IBIEducate Program

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The baking industry’s largest, most important educational program puts new information, expert strategies and today’s best practices at your disposal. View the 2019 schedule of sessions below, use the filters to narrow down your options and click on the titles to expand the session description.

You can sign up for an Education Pass when you register for IBIE or you can add it to your existing registration through your dashboard. 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)

RPIA presents the Business of Baking for Beginners.

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

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

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

Rick Crawford, CMB

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

Randy McArthur, The RPIA Group, Founding Partner

Randy McArthur

Randall McArthur is a second generation baker and has been involved in the business since he was a young boy. In 1976 Randall’s Dad Donald decided to pursue other interests and Randall took over operation of the business. Under his leadership McArthur’s Bakery has grown to become the largest independently owned retail bakery in St. Louis and among the top five percent in the United States. Randy is a Past President of the Retailers Baking Association and has traveled in Latin America to work with Bakers and Baking Associations. McArthur’s Bakery currently operates 3 units and does over 750 decorated cakes and over 25 wedding cakes per week. We have a central bakery that distributes to the stores and employ over 80 people. Randall has been involved in numerous church and trade association boards over the past thirty five years. These include ten years on the Board of Directors of the St. Louis Bakers Cooperative Association a local buying coop, Past President of the St. Louis Master Retail Bakers of St. Louis 1984-1987. Past President of the Missouri Bakers Association 1985-1986. Randy also served in the children's ministry at Grace Church-St. Louis for eleven years. Served 8 years as a director of the Pattonville School District in St. Louis is currently serving as Chairman of the board of Joy FM St Louis’s Christian Music Radio Station and as President of the Lemay Chamber of Commerce. Randall has been married to Rebecca McArthur since June of 1977. Together they have 2 Daughters Christina and Amanda and six grandchildren.

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

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

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

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

Instructor(s): TBD

TBD

More Information Coming Soon

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

Classic and New-style Breakfast Pastries

This session will give attendees a chance to learn the basics of a good artisan pastries with a combination of demo and hands on work. The session will cover ingredients, mixing, shaping, proofing and baking. This session is designed to cover skills needed for the RBA Master Baker Certification process.

Track: Artisan & Specialty Foods
Industry Segment: Retail
Price: $200
Level: Intermediate
Keyword(s): Artisan, Sweet Goods

Instructor(s): Julien Otto

Julien Otto, French Pastry School

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

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

Cake Decorator Certification- Beginning Buttercream Skills

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

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

Instructor(s): Chef Mike Terry - CMSA

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

Chef Mike Terry - CMSA

With over 32 years in the Baking Industry working up from the bottom to a well-respected professional, featured in many industry magazines of today, TV Shows, Cake Judge, Pastry Chef Instructor. Bakery Consultant

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

Applying Food Safety Best Practices to Your Plant (morning)

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

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

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

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

Earl Arnold

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

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

Alfonso Capuchino

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

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

Karl  Thorson

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

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

Leonard Steed

Leonard L. Steed Regional Manager, Region 7 Food Safety Services North America B.S. in Biology Binghamton University, Binghamton, NY, USA Leonard Steed is a Regional Manager for AIB International Food Safety Services and has held this position since early 2018. He oversees our food safety professionals and their activities in North America. Previously Len served as the Global Innovation Manager for AIBI from 2014, with primary duties for identifying and developing new products and services for regulatory and client improvement in food safety and quality management systems. Prior to his current position, Len was Head of AIB’s GFSI Certification Services, and Head of HACCP Accreditation and Specialty Audits. With 40 years of experience in his career with AIBI, Len has performed numerous GMP, HACCP, food safety management and quality systems audits as well as providing training in primary production, meat processing, dairy, milling, baking, seafood, processed foods, animal food, confectionery and packaging material. Len maintains certifications for the American Society for Quality (ASQ) auditor for quality systems (CQA), HACCP (CHA), ISO-9000 Lead Auditor, HACCP Alliance Lead Instructor, Food Safety Preventive Control Alliance Lead Instructor for Human Food and Foreign Supplier Verification Program and AIB Food Defense Coordinator.

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

Lead the Way (morning)

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

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

Instructor(s): Emily Bowers, Pat Richards

Emily Bowers, BEMA, Senior Director, Education & Operations

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

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

Pat Richards

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

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

Cake Decorator Certification- Beginning Fondant Skills

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

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

Instructor(s): Bronwen Weber

Bronwen Weber, Frosted Art Bakery, Chef

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

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

Tortilla Industry Association - TIA Tech

Tortilla Industry Association presents technical sessions.

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

Instructor(s): Jim Kabbani

Jim Kabbani, Tortilla Industry Association (TIA), CEO

Jim Kabbani

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

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

Consumer Trends Every Baker Should Know (Saturday presentation)

Dawn’s Global Market Research & Insights team recently uncovered 8 new consumer trends after three years of exhaustive research. In this educational session, they will share the report findings and provide insight on how to leverage the trends. With customers demanding longer self-life, non-GMO, clean and clear label, they will show that by using these trends, one will make informed menu decisions that will help bakers navigate the changing consumer landscape, and ensure they are offering the products consumers are asking for.

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

Instructor(s): Jennifer LaPaugh

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

Jennifer LaPaugh

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

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

Visual Analytics for Improving Bakery Operations (Saturday presentation)

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

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

Instructor(s): Rob Schoenthaler

Rob Schoenthaler, Atollogy, CEO and Founder

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

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

Old world and Innovative Artisan breads

This session will give attendees a chance to learn the basics of a good artisan bread with a combination of demo and hands on work. The session will cover ingredients, mixing, shaping, proofing and baking. This session is designed to cover skills needed for the RBA Master Baker Certification process.

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

Instructor(s): Julien Otto

Julien Otto, French Pastry School

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

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

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

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

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

Instructor(s): TBD

TBD

More Information Coming Soon

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

Lead the Way (afternoon)

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

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

Instructor(s): Emily Bowers, Pat Richards

Emily Bowers, BEMA, Senior Director, Education & Operations

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

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

Pat Richards

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

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

Cake Decorator Certification- Intermediate Buttercream Skills

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

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

Instructor(s): Chef Mike Terry - CMSA

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

Chef Mike Terry - CMSA

With over 32 years in the Baking Industry working up from the bottom to a well-respected professional, featured in many industry magazines of today, TV Shows, Cake Judge, Pastry Chef Instructor. Bakery Consultant

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

Cake Decorator Certification- Intermediate Fondant Skills

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

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

Instructor(s): Bronwen Weber

Bronwen Weber, Frosted Art Bakery, Chef

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

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

Applying Food Safety Best Practices to Your Plant (afternoon)

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

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

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

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

Earl Arnold

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

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

Alfonso Capuchino

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

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

Karl  Thorson

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

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

Leonard Steed

Leonard L. Steed Regional Manager, Region 7 Food Safety Services North America B.S. in Biology Binghamton University, Binghamton, NY, USA Leonard Steed is a Regional Manager for AIB International Food Safety Services and has held this position since early 2018. He oversees our food safety professionals and their activities in North America. Previously Len served as the Global Innovation Manager for AIBI from 2014, with primary duties for identifying and developing new products and services for regulatory and client improvement in food safety and quality management systems. Prior to his current position, Len was Head of AIB’s GFSI Certification Services, and Head of HACCP Accreditation and Specialty Audits. With 40 years of experience in his career with AIBI, Len has performed numerous GMP, HACCP, food safety management and quality systems audits as well as providing training in primary production, meat processing, dairy, milling, baking, seafood, processed foods, animal food, confectionery and packaging material. Len maintains certifications for the American Society for Quality (ASQ) auditor for quality systems (CQA), HACCP (CHA), ISO-9000 Lead Auditor, HACCP Alliance Lead Instructor, Food Safety Preventive Control Alliance Lead Instructor for Human Food and Foreign Supplier Verification Program and AIB Food Defense Coordinator.

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

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

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

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

Instructor(s): Phebe Rossi

Phebe Rossi, Nuflours, Owner, Founder

Phebe Rossi

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

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

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

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

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

Instructor(s): Craig Souser

Craig Souser, JLS Automation, President

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

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
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

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
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
8:00 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
Price: $200
Level: Intermediate
Keyword(s): Buttercream, Decorating, Fondant

Instructor(s): Bronwen Weber

Bronwen Weber, Frosted Art Bakery, Chef

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

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

Just Gotta Love String Work

In this 4-hour class you’ll be working with on an 8in cake dummy using Royal Icing so you can learn the basic string work, over piping, oriental, and bridge extension work. Over piping can easily be done in butter cream. Royal Icing recipe included in handout.

Track: Retail - Bakers/Decorators
Industry Segment: Both
Price: $200
Level: Beginner
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
8:30 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
Price: $15
Level: Intermediate
Keyword(s): ABA, HR

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 to Food Safety Success

Presented by AIB - 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
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 L. Steed Regional Manager, Region 7 Food Safety Services North America B.S. in Biology Binghamton University, Binghamton, NY, USA Leonard Steed is a Regional Manager for AIB International Food Safety Services and has held this position since early 2018. He oversees our food safety professionals and their activities in North America. Previously Len served as the Global Innovation Manager for AIBI from 2014, with primary duties for identifying and developing new products and services for regulatory and client improvement in food safety and quality management systems. Prior to his current position, Len was Head of AIB’s GFSI Certification Services, and Head of HACCP Accreditation and Specialty Audits. With 40 years of experience in his career with AIBI, Len has performed numerous GMP, HACCP, food safety management and quality systems audits as well as providing training in primary production, meat processing, dairy, milling, baking, seafood, processed foods, animal food, confectionery and packaging material. Len maintains certifications for the American Society for Quality (ASQ) auditor for quality systems (CQA), HACCP (CHA), ISO-9000 Lead Auditor, HACCP Alliance Lead Instructor, Food Safety Preventive Control Alliance Lead Instructor for Human Food and Foreign Supplier Verification Program and AIB Food Defense Coordinator.

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

Baking Effective Branding into Your Business

A baker runs a bakery, but not every baker can run a brand. Transform your business into a thriving and recognizable brand by telling a story that extends beyond the bounds of the kitchen. Increase nationwide sales by ensuring consistency in product, ingenuity in packaging, and a deep understanding of customer preferences. Learn to communicate an enticing brand experience that has the power to follow your customers through a lifetime of celebrations.

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

Instructor(s): Sophie Evanoff

Sophie Evanoff, Vanille Patisserie, President

Sophie Evanoff, President of Vanille Patisserie, is a speaker and entrepreneur who transformed a struggling Chicago bakery on the brink of bankruptcy into a multi-location brand with nationwide fulfillment. Vanille was recognized as one of the best bakeries in America by Time Out Magazine. Evanoff is alumna of the Goldman Sachs 10,000 Small Businesses program and holds a BA in psychology from the University of Michigan. She graduated from the renowned Chicago French Pastry School.

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

Lamination: Layering Artisan Quality with Commercial Efficiency

Presented by BBGA - Lamination: Sweet and savory laminated products have become an increasingly important all-day cost 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
Price: $15
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

Consumer Trends Every Baker Should Know

Dawn’s Global Market Research & Insights team recently uncovered 8 new consumer trends after three years of exhaustive research. In this educational session, they will share the report findings and provide insight on how to leverage the trends. With customers demanding longer self-life, non-GMO, clean and clear label, they will show that by using these trends, one will make informed menu decisions that will help bakers navigate the changing consumer landscape, and ensure they are offering the products consumers are asking for.

Track: All Management
Industry Segment: Both
Price: $15
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 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
Price: $15
Level: Intermediate
Keyword(s): Artisan, Special Ingredient

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 - 9:30 am

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

Jon Davis will discuss 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? These questions and more will be answered during this panel.

Track: Wholesale - Formulation/Product Development
Price: $15
Level: Intermediate
Keyword(s): Clean Label

Instructor(s): Jonathan Davis

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.

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
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
9:45 am - 10:45 am

Doughnuts

Presented AIB - 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
Price: $15
Level: Beginner
Keyword(s): Doughnuts, Product Trends, Sweet Goods

Instructor(s): Alison Bjerke-Harvey

Alison Bjerke-Harvey, AIB International, Baking Professional

Alison Bjerke-Harvey

Alison Bjerke-Harvey, Baking Professional, joined AIB in 2014 and focuses primarily on training in cake, sweet goods, cookie and cracker production. Her previous experience includes twelve years in production, management, and employee training as an artisan baker and pastry chef with an emphasis in specialty retail, natural products, and fine dining. She is a graduate of the University of Kansas, with a BS in Ecology and Biodiversity as well as AIB’s Baking Science and Technology course and the Vermont Institute for Artisan Cheese cheesemaker certification course. She is a member of the Bread Bakers Guild of America.

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 to 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
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

The State of the Media/Union 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
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 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

Robotic Automation in Food Production

The changing work force is leading to a worker shortage in manufacturing. The auto and electronics industry have embraced robotics over the years. Now with robotic costs coming down, labor becoming more expensive and potentially not even available, general industry which includes food production is embracing more automation to eliminate repetitive tasks. As an example the costs of a robot should be $3-7/hour over the life of the robot. That person over 10 years will be $20+ over 10 years.

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

Instructor(s): kevin weber

kevin weber, Right Stuff Equipment, Pres

25 years in Food production with 20 at corn milling ingredients and an additional 5 in wet and dry bakery mix production. 15 years in the equipment and automation space as the founder of Right Stuff Equipment. MBA Finance De Paul in Chicago Exec MBA Fountaine Bleu France

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
Price: $15
Level: Advanced
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

A Fresh Look at Sales and Service

Presented by BEMA - Excellent customer service can turn patron 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
Price: $15
Level: Beginner
Keyword(s): BEMA, HR, Leadership

Instructor(s): Emily Bowers

Emily Bowers, BEMA, Senior Director, Education & Operations

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

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

Honoring Artisan Principles in Commercial Applications

Presented by BBGA - Matt McDonald of Aryzta 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
Price: $15
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 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
Price: $15
Level: Intermediate
Keyword(s): ABA, Cannabis

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 Production 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

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
Price: $15
Level: Intermediate
Keyword(s): Artisan, Enzymes

Instructor(s): Kathy Sargent

Kathy Sargent, Corbion, 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

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 you'll talk about how to get on to those sites the pros and cons of dealing with e-retailers, marketing, cost, shipping and finally the potential for bitcoin currency payment.

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

Instructor(s): SUSIE MARIE

SUSIE MARIE, Sweet Life Specialty Foods, Owner

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

FSMA Compliance - A Wholistic Approach

Presented by AIB - 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
Price: $15
Level: Intermediate

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

Ancient Grains Aren't Just for Show - Functional Bakery Applications for "AG" Specialty Ingredients

Nu-World Foods is a pioneer in Ancient Grain ingredient development and manufacture, offering unique insights into the benefits of ancient grains, including and beyond the expected: plant based protein, whole grain, non-GMO, clean/clear label, organic, and pre-biotic. NWF will present functional applications of ancient grain ingredients that can positively enhance texture, impact water activity, stabilize enzymes, and lengthen the perceived freshness of shelf stable and commissary baked goods

Track: Artisan & Specialty Foods
Industry Segment: Both
Price: $15
Level: Intermediate
Keyword(s): Artisan, Clean Label, Grains, Organic

Instructor(s): Jahn Marie Parise

Jahn Marie Parise, Nu-World Foods, R&D Manager

Jahn Marie Parise works leads research & development for Nu-World Foods in Naperville, Illinois. As a certified pastry chef, Jahn specializes in recipe formulation and new product development. Jahn has expertise in gluten-free flours and ancient grains, and their nutritional and functional attributes for bakery and snack product development. Jahn received her culinary degree from Kendall College and a BA in Communications from Loyola University.

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

Inspire, Innovate, Indulge!

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 and chef team 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
Price: $15
Level: Intermediate
Keyword(s): Chocolate, Consumer Trends

Instructor(s): Seema Kedia

Seema Kedia, Barry Callebaut USA, Senior Manager, Marketing & Sustainability

Seema Kedia was appointed Senior Manager, Marketing & Sustainability for Barry Callebaut USA in December 2016. In her current role, she oversees business development for sustainable chocolate and cocoa products as well as general marketing towards food manufacturers. Previous to her current role, Seema served as a Marketing Manager, managing similar responsibilities. From 2013 to July 2015, Seema Kedia held the position of Associate Marketing Manager, North America for the company. She joined Barry Callebaut in 2011 and until 2013 she held various positions in Marketing, Sales, and Sustainability functions in Chicago, Kuala Lumpur, and Zurich. During her six years at Barry Callebaut she has visited several cocoa origin countries including Ivory Coast, Ghana, Indonesia, Malaysia, Philippines, Mexico, and Dominican Republic. Seema Kedia holds a Bachelor of Arts degree in Political Science from the University of Michigan and a Master’s in International Business Administration from the University of Memphis.

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

Decorating Technology

TBD

Track: Artisan & Specialty Foods

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

Pitfalls, Traps and Hurdles of the Cannabis Industry

select from his presentations per Lynn

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

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
Price: $15
Level: Intermediate
Keyword(s): ABA, Regulations (Government), Succession Planning

Instructor(s): Rasma Zvaners, Lee Sanders, Mike Goscinski, Jack Detiveaux

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 and the ABA Safety 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 as well as the ABA Safety Recognition Program. 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 in representing the baking industry before Congress, federal agencies, state legislatures 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 serves as the principal staff liaison for the ABA Food Technical Regulatory Affairs Committee (FTRAC) and ABA Legal Committee. She is also the principal liaison with the Grain Foods Foundation on bread and grain based food promotion activities. Lee currently serves as Chairman of the American Society of Baking’s (ASB) Scientific Advisory Committee; is a member of the American Institute of Baking’s (AIB) Scientific Advisory Committee and member of the U.S. Chamber of Commerce Regulatory Affairs Committee. Lee serves as Secretary-Treasurer of the Society of Bakery Women. She is also a past chair of the AACCI Milling and Baking Division Chair and former Board Member of the Wheat Foods Council. Before coming to the industry 17 years ago, Lee worked in a variety of government positions including: Legislative Aide for Senator Thad Cochran of Mississippi; Professional Staff Member on the U.S. Senate Labor and Human Resources Committee and as a political appointee of the Bush (one) Administration in both the White House Counsel’s Office and at the U.S Department of Treasury’s Office of Legislative Affairs. Lee holds a B.A. degree in Journalism from the University of Mississippi and has studied Legal Writing and Legal Research at Georgetown University. Lee successfully completed the AIB course, Baking for Allied and Non-Production Personnel. Additionally, Lee has been designated as a Professional Supplier by the American Society of Baking, and she is also an American Society of Association Executives - Certified Association Executive (CAE). A leader in the baking industry, Lee is a recipient of the 2009 Leadership Award from Baking & Snack Magazine and was included as one of the “2009 Influential 20” by Baking Management Magazine. Further, Lee is a recipient of the 2009 AACCI Myron D. “Mike” Baustian Memorial Award for outstanding services enthusiastically rendered with personal dedication. Lee lives in McLean, Virginia and enjoys volunteer work within the community. She is an active supporting member of The Campagna Center in Alexandria, Virginia that administers the Headstart program, as well as, other worthwhile programs for women and children. Lee also serves as a teacher for the Colin Powell Leadership Club Summer Program for inner city youth through her church, St. John’s Episcopal Church.

Mike Goscinski, www.americanbakers.org, Director, Government Relations

Mike Goscinski

Mike Goscinski has worked for the American Bakers Association since October of 2011. As Director of Government Relations, he is responsible for providing comprehensive legislative outreach to Members of Congress on issues impacting the baking industry. He currently serves as the liaison to the ABA Commodities and Agriculture Policy Committee, Human Resources & Labor Committee, and Logistics Committee. Mike spearheads the ABA Grassroots Advocacy and Social Media outreach program, working to increase the Association’s advocacy communications with key influencers and keep ABA Members informed. Prior to joining ABA, Mike served as a Legislative and Policy Aid for Congressman Leonard Lance (R-NJ-07). While working with Representative Lance, Mike reviewed legislation and counseled him on legislative issues including: Agriculture, Education, Immigration, Judiciary, Housing, Science, Technology, Natural Resources and Interior. Mike also managed the Congressman’s constituent correspondence and campaign messaging program. Mike holds a B.A. in Government & Politics, and Speech Communications from St. John’s University in New York, New York. He is a native of Bayville, NJ and currently resides in Washington, D.C.

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.

September 8, 2019
12:00 pm - 1:00 pm

French Pastry School Demo (to be confirmed)

TBD This session is designed to cover skills needed for the RBA Master Baker Certification process.

Track: Artisan & Specialty Foods
Industry Segment: Retail
Level: Intermediate
Keyword(s): Artisan, Sweet Goods

Instructor(s): Julien Otto

Julien Otto, French Pastry School

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

September 8, 2019
1:00 pm - 2:00 pm

Satin Ice Demo 1

See the latest ideas using fondant from a new rising star in the decorating world.

Track: All Audiences
Level: Intermediate

September 8, 2019
1:00 pm - 2:00 pm

Classic and New-style Breakfast Pastries

Take your breakfast pastry menu to the next level with Chef and Master Baker Julien Otto of The French Pastry School. Gain the know-how to create perfect breakfast pastries by learning the art of laminated doughs and brioche. Using these core techniques, you will create both classic and new-style pastries including Parisian Croissants, Champagne and Almond Brioche, Raspberry Swirl Croissants, Caramelized Vanilla Flaxy? Pastries, Artisan Brioche with Berries, and Chocolate-Hazelnut Sable. This session is designed to cover skills needed for the RBA Master Baker Certification process.

Track: Artisan & Specialty Foods
Industry Segment: Retail
Price: $200
Level: Intermediate
Keyword(s): Artisan, Sweet Goods

Instructor(s): Julien Otto

Julien Otto, French Pastry School

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

September 8, 2019
2:00 pm - 3:00 pm

Baking with Edible Canabis (Details being confirmed)

TBD

Track: Artisan & Specialty Foods

September 8, 2019
4:00 pm - 5:00 pm

Decorating with Nicholas Lodge ( to be confirmed)

TBD

Track: Retail - Bakers/Decorators
Industry Segment: Both
Level: Intermediate

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
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
8:00 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. Included is a special focus on how to easily make beautiful veined rose petals along with an intro to the new Flexique Modeling Chocolate for creating ultra-thin petals. Add filigree leaves and edible floral tape to complete your rose.

Track: Retail - Bakers/Decorators
Industry Segment: Both
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

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
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

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

Instructor(s): Bronwen Weber

Bronwen Weber, Frosted Art Bakery, Chef

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

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

Scaling Up Bakery Products

Presented by AIB - 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
Price: $15
Level: Beginner
Keyword(s): Baking Process, Scaling Up

Instructor(s): Toby Moore

Toby Moore, AIB International, Baking Professional

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
8:30 am - 9:30 am

Back-of-House Production Meets "The Cloud"

Commercial software solutions have left BOH production teams in the dark ages recently, with paper, pencils, and not-quite-right Point of Sale 'shop' software. Find out how JohnnyDoughnuts.com has embarked on a bold experiment to empower its production team via custom cloud-based software technology. Web browsers and mobile devices have enabled real-time BOH updates, anywhere visibility into catering plans, and centralized training and resource management that helps Johnny Doughnuts thrive.

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

Instructor(s): Jeff Yates

Jeff Yates, Johnny Doughnuts, Baker

Jeff Yates is a Baker for JohnnyDoughnuts.com in San Rafael, CA. Jeff combines his love of baking with insights from 25 years of developing solutions to complex software and operational challenges. Jeff’s latest passion is helping address a unique set of Back-of-House production and catering challenges as Johnny Doughnuts’ business has scaled up significantly to multiple production sites, hundreds of catering orders, and thousands of hand-crafted pastries every week.

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

Automation Trends and Technology - Remote Maintenance

A NorthWind service technician 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
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

Is Your Internal Audit Program Rigorous Enough?

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
Price: $15
Level: Intermediate

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

The Best of ASB BakingTech 2019

HOLD FOR ASB

Track: All Audiences
Industry Segment: Wholesale
Price: $15
Level: Intermediate
Keyword(s): ASB

Instructor(s): Kent Van Amburg

Kent Van Amburg, American Society of Baking, Executive Director

After serving our country as a Hospital Corpsman in the U.S. Marine Corps, Kent received his Bachelor’s Degree at Kansas State University in Agricultural Economics, with an emphasis on trade policy. He then received his Master’s Degree in international economics from Purdue University. Kent has over 30 years of experience in various aspects of association management including government affairs, research development and executive management. Kent began his career in Washington, DC in the trade policy division of the Foreign Agricultural Service. He then spent 10 years representing the U.S. grain industry in international trade negotiations, including NAFTA and the Uruguay Round of the GATT, as the Director of Government and Industry Affairs for the U.S. Feed Grains Council. Kent moved into the arena of association management as the Executive Director of 4 associations within the American Trucking Association, including the Agricultural Transporters Conference which he created. As the Director of Production for the United Soybean Board, Kent spearheaded the Better Bean Initiative with the goal of improving compositional quality traits for oil and protein content in soybeans. For the past 8 years, Kent has served the wholesale baking industry as the Executive Director of the American Society of Baking.

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
Price: $15
Level: Intermediate
Keyword(s): ABA, Regulations (Government)

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

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 your own personal brand magic!

Track: Retail - Sales & Marketing
Industry Segment: Retail
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 Resurgence of Rye

Presented by BBGA - Stanley Ginsberg has become the face of Rye bread in North America. The hardy, humble grain, once relegated to delis has moved to the forefront of American bread awareness. Pretzels, croissants, Kouign-Aman, even Ramen noodles are made etc. are now made with rye. (BBGA SESSION)

Track: Artisan & Specialty Foods
Industry Segment: Both
Price: $15
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 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
9:45 am - 10:45 am

Branding & Social Media: Marketing & Business Skills for Retail Bakers – Growing Your Business

At Dawn, one of their key priorities is to partner with customers to help them grow and drive business forward. In this session, Dawn experts will share the important role branding and social media plays in driving business growth and brand awareness for bakers of all sizes. Proven insights and knowledge from customer experience will be shared as well to provide real life examples on the importance of getting social media and branding right for bakers.

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

Instructor(s): Becky Loveland, Keith Solsvig

Becky Loveland, Dawn Foods, Vice President, Marketing and R&D, North America

Becky Loveland is the vice president of marketing and R&D for North America at Dawn Foods. In this role, Loveland leads the development and execution of marketing and product development strategies across all product categories and channels in the US and Canada. Prior to working at Dawn, Loveland led innovation launches in the snacks business at Kellogg as part of the marketing team. Loveland earned dual bachelor degrees of arts and science from Eastern Michigan University.

Keith Solsvig, Dawn Foods, Director of Channel Marketing

Keith Solsvig is the Director of Channel Marketing at Dawn Foods, responsible for marketing to major customer segments across North America and increasing sales and leads for all components of B2B programs. An instrumental and enthusiastic Sales and Marketing Leader, Solsvig brings with him 20 years of experience with a proven track record of accelerating revenue, profit generation and customer growth with both Fortune 100 and family owned companies. He has his MBA from the University of Arkansas.

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.

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
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

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 in the industry? We will include question periods plus have volunteers come up to demonstrate how appealing it may be for some customers while specifying why some may choose not to use this option.

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

Instructor(s): Nicole Ortner, Brad Carney

Nicole Ortner, FlexiBake ERP Software, Sales & Marketing Manager (Session Contact)

Currently the Sales and Marketing Manager at FlexiBake ERP software, Nicole has worked with FlexiBake and the software for over 10 years but officially joined the company in 2010. Nicole was largely involved in the construction and release of FlexiBake’s new training & implementation programs, corporate branding and is heading one of the current expansion projects.

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

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

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
Price: $15
Level: Intermediate
Keyword(s): ABA, Sustainability

Instructor(s): Walt Tunnessen, Rasma Zvaners

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.

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 and the ABA Safety 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 as well as the ABA Safety Recognition Program. 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.

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
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
Price: $15
Level: Beginner

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 and convection 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, 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 relation of inputs and outputs in each segment being explained along with their impact on balancing the oven. While cracker baking will be emphasized to provide examples, the information presented will provide a framework which can be translated to other baking processes.

Track: Wholesale - Process
Industry Segment: Wholesale
Price: $15
Level: Intermediate
Keyword(s): ABA, Baking Process, Snack

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

The Future of Bread - Living Sourdough

HOLD FOR ASB

Track: Artisan & Specialty Foods
Industry Segment: Both
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
11:00 am - 12:00 pm

Wholesale and Foodservice Baking Revealed

Presented by RBA - Finding 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
Price: $15
Level: Intermediate
Keyword(s): 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

The Sprout Has Tipped Over: How the Future of Baking Is Germinating

HOLD FOR ASB

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

Instructor(s): Peter Reinhart

Peter Reinhart, Johnson & Wales University, Executive Director, Johnson & Wales International Symposium on Bread

Peter Reinhart is 4 time James Beard Award winning author, baking educator, and consultant. He is on the faculty of Johnson & Wales University (for 20 years), and continues to regularly publish books on bread, pizza, and food & culture (his 12th book will be released in May 2019). His TED Talk on the Art and Craft of Bread has been seen by over a million viewers. He is the host and founder of PizzaQuest.com, a video website dedicated to the never ending search for the perfect pizza. In addition, Peter consults for a number of companies as a product developer, both in the fresh and frozen category. He is also the founder and executive director of the Johnson & Wales International Symposium on Bread, held annually at the JWU Charlotte campus.

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

Clean Ingredients Panel

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

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

Instructor(s): Winston Boyd, Carter Foss, Sherrill Cropper, Margaret Hughes

Winston Boyd, Gold Coast Ingredients, Inc., Technical Director

Winston A Boyd, Ph.D. is Technical Director at Gold Coast Ingredients, Inc., a manufacturer of food flavors and colors. He manages all activities related to Research and Development, Technical Support, Quality, Regulatory, and Applications. He received his Ph.D. in Physical Organic Chemistry from the University of Wisconsin - Milwaukee.

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.

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.

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
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
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
Price: $15
Level: Beginner
Keyword(s): ABA, Baking Process

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

Satin Ice Demo 2

See the latest ideas using fondant from a new rising star in the decorating world.

Track: All Audiences
Level: Intermediate

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
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

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
Price: $15
Level: Intermediate
Keyword(s): BEMA, Generations in the Workforce

Instructor(s): Emily Bowers

Emily Bowers, BEMA, Senior Director, Education & Operations

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

September 9, 2019
12:00 pm - 1:00 pm

Applications for the FDA's Added Sugar Guidelines

: 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.

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

September 9, 2019
2:00 pm - 3:00 pm

Kouign-aman Varieties Made with Laminated Brioche

See what you can do with laminated brioche

Track: Artisan & Specialty Foods

September 9, 2019
4:00 pm - 5:00 pm

Decorating with Buddy, the Cake Boss (To be Confirmed)

Everyone's favorite, Buddy, the Cake Boss is back to share his secrets to a successful cake business.

Track: All Audiences

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

Trending Cakes

In this session join, Brittnee Klinger from Food Network's "Vegas Cakes", as she talks about the current trends in cake while demonstrating the most efficient way to do the designs. You will be able to take many of the tips and tricks and apply them to everyday decorating. You will be making beautiful cakes at a profitable pace in no time.

Track: Retail - Bakers/Decorators
Industry Segment: Retail
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

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

Buttercream Flowers

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, Pointsetta, Bachelor Button, Pansy, Sweet Pea, Rosettes, Rose Buds, Blue Bells, Poppy, Lily, and Nasturtaim. Your finished product will be a 3D basket of flowers.

Track: Retail - Bakers/Decorators
Industry Segment: Retail
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

Mouse Tale!

This hands on class will focus on creating an adorable gumpaste mouse topper and decorate a wedge of cheese cake. Students will learn how to color, sculpt and decorate a 3D figure as well as carve, fondant, and shade a wedge of cheese cake using both dust and airbrush. Each student will leave with a completed cake and mouse topper.

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

Instructor(s): Anne Heap

Anne Heap, Pink Cake Box, Founder, cake designer

After working in advertising, Anne Heap quit the corporate world to pursue pastry arts. Anne apprenticed with Ron Ben-Israel Cakes while she attended The French Culinary Institute. In 2005, she founded Pink Cake Box in Denville, NJ. Her work has been featured in numerous magazines and TV shows. Anne is the 2013 recipient of the prestigious Dessert Professional’s Top Ten Cake Artists of North America and was recognized by Bake Magazine in 2014 as one the most influential cake artists in America.

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 its bottom line! Fabric-influenced designs are easy to recreate in fondant when you know how. In this class, the Winbeckler's 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
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

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. 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
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
8:30 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
Price: $15
Level: Intermediate
Keyword(s): ABA, Cannabis, Packaging, Regulations (Government)

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

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. I give examples of companies that have innovated in other areas of their business to create highly successful businesses that their competition cannot surpass or even catch up to. In this presentation I will discuss 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
Price: $15
Level: Intermediate
Keyword(s): ABA, Marketing, Product Trends

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
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.

Track: Retail - Sales & Marketing
Industry Segment: Retail
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

Mix It Up: The Secret Ingredient is a Personal Experience

Connect better with your target audience by creating a personal and customizable experience through your private label bakery brand. Whether your goal is to meet a targeted label claim, to create a base mix for a variety of applications, or to support a way of life, your product story can help you capture the minds and hearts of your customers. Private label is a challenging and rewarding avenue ready for exploration.

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

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, Marketing 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

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
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

GCCA

Hold for GCCA

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

Instructor(s): TBD

TBD

More Information Coming Soon

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

Water & Artisan Baking

Hold for John Unrein suggested session

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

Instructor(s): TBD

TBD

More Information Coming Soon

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
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
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, FMI and ABA 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 stay a staple in the american household.

Track: Wholesale - Sales & Marketing
Industry Segment: Wholesale
Price: $15
Level: Intermediate
Keyword(s): ABA, Consumer Trends

Instructor(s): Robb MacKie

Robb MacKie, American Bakers Association, President & CEO

Robb MacKie

Robb MacKie has served as President and CEO of the American Bakers Association (ABA) since 2006. ABA is the trade association representing the interests of the 800,000 skilled employees of the $153 billion commercial baking industry in Washington, D.C. Mr. MacKie serves as the baking industry’s chief advocate and spokesperson and oversees all aspects of the administration and operations of ABA. He previously served as ABA Vice President of Government Relations. Mr. MacKie has appeared on the CBS Evening News, CNBC, Fox Business News, CNN; and on numerous local news programs in Washington, D.C. and Baltimore. He has also been interviewed by Radio Hall of Fame broadcaster Orin Samuelson for This Week in Agri-Business. A recognized leader of the Washington business community, Mr. MacKie serves as the co-chair of the Food and Beverage Issues Alliance and facilitator of the food and beverage association CEOs forum. In addition, he is active in the prestigious US Chamber of Commerce’s Committee of 100 and the National Association of Manufacturers Council of Manufacturing Associations. Mr. MacKie also provides strategic guidance as a member of the Kansas State University Grain Sciences and Industry Advisory Committee. Before joining ABA, Mr. MacKie worked for Congressman Jim Kolbe of Arizona with a primary responsibility for domestic spending bills. He also represented the construction industry for the American Subcontractors Association and the Associated General Contractors. Mr. MacKie also has served on the Judicial Nominating Commission for Howard County, Maryland and remains very involved in local community and political activities. Mr. MacKie is a graduate of Frostburg State University with a degree in Political Science. He and his wife Barbara have two children.

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
Price: $15
Level: Beginner
Keyword(s): Baking Process, Consumer Trends, Ingredient, Product Trends, Sustainability, Sweet Goods

Instructor(s): Emily Ellyn, Frank Filder

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 Filder

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

Troubleshooting Sweet Good Products

Presented by AIB - 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
Price: $15
Level: Intermediate
Keyword(s): AIB, Baking Process, Sweet Goods

Instructor(s): Rodger Coan

Rodger Coan, Baking Professional

Rodger Coan

Rodger Coan is a Baking Professional at the AIB International in Manhattan Kansas. He is a Baking Science and Technology graduate with experience in fresh and frozen snack cakes, sweet rolls, donuts, breads, and laminated dough products. Throughout his thirty-six year career, Rodger has continuously challenged himself by taking on new and increasing roles of responsibility within the bakery food manufacturing industry. After his first ten years as an employee on the production floor, Rodger held the positions of Manager of Continuous Improvement, Materials Management and Inventory Control, Divisional Manager of Research and Development, Plant Director of Operations, and Plant Manager. He has facilitated the design and installation of production lines and has managed two plant start-ups. Rodger has a passion for passing on his knowledge of and experience with the art and science of baking through training classes and in-plant troubleshooting.

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
Price: $15
Level: Advanced
Keyword(s): Ingredient, Special Ingredient

Instructor(s): David Guilfoyle

David Guilfoyle, DuPont Nutrition & Health, Innovation Group Manager

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
9:45 am - 10:45 am

ANPROPAN 2

hold space for Spanish language session

Track: All Audiences
Industry Segment: Wholesale
Price: $15
Keyword(s): ANPROPAN

Instructor(s): TBD

TBD

More Information Coming Soon

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

Product Inspection: Technologies & Capabilities

The seminar will explore the three most common forms of Foreign Material Product Inspection Technology: Metal Detection, X-Ray Inspection, & 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
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

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
Price: $15
Level: Intermediate
Keyword(s): Baking Process, Robotics, Technology

Instructor(s): Rob Schoenthaler

Rob Schoenthaler, Atollogy, CEO and Founder

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

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

Managing Changing Flour Quality

Presented by AIB - 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
Price: $15
Level: Intermediate
Keyword(s): AIB, Artisan, Snack, Sweet Goods

Instructor(s): Aaron Clanton

Aaron Clanton, AIB International, Manager of Baking Training Quality

Aaron Clanton

Aaron Clanton, Manager of Baking Training Quality joined AIB in 2006 as Baking Instructor after nine years of experience with grain based food production. He is a graduate of Kansas State University with bachelor’s degrees in milling science and management, and in chemical science. He also holds a master’s in business administration. His professional food industry experience includes work with Interstate Brands Corp. as senior product development specialist, and for the Kellogg Co., as a food technologist. He also had internships with Cereal Food Processors and Cargill Flour Milling.

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
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

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 a practical application. 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
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

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!

Track: Retail - Management
Industry Segment: Both
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

Fresh Floral Designs for Cakes - 101

This session Kathleen will be demonstrating basic floral designs; how to wire fresh flowers, make ribbon bow and tulle tuffs and learn to make a small boutonniere and corsage spray. This is a must for any cake designer! Do you know what types of flowers you can use or not use? Do you know what to do if the florist doesn’t show up to the event? Do you know how to apply flowers to a cake safely and secure? If not, this is the class for you!

Track: Retail - Bakers/Decorators
Industry Segment: Both
Level: Beginner

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

Trends in Nutrition Labeling

Presented by ABA and AIB - 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
Price: $15
Keyword(s): ABA, AIB, Regulations (Government)

Instructor(s): Val Wayland, MaryJoy Ballantyne, Lee Sanders

Val Wayland

MaryJoy Ballantyne, Covington, Special Counsel

MaryJoy Ballantyne combines her technical and policy background with expertise in all aspects of food (human and animal), cosmetic, and OTC law at both the state and federal level to help companies and trade associations navigate ever-changing regulatory and litigation risks. Ms. Ballantyne helps clients assess and obtain authorizations of food and dietary ingredients, create competitive yet low-risk labeling and marketing strategies, and respond strategically to regulatory and competitor challenges. Ms. Ballantyne helps clients understand the nuances of clean label claims such as “natural,” “organic,” “healthy,” “non-GMO,” “locally sourced,” “no artificial . . .” She also conducts substantiation assessments for claims and advertising campaigns, relying on her experience with scientific and clinical studies, and counsels clients on designing clinical programs to support marketing claims. On behalf of her clients, Ms. Ballantyne has submitted numerous technical documents to FDA and USDA, including comments on FSMA, dietary fiber, added sugar, and the federal bioengineered food disclosure standard. Ms. Ballantyne has considerable experience with food safety requirements, including HACCP, dietary supplement CGMPs, good laboratory practices (GLPs), and FDA’s Food Safety Modernization Act (FSMA). She is certified through the Food Safety Preventive Controls Alliance (FSPCA) as a Preventive Controls Qualified Individual (PCQI). Clients rely on her in-depth knowledge of FSMA for practical strategies for implementing the PC requirements for human and animal food, the Foreign Supplier Verification Program, Sanitary Transportation, and Food Defense and responding to related FDA inspections. With an in-house perspective on quality and manufacturing compliance, Ms. Ballantyne assists clients in strengthening CGMPs and quality systems, implementing procedures and quality agreements, successfully closing out challenging inspections, responding to 483s and warning letters, and effectively advocating in person at FDA. Ms. Ballantyne also advises clients on USDA requirements, including nutrition programs, the National Organic Program, the federal bioengineered disclosure standard, the Food Safety Inspection Service, the Animal and Plant Health Inspection Service, exports, and imports, including imports under the Lacey Act. At the state level, Ms. Ballantyne advises and assists clients, including grocery and meal kit retailers, on their obligations under good retail practices (GRP), FDAs Food Code, California’s Proposition 65 and applicable safe harbors, the Pasteurized Milk Ordinance (PMO), state weights and measures requirements (including slack fill risk assessments), and local taxes targeting foods. Using her broad knowledge of state and federal requirements for foods, cosmetics, and OTCs, Ms. Ballantyne supports corporate transactions and litigation matters, enabling clients to accurately assess the value and liabilities of potential transactions or develop technical-based litigation strategies. Ms. Ballantyne also advocates alongside clients on Capitol Hill and at the White House, providing valuable insight directly to legislators and policy makers on regulatory impacts and legal implications of pending or existing law.

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 in representing the baking industry before Congress, federal agencies, state legislatures 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 serves as the principal staff liaison for the ABA Food Technical Regulatory Affairs Committee (FTRAC) and ABA Legal Committee. She is also the principal liaison with the Grain Foods Foundation on bread and grain based food promotion activities. Lee currently serves as Chairman of the American Society of Baking’s (ASB) Scientific Advisory Committee; is a member of the American Institute of Baking’s (AIB) Scientific Advisory Committee and member of the U.S. Chamber of Commerce Regulatory Affairs Committee. Lee serves as Secretary-Treasurer of the Society of Bakery Women. She is also a past chair of the AACCI Milling and Baking Division Chair and former Board Member of the Wheat Foods Council. Before coming to the industry 17 years ago, Lee worked in a variety of government positions including: Legislative Aide for Senator Thad Cochran of Mississippi; Professional Staff Member on the U.S. Senate Labor and Human Resources Committee and as a political appointee of the Bush (one) Administration in both the White House Counsel’s Office and at the U.S Department of Treasury’s Office of Legislative Affairs. Lee holds a B.A. degree in Journalism from the University of Mississippi and has studied Legal Writing and Legal Research at Georgetown University. Lee successfully completed the AIB course, Baking for Allied and Non-Production Personnel. Additionally, Lee has been designated as a Professional Supplier by the American Society of Baking, and she is also an American Society of Association Executives - Certified Association Executive (CAE). A leader in the baking industry, Lee is a recipient of the 2009 Leadership Award from Baking & Snack Magazine and was included as one of the “2009 Influential 20” by Baking Management Magazine. Further, Lee is a recipient of the 2009 AACCI Myron D. “Mike” Baustian Memorial Award for outstanding services enthusiastically rendered with personal dedication. Lee lives in McLean, Virginia and enjoys volunteer work within the community. She is an active supporting member of The Campagna Center in Alexandria, Virginia that administers the Headstart program, as well as, other worthwhile programs for women and children. Lee also serves as a teacher for the Colin Powell Leadership Club Summer Program for inner city youth through her church, St. John’s Episcopal Church.

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 data from different departments 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
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

ANPROPAN 1

hold space for Spanish language session

Track: All Audiences
Industry Segment: Wholesale
Price: $15
Keyword(s): ANPROPAN

Instructor(s): TBD

TBD

More Information Coming Soon

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. Insight’s Discovery explores the eight dimensions of leadership helping you create transformational strategies for continuous development at the individual, team, and organizational levels. (BEMA SESSION)

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

Instructor(s): Emily Bowers

Emily Bowers, BEMA, Senior Director, Education & Operations

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

September 10, 2019
12:00 pm - 1:00 pm

Laminated Doughs

TBD

Track: Artisan & Specialty Foods

September 10, 2019
1:00 pm - 2:00 pm

All About Dusting Powders

When should you use petal dust? What works best for luster dusts? Can you use metallics and glitters on cakes? Ruth goes over every type of powder and shows you the easiest and best ways to use each. She will talk about the FDA restrictions and how to protect your bakery. This was a hugely popular demo last IBIE! Don't miss it!

Track: Retail - Bakers/Decorators
Industry Segment: Retail
Level: Beginner

September 10, 2019
2:00 pm - 3:00 pm

Artisinal Finishes Including Scoring, Stenciling, Overlays and Braiding

Matt McDonald will demonstrate ways to finish off your Artisan breads and pastries with traditional methods of scoring, stenciling and more.

Track: Artisan & Specialty Foods
Industry Segment: Both

September 10, 2019
4:00 pm - 5:00 pm

Implementing Pastries from the World Championship into Everyday Production

This demo featuring Jory Downer from the 2005 World Champion USA Baking Team will show how award winning pastries can become part of your regular product line in a successful retail bakery.

Track: Artisan & Specialty Foods

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
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 trainer 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
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, students will learn how to make the icing to outline the cookie designs, make icing to “fill” or “flood” the cookie, and the “wet on wet” technique. Decorator bags and tips will be used in this class, so it is a great beginner class. Each student will decorate and take away 6 cookies.

Track: Retail - Bakers/Decorators
Industry Segment: Retail
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

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
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
8:00 am - 12:00 pm

Cake Decorator Certification - Advanced Buttercream Skills

This session examines popular wedding cake piped borders; types of frostings work best for the wedding cake designs. Explaining 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: Both
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 trainer 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

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: Both
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
8:30 am - 9:30 am

Troubleshooting Bread Products

Presented by AIB - 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
Price: $15
Level: Advanced
Keyword(s): AIB, Artisan, Baking Process

Instructor(s): David Bauman

David Bauman, AIB International, Baking Professional

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

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
Price: $15
Level: Advanced
Keyword(s): Packaging, Robotics

Instructor(s): Craig Souser

Craig Souser, JLS Automation, President

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

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
Price: $15
Level: Intermediate
Keyword(s): Clean Label, Consumer Trends, Special Ingredient

Instructor(s): Chris Thomas, Maria Stewart

Chris Thomas

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

It Takes More than Bread to Win in the Bakery Business

This session examines your role as the CEO of a bakery. So often a bakery owner launches the bakery out of a love for warm bread, pasteries and cakes. And then... they are knee deep in marketing, managing costs, hiring, production and the scope of work can become overwhelming. Come analyze how you are currently spending your time and what you SHOULD be doing as the CEO of your small business. Session will include strategies for marketing, sales, and hiring a support team.

Track: Retail - Management
Industry Segment: Both
Price: $15
Level: Intermediate
Keyword(s): Artisan, Leadership, Marketing, Succession Planning

Instructor(s): Amy Walker

Amy Walker, Amy Walker Consulting, CEO

Amy Walker

Amy Walker is an International Speaker, Executive Business Coach, Radio Host, and Author. Amy is committed to the process it takes to grow successful companies. Over the past 5 years she has coached thousands of business owners in sales, marketing, leadership and scalability. Amy balances a fun, engaging speaking style with a no-fluff approach to business.

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

Optimizing Output through Rate Lock

Presented by ABA - This session will cover the following objectives. Defining Rate Lock, Optimizing Line Speed,Data Collection Methods, Impact of Rate Lock on Product Quality, Impact of Rate Lock on Packaging Equipment, and Sharing TreeHouse Benefits from Rate Lock. (ABA SESSION)

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

Instructor(s): Ken Allen

Ken Allen, TreeHouse Foods, Plant Manager

Ken Allen

Ken Allen is a plant manager with TreeHouse Foods in Princeton, Kentucky, a large-scale bakery producing a variety of crackers, cookies and cereal. Throughout his career in the food and automotive industries he has held roles in engineering, quality, continuous improvement and operations. As an auditor, he saw a variety of best practices in numerous technologies and has worked to re-apply them in subsequent roles. He has focused much of his career on process improvement and data-driven decision making. As part of an overall strategy of continuous improvement, he believes a sustainable culture change is possible and begins with very simple steps rooted in common sense.

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
Price: $15
Level: Intermediate
Keyword(s): Clean Label, Consumer Trends, Marketing

Instructor(s): Soumya Nair

Soumya Nair, Kerry, Director of Marketing Insights

Soumya 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

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
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

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
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
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
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

Dealing with Disaster in your Retail Bakery

Presented by the 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
Price: $15
Keyword(s): Succession Planning

Instructor(s): RBA Panel Panel member

RBA Panel Panel member

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
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

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
Price: $15
Level: Intermediate
Keyword(s): Enzymes

Instructor(s): Kees Veeke

Kees Veeke, DSM, Technical Service Manager Baking

Kees Veeke

Mr. Kees Veeke graduated from the College of Agrarian Technology Delft in 1998 as a food technologist specialized in baking. He started his career with Damco Bakery Ingredients as Product Developer. In 2009 he joined DSM Food Specialties as Technical Service Manager Baking Enzymes. Since 2012 he fulfills a global role and is involved in a range of internal application projects where his broad application knowledge is of value.

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 are FODMAPs, what bakers need to know about them, and how bakers can participate in this growing market.

Track: Wholesale - Formulation/Product Development
Industry Segment: Both
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 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

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
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.

September 11, 2019
12:00 pm - 1:00 pm

Tartines and Savory Pastries

Savory pastries add new dimensions to your product line.

Track: Artisan & Specialty Foods
Level: Intermediate

September 11, 2019
2:00 pm - 3:00 pm

Variety of Vollkornbrot

Whole grain products using rye, spelt and other whole inclusions

Track: Artisan & Specialty Foods
Industry Segment: Both
Level: Intermediate

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