Page 14 - Pastry & Baking Magazine

Off The Wire
12
Pastry & Baking North America
All Things Baking
Education Program
Combines Creativity,
Inspiration and Best
Business Practices
Slidell, Louisiana – Forward-thinking retail and culinary
professionals who want to stay ahead of the baking industry’s
fast-moving curve will be heading for Houston, Texas
in September to take advantage of an industry-specific
program designed to help them compete on the leading
edge of consumer trends. They’ll be honing their skills and
finding out what’s new at All Things Baking, an innovative
trade event that features high caliber learning opportunities,
essential networking, and the latest developments in
products, equipment and technology.
All Things Baking, which holds its second annual event
September 9 -11, is expected to attract thousands of food
service professionals, many who will attend in anticipation
of the event’s top-quality educational offerings. Conference
organizers do not intend to disappoint. “We are building on
last year’s inaugural success to create an education experience
for our attendees that will be even better this year,” said Lynn
Schurman, Director of Education for the Retail Bakers of
America (RBA). RBA is once again
partnering with the American Bakers Association (ABA),
BEMA, AIB International, the Culinary Institute of America
and Bread Baker’s Guild of America – all known for their
excellent training programs – in the development of the 2012
conference programming.
The three-day education program is a high-energy
combination of business-focused classroom sessions, two-
hour hands-on baking labs, advanced interactive classes and
free celebrity-led baking and decorating demonstrations on
the show floor. Category topics in the multi-faceted program
include business management and marketing, product
development, retail baking trends, ethical and eco-friendly
practices, food safety, cake and cookie decorating, bread-
baking, baking technology, and more. A series of bakery
tours will also take participants behind the scenes of leading
Houston bakeries for offsite object lessons.
This year, the curriculum will be enhanced with a number
of new additions. An increased emphasis on Business
Management will expand coverage in all areas of the retail
baking operation. Most notably, a General Session has been
added as a featured event. Taking the podium as keynoter is
Steve Gilliland, one of North America’s top-rated speakers.
Mr. Gilliland, who is known as much for his humorous
approach as he is for his reality-tested techniques, will give
his proprietary ENJOY THE RIDE™ presentation, which
provides insight and inspiration on “how to face conflicting
demands in an unforgiving world.”
If it’s creativity and inspiration they’re after, participants
can also find it in two imagination-sparking professional
competitions that put the year’s best pastry, dessert and
bread designs on display – the 12th Annual RBA Pillsbury®
Bakers’ Plus Grand Champion Creative Decorating
Competition and the Cake & Baked Foods Extravaganza.
The expo floor is an excellent source, too, with new ideas for
products, ingredients and packaging in ample supply, and
information about consumer trends, emerging technology
and future opportunities readily available. Conference
sessions have been scheduled at non-conflicting times,
so that retailers who want to spend quality time at the
expo can do so without missing out on the many learning
opportunities.
A complete listing of education sessions is available at
Education seminars are a great
value at $10 each, and demonstrations on the show floor are
free. Interactive classes are $100, and hands-on sessions are
$100 – $200. Since some classes fill up, conference attendees
are encouraged to visit the website to register and reserve
their place early. There are also free expo passes available to
participants who contact All Things Baking exhibitors for
VIP invitations. Free passes must be redeemed by August 1,
2012.
Retail professionals who are relatively new to the
industry can arrive a day early on September 8 to attend
The Business of Baking for Beginners,” a co-located
training session presented by the RPIA Group. Additional
information is available at the All Things Baking website.
Beating the heat with
summer treats
Pastry Chicago’s Ice Cream Social
Brings Local Businesses Together
Chicago, Illinois (July 2012) –
Experiencing one of the hottest
summers on record in Chicago
can only mean one thing for
local pastry enthusiasts: it’s time
to cool down with some ice
cream. Pastry Chicago invited
all its members, friends, and
newcomers to enjoy a lovely
July evening filled with treats
both frozen and festive during
their Ice Cream Social. Five
local businesses gathered on the shady patio of Treasure
Island Foods’ Clybourn Avenue store and served cold
desserts to the guests as they mingled and met the Dancing
California Raisin Mascot. Participants included For the Love
of Chocolate Foundation sponsor, Eli’s Cheesecake and a
group of graduates of The French Pastry School who now
are part of local food businesses: Alison Bower of Ruth and
Phil’s Gourmet Ice Cream; Jove Hubbard of Jove T’s Ice
Cream and David Burke’s Primehouse; Tommy Zarlengo of
Zarlengo’s Italian Ice; and Amy Hansen of Amy’s Candy Bar
who served a selection of her gourmet candies.