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Midwest Professional Bakers Educational Conference
March 25 – 27, 2007 -- Westin Hotel Northwest Chicago --
Itasca, IL |
SUNDAY, MARCH 25
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7:00am - 7:00pm |
Registration Open |
| 8:30am - 1:00pm |
Bakery Tours (off property - ticket required, be sure to purchase when registering) |
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City North Tour
Bennison's Bakery
Dinkel's Bakery
Roeser's Bakery |
Suburban West Tour
Deerfield's Bakery
Arlington Cake Box
Cenral Continental Bakery |
| 1:30pm - 3:30pm |
Hands-on Sessions (ticketed sessions - additional fee) |
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Session 1
How to Make Your Own Cookie Cutters - Cut Out Stamps/Stencils
Teri Scheff - Artrageous Desserts, Cincinnati, OH
Did you ever need a custom cookie cutter but did not want to spend big bucks? Did you ever wonder how the stamps were made for cookies? Did you ever wonder how some bakeries are able to have great air brush stencils to use as background scenes on cakes? This hands-on session will answer these questions and more!
Session 2
Basic Rolled Fondant Techniques
Diane Ahrens - Piece-A-Cake Bakery, East Dundee, IL
This hands-on session will include the handling of fondant, simple covering techniques, drapes, bows, ruffles, simple flowers, borders, and anything else you want to know!
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| 3:00pm - 7:00pm |
Exhibit Hall featuring Techniques Demonstrations Open |
| 3:30pm - 4:30pm |
Techniques Demonstration |
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| Trans Fat Free Breakfast Pastries
Chicago's Own - Jory Downer, CMB and member of the World Champion Bread Bakers Guild Team USA 2005, Bennison Bakeries, Evanston, IL
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4:00pm - 6:00pm |
Decorated Cake Displays and Demonstrations
Chicago's own awarding winning decorators showcase their talents and give demonstrations on sculpturing, airbrush techniques, and gum paste.
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5:00pm - 7:00pm |
Welcome Reception in Exhibit Hall |
MONDAY, MARCH 26
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7:30am - 4:30pm |
Registration Open |
| 8:00am - 9:45am |
Concurrent Education Sessions |
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Session 1
Me and My Trans Fats
Kantha Shelke, Ph.D., Principal, Corvus Blue LLC & Ingredients Editor, Food Processing & Wellness Foods Magazines
Mary Jo Shultz, Vice President of Quality Assurance and Regulatory Affairs Dawn Food Products, Inc.
There are major fats in the foods we eat and in the products, we the baking industry, produce. What are they? Are there alternatives? How can we manufacturer products that are healthier for our customers and sustainable to our industry? Attend this session to find out the answers to these questions and more.
Session 2
Website Marketing: Pay Per Click and Search Engine Optimization
Andrew Lehman, Owner, Andrew Lehman Design and
David Carlson, Andrew Lehman Design
Design is extremely important in website development. The single most important issue in design is web marketing and directing customers to your site and business. Is it worth spending money to bring in traffic to your site? If so, what are the most cost-effective tools available? What do these terms mean? This seminar will provide the answers and more!
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| 10:00am - 3:00pm |
Exhibit Hall featuring Techniques Demonstrations Open |
| 10:30am - 11:30am |
Techniques Demonstration |
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| Chocolate: An Insatiable Source of Inspiration
Elaine Gonzalez, Master Chocolatier Emeritus
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| 11:00am - 2:00pm |
Decorated Cake Displays and Demonstrations
Chicago's own awarding winning decorators showcase their talents and give demonstrations on sculpturing, airbrush techniques, and gum paste. |
| 12:00pm - 1:30pm |
Networking Lunch (ticket required, be sure to purchase when registering)
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| 12:15pm - 1:15pm |
Techniques Demonstration |
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| Quick, Innovative and Easy Air Brushing Techniques
Lizz Riggs, Bakery Crafts
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| 1:45pm - 2:45pm |
Techniques Demonstration |
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| The Ease of Preparing Mousse & Truffle Cakes
Jackie Fiedler, Manufacturing Sales Representative, Puratos Corporation
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| 3:15pm - 4:45pm |
Concurrent Education Sessions |
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Session 1
Baking with Whole Grains
Tim Huff, Technical Services Manager, General Mills
Studies have shown the importance of whole grains and consumers are seeking ways to incorporate more whole grain goods into their diet. Baked goods can be a wonderful option, but baking with whole grain flour is quite different than baking with regular while flour. This seminar will provide insights and suggestions to bakers looking to add whole grain to existing formulas.
Session 2
Award Winning MerchandiZing! How Zingerman's Creates Retail Theater
Becky Winkler, Merchandising Specialist, Zingerman's Bakehouse and ZingTrain Presenter
ZingTrain Merchandising Expert, Becky Winkler, share Zingerman's "secret" approach to merchandising, an approach that has earned recognition in everything from Inc. to Saveur to Gourmet Retailer to Print Magazine's design annual. Tools, tips, and techniques that can help your sales go up without having to spend a lot of money. This workshop will be informal and interactive, providing opportunities for discussion and hands-on practice. Participant workbooks will include samples of tools and training materials used at Zingerman's.
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| 5:30pm - 9:30pm |
Reception and Banquet (ticket required, be sure to purchase when registering)
The social highlight of the conference, the Reception and Banquet will bring together retail bakers, vendors and other industry professionals for an evening of dining and entertainment. |
TUESDAY, MARCH 27
| 8:00am - 12:00pm |
The Pillsbury Bakery Institute! |
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| Marketing and Developing a Niche
Pillsbury's mission is to provide value to the retail baker by sharing ideas and best practices around products, marketing, and business innovation. Learn how to take your bakery from good to great by developing a marketing plan and defining your niche!
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* Program and Schedule subject to change. Please check the Web site for updated information.
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