All Things Baking rolls out educational program
July 13, 2011 By Bakers Journal
July 13, 2011, Chicago – When baking and food service professionals arrive in Chicago this fall for the first annual All Things Baking trade event, they’ll have virtually “all things educational” at their disposal.
The comprehensive program is designed to give participants a wide range of industry-specific learning opportunities designed to help them energize and grow their businesses.
According to Joe Turano, All Things Baking committee member and director of operations at Turano Baking Company, the three-day event is geared to forward-thinking food service professionals who are looking for ways to take their business to the next level.
“Today’s consumer trends favor independent bakeries, cafes and catering companies that are agile, flexible and in tune with their customer base,” said Turano. “All Things Baking will deliver the timely educational offerings to help our attendees make the most of the opportunities created by this trend.”
To deliver on that promise, All Things Baking has the support and involvement of a group of heavy hitters, known for the excellent training programs they provide. Education partners include the Retail Bakers of America (RBA), American Bakers Association (ABA), BEMA, AIB International, The French Pastry School, The RPIA Group and Kendall College (Chicago).
The collaboration of these diverse entities in developing the Conference curriculum will allow participants to custom-design a learning experience that suits their businesses and career objectives.
The program includes hour-long classroom sessions, free baking and decorating demonstrations on the show floor, interactive seminars and advanced hands-on classes, which combine to provide the full range of expert-led learning options.
Attendees can choose sessions on product development, business management and marketing, retail baking trends, ethical and eco-friendly practices, food safety, cake and cookie decorating, bread-baking, new developments in baking technology and more.
Attendees can also take advantage of a co-located training session held immediately prior to
the show. “The Business of Baking for Beginners,” presented by the RPIA Group, will be held Oct. 1 and 2.
The All Things Baking Conference is a key element in what RBA president, Felix Sherman of The Ambrosia Bakery, calls “an energetic, innovative and much-anticipated new trade show for those who know the importance of staying current.” Sherman expects the event’s comprehensive education will help them do just that.
“It’s our intent to supply attendees with the targeted information and know-how needed to stay ahead of the baking industry’s fast-moving curve,” he said. But more than a training session, the Conference is designed to spark enthusiasm and fuel imagination, too.
“We also plan to keep them elbows-deep in inspiration, creativity and fresh ideas”—ingredients essential to success in the retail baking business.
All Things Baking will be held in Chicago, Oct. 2 to 4. Education sessions will begin daily at 8:00 am and will conclude before noon. One hour seminars are $10 each and demonstrations on the show floor are free. Interactive sessions and hands-on classes are $100 and $200 each respectively. For detailed information on seminar descriptions, speakers and to register, attendees may visit www.AllThingsBaking.org.
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