-
Volume 79, Issue 7
Cover Photo: Cravin D. Cream Puff
INSIDE THIS ISSUEWISCONSIN STATE FAIR RECAPAnother Successful
Year for WBA
HILLER SCHOLARSHIP AWARDEDThree Students Receive
Scholarships
BAKERY EQUIPMENT REPAIR CLASSIdentify and Fix Common
Problems
4
5
9
-
WBA Member Services Center2514 S. 102nd StreetWest Allis, WI
53227
Phone: (800) 542-2688Fax: (414) 258-5582
Email: [email protected]: www.wibakers.com
BOARD OF DIRECTORS2014-2015
Chief Executive Officer Dave Schmidt, CMB Wisconsin Bakers
Association West Allis, WI (414) 258-5552
Executive Committee Interim President - David Weber Webers
Bakery Lodi, WI (608) 592-4115Vice President - OPEN Treasurer -
OPEN Allied Rep. - OPEN
Board Trustees Judy Baggenstoss Melody Cookies Oak Creek, WI
(414) 762-2720Bob Hiller Rollin Pin Bakery Janesville, WI (608)
754-8267
Directors-At-Large Ken Heil Sweet Perfections Bake Shoppe
Waukesha, WI (262) 446-2253Susan Bice Sweetheart Cakes Port
Washington, WI (262) 284-6221 Tamara Mugerauer Tamaras the Cake
Guru Oshkosh, WI (920) 236-9144Judy Semrad Muskego Marketplace
Foods Muskego, WI (262) 679-1166 Brandon Grebe Grebes Bakeries
Milwaukee, WI (414) 543-7001
WBA Staff Debbie Lowery Wisconsin Bakers Association West Allis,
WI (414) 258-5552Nicole Hensch Wisconsin Bakers Association West
Allis, WI (414) 258-5552Jessica Hoover Wisconsin Bakers Association
West Allis, WI (414) 258-5552
The WBA is a nonprofit organization dedicated to helping members
increase their baking and business knowledge, fostering the
education of future bakers, keeping members informed about
developments in the baking industry and legislative matters
affecting them, and representing members interests at the state and
federal government levels.
-
RBA on the Road Again!
Designed to bring bakers, cake decorators, vendors, students and
educators together. This one day event will highlight the latest
techniques, business
best practices, and valuable networking with industry
professionals.
RBA Roadshow Event Schedule Bakery Bus Tours (7:30am - 11:30am)
Hands-On Classes (8:00am 11:30am)
Networking Box Lunch (11:30am - 1:00pm) Vendor Showcase (11:30am
- 4:00pm)
Educational Sessions (1:00pm - 5:00pm)
Retail Bakers of AmericaRoadshow | Milwaukee, WISunday, October
25th, 2015
Milwaukee Area Technical College
RBA Networking Event | Saturday, October 24th from 6pm -8pmJoin
us for a fun cocktail party at Jackson's Blue Ribbon Pub. The cost
is
$30 per person and includes heavy appetizers, two drink
tickets.
Register Online Today! www.RetailBakersofAmerica.org
RBA | 800.638.0924 | [email protected]
-
A Successful State Fair for the Wisconsin Bakers AssociationBy
Nicole Hensch
Mostly favorable weather and the highest attendance numbers in
decades lent themselves kindly to a successful State Fair run for
the Original Cream Puff Bakers (OCP) and the cream puff operation.
For the third straight year, State Fair attendance topped the 1
million mark. Over the 11 day run of the Fair, OCP sold more than
400,000 cream puffs. The bakery experienced record highs in both
sales and number of puffs sold on the first Saturday of the Fair
(August 8). Nearly 47,000 puffs were sold with sales nearing
$145,000 for the day.
More than 200 employees were part of Team Cream Puff and helped
keep the dairy bakery running 24 hours a day during the run of the
2015 Wisconsin State Fair, including more than a dozen assistant
bakers from the baking program at Milwaukee Area Technical
College.
Though the temperate weather over the first week of the Fair
gave way to some heavy rain and extreme heat the final weekend, Im
very happy with how Team Cream Puff and OCP performed over the
course of the Fair, said Dave Schmidt, CEO of Original Cream Puff
Bakers and President of the Wisconsin Bakers Association.
We are proud to provide the iconic treat of the Wisconsin State
Fair and the official dessert of the state of Wisconsin. People
wait all year to indulge in a State Fair cream puff and we love
being able to supply them.
Heather Wojciechowski-DeCaire of the Milwaukee Admirals won the
Celebrity Cream Puff Eating Contest for the third straight year and
will now retire as the reigning title holder and Cream Puff Eating
Champ Emeritus. She said shes already training a co-worker so the
Admirals can continue their supremacy at the top.
The public Cream Puff Eating Contest featured a few repeat
champions and a few puff-offs amongst the 18-59 and 60 and over
group to declare a Grand Champion of cream puff eating. The 2016
Wisconsin State Fair will take place from August 4-14, 2016. BB
-
Three Students Awarded Robert W. Hiller Scholarship in 2015By
Nicole Hensch
Congratulations to the winners of the 2015 Robert W. Hiller
Scholarship, a national scholarship established through the
Wisconsin Bakers Association (WBA). This year marks the eleventh
year the award has been given to a student studying in the area of
baking/pastry arts. This year three promising young women were
selected to receive the award based on their enthusiasm and
dedication to their training and the baking industry as a
whole.
Kamryn Green of Farmington, Mich., Kelli Jones of Kenosha, Wisc.
and Arin Zajkowski of Appleton, Wis. are the 2015 recipients of the
Robert W. Hiller Scholarship. It didnt take our committee long to
decide that all three of these applicants were worthy, said Dave
Schmidt, CEO of the WBA. Their commitment to their education and
career goals, as well as the future of our industry, made it easy
to make the unprecedented move to award three scholarships this
year.
Green will enroll at Johnson and Wales University in Providence,
RI in September and plans to dual enroll in the Baking & Pastry
Arts Associate degree program and the Food Science
Entrepreneur-ship Bachelors degree program. She already completed a
two-year culinary training program through her high school and the
Oakland Schools Technical Campus in Wixom, MI.
This scholarship gets me one step closer to really reaching my
dreams. When Im in school I want to be focused on making a cake,
not worrying about paying for the next semester, said Green.
Jones is currently enrolled at the Art Institute of Wisconsin.
She is pursuing baking and pastry after realizing a year intro a
traditional undergraduate program that she really dreamed of
work-ing in and owning her own bakery. Jones currently works as a
third-shift donut maker at Paiellis Bakery in Kenosha. Transferring
schools was the best decision I have made in my entire life. I was
passionate about my schoolwork again and loved going to school
every day. I was finally surrounded with people who had the same
interests, goals and dreams that I had, said Jones in her
application essay.
BEYOND BAKING JULY-AUGUST 20155
Continued on next page
-
Zajkowski begins class at Fox Valley Technical College in the
fall studying both Restaurant Management and Culinary Arts. She
works as a cake decorator at Mom and Pops Bakery in Kimberly, Wis.
Since Ive been old enough to stand on a chair and pour ingredients
in a bowl, Ive wanted to go into the culinary industry, said
Zajkowski. I love working with food and being able to eat what you
make. You learn different cultures and different ways of life
through food and I just love that.
The Robert W. Hiller Scholarship Fund was established to support
and encourage people who have demonstrated a passion for a
profession in the baking/pastry arts field. A $1,000 scholarship is
awarded per academic year to the applicant who can best demonstrate
this career commitment. The Robert W. Hiller Scholarship Fund was
established on Nov. 5, 2000, by the members of the WBA in honor of
Robert (Bob) and the late Sandy Hillers life long commitment to the
retail baking indus-try. The program intends to provide a financial
resource for the education of students who will be the future of
the baking industry.
In addition to the Robert W. Hiller Scholarship, the WBA has the
WBA Scholarship available. The Wisconsin Bakers Associations
education committee submitted recommendations to the Board of
Governors on Oct. 24, 1983, to implement the WBA Scholarship
Program. The first scholarship awards were later presented in 1984.
Since then, the WBA has awarded more than $25,000 in WBA
Scholarships. This award is available to Wisconsin students. BB
-
FVTC Culinary Grad Wins National Pastry Chef of the YearBy Fox
Valley Technical College
Appletons Laura Johnson-Lachowecki, a 2012 honors graduate of
Fox Valley Technical Colleges Culinary Arts and Hotel &
Restaurant Management programs with a certificate in advanced
baking, won the American Culinary Federation (ACF) Pastry Chef of
the Year award during the ACFs annual Cook. Craft. Create. National
Convention in Orlando. Her winning presentation featured themes
pertaining to cookies, a plated dessert, and a Disney princess
showpiece. Johnson-Lachowecki currently works as a floor chef for
the University of Notre Dame Food Services department, where she
oversees a staff of eight. The ACF-certified Culinarian (CC) also
supervises pastry orders for the catering services at a four-star
hotel on Notre Dames campus. While attending FVTC,
Johnson-Lachowecki earned a gold medal in a hot food plate category
as part of a student team at the Wisconsin Restaurant Association
College Culinary Arts Competition in Milwaukee.
During the pursuit of her double major at FVTC, she gained
industry experience by working as a line cook
for Sliders Bar & Grill in Menasha. Johnson-Lachowecki was
also part of the student-run Culinary Club at FVTC, where she
worked in a leadership role regarding the annual Cultural Cuisine
event, one of the colleges largest annual fundraising events. The
ACF Pastry Chef of the Year award was established in 2004. It
recognizes a pastry chef who has demonstrated exemplary performance
in both culinary and leadership skills. More than 1,000 chefs,
cooks, students, and food service professionals attend the
convention each year. Established in 1929, the American Culinary
Federation represents the standard of excellence for chefs in North
America. The organization has more than 17,500 members and nearly
200 chapters, and it offers educational resources, training,
apprenticeships, and programmatic accreditation. BB
Laura Johnson-Lachowecki
Photo provided by FVTC
BEYOND BAKING JULY-AUGUST 20157
-
IBIE Opens Its Call for Speakers for 2016 Education ProgramPress
release by IBIE
The International Baking Industry Exposition (IBIE), the largest
baking industry event in the Western Hemisphere, officially opened
a call for speakers for its upcoming education program. The
education program begins October 8 and continues through IBIE,
October 8-11, 2016, at the Las Vegas Convention Center. Known as
the Baking Expo that brings together the entire grain-based food
industry, IBIE is seeking professional speakers, business experts,
cake decorators and other industry professionals who have expert
knowledge about the baking industry to leverage their unique
insights in informative, hands-on and leading-edge sessions.
A Gold 100 Honoree by Trade Show Executive (TSE) and ranked
43among the 250 Best Trade Shows across the country this April by
Trade Show News Network (TSNN), IBIE 2016s educational programming
will cover industry challenges and provide solutions to elevate
baking professionals while helping their businesses thrive. The
IBIE educational program is backed by the following leading
industry associations: American Bakers Association, Bakery
Equipment Manufacturers and Allieds, Retail Bakers of America,
Bread Bakers Guild of America, Tortilla Industry Association, AIB
International, Biscuit and Cracker Manufacturers Association and
more to be announced.
The only event in the U.S. to showcase all of the latest baking
technology, IBIE assembles the complete array of equipment,
ingredient, supply and business solutions for baking professionals.
IBIE will offer cake-decorating demonstrations, along with a deep
dive into a wide range of topics including retail and commercial
baking trends, food safety and sanitation matters, and baking
equipment developments.
This show brings together over 20,000 professionals from across
the globe, and we understand that in this industry, there is a lot
we can learn from each other, said Andrea Henderson, Education Task
Force Chair of IBIE. In 2013, IBIE had more than 70 sessions and we
expect to bring in even more great content and speakers in 2016.
Receiving a dynamic range of speakers and proposals for the 2016
show will help build an interactive educational program that offers
insights across the entire baking industry spectrum.
Those interested are welcome to propose topics such as new
technology, working with millennials, marketing technology specific
to the baking industry, the healthy eating movement or a topic
related to the applicants specific expertise.
For more information or to submit a proposal to speak at IBIE
2016, visit www.IBIE2016.com/call-for-speakers. BB
-
Bread Bakers Guild To Hold Bakery Equipment Repair ClassPress
release by Bread Bakers Guild of America
Anyone who has ever worked in a bakery knows how a single piece
of malfunctioning equipment can bring your entire production to a
grinding halt. But if you know what to look for, you can get things
up and running quickly and avoid down time and massive repair
bills.
On September 12-13, The Bread Bakers Guild of America will hold
a practical class on bakery equip-ment repair at Johnson &
Wales University in Den-ver, CO. Equipment Guru Kurt Schmitt will
teach participants to identify and fix common problems. Students
will learn about thermostats, electrical relays, converting from
single phase to 3-phase, and how to set up a preventive maintenance
plan. The class will also visit local bakeshops to view their
equipment and discuss troubleshooting.
The MacGyver Approach to Bakery Equipment Repair is part of The
Guilds 2015 class series, Revival: Whats Old Is New, which includes
hands-
on artisan bread and pastry classes blending traditional and
contemporary ideas, as well as classes that share valuable
practical information for professional bakers. These classes are
part of The Guilds mission to shape the skills and knowledge of the
artisan baking community. Please visit www.bbga.org to see the
complete 2015 events calendar.
Kurt Schmitt, fourth-generation baker, received a tool kit for
Christmas when he was six. He was later discovered sawing off the
porch beam, because, as he explained to his perplexed father, he
had to know what would happen to the roof. Thus began a lifelong
fascination with how things work. Kurt has licenses in electrical
and refrigeration and has learned how to program PLCs. He created a
doughnut fryer that is still operational 20 years later, and
installed his own walk-in cooler and freez-er designs. Kurt is
co-owner of Deerfields Bakery in Illinois. As the chief equipment
troubleshooter, he can often be found sitting cross-legged on the
floor, tuning in to the problem.
Johnson & Wales University is a private, non-profit
NEASC-accredited institution whose unique edu-cation model is
designed to inspire professional success and lifelong intellectual
growth. The Denver, CO, campus includes 26 park-like acres set
against a stunning Rocky Mountain backdrop, only 10 minutes from
downtown.
The Bread Bakers Guild of America is a non-profit organization
comprised of professional bakers, farmers, millers, suppliers,
educators, students, home bakers, technical experts, and bakery
owners and managers who work together to support the principle and
the practice of producing the highest quality baked goods. It was
formed in 1993 to shape the skills and knowledge of the artisan
baking community through education.
A flyer and registration form for this class may be downloaded
at www.bbga.org. BB
-
ABA Fall Policy Conference Offers Baking Industry Event Like No
OtherPress release by American Bakers Association
The American Bakers Association (ABA) is pleased to announce
that registration is open for the 2015 Fall Policy Conference,
taking place October 20-22, at the Marriott Marquis in
Washington.
Looking to the industrys future, the ABA Fall Policy Conference
fosters the education and development of the industrys next
generation of leaders. Offering leadership training, advocacy
education, Capitol Hill lobbying visits, networking opportunities,
and more, this Conference brings together aspiring industry
leaders. Attendees will learn about policy issues and get access to
consumer trends and leave with valuable take-aways to enable them
to grow professionally.
Participating in this Conference is an important milestone for
our industrys young leaders. Its important for aspiring baking
executives to interact with industry experts and peers, as well as
gain leadership insight and professional development, said ABA
President and CEO Robb MacKie. The Capitol Hill visits really gauge
their understanding of how Washington operates and how advocacy for
our industry makes a difference.
A cadre of nationally-recognized experts in the baking industry
will speak about topics ranging from the egg crisis to the global
food safety initiative. Breakout and policy committee sessions will
provide valuable opportunities for bakers to learn about and
collaborate on key topics, identify best practices, and share
innovative trends.
Conference highlights also include:
NextGenBaker Programming
Bakers Dozen Reception
Capitol Hill Lobbying Visits
Industry Skills Gap Analysis
Political Outlook and Election Update
Invest in the future of your company and your employees by
sending representatives to this important industry event.
More information and registration is available at
www.americanbakers.org/meetings. Follow meeting and speaker updates
with #ABAPolCon. BB
-
Unifiller Systems to Showcase New Compact Tabletop Electric
Depositor At IBA ShowPress release by Unifiller Systems
Unifiller Systems, a bakery equipment manufacturer, specializing
in the design and manufacturing of depositors, transfer pumps, cake
decorating equipment, cookie machines, and pastry equipment is
pleased to be exhibiting at this years IBA show in Munich, Germany.
IBA, which occurs every three years, is attended by major players
in the baking industry worldwide.
According to Stewart MacPherson, Unifillers VP of Sales and
Marketing, This show is a great opportunity to speak to some of the
most prominent bakery brands in the world. And with food safety,
rising commodity prices and a focus on reducing waste always at the
forefront, its the perfect platform for Unifiller.
Macpherson continues, The right equipment can reduce downtime,
optimize labour planning, ensure food safety, while also increasing
production yield. Make sure you check out our booth, you dont want
to miss it.
For more information, visit http://www.unifiller.com. BB
BEYOND BAKING JULY-AUGUST 201511
-
Check out our service providers!
Alternative Communications, Inc.Jesse Gnas
(262) 367-2200 American Industrial Leasing
Tammie Clendenning(800) 444-6230
Aramark Uniform ServicesDrew Coffey
(781) 204-9067 Associated Bank
Carol Carey(414) 321-5129
BeneCo of Wisconsin, Inc.Steve Miller
(262) 207-1999 Central Office Systems
Lori Lindenberg(262) 784-9698
Financial Specialists, Inc.Charlie Popple
(262) 544-6099 Soerens FordJohn Schultz
(262) 781-9800 Les Stumpf Ford
Ken Harder(920) 731-5211, ext. 250
D.A. BertherJim Lidwin
(414) 328-1995 Pack-O-Mach Corp.
Bob Morris(763) 571-6677 Practical Baker
John Stricker(815) 943-6040
WBA Credit Card ProgramJohn Gay
(800) 767-2484, ext. 54587 West Bend Mutual Insurance
David Nycz(262) 334-5571
Wisconsin Bakers Association2514 S. 102nd St., Suite 100
West Allis, WI 53227Phone: (414) 258-5552 (800) 542-2688 Fax:
(414) 258-5582
[email protected]
Editorial Staff
Publisher
Editor
Dave Schmidt, [email protected]
Jessica [email protected]
Copyright 2015 Wisconsin Bakers Association, Inc.All rights
reserved. Duplications prohibited in whole orpart in any medium
without prior consent from the publisher/editor.