava Foss AIB International facilitator: Elaine Meloan

Track: Wholesale - Formulation/Product Development
Room: N252
Price: $15
Keyword(s): Ingredient, Special Ingredient

Instructor(s): Sherrill Cropper, Margaret Hughes, Carter Foss, Elaine Meloan

Sherrill Cropper, Lesaffre Yeast Corporation, New Product Development Lab Manager

Sherrill Cropper is the New Product Development Lab Manager for Lesaffre Yeast Corporation and Red Star Yeast Co. based in Milwaukee, WI. Sherrill has been working in the Research and Technical Services group for 4 years where she develops ingredients and provides technical support to her team and customers. Sherrill received her B.S. and M.S. degrees in Food Science from The Ohio State University and her Ph.D. in Grain Science from Kansas State University.

Margaret Hughes, Avena Foods Limited., VP Marketing, R&D

Margaret Hughes

Ms. Margaret Hughes is VP of Sales and Marketing , at Avena Foods Limited, with responsibility for research and development. With three mills in western Canada, Avena Foods processes Purity Protocol certified gluten-free oat ingredients, 'Best' pulse ingredients, and whole and split pulses. Margaret has served on the boards of the Manitoba Food Development Centre and Food Beverage Manitoba, as well as the Nutrition and Health Expert Advisory Committee of Pulse Canada.

Carter Foss, American Key Food Products, Technical Sales Director

Carter Foss has been Technical Sales Director at American Key Food Products (AKFP) since 2008. He led the development of AKFP's premium cassava flour which launched in 2010. Previously, he had been a senior food scientist at Tate & Lyle, Kerry Group North America, Nestle Confections and Ralston Purina. He developed Nerds Rope for Nestle Confections and T Bonz Dog Treat for Ralston Purina. Foss is a M.S. Food Science graduate of University of Missouri.

Elaine Meloan, AIB International, Manager Food Labeling

Elaine Meloan

Elaine Meloan is the manager of the Food Labeling department at AIB International. Elaine joined AIB in 1985 working in the cereal technology lab performing contract research for the baking industry. In 1993, she was brought in to handle the technical aspects of AIB’s food labeling program. During her time with the department, she has become familiar with the laws and regulations pertaining to food labeling. She has presented on food labeling at many public and private seminars. In addition to generating labeling information and performing label compliance reviews, she is a resource for clients in the food industry on regulatory and compliance issues.

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

Navigating Prop 65 and Preventative Strategies

Presented by ABA - Enacted in 1986, Proposition 65 is a California law that came about to notify consumers and workers when they may be exposed to chemicals that cause cancer, birth defects or other reproductive harm. The Prop 65 listing contains over 900 chemicals and those above a “safe harbor” level, require notification. We will examine the current climate regarding Prop 65, some of the media buzz and pending actions. Additionally, we will look at mitigation strategies under new FSMA (Food Safety Modernization Act) for how to put preventative programs in place to minimize potential hazardous risks. This session will cover: • Background on Prop 65 • Food Industry Impact • Global and Other Regulatory Actions in Chemicals/Toxin Arena • Labeling Claims Controversy • Bakery Industry Watchouts • Strategies for preventative Supply Chain Programs under FSMA • Success Takeaways

Track: Wholesale - Formulation/Product Development
Industry Segment: Wholesale
Room: N256
Price: $15
Level: Intermediate
Keyword(s): ABA, Regulations (Government)
Sponsored by: American Bakers Association

Instructor(s): Gina Reo

Gina Reo, Quality Assurance Strategies, LLC, President

Gina Reo

President, QAS, LLC (Quality Assurance Strategies, LLC), private consultation for the Food and Beverage Industry specializing in Global Food Safety and Quality with expertise in Regulatory Compliance, Prop 65, Crisis Management, Business Integration and Due Diligence M & A Compliance Risk Assessments. Formerly, Vice President, Food Safety, Weston Foods (WF), a GWL Canadian company and North American leader in bakery products. Transformed organization toward World Class Excellence for Food Safety within four years by framing Food Safety Roadmap Strategy for fast-tracking compliance to FSMA (Food Safety Modernization Act), SFCA (Safe Foods for Canadian Act) and new NLEA (Nutrition Labeling Education Act) for US and Canada compliance. Over 25+ years of food safety and quality experience, after holding successive senior positions with Colgate-Palmolive, Coca-Cola, Bestfoods NA, Unilever, YUM! Brands and Quiznos (Board). Prior to joining Weston Foods, held position of Quality Director with Mondelez International (formerly Kraft Foods) in Europe, (Zurich, Switzerland) and Cadbury as QA Chocolate Director (Quality, Environmental, and Health & Safety) for NA/Europe/Global. Education: MBA (Dual), International Business and Management; BS, in Business Administration Mgt., St. Peter’s University Personal/Professional Affiliations: Previous Adjunct Professor St Peter’s University Graduate Business Program. FTRAC (Food Technical Regulatory Affairs Committee-Member) Past Co-Chair, American Baker’s Association; Technical & Nutritional Policy Committee, Baking Association of Canada, Post Board Member; Board Member Chemistries of Heated Carbohydrates Consortium (CHCC); FARRP(Food Allergy Research & Resource Program) Post Board Member; GFSI (Global Food Safety Initiative) Member; International Association for Food Protection/Food Defense PDG-Member; Metropolitan Association for Food Protection-Member; Institute of Food Technologists-Professional Member; Member St Peter’s University Business Leadership Board Certifications/Awards/Publications: Food Defense, ISO, SPC. Tribute-to-Women-in-Industry Recipient, 2000. Author of several White Papers, Managing-Up, as well as published numerous industry analysis.

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

Right People / Right Seat: A Guide to Getting the Right People on the Bus

It's been said that 82% of our work frustrations come from people issues. Whether its a peer, a supervisor, or a direct report, we often know when someone isn’t a good fit. The trouble is, we don’t know the reason why things aren’t working, or what to do about it. Beth Fahey, bakery owner, and Professional EOS Implementer explains how your company’s core values are the key to solving most people issues. Concrete tools for getting to the heart of the real issue, coupled with actionable steps to correct behavior, are provided.

Track: Retail - Management
Industry Segment: Both
Room: N259
Price: $15
Level: Intermediate

Instructor(s): Beth Fahey

Beth Fahey, Beth Fahey Consulting Services, EOS Implementer, Bakery Owner

Beth Fahey

Like a lot of entrepreneurs, Beth has had a colorful work history. She worked as a camera assistant in the film business, owned a bakery, and was the president of the Retail Bakers of America. Now, in her career as an EOS Implementer, she helps businesses clarify, simplify, and achieve their vision by teaching a proven business management system called EOS. What she likes best about the system is how it pulls together the creative aspects of visioning and then provides actionable steps so that the vision of the leadership team can come alive. While EOS addresses the whole company, more often than not it allows people to live their lives as the best versions of themselves. In teaching EOS to clients across several different industries, she has loved seeing the ways in which EOS has made a positive change in the lives of the leadership teams and subsequently, their employees.

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

Automation Trends and Technology - Remote Maintenance

NorthWind experts will show how plant floor automation systems can utilize email and text messages to notify personnel, either on-site or remote, in the event of a critical alarm or down-time scenario. The presenter will then give an example of how to connect to, and troubleshoot, the system remotely via a web interface. Finally, plant information can be transferred to software systems to create maintenance work orders and prevent downtime before there is ever an issue.

Track: Wholesale - Plant Operations
Industry Segment: Wholesale
Room: N254
Price: $15
Level: Intermediate
Keyword(s): Maintenance, Technology

Instructor(s): Blake Bennett

Blake Bennett, NorthWind Technical Services, Sales Engineer

Blake Bennett is a Sales Engineer at NorthWind Technical Services located in Sabetha, Kansas. Blake has a Mechanical Engineering Degree from Kansas State University. He began his career at NorthWind as a Controls Engineer where he worked directly with Maintenance Personnel troubleshooting their systems. Now as a Sales Engineer, he uses his troubleshooting experience to find solutions to minimize downtime that are vastly centered around more plant visibility and remote maintenance.

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

The Art of Creating a $7 Cupcake

*This has nothing to do with cupcakes!… But rather, creating products that your customers love and can’t live without! Learn how to develop "trend worthy" products that customers can't help but to share. We'll focus on identifying your specific niche, then help you discover how to attract your dream clients through your own personal brand magic! Most people think marketing and branding go hand-in-hand. The truth is, your BRAND speaks before your products actually can. So fully understanding BRAND POSITIONING and exactly WHO your ideal clients are is the secret sauce to great marketing. If you're looking to increase your marketing efforts, grow your following or increase your visibility, you'll definitely want to attend this session!

Track: Retail - Sales & Marketing
Industry Segment: Retail
Room: N261
Price: $15
Level: Intermediate
Keyword(s): Branding, Marketing

Instructor(s): Janelle Copeland

Janelle Copeland, The Cake Mamas, Owner, Founder

Janelle Copeland

Janelle has an extensive background in leadership and management, with a focus on innovation and brand development. She’s been featured on Food Network 5 times and leads a team of 13. Janelle is also a Business Coach and Brand Strategist. She teaches business owners in the Baking Industry how to discover their “Secret Recipes” for success and turn their PASSIONS INTO PROFITS. She believes that identifying your own personal niche, then creating items and experiences specifically for that clientele are the only things that can ensure growth in a highly competitive industry.

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

The Sustainability of Palm Oil

In today’s world, the connection between sustainability and long-term business value has become increasingly clear as we examine evolving consumer behaviors and expectations. Beyond asking companies what they stand for, conscious consumers are now prepared to make purchasing decisions according to a brand’s values, refusing to purchase products that are against their beliefs. While many companies understand this and have begun to prioritize sustainability, some are still reluctant to fully embrace sustainable purchasing, especially when it comes to complicated products with global supply chains such as palm oil. Although it is found in over half of consumer-packaged goods, palm oil continues to face intense scrutiny from consumers due to environmental and social concerns associated with the crop when grown unsustainably. Certification schemes and stakeholder initiatives, such as the Roundtable on Sustainable Palm Oil (RSPO), help companies to more effectively manage risks, navigate the changing regulatory landscape (e.g., human rights), collaborate with stakeholders, realize supply chain efficiencies and future-proof their organizations, ultimately helping to meet the demands of an increasingly educated consumer base and see increased financial returns. This education session hosted by Dan Strechay of the RSPO, will give attendees a practical guide on: • Why to pursue certification for your palm oil products • How to get started • Long-term benefits of certification such as providing gains for people, the planet and the bottom line.

Track: All Management
Room: N255
Price: $15

Instructor(s): Dan Strechay

Dan Strechay

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

Branding & Social Media: Skills for Growing Your Retail Bakery

One of Dawn Food's top priorities is to partner with customers to help them grow and drive their business forward. In this session, Dawn experts will discuss the important role branding and social media play in driving business growth and brand awareness for bakeries of all sizes. Proven insights and knowledge from customer experience will provide real life examples on the importance of getting social media and branding right for bakers.

Track: Retail - Sales & Marketing
Industry Segment: Retail
Room: N261
Price: $15
Level: Beginner
Keyword(s): Branding, Marketing, Social Media

Instructor(s): Keely Siciliano

Keely Siciliano, Dawn Foods, Senior Manager, Global Digital & Content

Keely Siciliano

A digital native, Keely Siciliano is the Senior Manager of Digital & Content Marketing for Dawn Foods, developing strategies and producing content that helps bakeries around the world find inspiration and advice to grow their businesses. For more than 10 years, Keely's been future-proofing companies in the B2B, B2C and services industries by blending the online and offline user experience, including at Dart Container Corporation where she helped relaunch the iconic Red Solo Cup brand. Keely holds a Master of Science in Integrated Marketing Communications from Eastern Michigan University. She attended Illinois State University for her undergraduate education, where she studied English and Computer Information Systems.

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

Online Ordering: Fad or the Future?

The impact online ordering is having on bakeries is huge. From the way the orders are taken to customer service expectations. A few main points: What is online ordering? Is it a fad or the future? What does it take for a wholesale manufacturer to implement? What are the main results we can expect? Question and answer periods are included in this session. We will also tackle main reasons why some may choose not to use this option.

Track: Wholesale - Sales & Marketing
Industry Segment: Wholesale
Room: N253
Price: $15
Level: Beginner
Keyword(s): Consumer Trends, Online

Instructor(s): Wayne Ortner, Brad Carney

Wayne Ortner, FlexiBake ERP Software, Senior Product Consultant

Wayne Ortner

Currently a Senior Product Consultant at FlexiBake ERP software, Wayne has worked with FlexiBake and the software for over 5 years but officially joined the company in 2015. Wayne was largely involved in the design and release of FlexiBake’s new Direct Store Delivery app. While gaining a deep knowledge of the baking industry through consultation with clients, Wayne has worked on some of our most complex implementation projects.

Brad Carney, FlexiBake ERP Software, Founder & President (Presenter)

Brad Carney

Brad Carney, Founder and President of FlexiBake ERP Software comes from a mechanical engineering background. Before immigrating to Canada, Brad was involved in a large scale project with the Standard Bank of South Africa, developing software that ran ATMs country wide. Once in Canada, Brad started a software development company, which is where FlexiBake was born. After the software took off, the company became a separate entity, powering hundreds of bakeries in 28 different countries.

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

Could Purchase Intent Be Influenced by New Sugar Label Regulations?

On May 20, 2016, the FDA announced the new Nutrition Facts label for packaged foods to reflect new information, including the link between diet and chronic diseases. While the new label will make it easier for consumers to make more informed choices, manufactures of food containing high values of added sugar, may feel an impact. To determine if consumer purchase intent varied, or was impacted by the new labeling laws, Corbion conducted a proprietary research study for both bread and sweet goods and will share their results.

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Room: N256
Price: $15
Level: Beginner
Keyword(s): Regulations (Government)

Instructor(s): Marge O'Brien

Marge O'Brien, Corbion, Senior Manager, Global Insights

Marge O'Brien

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

The Future of Bread - Living Sourdough

ASB Session - What is the Future of Bread? The answer relies on the past of it. During this session, Puratos will explain how sourdough plays a key role related to fermentation to develop a high-quality bread with fantastic flavor, crumb structure, and texture, just like in the good old days. This ingredient can be used either on a smaller scale or on a larger industrial scale. Living Sourdough is the most recent technology to be used in commercial scale to ensure consistency and flavor as close as a home-made sourdough.

Track: Artisan & Specialty Foods
Industry Segment: Both
Room: N255
Price: $15
Level: Intermediate
Keyword(s): Artisan, ASB, Ingredient, Special Ingredient

Instructor(s): Stefan Cappelle

Stefan Cappelle, Puratos, Business Unit Mgr. SOURDOUGHS & GRAINS

Food Engineer, Industrial Microbiology 20 years in sourdough fermentation. Global leader in prefermented sourdoughs ready-to -use. Highlights are : the Center for Bread flavour in Sankt-Vith hosting the unique Puratos Sourdough Library with more than 100 traditional mother doughs from around the world. Hobby : sourdough home baking ; beer brewing and tasting

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

Baking: Setting up a Controlled and Balanced Process

Presented by ABA - With many food manufacturers utilizing continuous tunnel ovens (i.e. ribbon burner, convection, and hybrid ovens) for mass production it is important to set up robust and consistent baking processes. This presentation will focus on the importance of viewing continuous baking as a process consisting of inputs (i.e. raw dough, heat, hot gases) and outputs (i.e. finished food, heat, hot gases (exhaust), and moisture) which must be balanced. For simplicity, the baking process will be broken down into three segments: 1) Heat-up and Expansion, 2) Bake-out and Structure Formation, and 3) Finishing, with the relationship between inputs and outputs being explained for each segment along with their impact on the product and balancing the oven. Within this framework the effect of heat (the amount applied and when it is applied during baking) will be discussed along with the effect of exhaust on the baking process. While cracker baking will be used to provide examples, the information presented will provide a framework which can be translated to other baking processes.

Track: Wholesale - Process
Industry Segment: Wholesale
Room: N252
Price: $15
Level: Intermediate
Keyword(s): ABA, Baking Process, Snack
Sponsored by: American Bakers Association

Instructor(s): Louis Nelson, III

Louis Nelson, III, Kellogg Company, Process Engineer

Louis Nelson, III

Louis V. Nelson III is a Process Engineer within the Snacks group at the Kellogg Company. Louis joined Kellogg full time in 2011 after completing an internship in 2008. While with Kellogg, Louis has supported development work within cookies, crackers, wholesome foods, fruit flavored snacks, and Morningstar Farms platforms. His primary focus, however, is on oven technology and use of the Scorpion Data Logging System. Louis is often called upon as a resource to provide training and process troubleshooting support within Kellogg's Research & Development and plant facilities. Louis is a graduate of Florida A&M University and Purdue University where he received his B. S. and M. S. degrees, respectively, in Food Process Engineering.

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

Energy Efficiency Improvement and Cost Savings Opportunities for Baking

Presented by ABA - Join bakery panelists as they discuss their successes and challenges in the Energy Star® Challenge journey towards reducing energy intensity by 10 percent in less than five years. Learn how to benchmark your commercial bakery against industry peers and how you can become and ENERGY STAR Partner. EPA's ENERGY STAR® Program staff will moderate this session.

Track: Wholesale - Plant Operations
Industry Segment: Both
Room: N254
Price: $15
Level: Intermediate
Keyword(s): ABA, Sustainability
Sponsored by: American Bakers Association

Instructor(s): Rasma Zvaners, Walt Tunnessen, Margaret Ann Marsh, Barry Edwards, J.K. Evicks, Christopher Wolfe

Rasma Zvaners, American Bakers Association, Vice President, Regulatory & Technical Services

Rasma Zvaners

Rasma Zvaners serves as Vice President of Regulatory & Technical Services for the American Bakers Association (ABA) and joined the organization in September 2006. Ms. Zvaners is the primary liaison for ABA’s Food Technical Regulatory Affairs Committee, ABA’s Energy and Environmental Health Committee. Ms. Zvaners assists the industry with implementation of the food safety regulations and some ingredient specific issues. She also works closely with other ABA staff on nutrition policy issues. Ms. Zvaners is responsible for managing ABA’s Energy Star initiative and sustainability work. Prior to ABA she was with the American Chemistry Council (ACC) where in her last post, Ms. Zvaners served as Director of Regulatory Policy. She managed and led member companies on significant regulatory and policy issues including environment, energy, public health and products. She holds a Bachelor of Science degree from the Michigan State University and she attended The George Washington University where she earned an American Bar Association Legal Assistant’s certification.

Walt Tunnessen, US EPA - EnergyStar, National Program Manager

Walt Tunnessen

Walt Tunnessen is an innovative and strategic thinker with a track record of developing and implementing successful energy and environmental management programs. He is a leader and subject matter expert in the areas of strategic energy management, industrial energy efficiency, and corporate sustainability. Specialties: Energy management, Strategic Energy Management, Energy Management Systems, Energy efficiency, Energy efficiency benchmarking, Energy Performance Indicators, Energy policy, energy program development, Greenhouse Gas Accounting & Reporting, Greenhouse Gas Management, climate rsk management, sustainability, environmental labeling, environmental reporting and disclosure, corporate sustainability, CSR, voluntary government program management, facilitation and management of multi-stakeholder initiatives.

Margaret Ann Marsh, Flowers Foods, VP Sustainability & Environmental

Barry Edwards, ARYZTA

J.K. Evicks, The Bama Companies, Inc., Plant Engineer

J.K. Evicks

J.K. Evicks is the Plant Engineer for The Bama Companies' Bama Pie facility in Tulsa, Oklahoma. He earned a B.S. in Biosystems Engineering from Oklahoma State University in 2006, then a M.S. in Biosystems Engineering from Oklahoma State University in 2016. He has developed and executed the facility capital improvement process for Bama Pie since 2017 and has been responsible for Bama's corporate environmental compliance and sustainability since 2007.

Christopher Wolfe, Bimbo Bakeries USA, Corporate Dir., Environmental and Sustainability

Christopher Wolfe

Chris has worked in the Food Industry since 1996 and has held numerous operation positions with Butter-Krust Baking Company, ConAgra Foods, Sara Lee Fresh Bakery, and Bimbo Bakeries USA, Inc. (BBU). He currently is the Corporate Director, Environmental / Sustainability for BBU, responsible for leading environmental / sustainability efforts at BBU bakeries throughout the United States. Chris is also active with Sustainability efforts at BBUs parent company, Grupo Bimbo S.A.B. de C.V, assisting with the GRI, CDP, and other initiatives. Chris graduated from Susquehanna University with a Bachelor of Science Degree in Environmental Science and continued his education with a Master of Business Administration Degree from Bloomsburg University. Chris is an American Institute of Baking (AIB) Certified Baker. He participates with the EPA Energy Star Program, the Food Industry Environmental Council, and is Co-Chair of the American Bakers Association’s Environmental Committee. Chris resides in Milton, PA with his wife, son, and labrador retriever.

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

More Tips, Tricks, Gadgets and Interesting Factoids for the Professional Baker

Presented by RBA - Interesting, helpful, educational and entertaining tips, tricks, gadgets and factoids for the professional baker.

Track: Retail - Bakers/Decorators
Industry Segment: Both
Room: N259
Price: $15
Level: Intermediate
Keyword(s): Tricks

Instructor(s): John Lupo

John Lupo, Grandma's Bakery, President

John Lupo is the current President of the Retail Bakers of America. He founded Grandma's Bakery in 1978. He is a Certified Master Baker. John is the former President of the Minnesota Bakers Association and the White Bear Lake Minnesota Chamber of Commerce. John is the founder of National Bakery Day. He received the Duebner Award for small business excellence from the St. Paul Chamber of Commerce in 2003. In 2016 John received the Small Business Excellence Award from Twin City Magazine.

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

The Science of Artisan Bread Making

What makes those large holes in a baguette? How can you increase water absorption without the dough becoming too sticky? Artisan and whole grain bread have traditionally been difficult to produce on high-speed lines. From long fermentation times to rustic crusty appearances, we have seen a surge in artisan bread demand. We will discuss flour challenges, ingredient and enzyme functionality, formulations, methods, ingredients and best artisan practices that you can adapt in your bakery.

Track: Artisan & Specialty Foods
Industry Segment: Both
Room: N257
Price: $15
Level: Beginner

Instructor(s): Lin Carson

Lin Carson, BAKERpedia, CEO

Lin Carson

Dr. Lin Carson is the CEO of BAKERpedia, the world’s largest digital baking encyclopedia. With experience at Dave’s Killer Bread and Wendy’s and running a bakery cafe, Dr. Carson discovered a huge gap in information sharing and so, BAKERpedia was born. Dr. Carson obtained her B.Sc. in Food Technology at Ohio State University, a M.Sc. and PhD from the KSU Dept. of Grain Science. Dr. Carson uses her influencer network to help build BAKERpedia’s community. Now at over 800 webpages and over 18 M pages read, BAKERpedia has become the quintessential tool for every baker and product developer around the world. BAKERpedia produces the BAKED In Science podcast and Sponsored Academy Classes .

September 9, 2019
11:00 am - 12:00 pm

Understanding ‘them’ - your business from the outside-in

Your business relies on people - both customers and employees. Putting yourself in their shoes can be difficult to do, but allows you to see things they see, react to changes in the market as they happen, take opportunities for new business or save costs. Perceptions, reputation, social listening - they all give you an edge over the competition and help you get a better understanding what your business looks like from the outside looking in. Join Jennifer Atwood and learn insights from 20 years of seeing bakeries as owner, employee, advisor and consumer. Leave with a better understanding of how to gain outside perspective and a list of easy steps to get started.

Track: Retail - Management
Industry Segment: Retail
Room: N261
Price: $15
Level: Intermediate

Instructor(s): Jennifer Atwood

Jennifer Atwood

Jennifer Atwood

Jennifer Atwood was a third-generation bakery owner, was named one of the Innovative Ten bakery influencers before selling her share of the family business to her brother. Since her degree in education had already taught her that other people’s kids are no fun to teach, she decided to employ them in a hundred seat restaurant instead. Being an Xennial business owner while having to put up with baby boomer parents and GenZ kids gives her the unique ability to see things from differing points of view.

September 9, 2019
11:00 am - 12:00 pm

Design to Minimize Cleaning and Risk

Sanitary design is the foundation of efficient and effective food safety and sanitation programs. It is critical to design the facility and equipment to minimize the impact of sanitation to the business (both cost and food safety). This session will address the basic principles of sanitary design to match with the hazards of concern and the proper cleaning methods. Control of water for cleaning and the opportunities for dry cleaning will be a key focus.

Track: Wholesale - Plant Operations
Industry Segment: Both
Room: N254
Price: $15
Level: Beginner
Keyword(s): Cleaning, Sanitation, Sustainability

Instructor(s): Karl Thorson

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.

September 9, 2019
11:00 am - 12:00 pm

Moving Beyond Bench Top: Scaling Up Bakery Products

Presented by AIB International - Producing a few baked products from a recipe is a lot different than baking hundreds or even thousands of the same product. Scaling up production from small batches to large production runs is full of many challenges and considerations with ingredient and equipment selection. This session will identify key things needed to scale up to expand production from small batches to larger batches and point out pitfalls to avoid.

Track: All Audiences
Industry Segment: Both
Room: N252
Price: $15
Level: Beginner
Keyword(s): AIB, Baking Process, Scaling Up

Instructor(s): Toby Moore

Toby Moore, AIB International, Baking Professional

Toby Moore

Toby Moore has been employed by AIB International, Manhattan, Kansas, USA, for more than 20 years. He is currently a Baking Professional, offering his services with contract research projects, teaching baking-related subjects, and handling technical issues for customers. Prior to joining AIB International, he invested 17 years in the cereal grains industry in several roles, including production, technical services, and research and development. He has industry experience in wholesale bread and roll production, design of food coating systems, development of prepared mixes, and development of various frozen and par-baked dough and batter systems.

September 9, 2019
11:00 am - 12:00 pm

Cookie & Cracker Baking 101

Presented by ABA - This session will cover the basics of cookie & cracker manufacturing in four areas: ingredients, mixing, forming, and baking. The ingredient functionality is the basic building block of knowledge and will be covered in the following areas: structure, sweeteners, leavening, tenderizers and colors & flavorings. The purpose of each functional area will be discussed and the use of the main ingredients of flour, sugar, shortening, water and leavening will be detailed. We will learn the purpose of main ingredients used in cookie & cracker manufacturing.

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Room: N256
Price: $15
Level: Beginner
Keyword(s): ABA, Baking Process
Sponsored by: Samantha Moore, ABA

Instructor(s): Dave Van Laar

Dave Van Laar, American Bakers Association, Senior Advisor to the President & CEO: B&CMA Transition & Development

Dave Van Laar

David Van Laar holds an Engineering degree from Purdue University. He began his baking career at Pepperidge Farm and held positions as corporate Production Manager, Marketing Manager, Plant Manager and General Manager. He moved to President Baking Company and assumed responsibility for Purchasing, Packaging, Logistics, Quality and Contract Manufacturing as Vice President, Technical Services. He stayed through the acquisition by Keebler and Kellogg before moving to Oak State Products. As Oak State’s President and CEO, he oversaw contract manufacturing for major U.S. food companies. He moved to Vice Chairman of the Board in 2013. Mr. Van Laar served as Chairman of the Biscuit & Cracker Manufacturers’ Association and in July of 2014 was selected as President of the B&CMA. Mr. Van Laar played a key role in the merger of the B&CMA with the American Bakers Association where he now serves as a Senior Advisor. Outside the baking industry, he is actively involved as a Senior Pastor and Fire Chaplain.

September 9, 2019
11:00 am - 12:00 pm

Multi-Generational Scramble

Presented by BEMA - How do you meet the needs of a multi-generational workforce? Talent is critical to business growth and economic progress, yet we are failing to retain and engage from top leadership to front-line operational associates. Employee satisfaction, benefits and compensation, as well as learning and development are all areas that require special attention. Before you can customize your business solutions, you must first understand the preferences of each generation.

Track: All Management
Industry Segment: Both
Room: N253
Price: $15
Level: Intermediate
Keyword(s): BEMA, Generations in the Workforce, HR

Instructor(s): Emily Bowers

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.

September 9, 2019
11:00 am - 12:00 pm

Energy is an Ingredient – Make it Green

The baking industry is facing three converging trends: customers want organic and natural products; local jurisdictions are pushing for reduced emissions from commercial businesses; and costs to take action have never been lower. This seminar will provide an overview of these trends and implications for baking companies and equipment suppliers. Then, take a deep dive on how to capture the opportunities to reduce operational costs and energy-related emissions with a case study from an industry leader - Clif Bar & Company.

Track: Wholesale - Plant Operations
Industry Segment: Wholesale
Room: N255
Price: $15
Level: Intermediate

Instructor(s): Ben Foster

Ben Foster, Fosterra LLC, President

Ben Foster

Ben Foster, President of Fosterra® LLC, is a champion for green energy and clean transportation in the commercial, government, education, and utility sectors. Ben has worked with organizations across the US and globally to find solutions that reduce both their environmental impact and operating costs, including leading companies like Clif Bar to accelerate clean energy adoption within their bakeries and across their supply chain. As an industry leader, Ben is an invited guest speaker at clean technology events and institutions internationally to share lessons learned and future trends based on more than two decades creating industry whitepapers, technical reports, best practices, and providing hands-on expert technical consulting. Ben has a Bachelor of Science in Finance and Accounting from the University of Colorado, Boulder and an MBA in International Business from Old Dominion University. He also earned the designation of Certified Management Accountant (CMA) and Certified Financial Manager (CFM).

September 9, 2019
11:00 am - 12:00 pm

Wholesale and Foodservice Baking Revealed

Presented by RBA - Find out what it takes to make it in the wholesale baking industry including foodservice, catering/ restaurants, and co-packing.

Track: Retail - Management
Industry Segment: Wholesale
Room: N259
Price: $15
Level: Intermediate
Keyword(s): Scaling Up, Succession Planning

Instructor(s): Scott Calvert

Scott Calvert, The Cake Plate, owner

Scott Calvert is the owner of The Cake Plate in Austin, TX. He has operated the bakery in a wholesale capacity for over twenty one years. The last 13 years have been focused on foodservice desserts and sales. Scott is an active board member with the Retail Bakers of America.

September 9, 2019
11:00 am - 12:00 pm

Enzymes Can Assist the Challenges in Artisan Bread Baking

Enzymes, active proteins, are commonly used in flour and dough to improve the quality of finished baked goods. Maintaining quality while increasing production is the main challenge for artisan breads. Enzymes can aid the processing, dough stability, and end quality of artisan breads whether produced in the local bake shop, in supermarkets, or higher volume bakeries. This presentation will address how enzymes can overcome numerous challenges of artisan breads production.

Track: Artisan & Specialty Foods
Industry Segment: Both
Room: N257
Price: $15
Level: Intermediate
Keyword(s): Artisan, Enzymes

Instructor(s): Dilek Austin

Dilek Austin, NOVOZYMES, Senior Scientist, Ph.D.

Dilek Austin

Dilek Austin is senior baking application scientist at Novozymes North America. Dilek has worked as food engineer in the Ministery of Agriculture of Turkey for 10 years, taught and led research at the Food Science Departments of University of Nebraska-Lincoln (MSci.), Texas A&M University (Ph.D.), and North Carolina State University (Post Doctorate). She also taught online courses on nutrition, health and wellness through University of Phoenix as adjunct faculty.

September 9, 2019
7:00 pm - 9:00 pm

Over Piping to Lambeth

Piping is basic decorating skill that is important for all decorators to know. Overpiping is a simpler extension of piping skills while Lameth piping, named for Joseph Lambeth who popularized the technique, is the most lavish style of piping, creating a masterpiece of ornate details, scrolls, and garlands. It works even better when modern trends are applied to or overlaid on Lambeth work. This session will touch on: An introduction to the Lambeth style of decorating, traditional basics and how-to, different applications, from yesterday and today, and how to spin up this traditional method of decorating.

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Room: N240
Price: $100
Level: Intermediate
Keyword(s): Decorating

Instructor(s): Peggy Tucker

Peggy Tucker, School of Cakeology, owner

Peggy Tucker is an award winning Certified Master Sugar Artist, one of only 32 in the world and is internationally known. She teaches, demonstrates and judges all over the world and is the owner of School of Cakeology, Peggy was named as one of Dessert Professional’s Top Ten Cake Artists of North America in 2014 and in 2016 was awarded the Sweet Life Award. She has appeared on The Food Network and Fox News, has written articles published in many Magazine. She also own CakePlay INC

September 9, 2019
7:00 pm - 9:00 pm

Trending Cakes

Join Brittnee Klinger from Food Network's "Vegas Cakes" as she talks about the current trends in tiered cakes. In this session you will also be making a popular tiered cake design from start to finish while learning other applications for the techniques used. We will be working with both fondant and icing techniques that you will be able to carry over into everyday production. This session is an intermediate level class designed for attendees who already know how to ice a buttercream cake, cover a fondant cake and work with a pastry bag.

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Room: N242
Price: $100
Level: Intermediate
Keyword(s): Decorating, Product Trends, Tricks

Instructor(s): Brittnee Klinger

Brittnee Klinger, Freeds Bakery, Cake Decorator

Brittnee  Klinger

Brittnee Klinger is a professional cake decorator at Freeds Bakery in Las Vegas. Brittnee and Freeds are showcased in Food networks "VEGAS CAKES". Over the past 8 years at Freeds she has worked all departments of the bakery from mixing and baking to decorating. She has a very well rounded knowledge of the bakery and of the cakes they produce. The volume and varitey of cakes that Freeds produces has given Brittnee various skills in decorating from buttercream, to fondant, to chocolate and isomalt. Brittnee loves to make big beautiful wedding cakes, spooky cakes, food cakes, and anything that is currently trending!

September 9, 2019
7:00 pm - 9:00 pm

Intro to Figure Modeling in Fondant

Students will learn to work with rolled fondant to create basic, simple figures suitable for quick profit. Students will learn how a few shapes and minor changes can change one figure to another. All figures will be modeled freehand, without molds and with only a few tools.

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Room: N239
Price: $100
Level: Beginner
Keyword(s): Fondant

Instructor(s): Ruth Rickey

Ruth Rickey, Sugar Gypsy, Owner

Ruth is a former lawyer, administrative law judge and bakery owner. Ruth was named the top Bakery Manager in the world for the IGA stores (3200 stores in 31 countries) in 1999, then opened Ruth’s Sweete Justice Bakery in 2000. Ruth closed the bakery at the end of 2011, so that she could focus strictly on teaching and judging. Ruth began a custom product line of cutters, veiners and dusting powders under the name Sugar Gypsy and has started an educational blog called SugarZen.

September 10, 2019
8:00 am - 12:00 pm

Buttercream Flowers - 20 Varieties

In this class learn to make 20 different flowers using buttercream frosting, along with the amazing basket weave and rope designs. Flowers include: drop flowers, roses, daisy, violet, lily of the valley, daffodil, petunia, morning glory, carnation, poinsettia, bachelor button, pansy, sweet pea, rosettes, rose buds, blue bells, poppy, lily, and nasturtium. Your finished product will be a 3-D basket of flowers.

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

Instructor(s): Sonya Washington

Sonya Washington, Castle of Cakes, Owner

Sonya Washington

Sonya Washington is owner of Castle of Cakes in Las Vegas, Nevada. She has been decorating cakes for over 32 years. Students have come from all over the world to experience the step by step method of instruction in her classes, workshops and birthday parties. As a celebrity requested cake artist, Sonya constantly pushes her creativity to new heights. Sugar is her passion, cake is the canvas and Castle of Cakes is the destination to experience her world famous sweet treats.

September 10, 2019
8:00 am - 12:00 pm

Flexique Ruffles, Ribbons and Roses

Hear the details of this innovative, edible fabric material like no one has before. Learn to manipulate the product to various degrees of firmness. Using Flexique by itself, mixed with other products or covering wafer paper, see how to magically produce realistic textured and printed ribbons for 3-D bows. Use craft punches to produce elegant trimmed durable ruffles for your cakes and baseboards. You will be amazed at how quickly and easily you can make beautiful, unbreakable roses using Flexique by itself and on wafer paper along with simple flexible textured leaves.

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

Instructor(s): Marilyn Bawol, Joseph Bawol

Marilyn Bawol, Unique Cakes, Owner/Cake Artist

Marilyn Bawol

A natural-born artist, Marilyn thrives on combining her sculpture and painting skills with her baking talents to create an art form that others can enjoy as much as she can. She’s always experimenting with different products and processes and has developed interesting techniques in working with a new edible fabric-like compound she invented. She has won first place in professional sculptured cake competitions and has been featured in national cake decorating publications.

Joseph Bawol, Unique Flexique, Owner

Joseph Bawol

Joe spent 26 years in the Army then 18 years as a Certified Program Manager. He has a BS in Math, and Master’s in Comp Sci and Business Admin. He has been actively involved in his wife’s cake business and understands the cake community. Joe has experience building complex structures for 3D creations and has presented an informational session briefing on these structure fundamentals. He is currently the co-owner of Unique Flexique which produces the Revolutionary Flexique product line.

September 10, 2019
8:00 am - 12:00 pm

Couture Fondant Techniques

Being able to neatly and efficiently create couture designs in fondant will distinguish your bakery from the others and add to your bottom line! Fabric-influenced designs are easy to recreate in fondant when you know how. In this class, the Winbecklers will show you how to create elegant fondant ruffles, swags/drapes, quilting, bows, plus other designs, textures, and embellishments as time permits.

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Room: N242
Price: $200
Level: Intermediate
Keyword(s): Decorating, Fondant, Ribbons

Instructor(s): Roland & Marsha Winbeckler

Roland & Marsha Winbeckler, A-J Winbeckler Ent.--(CakeSuppliesPlus.com), Owners

Roland & Marsha Winbeckler are a husband/wife decorating team who teach professional cake decorating around the U.S. and have also taught or demonstrated internationally at many prestigious schools. Roland won two gold medals at the World Culinary Olympics, was inducted into the Cake Decorating Hall of Fame, and was among the Top Ten Cake Artists in 2012. They are book authors and have appeared on TV cake challenges. Their life-size cake sculptures & products can be seen at CakeSuppliesPlus.com

September 10, 2019
8:00 am - 12:00 pm

Harry Potter Styled Books

Turn your next sheet cake into a cool looking book right out of a Harry Potter movie scene. Old leather bound and hand stitched, make it look used with aged pages, a page finder and antique pen. Books are a constant request for decorators whether they are antique stacked or bight colorful modern books for graduation. This class will teach you the right techniques and methods to create and design custom books. You will work with fondant and modeling tools, but mostly with your hands. Finish off your cake with detailed airbrushing and coloring.

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Room: N239
Price: $200
Level: Intermediate
Keyword(s): Decorating, Fondant, Sugar

Instructor(s): Jorg Amsler

Jorg Amsler

Jorg Amsler

From the time he was little, Jörg Amsler loved to work with his hands. When he was nine years old, he was asked to write an essay on what he wanted to be when he grew up. To this day, he doesn’t’ know why, but he chose to write about being a pastry chef. Spending his spare time cooking in the kitchen with his mother, by the time he was eleven, Jörg knew he was going to enter the culinary field. After high school, he attended pastry school in Zurich and completed a five-year apprenticeship (four years in pastry and one in chocolate) at Konditorei Rhor, an elite bakery. After winning several prestigious pastry honors in Canada, he was asked to teach at the Culinary Institute of Quebec. In 1988 he was hired and traveled around the world three times as the youngest executive pastry chef for the Royal Viking cruise line. Two years later, in 2000, Jörg built Truly Jörg’s Pâtisserie in Chelsea, Massachusetts. Jörg has been an inspiration for aspiring pastry chefs, sharing his knowledge with any who ask. He regularly works with students from Johnson & Wales and has made and handful of appearances on the Food Network winning cake challengers.

September 10, 2019
8:30 am - 9:30 am

How I Reach 3 Million People a Month in Today's Online World

Gemma Stafford is a professionally-trained chef and social media influencer. She boasts more than 1.5 million subscribers and more than 130 million views on her popular YouTube channel, Gemma's Bigger Bolder Baking. When you add her Facebook, Instagram and website visitors, we are talking over 3 million views per month. Born in a small town in the south east of Ireland, her passion for baking inspired her to train as a professional chef and travel the world. She will share her story and tips.

Track: Retail - Sales & Marketing
Industry Segment: Retail
Room: N259
Price: $15
Level: Beginner
Keyword(s): Social Media

Instructor(s): Gemma Stafford

Gemma Stafford, Wheat Foods Council

Gemma  Stafford

I was born in a small town in the South East of Ireland, and my passion for baking drove me to train as a professional chef before studying with legendary chef Darina Allen at the world-renowned Ballymaloe cookery school in County Cork. After that I used my new skills as a passport to travel the globe and open doors into the culinary world. I've worked as a personal chef in Italy and on the slopes in Australia, but I was drawn to the United States and the possibilities it might hold. Working in bakeries and a Michelin-Starred restaurant in San Francisco, I gained more knowledge and drive to open my own catering business for top tech companies specializing in over-the-top breakfast creations. Now, along with my co-creator and husband Kevin, I’m pursuing my lifelong dream of teaching people my trade and sharing my culinary adventures and Bold Baking secrets with other Bold Bakers everywhere. We currently live with our dog Waffles in Santa Monica, CA.

September 10, 2019
8:30 am - 9:30 am

Cryogenic In-Line Powder Cooling

This session discusses the ways that dough temperatures can be controlled through the use of liquid nitrogen or liquid CO2 cooling of the dry ingredients with a primary focus on in-line cooling while transporting powders in pneumatic systems. How much cooling is achievable? What are the benefits? What does a typical installation look like?

Track: Wholesale - Process
Industry Segment: Wholesale
Room: N254
Price: $15
Level: Intermediate
Keyword(s): Baking Process, Technology

Instructor(s): Chris Johnson

Chris Johnson, Praxair, Director of Marketing and Business Development

Chris Johnson is a Mechanical Engineering graduate from Iowa State University The first half of his career in Capital Project Management summed to approximately $100 MM in capital projects at Fortune 100 food companies. With an MBA from Chicago Booth School of Business and a switch to the Industrial Gas industry, the latter half of his career has demonstrated success in Sales, Marketing, and Business Development roles.

September 10, 2019
8:30 am - 9:30 am

Water and Its Effect on Artisan Baking

This panel discussion will focus on new water filtration/ replication equipment that is allowing bakers to change the characteristics of the water they use in baking. Hear from a bakery owner from New Jersey who has been able to use this new equipment to replicate water characteristics to match water from New York that is known for producing great bread and pizza. The session will also include information on the new water filtration and replication process.

Track: Artisan & Specialty Foods
Industry Segment: Both
Room: N257
Price: $15
Level: Intermediate
Keyword(s): Artisan, Baking Process

Instructor(s): Paul Errigo, Joe Leone Introna, Lin Carson, Didier Rosada

Paul Errigo, Artisan H2O, President/CEO

Mr. Errigo is the President & CEO of Artisan H2O by New York WaterMaker and is an accomplished serial entrepreneur who has founded, acquired, operated, grown, and sold multiple businesses. He is also the President & CEO of DaVinci Water Technologies, a fluids engineering company. Mr. Errigo understands the importance of water as an ingredient in dough and baked products, which is why his company is bringing the Artisan H2O system to the world. This revolutionary system has been accepted and endorsed by respected bakers and chefs around the world.

Joe Leone Introna, Joe Leone's Italian Specialties, Owner

Joe Leone Introna

Joe Leone Introna is the Owner Operator of Joe Leone’s Italian Specialties, Catering, Gastronomia and Bakery in Point Pleasant Beach & Sea Girt. The bakery is where it all began for Joe, where his passion for breads and pastries were first developed. Then, after many years of learning and perfecting his love of baking artisan bread, he decided to pursue his culinary education and worked at a few well-known established Jersey Shore specialty markets and bakeries. While honing his craft, he decided to pursue his American dream with his family’s support and open Joe Leone’s Italian Specialties on June 2, 1997 at the age of 21. The marriage of traditional and modern Italian cuisines, developed in his retail markets and introduced by Joe has given the Jersey Shore educational exposure to the Italian culture. Joe is dedicated and passionate to the culinary excellence, superior customer service and love of food at the Jersey Shore. His love of food overflows into the community. Joe has become a well-known local humanitarian who doesn’t care for the spotlight on himself and tends to shift the spotlight to more deserving organizations and places that need emergency action. Some of the organizations that Joe is continuously sharing information and teaching others about are; L’Aquila Earthquake Relief Fund, One Strong Family mission; spreading the message of F.A.M.I.L.Y.®( Forget About Me I Love You), Common Ground Grief Center, Covenant House of New Jersey, Fulfill; formally Foodbank of Monmouth & Ocean County and several other local fundraising efforts.

Lin Carson, BAKERpedia, CEO

Lin Carson

Dr. Lin Carson is the CEO of BAKERpedia, the world’s largest digital baking encyclopedia. With experience at Dave’s Killer Bread and Wendy’s and running a bakery cafe, Dr. Carson discovered a huge gap in information sharing and so, BAKERpedia was born. Dr. Carson obtained her B.Sc. in Food Technology at Ohio State University, a M.Sc. and PhD from the KSU Dept. of Grain Science. Dr. Carson uses her influencer network to help build BAKERpedia’s community. Now at over 800 webpages and over 18 M pages read, BAKERpedia has become the quintessential tool for every baker and product developer around the world. BAKERpedia produces the BAKED In Science podcast and Sponsored Academy Classes .

Didier Rosada

September 10, 2019
8:30 am - 9:30 am

Tortilla Market Overview & Dynamics

Presented by TIA - The US tortilla market has exceeded $14B in annual sales and is the fastest growing sector in the baking industry. Come and explore opportunities in this market - how it breaks down and the dynamics driving its growth.

Track: All Audiences
Industry Segment: Tortilla
Room: N256
Price: $15
Level: Beginner
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 10, 2019
8:30 am - 9:30 am

Trends and Innovations in the Design & Construction of Controlled Environment Buildings

New technologies and customer demands are constantly requiring companies with food facilities to look at what happens within their facility walls and how to improve efficiency and ROI. This session will examine examples of some of the latest design trends in the construction of controlled environment buildings. It will also review some of the new technologies that companies are implementing in their greenfield and retrofit projects.

Track: Wholesale - Plant Operations
Industry Segment: Wholesale
Room: N255
Price: $15
Level: Intermediate
Keyword(s): GCCA

Instructor(s): James Rogers, Brian King, Steve Tippmann

James Rogers, Global Cold Chain Alliance, Sr. Director, Business Development

James  Rogers

James is a trade association professional. For over 11 years, he has worked for the Global Cold Chain Alliance (GCCA) specializing in marketing, membership, and business development. GCCA is an umbrella organization which acts as the platform for communication, networking and education for each link of the cold chain. GCCA Has over 1,300 members in 83 countries that provide warehouse, logistics, transportation, construction, tools, technologies, and other solutions to support the temperature-controlled supply chain. James recently graduated from the U.S. Chamber of Commerce Foundation’s Institute of Organization Management (IOM).

Brian King, owner and president

Brian  King

Brian King is owner and president of A M King, a fully integrated Design-Build firm that provides property consulting, design, construction and facility maintenance of highly complex food and baking facilities throughout the United States. Founded in 2004, under Brian’s leadership, A M King has achieved more than one billion dollars in revenue since its inception. During his professional career spanning over 30 years, Brian has been personally responsible for the planning, design and construction management and execution of more than two billion dollars of property and facility assets throughout the U.S. and Europe. He has worked with both Fortune 500 companies and privately owned small businesses to help them achieve their facility goals and growth initiatives. Recognized for his expertise, integrity and history of success, Brian, who holds DBIA designation, regularly speaks to industry groups and university students; sits on multiple company and community boards—including tenure as president of Controlled Environments Building Association (CEBA)-- and appears on both construction industry and entrepreneurial podcasts.

Steve Tippmann

September 10, 2019
8:30 am - 10:30 am

Honoring Artisan Principles in Commercial Applications

Presented by BBGA - Matt McDonald of La Hearth will present. He is responsible for the La Brea Reserve bread line. It is composed of single origin wheat and has a clean label. He will cover: Inspiration, Ideation, Development; Sales; Commercialization; Pipeline/fill distribution; Retailer/launch; Customer satisfaction. The artisan perspective is invoked every step.

Track: Artisan & Specialty Foods
Industry Segment: Both
Room: N237
Price: $100
Level: Advanced
Keyword(s): Artisan, Clean Label

Instructor(s): Matt McDonald

Matt McDonald, LA Hearth, Bakery Director

Matt McDonald

Traditional American Bakery is my background early in life. Professional focus on European Artisan Breads I am a product of the Bread Bakers Guild of America and the National Baking Center I have owned and operated my own bakery, run bread departments in In-Store bakeries, run small wholesale bakeries, helped establish brand identity for multi unit stand alone/shopping center retail bakeries, co-authored a book, developed new foods and product lines for very large scale bread producers and now oversee a midsize wholesale bread bakery in Los Angeles.

September 10, 2019
8:30 am - 9:30 am

Regulation as a Force for Innovation - Packaging and Marketing Cannabis Food Products

Presented by ABA - Exploration session into the dos and don'ts of cannabis food packaging in Colorado - how packaging regulation drives the design of the products themselves and how this regulation actually creates great opportunity for innovation and creativity.

Track: Wholesale - Sales & Marketing
Industry Segment: Both
Room: N252
Price: $15
Level: Intermediate
Keyword(s): ABA, Cannabis, Packaging, Regulations (Government)
Sponsored by: American Bakers Association

Instructor(s): Julie Berliner, Jesse Burns

Julie Berliner, Sweet Grass Kitchen, Founder + CEO

Julie Berliner

Julie Berliner is the Founder + CEO of Sweet Grass Kitchen, one of the oldest of most successful cannabis edible producers in the USA. For nine years she has been a leading representative of the cannabis industry and edibles manufacturers in Colorado. She has served on multiple Department of Revenue regulatory work groups and was the driving force behind Colorado’s ‘Start Low, Go Slow’ campaign in 2014. Her infused baked goods are distributed to over 400 dispensaries in Colorado.

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

Jesse Burns

September 10, 2019
8:30 am - 9:30 am

Mix it Up: The Secret Ingredient is Lifestyle Nutrition

Say good-bye to the basic bakery mix and learn how better-for-you ingredients can reinvigorate your brand. The consumer landscape is changing in favor of functionality, versatility, and a way to personalize every experience. Better-for-you bakery mixes and ingredients offer a clean label collection with your customer's well-being in mind; fit for any lifestyle.

Track: Retail - Sales & Marketing
Industry Segment: Both
Room: N261
Price: $15
Level: Beginner
Keyword(s): Branding, Marketing, Scaling Up

Instructor(s): Marissa Stubbs, Julie Phillips Waters, Peyton Rudy

Marissa Stubbs, Agropur Ingredients, Account Manager- Bakery

Marissa Stubbs

Marissa Stubbs, Bakery Account Manager at Agropur Ingredients in La Crosse, WI, earned her Bachelors of Science degree in Bakery Science from Kansas State University in 2017. Marissa actively collaborates with Agropur's Innovation team to create custom blends to best meet the needs of her customers. As an active member of the American Society of Baking, Marissa enjoys taking a hands-on approach to product development and problem solving.

Julie Phillips Waters, Agropur Ingredients, Food Technologist

Julie Phillips Waters, Food Technologist at Agropur, is a 2014 graduate of Western Technical College’s Culinary Management program. Before joining Agropur Julie spent four years working as a pastry chef creating indulgent and trending bakery products. In her current role, Julie reinvents classic desserts into adventurous and fanciful creations; adding healthful characteristics to best meet consumer interests.

Peyton Rudy, Agropur Ingredients, Brand Specialist - Custom Solutions

Peyton Rudy

Peyton Rudy, Brand Specialist for Agropur in La Crosse, WI uses her Business Marketing background to support customers and the Agropur sales team in reaching their target audience and objectives. A graduate of Viterbo University, Peyton specializes in creative design, social media strategy, email campaigning, and eye-catching retail presentations. During her time at Agropur, Peyton has been able to focus on the importance of product personalization, effective information gathering, consumer decision-making tendencies, and the value of memorable packaging. Peyton is passionate about personal health, a self-proclaimed creative foodie, and a two-time judge at the World Pizza Games.

September 10, 2019
8:30 am - 9:30 am

Innovation for Success: Put the Competition in the Rearview Mirror!

Presented by ABA - We often confine innovation to the R&D group and new products, when there is benefit to applying innovative techniques to all aspects of how we do business. Hear examples of companies that have innovated in other areas of their business to create highly successful organizations that their competition cannot surpass or even catch up to. In this presentation you will learn the difference between strong and weak innovation, and how to develop innovation as a capability that enables you to surpass the competition and create a long term strategic advantage.

Track: All Management
Industry Segment: Both
Room: N253
Price: $15
Level: Intermediate
Keyword(s): ABA, Marketing, Product Trends
Sponsored by: American Bakers Association

Instructor(s): Len Heflich

Len Heflich, Innovation for Success, LLC, Innovator!

Len Heflich

Len is a visionary leader in the global food industry, focusing on leadership, risk management, business assessment, development of strategic capabilities and practical compliance with food safety regulations.

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

Product Inspection: Technologies and Capabilities

The seminar will explore the three most common forms of Foreign Material Product Inspection Technology: Metal Detection, X-Ray Inspection, and Magnets for the removal of foreign material in raw products or finished goods. We will explain the technologies, provide parameters for their use, and discuss capabilities and implementation into a facility with relation to the the latest FSMA Guidance.

Track: Wholesale - Process
Industry Segment: Both
Room: N261
Price: $15
Level: Intermediate
Keyword(s): Baking Process, Regulations (Government), Technology

Instructor(s): Bill Scott

Bill Scott, RL Scott & Associates, Inc., Owner

Bill Scott is the owner of R.L. Scott & Associates providing both Process and Packaging equipment primarily to the Food Industry for over 34 years in the greater NW. Bill has been in and out of 1,000’s of facilities and had a hand in the development, design, manufacturing, automation, packaging, & Food Safety Consulting. He is a passionate speaker whose goal is to serve as a resource. He has spoken and presented at many conferences, industry events, & corporate meetings.

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

The Sweet Life: Troubleshooting Sweet Goods

Presented by AIB International - In this session, we will discuss common faults in sweet goods and cakes. Identify possible causes of these faults, give techniques of how to prevent or eliminate them, and share tools that can be used to enhance the troubleshooting process.

Track: Wholesale - Formulation/Product Development
Industry Segment: Wholesale
Room: N257
Price: $15
Level: Intermediate
Keyword(s): AIB, Baking Process, Sweet Goods

Instructor(s): Toby Moore

Toby Moore, AIB International, Baking Professional

Toby Moore

Toby Moore has been employed by AIB International, Manhattan, Kansas, USA, for more than 20 years. He is currently a Baking Professional, offering his services with contract research projects, teaching baking-related subjects, and handling technical issues for customers. Prior to joining AIB International, he invested 17 years in the cereal grains industry in several roles, including production, technical services, and research and development. He has industry experience in wholesale bread and roll production, design of food coating systems, development of prepared mixes, and development of various frozen and par-baked dough and batter systems.

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

Making work-life balance work - from ‘me’ to GenZ

Depending on your age, work-life balance has different meanings. From get-over-it to YOLO and boomers to GenZ, we discuss how finding the right balance between work and life is important to employees and bosses alike. You might think it’s a bunch of hokus until you find out that corporate culture doesn’t mean a foosball table in the break room but a significant uptick in your bottom line and your personal sanity.

Track: Retail - Management
Industry Segment: Retail
Room: N259
Price: $15
Level: Intermediate

Instructor(s): Jennifer Atwood

Jennifer Atwood

Jennifer Atwood

Jennifer Atwood was a third-generation bakery owner, was named one of the Innovative Ten bakery influencers before selling her share of the family business to her brother. Since her degree in education had already taught her that other people’s kids are no fun to teach, she decided to employ them in a hundred seat restaurant instead. Being an Xennial business owner while having to put up with baby boomer parents and GenZ kids gives her the unique ability to see things from differing points of view.

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

Visual Analytics for Improving Bakery Operations

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
Room: N254
Price: $15
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 10, 2019
9:45 am - 10:45 am

A Baker’s Dream: Oil Solutions that Meet Functionality Needs and Consumer Demand

How can the baking industry find oil solutions that provide superior functionality and fit the bill for what consumers are craving? Food Network star Chef Emily Ellyn will speak to the state of the industry now that PHOs have been removed; QUALISOY oils expert Frank Flider will explore functionality test results; Datassential’s Colleen McClellan will speak to consumer demand and a soybean farmer will speak to the importance of sustainable farming practices to help fit that customer demand.

Track: Wholesale - Formulation/Product Development
Industry Segment: Wholesale
Room: N252
Price: $15
Level: Beginner
Keyword(s): Baking Process, Consumer Trends, Ingredient, Product Trends, Sustainability, Sweet Goods

Instructor(s): Emily Ellyn, Frank Flider

Emily Ellyn, Emily Ellyn Productions, Chef & Culinary Educator

Emily Ellyn

Emily Ellyn is a television chef, culinary educator and food writer. Ellyn has been featured on several “Food Network” programs, including “Food Network Star,” “Cupcake Wars,” and “Cutthroat Kitchen.” She will speak to the state of the baking industry now that partially hydrogenated oils have been removed. How is the industry coping? What is it learning? What does it still need to accomplish?

Frank Flider, QUALISOY, Edible Oils Consultant

Frank Flider, QUALISOY consultant, is active in the Institute of Food Technologists and American Oil Chemists' Society, and serves as senior associate editor for the Journal of the American Oil Chemists’ Society. With more than 35 years of technical experience in the oilseed and agricultural biotech industries, he will speak to functionality testing QUALISOY conducted in collaboration with Stratas Foods over the past three years – including cake, icing and laminated dough studies.

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

Power of Bakery: Catch a Ride in the Cart of Your Customers

Presented by ABA - Hear from Todd Hale on retail insights as they deep dive into the baked goods category's strength and growth opportunities that make it the number one retail driver. Hear how you can get into the cart of your customers and remain a staple in the american household.

Track: Wholesale - Sales & Marketing
Industry Segment: Wholesale
Room: N253
Price: $15
Level: Intermediate
Keyword(s): ABA, Consumer Trends
Sponsored by: American Bakers Association

Instructor(s): Todd Hale

Todd Hale, Todd Hale, LLC, President

Todd Hale

Todd Hale, former Senior Vice President, Consumer & Shopper Insights with Nielsen, is a frequently sought-after industry and client speaker. Todd shares his insights on consumer shopping, buying and media consumption behaviors and attitudes to provide manufacturers and retailers with strategic visions to facilitate brand, category and retail sales growth. Todd has more than 39 years of experience in the consumer research industry, including 30 years with Nielsen, where he held various marketing and sales management positions within advertising/product testing, advanced analytics and consumer panel practice areas. Todd earned an MBA and a BA in Business from Wright State University.

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

Market Trends Shaping the Baking Industry in Brazil

Find out what Latin America's largest bakery market has to offer. There are 70,000 bakeries and 200 million consumers . Check out how the largest economy in Latin America is adapting to a new period of growth. Be part of this evolution in Brazil and prepare to participate at the largets Bakery Trade Fair in LATAM - FIPAN. Mr Rui Gonçalves - Vice president of SAMPAPÃO - Bakery and Confectionery Union of São Paulo Alexandre Neves - organizer of FIPAN - International Bakery Trade Fair from Brazil

Track: All Audiences
Industry Segment: Both
Room: N255
Price: $15
Keyword(s): ANPROPAN

Instructor(s): Alexandre Neves, Rui Goncalves

Alexandre Neves, FIPAN

Alexandre Neves

Organizer of FIPAN, biggest Bakery Trade Fair of Latin America, with mre than 55 thousand visitors every year.

Rui Goncalves

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

Pushing the Boundaries of Freshness Through Hurdle Technology

Three-pronged hurdle technology uses antioxidants, antimicrobials, and anti-staling technologies in synergy to achieve shelf life extension. Guilley will discuss this in detail, plus the next level in shelf life extension that could be right for your products – a new development called “hyper-extended” shelf life that pushes freshness boundaries even further. Join Guilley as he shows you how robust ingredient solutions can help your company reap a harvest of benefits.

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Room: N256
Price: $15
Level: Advanced
Keyword(s): Ingredient, Special Ingredient
Sponsored by: Baking Association of Australia

Instructor(s): David Guilfoyle

David Guilfoyle, DuPont Nutrition & Biosciences, Innovation Group Manager

David Guilfoyle

David Guilfoyle is the Group Manager of Bakery and Fats & Oils at DuPont. In this role he leads an innovation team that applies deep technical expertise to solve the toughest challenges of the bakery industry. His previous experience includes positions at a variety of companies where he developed technologies and products are seen in the market today. Guilley holds a B.S. in Food & Nutrition Sciences from KSU. He is a graduate of the AIB & earned a degree from the Culinary Institute of America.

September 10, 2019
11:00 am - 12:00 pm

Flour Power: Managing Flour Quality

Presented by AIB International - Flour is the primary ingredient in most bakery products. Due to changes in wheat, growing conditions, and even storage conditions, flour quality is constantly changing. In this session, you will learn how to recognize these changes, and how to take corrective actions to assure the production of consistent products.

Track: Artisan & Specialty Foods
Industry Segment: Both
Room: N257
Price: $15
Level: Intermediate
Keyword(s): AIB, Artisan, Snack, Sweet Goods
Sponsored by: AIB

Instructor(s): Stephen Sollner

Stephen Sollner, AIB International, Bakery Professional

Stephen Sollner

September 10, 2019
11:00 am - 12:00 pm

The Tradition of the Rosca de Reyes (Mexican King's Day Bread)

Consumer demand for Rosca de Reyes drives significant revenue for bakers across Mexico. Learn more about the importance of this tradition in Mexico and the ingredients that give bakers a competitive advantage.

Track: Artisan & Specialty Foods
Industry Segment: Both
Room: N255
Price: $15
Keyword(s): ANPROPAN

Instructor(s): Adriana Villalobos Insense

Adriana Villalobos Insense, Aris, Mrs

Adriana  Villalobos Insense

I graduated with a Management Information Systems degree from San Jose State University and finished a Masters degree in International Business at Hult International Business School in Shanghai, China. I always enjoyed working with different cultures, so since I was in high school, I took different exchange programs in Italy, France and Canada. I currently work at Aris, which is a company created by my grandparents. We develop, manufacture and sell ingredients for bakery products. We have more than 200 different products and our highest season is Rosca de Reyes’ season. I am in charge of Marketing and Sales, and my main focus is to share with our clients the importance of constant innovation.

September 10, 2019
11:00 am - 12:00 pm

Managing Millennials

For the first time in history, we have four generations in the workforce. Baby Boomers are retiring, and Generations X & Y (and soon, Z) are moving in fast! Learn how to embrace this historic time and gain a fresh perspective on managing a multigenerational team. *This session will test everything you think you know about leadership! *Ideal for those managing/leading teams of 1-100+.

Track: Retail - Management
Industry Segment: Both
Room: N259
Price: $15
Level: Intermediate
Keyword(s): Generations in the Workforce, Leadership

Instructor(s): Janelle Copeland

Janelle Copeland, The Cake Mamas, Owner, Founder

Janelle Copeland

Janelle has an extensive background in leadership and management, with a focus on innovation and brand development. She’s been featured on Food Network 5 times and leads a team of 13. Janelle is also a Business Coach and Brand Strategist. She teaches business owners in the Baking Industry how to discover their “Secret Recipes” for success and turn their PASSIONS INTO PROFITS. She believes that identifying your own personal niche, then creating items and experiences specifically for that clientele are the only things that can ensure growth in a highly competitive industry.

September 10, 2019
11:00 am - 12:00 pm

Are You Audit Ready?

FSMA audits are about the documentation of the facility. The requirements dictate that data from different departments must be gathered in one place. Maintaining this information requires a concentrated effort and plan. A plant must define protocols: a “Review Protocol” to review risk points and adjust, a “Self-Audit Protocol” to confirm consistent food safety, and a “GMP Protocol” to confirm operation practices. The goal is to never let an auditor find something you aren’t already correcting.

Track: Wholesale - Plant Operations
Industry Segment: Wholesale
Room: N254
Price: $15
Level: Intermediate
Keyword(s): Audit

Instructor(s): Robert Burgh

Robert Burgh, Nexcor Food Safety Technologies, President and CEO

Robert Burgh

Robert Burgh is President of Nexcor Food Safety Technologies, a software provider for food manufacturing plants worldwide. He learned the baking business in his family's wholesale hearth plant in Trenton, NJ. After graduating from K-State and AIB BME #3, Robert held engineering positions with several different bakeries. He founded Nexcor in 1983 to develop a CMMS for bakeries known as CAMS-PM. In 2000, the AIB contacted him to develop sanitation management software known as KLEANZ. Today, KLEANZ and CAMS-PM protect thousands of brands across the world. Robert is a member of the ANSI Z50.2 committee.

September 10, 2019
11:00 am - 12:00 pm

Financial Impact of Recall, Contamination and Reputation Events

This session will explore recent contamination, recall, and adverse publicity events in the industry. The causes of these events, how to prevent and prepare for them as well as their financial impacts. Are you prepared for one of these events? Are you doing everything you can to reduce the severity and frequency of these events? Is contamination and adverse publicity risk transfer right for your organization?

Track: Wholesale - Plant Operations
Industry Segment: Both
Room: N252
Price: $15
Level: Beginner
Keyword(s): Cleaning, Recall, Sanitation

Instructor(s): Caitlin McGrath

Caitlin McGrath, Lockton Companies, Vice President National Recall and Contamination Risk Consulting

As the leader of the National Product Recall and Accidental Contamination Risk Consulting Group, Caitlin works with Lockton clients to help them understand their unique exposures in these areas. She specializes in helping clients identify adverse exposure trends, provides world-class insurance program design recommendations and implements unique risk management tools for clients facing this exposure. Caitlin also assists in the placement and servicing of insurance coverage and risk control servi

September 10, 2019
11:00 am - 12:00 pm

Trends in Nutrition Labeling

Presented by ABA and AIB International - Panel to highlight ABA’s work to assist bakers comply with recent labeling policy developments from FDA, USDA and also state level initiatives like California’s Proposition 65. Educational take aways: - Learn the latest on FDA nutrition labeling policy - What are the state labeling issues that my company should be aware of - How to prepare for nutrition labeling regulatory changes in a timely manner

Track: Wholesale - Formulation/Product Development
Room: N256
Price: $15
Keyword(s): ABA, AIB, Regulations (Government)

Instructor(s): Lee Sanders, Val Wayland, Elaine Meloan, Miriam Guggenheim

Lee Sanders, American Bakers Association, Senior Vice President, Government Relations & Public Affairs Corporate Secretary

Lee Sanders

Lee Sanders is Senior Vice President, Government Relations and Public Affairs, as well as, Corporate Secretary for the American Bakers Association (ABA). Lee leads the ABA government relations team representing the baking industry before Congress, federal agencies and international policy making bodies. She advises association members and industry on critical legislative and regulatory issues while serving as a spokesperson on behalf of the industry. Lee is Co-Chair for the Food and Beverage Issue Alliance – a group of 55 FDA-regulated food industry trade associations that work together to develop unified positions on nutrition and food safety issues and meets quarterly with FDA officials. Lee sits on the Board of Directors for the Business Industry Political Action Committee (BIPAC). She is a member of the National Association of Manufacturers’ Food Policy Committee. She is a past chair of the Wheat Quality Council as well as past chair of the American Association of Cereal Chemists International (AACCI) Milling and Baking Division. Lee is a founding member and current President of the Society of Bakery Women. Before coming to the industry 27 years ago, Lee served in several government roles including legislative aide to Senator Thad Cochran (R-MS) and as a political appointee in the Administration of George H.W. Bush.

Val Wayland, Flowers Foods, Director, Regulatory Compliance

Val Wayland

Valerie Wayland – Flowers Foods, Inc. Valerie Wayland has more than 32 years of experience in the food industry, with 25 years in the baking industry. Valerie’s background includes technical and regulatory positions with Marriott Corporation, Kraft Foods, Mrs. Smith’s Bakeries, and currently as Regulatory Compliance Director for Flowers Foods. In addition to her responsibilities at Flowers, Valerie is an active member of the American Society of Baking, the Institute of Food Technologists, the Society of Bakery Women, and the Georgia Association for Food Protection. Valerie also serves as co-chair for the American Bakers Association Food Technical & Regulatory Affairs Committee (FTRAC). Valerie enjoys traveling and has been married to her husband George for 26 years. They live in Lawrenceville, Georgia.

Elaine Meloan, AIB International, Manager Food Labeling

Elaine Meloan

Elaine Meloan is the manager of the Food Labeling department at AIB International. Elaine joined AIB in 1985 working in the cereal technology lab performing contract research for the baking industry. In 1993, she was brought in to handle the technical aspects of AIB’s food labeling program. During her time with the department, she has become familiar with the laws and regulations pertaining to food labeling. She has presented on food labeling at many public and private seminars. In addition to generating labeling information and performing label compliance reviews, she is a resource for clients in the food industry on regulatory and compliance issues.

Miriam Guggenheim, Covington & Burling, LLP, Partner

September 10, 2019
11:00 am - 12:00 pm

Evolving Traditional Practices with Augmented Reality

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.

Track: Wholesale - Plant Operations
Industry Segment: Wholesale
Room: N261
Price: $15
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 10, 2019
11:00 am - 12:00 pm

Are You an Insightful Leader?

Presented by BEMA - Focus on identifying your leadership style and how you can increase your effectiveness in a practical and sustainable way. Insights Discovery explores the eight dimensions of leadership helping you create transformational strategies for continuous development at the individual, team, and organizational levels.

Track: All Management
Industry Segment: Both
Room: N253
Price: $15
Level: Intermediate
Keyword(s): BEMA, HR, Leadership

Instructor(s): Emily Bowers

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.

September 10, 2019
7:00 pm - 9:00 pm

Wedding Cake/Gown Embellishing Techniques Workshop

In this session you will be learning a new technique Kathleen started using in the 90’s to resemble the stitching and design work of a wedding gown; shown how to make an embellishing transfer press for Victorian scrolls and designs from any wedding gown to resemble the gown design. You will be learning a new way to do brush embroidery as well. This technique is very easy, inexpensive and impressive way to make your wedding cakes an original design, a one of a kind.

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Room: N242
Price: $100
Level: Intermediate
Keyword(s): Decorating, Wedding Cakes

Instructor(s): Kathleen Lange

Kathleen Lange, Confectionary Chalet, Int'l Master Cake Artist / Designer

Kathleen has taught in the industry since 1980; working and owning a high-end wedding cake salon, consulting and training bakery owners and employees throughout her career. She competed with Michelle Sohan as Team Trinidad & Tobago in Milan, Italy in the FIPGC Cake Designers’ World Championship, winning " Best Cake Taste in the World" out of 19 countries and 7th overall in 2017. Kathleen is a distinguished member of (FIPGC), Italy - Int'l Federation of Gelato & Chocolate USA Division Rep & One of 20 Int'l Excellence Team Cake Designers in the world.

September 10, 2019
7:00 pm - 9:00 pm

Unicorns and Animal Face Cakes

The Unicorn cake trend won't relent! Students will learn how to create the popular unicorn cake, but will also learn how to turn it into other animals and seasonal figure cakes. Stacked versions of face cakes are also on trend and students will learn how to take a "Mr. Potato Head" approach to these cakes and their sub parts to create eye-catching designs for quick profit.

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Room: N239
Price: $100
Level: Beginner
Keyword(s): Decorating, Product Trends

Instructor(s): Ruth Rickey

Ruth Rickey, Sugar Gypsy, Owner

Ruth is a former lawyer, administrative law judge and bakery owner. Ruth was named the top Bakery Manager in the world for the IGA stores (3200 stores in 31 countries) in 1999, then opened Ruth’s Sweete Justice Bakery in 2000. Ruth closed the bakery at the end of 2011, so that she could focus strictly on teaching and judging. Ruth began a custom product line of cutters, veiners and dusting powders under the name Sugar Gypsy and has started an educational blog called SugarZen.

September 10, 2019
7:00 pm - 9:00 pm

Cookie Decorating

In this class, you will learn how easy it is to make beautiful professionally decorated cookies! You will learn the correct densities of icing to both outline and “fill” or “flood” the cookie. You will also learn the “wet on wet” technique. You will use decorator bags, tips and squeeze bottles. Once you have conquered the decorated cookie you will see how these works of art can be added to your decorated cakes and be a great addition to your bakery case! You will be surprised how quickly you will be on the path to creating your own edible art. Holidays will never be the same again! I promise to pack this class full of cookie making knowledge and entertain you while doing it. No, I do not juggle or sing. You will be excited to know that you will decorate and take away 6 yummy cookies and be able to say "yes I made these".

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Room: N240
Price: $100
Level: Beginner
Keyword(s): Decorating

Instructor(s): Ruthann Dexter

Ruthann Dexter, Ruthann’s Gourmet Bakery, LLC, Owner/Designer

Ruthann Dexter

A current member of the RBA, I have 30+ years of professional cake & cookie decorating experience. My passion is decorating, not that I don't enjoy baking and creating new things, but I've always loved decorating (ever since I patted my first mud pie!) Over the years, I have acquired a wide variety of techniques that I use daily in my bakery. I've developed MY OWN Butter Creme and have even gone through the process to protect it with a confidential trade secret agreement. (It's good enough for Coca-Cola, so it's good enough for me!) In the slower Northern Michigan winter months I teach cookie decorating classes at my bakery. I teach more than just the basics, I include many of the techniques that I have learned over the last 30+ years. It is said that I have this "vibrant energy" that will certainly keep you entertained and make you excited to learn more! In my spare time... HA HA! What spare time? Let me rephrase that, when I get time to relax, Gregg and I enjoy spending time with family, especially our grandchildren as well as our two rescue dogs. (Luke & Lola Mae)

September 11, 2019
8:00 am - 12:00 pm

Blown Bubbles & More

This class incorporates cast, pulled, and blown isomalt in various shapes and textures including blown bubbles, pulled spirals, cast flowers, butterflies, and so much more! Great for new students or if you are brushing up on your isomalt skills. Sidney will give you the tips and tricks to make isomalt easy so you can incorporate isomalt into your everyday decorating. The presenter will address safety, color, clarity, overcoming humidity, and flavor. All supplies provided for use in class.

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

Instructor(s): Sidney Galpern

Sidney Galpern, Simi Cakes & Confections, Owner

Sidney Galpern

Sidney Galpern is a Cert. Prof. Chocolatier, Cake Designer, Sugar Artist, International Instructor, owner of SimiCakes.com, chosen member of the International Cake Designers Team of Excellence with the Int'l Federation of Pastry, Gelato, & Chocolate based in Italy and a FIPGC USA Representative. She is host of the on-line TV Show, "Will Travel for Sweets" with GuruHub.tv produced by the Property Brothers, Jonathan and Drew Scott. She is the developer & manufacturer of Simi Isomalt & cake tools

September 11, 2019
8:00 am - 12:00 pm

Cake Decorator Certification - Advanced Buttercream Skills

This session examines popular wedding cake piped borders and the types of frostings which work best for wedding cake designs. Presenter will explain non-dairy, whip cream, different buttercreams and royal icing. Learn and practice different types of borders and how to apply to your cakes.

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Room: N242
Price: $200
Level: Intermediate
Keyword(s): Decorating, Wedding Cakes

Instructor(s): Kathleen Lange

Kathleen Lange, Confectionary Chalet, Int'l Master Cake Artist / Designer

Kathleen has taught in the industry since 1980; working and owning a high-end wedding cake salon, consulting and training bakery owners and employees throughout her career. She competed with Michelle Sohan as Team Trinidad & Tobago in Milan, Italy in the FIPGC Cake Designers’ World Championship, winning " Best Cake Taste in the World" out of 19 countries and 7th overall in 2017. Kathleen is a distinguished member of (FIPGC), Italy - Int'l Federation of Gelato & Chocolate USA Division Rep & One of 20 Int'l Excellence Team Cake Designers in the world.

September 11, 2019
8:00 am - 12:00 pm

Intro to Gumpaste Flowers

Students will learn to create several simple gumpaste flowers in this class. They will make a calla lily, rose and stargazer lily. They will learn Ruth's simple method for wiring flowers. They will learn how to use petal dust to enhance their flowers with petal dusts and more in this great entry level class!

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Room: N239
Price: $200
Level: Beginner
Keyword(s): Decorating, Sugar

Instructor(s): Ruth Rickey

Ruth Rickey, Sugar Gypsy, Owner

Ruth is a former lawyer, administrative law judge and bakery owner. Ruth was named the top Bakery Manager in the world for the IGA stores (3200 stores in 31 countries) in 1999, then opened Ruth’s Sweete Justice Bakery in 2000. Ruth closed the bakery at the end of 2011, so that she could focus strictly on teaching and judging. Ruth began a custom product line of cutters, veiners and dusting powders under the name Sugar Gypsy and has started an educational blog called SugarZen.

September 11, 2019
8:30 am - 9:30 am

Marketing Simplified: The 15-Minute Marketing Plan

The age of creating a multi-page, complexed plan that is rarely used or abandoned is over. Marketing should never be that complicated or time-consuming. Developing a simple marketing plan is critical to business success and gaining the skill to craft and implement quick, creative and compelling promotional strategies is the key to positively impacting position and the bottom line. Attendees walk away with a marketing plan.

Track: Retail - Sales & Marketing
Industry Segment: Both
Room: N261
Price: $15
Level: Beginner
Keyword(s): Marketing

Instructor(s): Sherron Washington

Sherron Washington, The P3 Solution, CEO

Sherron Washington

Sherron Washington, M.A. is a marketing and communication (marcomm) professional who has imparted her wisdom and expertise for nearly 20 years. She has been deemed "The Marketing Whisperer" due to her uncanny ability to assist clients in developing innovative, results driven, yet simple solutions for their business.

September 11, 2019
8:30 am - 9:30 am

Robotics-Based Packaging Systems are Simpler Than You Think

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
Room: N255
Price: $15
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.

September 11, 2019
8:30 am - 9:30 am

Here’s the Proof: Troubleshooting Bread Products

Presented by AIB International - Producing high quality bread products sometimes leads to product faults and processing challenges. Learn to troubleshoot common issues with bread and bun products, linking potential causes with practical solutions. You will build a tool kit to help you understand the baking process better and become a more effective and efficient troubleshooter.

Track: Artisan & Specialty Foods
Industry Segment: Wholesale
Room: N257
Price: $15
Level: Advanced
Keyword(s): AIB, Artisan, Baking Process

Instructor(s): David Bauman

David Bauman, AIB International, Baking Professional

David Bauman

David Bauman is a baking professional for the Baking and Food Technical Services department at AIB International. He has held this position since 2016, with his focus on teaching and consulting with private companies on manufacturing challenges and employee baking training. He is in the Chicagoland area and has more than 37 years of experience working in the baking industry. Prior to coming to AIB, David worked for East Balt Bakeries, Mile Hi Bakery, and Aryzta for a combined 25 years in various management positions. He is also a 1985 graduate of the AIB Baking Science and Technology resident course. He maintains membership in the Chicago Baking Club and ASB.

September 11, 2019
8:30 am - 9:30 am

How IoT is Changing Bakery Maintenance

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.

Track: Wholesale - Plant Operations
Industry Segment: Wholesale
Room: N253
Price: $15
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 11, 2019
8:30 am - 9:30 am

Beyond the Label: The Clean Food Revolution

The Clean Label movement marks an undeniable transformation of the American consumer and the food industry. As the industry constantly evolves, understanding what consumers want is critical to success. This presentation will share key findings from proprietary consumer research on consumer perceptions & expectations of clean label. Highlighted in the presentation will be new 2019 research.

Track: Wholesale - Sales & Marketing
Industry Segment: Both
Room: N256
Price: $15
Level: Intermediate
Keyword(s): Clean Label, Consumer Trends, Marketing

Instructor(s): Soumya Nair

Soumya Nair, Kerry, Director of Marketing Insights

Soumya Nair leads the Marketing Insights discipline for Kerry North America with a focus on strategic market research and primary consumer insights. Prior to that, Soumya worked at Added Value where she focused on market entry, consumer segmentation and concept optimization in the food, beverage, and luxury product segments.

September 11, 2019
8:30 am - 9:30 am

Holistic Formulation Approaches for Nutritionally Enhanced Bakery Products

We will focus on three application case studies which address the current consumer and industry trends around nutritionally enhanced products that are clean label & non-GMO. We will provide holistic formulation guidelines on how to formulate with fibers, proteins and added sugar reduction solutions. The following case studies will be reviewed (1) Added sugar reduction in cookies and cakes, (2) Protein enhancement in cookies and breads, (3) fiber enhancement in bread and baked bars.

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Room: N252
Price: $15
Level: Intermediate
Keyword(s): Clean Label, Consumer Trends, Special Ingredient
Sponsored by: Asia Pacific Baker & Biscuit

Instructor(s): Chris Thomas, Maria Stewart

Chris Thomas, Ingredion Inc., Principal Technologist

Chris Thomas

Chris joined Ingredion (Bridgewater, NJ) in 2009 as part of the Bakery & Snack Applications Group. Chris spent 5 years in Bakery Applications, focusing on developing ingredient solutions for high quality gluten-free products and recipe cost improvement through reduction of expensive ingredients. He transitioned into his current role in Technical Service in 2015, where he works closely with Sales in support of Key and Strategic Accounts. Prior to joining Ingredion, Chris worked in bakery product development for a leading food manufacturer. Chris earned a bachelor's degree in food science and technology from Virginia Polytechnic Institute and State University.

Maria Stewart, Ingredion Incorporated, Director, Global Nutrition R&D

Maria Stewart

Dr. Maria Stewart is the Director of Global Nutrition R&D at Ingredion Incorporated. She oversees nutritional ingredient innovation and translational research program to document health benefits. Dr. Stewart has published 24 peer-reviewed scientific papers on the benefits of dietary fiber and carbohydrates. She co-authored the Academy of Nutrition and Dietetics’ position paper on the health benefits of dietary fiber, which is the authoritative document for registered dietitians on the topic of fiber. Most recently she chaired a scientific session at the Dietary Fibre 2018 conference, entitled Fibers and Metabolic Health.

September 11, 2019
8:30 am - 9:30 am

Engineered Belt Cleaning Solutions for Baking: Reducing Carryback, Product Loss, and Downtime

In this session, Flexco Industry Manager Todd Stewart and Product Manager Ramses Banda Marquez discuss how product carryback affects every part of your operation, resulting in decreased product output and quality, lost productivity because of maintenance and repairs, and sanitation and cleaning concerns. The duo digs deep into the pros and cons of homemade, OEM, and engineered scraper solutions, providing real-life case studies and findings that address operator challenges and dilemmas. What you’ll learn from attending this session: • Why a belt scraper is a necessary part of your conveyor system • How to choose the right scraper for your application

Track: Wholesale - Plant Operations
Room: N254

Instructor(s): Todd Stewart, Ramses Banda Marquez

Todd Stewart, FLEXCO, Industry Manager

Todd Stewart

Todd is a 30+ year employee of Flexco spending the past four years in the role of Industry Manager focusing on Industrial Baking and Parcel Logistics. He graduated with highest honors from Davenport University with a BBA in Marketing. Todd enjoys spending time with his wife and their two dogs exploring the great outdoors in his beautiful home state of Michigan.

Ramses Banda Marquez, FLEXCO, LD Product Manager

September 11, 2019
9:45 am - 10:45 am

Cleaner Label Solutions for Shelf-Life Extension in Baked Goods

This session will present and discuss the currently available clean label solutions for bakery applications and their efficacy. What is clean label in a bakery? Is it really clean? What are are the advantages and disadvantages? Questions like these will be addressed in this session.

Track: Wholesale - Formulation/Product Development
Industry Segment: Wholesale
Room: N254
Price: $15
Level: Beginner
Keyword(s): Clean Label

Instructor(s): Henk Jan van Lent

Henk Jan van Lent, Niacet b.v., Product & Innovation Manager

Henk Jan van Lent

Henk Jan van Lent is Product & Innovation Manager at Niacet, a leading producer of organic salts used for food safety and shelf-life extension in the bakery and meat industry and various applications in the pharmaceutical industry. After working in the pharmaceutical R&D for many years, Henk Jan’s focus shifted to the food industry, specializing in ingredients for bakery and meat applications.

September 11, 2019
9:45 am - 10:45 am

Charting New Market Territory in Gut Health with Low FODMAP Products

Many consumers with digestive issues have eliminated wheat altogether in order to avoid symptoms of gluten sensitivity. However new research shows the sensitivity may not be due to gluten, but instead short chain carbohydrates called FODMAPs. This popular diet is well recognized and diagnosed by dietitians and other health providers. In this session we will cover what FODMAPs are, what bakers need to know about them, and how bakers can participate in this growing market.

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
Room: N256
Price: $15
Level: Beginner
Keyword(s): Artisan, Consumer Trends, FODMAP, Gluten Free

Instructor(s): Brook Carson

Brook Carson, Manildra Group USA, VP Product Development and Marketing

Brook Carson

Brook has been in the food industry for 15 years. She has an enthusiastic interest in learning about and understanding ingredient functionality and a knack for helping customers understand how to put those learnings into practice.

September 11, 2019
9:45 am - 10:45 am

Emulsification with Enzymes in Baked Goods – New Application Insights

Good emulsification is vital to the quality of baked goods such as bread and cakes leading to a fine crumb structure, higher volume, a softer texture and ultimately to a higher consumer preference. In response to the increasing consumer need for natural, the use of lipase enzymes in baked goods has drastically increased in recent years. This presentation will cover the benefits of different types of lipases, as well as synergies with other ingredients such as fats and oils and lecithin.

Track: Wholesale - Formulation/Product Development
Room: N252
Price: $15
Level: Intermediate
Keyword(s): Enzymes

Instructor(s): Daniel Bracho

Daniel Bracho, DSM Food Specialties, Technical Service Mgr.

Daniel  Bracho

September 11, 2019
9:45 am - 10:45 am

Development of Machine Troubleshooting Tools Within Industry 4.0

This session examines technological development in machine troubleshooting, remote connections, data analytics, and augmented reality assistance. The focus is on machine efficiency and maximized productivity by the use of more intelligent machines and tools.

Track: Wholesale - Plant Operations
Industry Segment: Both
Room: N255
Price: $15
Level: Intermediate
Keyword(s): Maintenance, Robotics

Instructor(s): Brian Kyles

Brian Kyles, Delta Systems & Automation, Inc., Technical Director

Brian Kyles

Brian Kyles is currently the Technical Director for Delta Systems and Automation, an IMA group company. His responsibility includes all aspects of engineering, including electrical, mechanical, software, and project. He joined Delta Systems in early 2011 as a Senior Project Manager, and has held various roles including Project Engineering Manager, Sales Engineering Manager, and most recently Technical Director.

September 11, 2019
9:45 am - 10:45 am

Dealing with Disaster in Your Retail Bakery

Presented by RBA - Fires, hurricanes, embezzlement, and other disasters can disrupt and even close down your retail bakery. Learn how bakers have rebuilt after crises. Learn how to plan for recovery, and how to put a crisis plan in place.

Track: Retail - Management
Industry Segment: Retail
Room: N261
Price: $15
Level: Intermediate
Keyword(s): Succession Planning

Instructor(s): Patti Stobaugh

Patti Stobaugh, PattiCakes Bakery and Stoby's Restaurant, Owner

Patti Stobaugh

Patti Stobaugh, owner of Conway, Arkansas based PattiCakes Bakery, is 13 years into her "encore career" and loving every minute of it. She left the corporate accounting world knowing she wanted to do something different. Achieving her dream of giving Conway a 100 percent from-scratch bakery has been an arduous task, but she’s almost there. Patti and her husband David own PattiCakes Bakery and Stoby's Restaurants together. Stoby’s is an Arkansas legend since 1980, and one-time winner of World Cheese Dip Competition. "My husband is my partner - in business and life! We complement each other well... it's just hard to set work down when we go home!" says Patti. Patti holds an accounting degree from Lyon College in Batesville, Arkansas. After graduating from Lyon, Patti worked in a number of different industries before moving on to become the CFO of Arkansas One Call, Arkansas’s utility damage prevention company. After leaving Arkansas One Call, Patti decided to open a bakery in Russellville, across the street from one of their restaurants. The Russellville bakery saw much success, Patti decided to expand to Conway. The Conway bakery saw much success and astoundingly fast growth. After 6 months of working both bakeries, Patti made the difficult decision to sell the Russellville bakery to focus on the Conway store and spend more time with her family. David and Patti love their community, and try hard to give back. They are active supporters of HAVEN House (where Patti is past president) and the Bethlehem House in Conway. Most Sunday mornings, you'll find Stoby's open free of charge, allowing the building to be used for non-profit organizations to host pancake breakfast fundraisers. Patti is Vice President of the Board of Directors of the Conway Area Chamber of Commerce, and is Vice President of the Board of Directors for the Retail Bakers of America. Patti and David are blessed with a big family - 4 children and 4 grandchildren (another on the way September 21st). Patti leaves work early to watch her grandsons two days a week. When Patti and David arrive home, they're greeted by their four rescue dogs, Ellie, Nook, Triscuit, and Josie. Plus whatever stray beagle they might be fostering at the moment.

September 11, 2019
9:45 am - 10:45 am

Color Techniques with Natural Color

Sixty two percent of consumers avoid artificial colors which are made from petrochemicals-- which studies have shown contain carcinogenic contaminants and potential neurotoxins. Meanwhile pastry chefs and bakers have struggled to achieve good color quality from naturally sourced colors and toppings. This session will look at ways to achieve deep rich natural colors from plant based ingredients by applying techniques of color mixing and baking modifications.

Track: Retail - Bakers/Decorators
Industry Segment: Both
Room: N259
Price: $15
Level: Intermediate
Keyword(s): Clean Label, Decorating, Ingredient, Organic

Instructor(s): Ashley Phelps

Ashley Phelps, ColorKitchen, CEO

Ashley Phelps

Ashley Phelps is the founder of ColorKitchen. ColorKitchen provides naturally colorful solutions to replace artificial food coloring additives, allowing families and children to enjoy decorative desserts without experiencing harmful health and behavioral side-effects. ColorKitchen is Ashley’s journey to create the brightest and most beautiful natural colors available that she can share with others. Today, headquartered in Bend, Oregon Ashley experiments with recipes in her test kitchen, trying out new color products and making tasty treats. Ashley most enjoys consulting with small food manufacturers on their color solutions. Whether it be an ice cream shop looking for a seasonal color blend, or a CBD gummy candy, her knowledge of natural colors benefits a wide range of food producers from bakeries, gourmet doughnut shops, artisan ice cream makers, to the cannabis industry. She also enjoys teaching and judging food competitions!

September 11, 2019
9:45 am - 10:45 am

Everybody Exits: How Four Very Different Family Businesses Prepared for the Next Generation

Judgement or encouragement: balancing the challenges and emotions of preparing a business for the next generation of ownership places pressure on a family. As business owners, we want the next generation to be successful. It is difficult to determine where the line should be drawn between encouragement to succeed and making a final judgment whether the candidate has been successful and is ready to take on the leadership role. Join us as we discuss key success factors in business succession.

Track: All Management
Industry Segment: Both
Room: N253
Price: $15
Level: Intermediate
Keyword(s): Generations in the Workforce, Leadership, Succession Planning

Instructor(s): Jim Lane

Jim Lane, Redbank Advisors, Managing Director

Jim Lane

Jim Lane is an American management consultant, educator, and author, who has contributed to the development of hundreds of family-owned and Fortune listed businesses. Lane is a former Partner in Ernst & Young Consulting and is also a leader in management education, he founded the Clinic for Professional Services Leadership at the Fisher College of Business and he has been affectionately described as “the CEO whisperer.” Lane currently serves as Founder and Managing Director of Redbank Advisors a management consulting firm.

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