Education sessions will begin daily at 8:30 AM and will end at noon (Saturday's sessions will end later). Most sessions are complimentary with IBIE registration, with some seminars and hands-on sessions at an additional fee.
Questions?
Contact IBIE 2010 Customer Service at 708-486-0719 or 1-877-303-0719, 8:30 AM - 5:00 PM (CST).
SATURDAY, SEPTEMBER 25
TIA Technical & Management Seminar - Part 1
8:30 AM - 7:00 PM
This annual conference will focus on operational skills, safety regulations, quality control, preventive maintenance, plant efficiency, and other important best practices. The TIA Technical Seminar will offer timely information and networking opportunities that allow participants to capitalize on the fastest growing segment of the baking industry. Networking reception will follow from 5:00 PM to 7:00 PM on Saturday, September 25.
$275 - 2 day Seminar, includes IBIE registration fee
Visit www.tortilla-info.com for more information.
Principles of Inspection
8:30 AM - 11:30 AM
Al St. Cyr, Head of Food Safety Education, AIB International
AIB International has more than 50 years of experience in the inspection and auditing of food production and warehouse facilities around the world. In this morning session, participants will learn how AIB approaches the evaluation of food safety programs. By applying these principles, participants can more effectively train their own personnel and protect their brands.
$200
Food Defense
1:00 PM - 4:00 PM
Rod Wheeler, Food Defense Specialist, AIB International
AIB International started a program for the prevention of intentional adulteration of foods immediately after the 9/11 terrorist attacks. Since that time, AIB International has worked closely with the industry with vulnerability assessments and helping companies comply with increasing federal regulations. Session Leader Rod Wheeler is a recognized expert in food defense.
$200
SUNDAY, SEPTEMBER 26, 2010
TIA Technical & Management Seminar - Part 2
8:30 AM - 12:00 PM
This annual conference will focus on operational skills, safety regulations, quality control, preventive maintenance, plant efficiency, and other important best practices. The TIA Technical Seminar will offer timely information and networking opportunities that allow participants to capitalize on the fastest growing segment of the baking industry.
$275 - 2 day Seminar continued
Visit www.tortilla-info.com for more information
Sanitary Design of Equipment: Market Perspective on Design
8:30 AM - 9:30 AM
Learn how the food industry has coped with the need for designing equipment to be "cleanable" and the outlook for the future.
FREE!
The Latest Wedding Cake Trends: Marketing to Today's Brides
8:30 AM - 9:30 AM
Minette Rushing, Owner, Custom Cake / Beth Fahey, Creative Cakes / Odette D'Aniello, Celebrity Cake Studios
A panel discussion on how to market wedding cakes. Panel members will discuss how they use websites and online advertising mixed with traditional marketing strategies.
FREE!
Understanding the Multigenerational Workforce
8:30 AM - 9:30 AM
Dr. Cecilia Maldonado-Daniels, Associate Professor, UNLV
Attendees will learn characteristics of the four generations, how to reduce generational conflict and resolve differences in the workplace.
FREE!
Winning Share of Heart: Strategies for Building a Cause Marketing Campaign
9:45 AM - 10:45 AM
Share Our Strength Panel
The baking industry has discovered that giving back can be good for business and employee satisfaction. Learn ways to develop cause marketing campaigns that engage your employees, customers and suppliers in a time when giving back is needed. Industry leaders will share their personal story of how cause marketing campaigns linked to their business bring positive results to the bottom line. Most importantly discuss the metrics that define community involvement and how you can measure your activities to show a direct return on investment.
FREE!
Hands-on Class: Cake Sculpting
8:30 AM - 12:30 PM
Bronwen Weber, Chef and GM, Frosted Art Bakery & Studio
Bronwen Weber's signature cake carving and fondant modeling techniques will be the highlight of this hands-on class. Each student will create a showpiece project. Many techniques will be taught in this class including: stable internal structure systems, cake construction and carving methods, covering irregularly shaped cakes in fondant, fondant modeling, sculpting, and painting and airbrush techniques. Students will take home their masterpieces at the end of the class.
$200
Hands-on Class: Working with SugarVeil®
8:30 AM - 12:30 PM
Julie Bashore, Instructor, Julie Bashore's School of Confectionery Arts
Work with this amazingly versatile product. SugarVeil® allows confectionery artists to create spectacular decorations and cake adornments—a definite enhancement to your wedding and special occasion cakes, desserts and tortes. Effortlessly create amazing bows, flowers, ribbons, pearls, monograms, lace, string-work and so much more! Adorn your wedding cakes with sensational bridal trains to match the bridal gown, effortlessly made in SugarVeil®!
$200
Hands-on Class: Fondant and Modeling Chocolate
8:30 AM - 12:30 PM
Marsha & Roland Winbeckler, Cake Artists
The pros share their tips and techniques for using fondant and modeling chocolate. Learn how to avoid cracked, crinkled fondant and create that beautifully smooth surface. Add gorgeous bows, pearls, and swags to your cakes. Learn how to make and use modeling chocolate and when it works better than fondant. Class will include a demonstration on how to create a simple figure using modeling chocolate. Students will complete a cake dummy in class using various techniques.
$200
Ways to Enhance Baked Products
8:30 AM - 12:00 PM
Part 1- Aaron Clanton, Baking Curriculum Manager/Instructor Part 2- Steve Sollner, Baking
Instructor Part 3- Aaron Clanton, AIB International
Part 1 - Making Formulations Natural: Learn strategies to remove additives and chemicals from bakery formulations. What are the changes needed in formulation and process? What are the impacts on product shelf life?
Part 2 - Value-added products: Learn to make changes in your products so that customers will not perceive them as "commodities." By applying several principles of product development and process modification, you can create "signature" products.
Part 3 - Natural Options for Increasing Shelf Life: Learn how you can improve shelf life of bakery products without necessarily adding more chemicals to your label.
$200
Sanitary Design of Equipment: Role of Equipment Design
9:45 AM - 10:45 AM
Al St. Cyr, Head of Food Safety Education, AIB International
Learn how equipment design can help reduce operating costs and improve the overall food safety program in a production facility.
FREE!
Websites and Beyond: Online Advertising and Promotion Using Constant Contact & Social Media
9:45 AM - 10:45 AM
T.J. Radtke, iSupport Digital / Rich Reinwald, Reinwald's Bakery / Andy Kucharski, isupport.tv / Felix Sherman, Jr., Ambrosia Bakery
Learn how to combine the latest social networking tools with your website and an e-mail campaign to stay in touch with your customers. Rich Reinwald of Reinwald's Bakery shows how this combination is working for his bakery.
FREE!
Troubleshooting Production Issues
11:00 AM - 12:00 PM
Jory Downer CMB, Owner, Bennisons Bakery / Klaus Tenbergen, Culinology® Program Director & Assistant Professor, California State University - Fresno
Cookies don't spread evenly? Bread collapsing when you pull it from the oven? Bring your production questions and problems to this session for some advice from our expert panel.
FREE!
Social Networking: How to Connect!
11:00 AM - 12:00 PM
Jacquelyn Clair, Account Executive, Marketing Design Group
It is time you got on the train! Unimaginable just a couple years ago, today's consumers are using numerous kinds of social media to discover new products, share what they have found, and stay connected to the latest trends. Learn how you too can be out in front of the pack.
FREE!
Sanitary Design of Equipment: General Principles of Design
11:00 AM - 12:00 PM
Al St. Cyr, Head of Food Safety Education, AIB International
Learn specific applications of design that make equipment more "cleanable" and help reduce the risk of product contamination.
FREE!
MONDAY, SEPTEMBER 27, 2010
Cost Reduction in Production
8:30 AM - 12:00 PM
Parts 1 and 2-Scott Bieker, Baking Instructor, AIB International Part 3- Jeff Zeak, Pilot Plant Manager, AIB International
Part 1- Learn how to do a good "walk-through" of a production line with an eye for ways to reduce waste and increase efficiency. Learn how to recognize common problems and "bad habits" that can occur in bakery production.
Part 2- Once you know how to do the "walk-through," in this session you can learn to apply correction and preventive actions that will result in increased product consistency.
Part 3- With increasing costs of materials, labor and energy, as well as pricing pressures affecting everyone's bottom line, many organizations are realizing that reducing the cost of production is the key to profitability. Within the confines of the bakery, there are many opportunities to reduce costs. However, you can only work your employees so hard, and there are only 24 hours in a day. Many manufacturers are turning to their suppliers for help. This presentation will give you some ideas about how your suppliers may be able to help you reduce production costs.
FREE!
Successful Mentoring Programs
8:30 AM - 9:30 AM
Jeff Dearduff, Director of US Bakeries, East Balt Inc.
Have you always wanted a top-notch mentoring program but just never seem to be able to pull it off or sustain it? This session will give you the tools to accomplish your goals. Proven methods and plans will be presented to help you with this critical need. Learn from a leader in the industry who has made this a priority and a success in his organization to help you do the same.
FREE!
Baking Healthy: Using Alternative Ingredients
8:30 AM - 9:30 AM
Dan Busken, Busken Bakery / Elizabeth Arndt, Director of R&D, ConAgra Foods / Kirk Rossberg, Owner, Torrance Bakery
Whole grains, natural sugars and healthier shortenings provide bakers with options to bake healthier. Hear how some bakers have made the changes and how they affect production and marketing.
FREE!
The Science and Application of Commercial Yeast Based Preferments
8:30 AM - 11:30 AM
Craig Ponsford, Chairman of the Board, The Bread Bakers Guild of America / Jeffrey Yankellow, Exec. Vice President, Simply Bread / Rosada Didier, Baking Consultant, Red Brick Consulting
In this two-part series presented by The Bread Bakers Guild of America, learn how to put preferments to work in your bakery, from artisan to industrial scale. Discover through the expert instruction of Craig Ponsford, Didier Rosada and Jeffrey Yankellow how to improve the flavor, texture, dough handling, and shelf life of your existing products and to remove additives and preservatives from existing products to achieve a customer friendly and sales enhancing "clean label." On day one, learn the classic formulas, process steps and characteristics of such yeastbased preferments as poolish, biga, sponge, and paté fermentée. Learn about the effects of time, temperature and hydration rates in the preferment process to successfully manipulate preferments to create the flavor and handling profiles you want from your products, and to successfully work from formulas that include preferment steps.
$100 or all three BBGA courses for $250
Hands-on Class: Advanced Fondant
8:30 AM - 12:30 PM
Julie Bashore, Instructor, Julie Bashore's School of Confectionery Arts
This exciting, intensive course will take you through efficiently covering cakes, to making swags, drapes and bows. Embossing, ruffles, lace and frills will be covered along with production tips to improve your efficiency.
$200
Hands-on Class: Working with Fondant
8:30 AM - 12:30 PM
Bronwen Weber, Chef and GM, Frosted Art Bakery & Studio
Bronwen Weber, pastry chef and renowned cake decorator, is a frequent competitor on Food Network Challenge cake decorating competition. This class will focus on using fondant to cover both wedding cakes and simple sculptures.
$200
Hands-on Class: Cake Sculpting
8:30 AM - 12:30 PM
Marsha & Roland Winbeckler, Cake Artists
Learn from the masters of cake sculpture. The Winbecklers will share their knowledge on which cakes and icings work best for sculptures, how to shape and sculpt cake and how to create the details that make their sculptures "come to life." Each student will sculpt and decorate a basic cake sculpture that includes an internal support during class. There will also be a brief demonstration on how to create various types of internal support for other sculptures. The Winbecklers have appeared on the Food Network and TLC's Ultimate Cake-Off. Roland is in the Cake Decorating Hall of Fame and has won two gold medals at the World Culinary Olympics.
$200
AIB en Español
8:30 AM - 12:00 PM
Kirk O'Donnell, Vice President, Education, AIB International and Juan Manuel Tiznado, AIB Consultant
Tendencias en el Mercado Mundial: Aprenda las tendencias en la Industria y los desafios que tendrán más afectos en el desarrollo
de productos nuevos y el control de costos. Productos Nuevos: Aprenda conceptos de mezcla de marketing y actividades para reducir riesgos en
el desarrollo de productos nuevos. Repaso de equipos: Aprenda los diseños más común en los equipos para panificación,
con una discusión de las ventajas y desventajas de cada uno.
$200
Developing Technical Skills
9:45 AM - 10:45 AM
With technical skills in bakeries becoming more difficult to locate, it is even more important to be able to develop the talent you already have. This program will give you hands-on techniques that will bring the best out of your people and develop the talent you need to run your bakery. From evaluating your people, to training that works, to proper follow up and how to measure the results, this session will give you the groundwork you need.
FREE!
Wedding Cakes: Sales, Production and Delivery Issues
9:45 AM - 10:45 AM
Bobbie Merritt, Owner, Merritt's Bakery / Robert Ayres, Servatti's Pastry / Sharon Boone, Rick's Bakery
Wedding cakes are both the most profitable and the most labor-intensive products in bakeries and cake shops. Retail bakery owners will discuss the newest strategies that help them maximize profits and increase productivity in the wedding cake market.
FREE!
Adding a Deli to Your Bakery: Wise Investment or Extra Headaches?
11:00 AM - 12:00 PM
Kurt Schmitt, Owner, Deerfield's Bakery / Misty Underhill, Owner, Bakery on a Hill / Mary Strossner, Owner, Strossner's Bakery
Looking for a way to increase sales? A number of bakeries have chosen to add a deli or café to their businesses. Panel members will share the benefits and the downfalls of adding a café to your bakery.
FREE!
Social Networking: How to Connect!
11:00 AM - 12:00 PM
Jacquelyn Clair, Account Executive, Marketing Design Group
It is time you got on the train! Unimaginable just a couple years ago, today's consumers are using numerous kinds of social media to discover new products, share what they have found, and stay connected to the latest trends. Learn how you too can be out in front of the pack.
FREE!
Best Practices in Returnable Asset Management
11:00 AM - 12:30 PM
J.R. Paterakis, Vice President, Sales & Marketing, H&S - NE Foods - Schmidts / Robb MacKie, President & CEO, American Bakers Association
Strategies to reduce losses and lower supply chain costs. Accountability, education, enforcement, innovation and technology are all key to improving the bottom line.
FREE!
TUESDAY, SEPTEMBER 28, 2010
Baking for a Clean Label
8:30 AM - 9:30 AM
Jim Murphy, Owner, Sweetish Hill Baker and Kim Silva, Fairytale Brownies
Consumers are looking for natural products without the preservatives and additives included in bakery mixes. Hear from both bakers and ingredient suppliers on how to make the changes to allow you to provide your customers with a clean label.
FREE!
Trends in the Industry
8:30 AM - 9:30 AM
Dan Malovany, Sosland Publishing
This session will focus on the latest trends and ideas in baking. What is the consumer looking for? Will market shifts affect consumer habits? Learn from industry leaders what to look forward to and what to expect. This session will give you the latest information from those in the trenches.
FREE!
The Science and Application of Sourdough Based Preferments
8:30 AM - 11:30 AM
Craig Ponsford, Chairman of the Board, The Bread Bakers Guild of America / Jeffrey Yankellow, Exec. Vice President, Simply Bread / Rosada Didier, Baking Consultant, Red Brick Consulting
In this two-part series presented by The Bread Bakers Guild of America, learn how to put preferments to work in your bakery, from artisan to industrial scale. Discover through the expert instruction of Craig Ponsford, Didier Rosada and Jeffrey Yankellow how to improve the flavor, texture, dough handling, and shelf life of your existing products and to remove additives and preservatives from existing products to achieve a customer friendly and sales enhancing "clean label." On day two, learn the classic formulas and process steps for many sourdough (levain) styles, from the classic San Francisco sourdough to milder loaves, and understand how to successfully work from formulas that include sourdough builds, starters, mothers, seeds, etc. Learn about the effects of time, temperature and hydration rates in the sourdough process to successfully manipulate sours to create the flavor and handling profiles you want from your products.
$100 or all three BBGA courses for $250
Hands-on Class: Cookie Decorating with Fondant & More
8:30 AM - 12:30 PM
Becky Rink, Owner, About the Cake Inc.
Students will learn how to incorporate fondant into their cookie decorating as the foundation icing as well as using royal icing and fondant for embellishments to make beautiful cookies.
$200
Foreign Material Control Workshop
8:30 AM - 12:00 PM
Ron Vail, Director of Food Safety Education, AIB International
Learn how to design a monitoring process for foreign materials, prioritize issues, and manage a continuous foreign material reduction program. This session also includes methods and concepts that are helpful in establishing objective and realistic corrective actions and time lines.
FREE!
Hands-on Class: Jewels and Gems From Sugar
8:30 AM - 12:30 PM
Kathy Scott, Owner, Sweet Expressions Bakery
Everyone wants BLING these days. This class will show you how to give it to them. Kathy has developed some great looks using gems and made it so easy that you will love making them. Also included will be gem-studded bands, glass (sugar) butterflies, ornaments and hanging beads. This class uses HOT sugar.
$200
Hands-on Class: Tiers, Spears and Fears
8:30 AM - 12:30 PM
Robery Ayres, Cake Decorator, Servatti Pastry Shop
Award-winning decorator, Robert Ayres, takes you through the steps of setting up and sculpting a three-tiered Halloween cake that can be done in a production setting. Overcome your fears as you create cats and pumpkins and all things wild for a scary Halloween cake that will delight your customers.
$200
AIB en Español
8:30 AM - 12:00 PM
Kirk O'Donnell, Vice President, Education, AIB International and Juan Manuel Tiznado, AIB Consultant
Diseño de Planta de Panaderías: Aprenda conceptos importantes en el orden de los equipos para obtener más eficiencia y más beneficios en la linea de producción. Habrá conceptos para aplicación en panaderías grandes y pequeños. "Lean" Fabricación: Aprenda conceptos que ayuda rán reducir desperdicios y costos en el proceso de panificación. La aplicación de los conceptos le darán más utilidades en la compa ia. Reducción de Costos:Aprenda cómo hacer una inspeccion de la linea de producción, y cómo hacer ajustes en el proceso de panificación.
$200
Theme Based Merchandising for Your Retail Bakery
9:45 AM - 10:45 AM
Betty Slove, Owner, Lovin Oven Cakery
Betty Slove of Lovin Oven Bakery picks a theme each year for her bakery and uses it to coordinate her gift items and bakery merchandising. Come see her winning strategy.
FREE!
Leading Growth in a Changing World
9:45 AM - 11:30 AM
Jim Kline, President, The Ensol Group
Learn from a leader the latest techniques and tools on how to grow and develop your business segment, as well as the ideas that are successful and proven. Mr. Kline will share his insight and lead a panel discussion. This session will help you understand where your focus on growth needs to be and the how-to of getting it done. The panel will give real experience examples of how to change your business to stay in business and excel. This session will be geared toward business leaders and managers.
FREE!
Sculpted Cakes: Marketing and Pricing Strategies
11:00 AM - 12:00 PM
Mark Atwood, Owner, Atwood's Bakery / Bronwen Weber, Chef and GM, Frosted Art Bakery & Studio / Roland Winbeckler, Cake Artist
Cake challenges and Food Network shows have introduced consumers to the wonders of sculpted cakes. How can you take advantage and market your bakery's sculpted cakes? What strategies do you use in setting prices that are profitable for these one-of-a-kind creations?
FREE!
WEDNESDAY, SEPTEMBER 29, 2010
Cupcakes, Cupcakes, Cupcakes!
8:30 AM - 9:30 AM
Beth Fahey, Owner, Creative Cakes / Kari Haskell, Owner, Retro Bakery / Lev Ekster, Owner, Cupcake Stop
Cupcake shops have been rapidly opening across the country. Is this a short-term trend or are there opportunities to increase sales by adding cupcakes to your product line?
FREE!
Questions and Answers: Baking Technology
8:30 AM - 9:30 AM
Theresa Cogswell, Baking Industry Consultant, BakerCogs Inc. / Ron Zelch, Manager of Product Development, Caravan Ingredients/ Jeff Rootring, VP Technical and Training, AB Mauri Fleischmann's
Ask experts questions in the area of baking technology. The members of the panel have expertise in nearly every type of bakery product. This is an opportunity to focus on specific challenges that you have in your product or process.
FREE!
Labor and Employment Law Issues
8:30 AM - 10:00 AM
Janet Goldberg McEnery Esq., Macfarlane Ferguson & McMullen
Janet Goldberg McEnery Esq., board certified in Labor & Employment Law, will discuss the current hot topics in employment practices. Learn how to prepare your company to avoid issues with wage and hour laws and discrimination.
FREE!
Breakfast Breads & Pastries: An Artisan Approach
8:30 AM - 11:30 AM
Ciril Hitz, Instructor, Johnson & Wales University
If you think the term "artisan" refers only to lean or sourdoughs... think again! Presented by the Bread Bakers Guild of America, this three-hour presentation reveals an artisan baker's perspective into the sweet and savory world of breakfast breads and pastries. From the enriched classic brioche dough to the flaky lamination of a croissant, Ciril Hitz addresses a wide range of artisan topics and techniques for you to consider. Subjects to be covered include different types of mixing, flavor-enhancing properties of various preferments, effective retardation techniques, as well as how to add a little pizzazz to those beloved classics!
$100 or all three BBGA courses for $250
Hands-on Class: Airbrushing Class and Demonstration
8:30 AM - 12:30 PM
Marsha & Roland Winbeckler, Cake Artists
Roland and Marsha will teach you how get the most from your airbrush and how to create special effects on your cakes. Students will learn how to operate and care for the airbrush, what exercises to practice to gain better control and how to cut and use custom stencils. The class will be a combination of demonstration and hands-on work with the airbrush.
$200
Hands-on Class: Lifelike Gum Paste Flowers
8:30 AM - 12:30 PM
Rickey Ruth, Owner, Ruth's Sweete Justice Bakery & Sugar Art Shoppe
Students will learn to work with gumpaste to make individually-wired, lifelike flowers. Students will learn to vein the petals and how to form them to dry in the proper position. Students will learn to dust the flowers for realistic color and will learn to make complementary leaves.
$200
Hands-on Class: Tired of Turnover? Tools for Finding & Retaining a Solid Staff
8:30 AM - 12:30 PM
Renee Rouwhorst, Owner, Rykes Bakery- Catering-Cafe
Tired of turnover? Tired of retraining? Who wouldn't be?! This workshop is jam-packed with tools to help you hire, orient and successfully train your team to be productive and positive assets to your company! Topics of discussion will include the impact of using the application that is right for your company; hiring for the position—not the person; orientation; how people learn; and active training. You will go home with a plan that you can use in your company.
$200
Questions and Answers: Food Safety
9:45 AM - 10:45 AM
AIB International: William Pursley, VP Food Safety Education, Ron Vail, Director of Food Safety Education, Al St. Cyr, Head of Food Safety Education
Ask experts questions in any area of food safety. The members of the panel have expertise in addressing just about any type of food safety challenge for the International food industry.
FREE!
Pricing for Profit in the Retail Bakery
9:45 AM - 10:45 AM
Sol Menashe, Consultant / Bill Day, President, Bakemark / Phil Alessi,Sr., Alessi Bakeries
This session will focus on various options for determining costs and developing pricing strategies for retail bakeries.
FREE!
Legislative & Regulatory Issues and Threats
10:15 AM - 11:45 AM
Lee Sanders, Senior Vice President of Government Relations & Public Affairs, American Bakers Association
What are the current legislative and regulatory issues that have the potential to affect your business? What can you do about it? The American Bakers Association is your gateway to the decision-makers impacting the industry. Find out from a panel of industry experts, led by Lee Sanders, which issues ABA is following and what strategies can be used by bakers and suppliers to maintain successful businesses.
FREE!
Questions and Answers: Plant Expansion/Construction
11:00 AM - 12:00 PM
Gary Brodsky, VP Operations, East Balt Commissary / Jim Kline, President, The Ensol Group / Don Van Tassle, VP Manufacturing Services & Support, Bimbo Bakeries USA
Ask questions of experts who have successfully built and renovated bakery manufacturing plants around the world.
FREE!
Reformulating for a Trans Fat Free Bakery
11:00 AM - 12:00 PM
Howard Shuman, Research Development Team Director, Bunge
As more cities and states require trans fat free shortenings, bakers are looking for ways to meet the requirements. But trans fat free shortenings don't function the same in your products as partially-hydrogenated shortenings. Learn how to reformulate your products for the new generation of trans fat free shortenings.
FREE!
