IBIEducate Schedule

Saturday, Sept. 17

Be Still My Heart Cake and Topper Class Time: 8:00 a.m. — 12:00 p.m. PT Location: W319 Instructor: Michelle “Mitchie” Curran, Mitchies Munchies

Profitable Painting for Fabulous Cakes Time: 8:00 a.m. —12:00 p.m. PT Location: W317 Instructor: Brittnee Klinger, Brill/CA Fortune

Just Gotta Love Phyllo Dough: Creating Edible Flowers for Bridal Cakes Time: 8:00 a.m. — 12:00 p.m. PT Location: W318 Instructor: Ricardo Correa, Correa Materias Primas; Analaura Garza, Cakecorating Studio

Business of Baking for Beginners (BOB) Specialty Seminar Time: 8:00 a.m. — 5:00 p.m. PT Location: N263

Anti-Microbials in Today’s Bakery Time: 8:30 a.m. — 9:30 a.m. PT Location: W303 Instructor: Paul Bright and Troy Boutte, AB Mauri

Designed for Success: Making the Right Choices for Your Bakery Time: 8:30 a.m. — 9:30 a.m. PT Location: W304 Instructor: Dave Watson, The Austin Co.

Lessons Learned while Addressing Sesame Seed at Commercial Bakeries Time: 8:30 a.m. — 9:30 a.m. PT Location: W314 Instructor: Nathan Mirdamadi, Commercial Food Sanitation/Intralox; Jill Weyhgandt, Aspire Bakeries

Technology in Our Phones but Not Our Food? Innovation for a Sustainable Future Time: 8:30 a.m. — 9:30 a.m. PT Location: W313 Instructor: Roxi Beck, The Center for Food Integrity

The Future in the Past Time: 8:30 a.m. — 9:30 a.m. PT Location: W309-310 Instructor: Richard Charpentier, Baking Innovation

The New Rules for Leveraging Contract Manufacturing Relationships Time: 8:30 a.m. — 9:30 a.m. PT Location: W307-308 Instructor: Carl Melville, Melville Group LLC Stay Competitive: Blending Best Practices to Discover What Your Workforce Wants Time: 8:30 a.m. — 10:30 a.m. PT Location: W311-312 Instructor: Chason Hecht, Retensa

The 30-Day Online Marketing Makeover Time: 8:30 a.m. — 12:00 p.m. PT Location: W315-316 Instructor: Bob Mackowski, Open Aperture Photography

Tortilla Industry Association (TIA) Tech Conference Time: 8:30 a.m. — 5:00 p.m. PT Location: W325-327 Instructor: TIA staff

Consumer Trends and Insights for the Bakery World Time: 8:45 a.m. — 9:45 a.m. PT Location: W309-310 Instructor: DeeAnn Roullier, Cargill

ABA Monitoring Chemical Hazards in Foods Time: 9:45 a.m. — 10:45 a.m. PT Location: W314 Instructor: Gina Reo, QAS LLC

Amazon Fresh, Breaking Barriers for Local Brands Time: 9:45 a.m. — 10:45 a.m. PT Location: W307-308 Instructor: Susie Marie, Sweet Life Specialty Foods

Baking in Sustainability Practices: A Guide to a Sustainable Manufacturing Facility Time: 9:45 a.m. — 10:45 a.m. PT Location: W313 Instructor: Renee Benson and Adam Walker, CRB

Beyond Social Media: Building an Online Business with Email / Text Message Marketing Time: 9:45 a.m. — 10:45 a.m. PT Location: W305-306 Instructor: Cydni Mitchell, Sugar Coin Academy

Robots in the Workforce Time: 9:45 a.m. — 10:45 a.m. PT Location: W304 Instructor: Rick Gessler, Delkor Systems

Workshop on Successfully Integrating Mould Inhibition into Your Bakery Product Quality Time: 11:00 a.m. — 12:00 p.m. PT Location: W303 Instructor: Shannon McGrew, Kerry Food Safety Responsibility vs. Authority Time: 11:00 a.m. — 12:00 p.m. PT Location: W314 Instructor: Randy Kohal, Nexcor

Impacts, Learnings and Planning for a Pandemic Era Time: 11:00 a.m. — 12:00 p.m. PT Location: W309-310 Instructor: Judi Lazaro, AIB International

Media Mastery: Leveraging Free Press to Increase Brand Recognition, Bolster Credibility and Generate Sales Time: 11:00 a.m. — 12:00 p.m. PT Location: W305-306 Instructor: Justine Martin, GP Bakeschool

Proactive Bakeries and Leading Maintenance Management Time: 11:00 a.m. — 12:00 p.m. PT Location: W304 Instructor: Robert Burgh, Nexcor

Re-Thinking Your Process for Sustainable Baking Time: 11:00 a.m. — 12:00 p.m. PT Location: W313 Instructor: Marcel Sturkenboom, Lallemand

Workforce: Hiring, Development and Retention Time: 11:00 a.m. — 12:00 p.m. PT Location: W311-312 Instructor: Cherie Shepard, Direct Recruiters

Amazon Fresh, Breaking Barriers for Local Brands Time: 11:00 a.m. — 12:00 p.m. PT Location: W307-308 Instructor: Susie Marie, Sweet Life Specialty Foods

Optimizing Omni-Channel Marketing: Stand Out in Today’s Attention-Overloaded Audience Time: 1:30 p.m. — 2:30 p.m. PT Location: W315-316 Instructor: Bob Schnyder, BAKERpedia

The Power of Predictive Modeling Time: 1:30 p.m. — 2:30 p.m. PT Location: W303 Instructor: Mary Winger, Corbion

Easy-Goin’ Green Manufacturing to Save Money and Our Planet Time: 1:30 p.m. — 2:30 p.m. PT Location: W313 Instructor: Susie Marie, Sweet Life Specialty Foods

Saturday, Sept. 17 (cont.)

Fresh Out of the Oven: Dawn’s Latest Trends and Insights Impacting the Bakery Landscape Time: 1:30 p.m. — 2:30 p.m. PT Location: W305-306 Instructor: Sarah Hickey, Dawn Foods Global

The Pivot: Cultivating Agile Thinking in a Time of Disruption Time: 1:30 p.m. — 2:30 p.m. PT Location: W311-312 Instructor: Kelvin McCree, Laser Focus Leadership

How Health and Wellness Trends Influence Snacking and Bakery Trends Time: 1:30 p.m. — 2:30 p.m. PT Location: W309-310 Instructor: Suzy Badaracco, Culinary Tides Inc.

FDA is Here: Now What? Time: 1:30 p.m. — 3:30 p.m. PT Location: W314 Instructor: Judi Lazaro, AIB International

Dress Up Your Cookies Time: 1:30 p.m. — 3:30 p.m. PT Location: W318 Instructor: Marilyn Bawol, Unique Cakes; Joseph Bawol, Unique Flexique Food and Flatlays Cell Phone Photography Workshop Time: 1:30 p.m. — 3:30 p.m. PT Location: W317 Instructor: Kimberly Houston, Studio Kimihou

Wedding Cake/Gown Embellishing Techniques Workshop Time: 1:30 p.m. — 3:30 p.m. PT Location: W319 Instructor: Kathleen Lange, Confectionary Chalet

Dismantling Racial/Racist Ideology Time: 1:30 p.m. — 3:45 p.m. PT Location: W307-308 Instructor: Sheena Mason, Theory of Racelessness/SUNY Oneonta

Regenerative Ag: Presented by ABA Time: 2:45 p.m. — 3:45 p.m. PT Location: W313 Instructor: Shrene White, Ardent Mills

Breaking Through the Digital Noise: Strategies, Tactics and Tools to Get Your Bakery Noticed Time: 2:45 p.m. — 3:45 p.m. PT Location: W315-316 Instructor: Keely Siciliano, Dawn Foods Global How to Formulate Low Net-Carb (Keto-Friendly) Bakery Products Time: 2:45 p.m. — 3:45 p.m. PT Location: W303 Instructor: Tanya Jeradechachai, MGP Ingredients

Machine Vision Applications for the Baking Industry Time: 2:45 p.m. — 3:45 p.m. PT Location: W304 Instructor: John Salls, Vision ICS Inc.

Social Media, Schmocial Schmedia Time: 2:45 p.m. — 3:45 p.m. PT Location: W305-306 Instructor: Michelle “Mitchie” Curran, Mitchies Munchies

Time Management: Understanding and Training Staff in the Art of Essentialism Time: 2:45 p.m. — 3:45 p.m. PT Location: W311-312 Instructor: Natalie Madison, Chef Equation/Baking Up Profits/Art is in Cakes

Sunday, Sept. 18

ABA Gluten Washing: Hands-On Session Time: 8:00 a.m. — 10:00 a.m. PT Location: RBA Baker Center Instructor: Brian Strouts, American Bakers Association

Trendy Handcrafted Isomalt Sugar Decorations Time: 8:00 a.m. — 12:00 p.m. PT Location: W317 Instructor: Ricardo Correa, Correa Materias Primas; Analaura Garza, Cakecorating Studio

Extreme Cake Maker Creates Detailed French Bulldog 3D Cake Without Carving or Wastage Time: 8:00 a.m. — 12:00 p.m. PT Location: W318 Instructor: Molly Robbins, Molly’s Creature Creator

All About String Work, from Basic to Lambeth Time: 8:00 a.m. — 12:00 p.m. PT Location: W319 Instructor: Peggy Tucker, CakePlay Inc.

There’s Money in the Air! Airbrush Techniques Time: 8:00 a.m. — 12:00 p.m. PT Location: W320 Instructor: Roland and Marsha Winbeckler, CakeSuppliesPlus.com Tinker, Tailor, Bolder, Try: How to Take Your Shot and Make It in the Baking Industry Time: 8:30 a.m. — 9:30 a.m. PT Location: W307-308 Instructor: Stephen Bastasch, Lenexa MFG Co.

Avoiding Sticky Situations: Release Agents that Improve Efficiency Time: 8:30 a.m. — 9:30 a.m. PT Location: W303 Instructor: Drew Pope

Baking in Sustainability Practices: A Guide to a Sustainable Manufacturing Facility Time: 8:30 a.m. — 9:30 a.m. PT Location: W313 Instructor: Renee Benson and Adam Walker, CRB

The Elephant in the Mill: Addressing Pathogen Risk in Grain / Flour Production Time: 8:30 a.m. — 9:30 a.m. PT Location: W314 Instructor: Darin Jensen, PHM Brands

Tips and Tricks for Better Bakery Efficiency Time: 8:30 a.m. — 9:30 a.m. PT Location: W305-306 Instructor: Paul Caske, Dawn Foods Global The Pivot: Cultivating Agile Thinking in a Time of Disruption Time: 8:30 a.m. — 9:30 a.m. PT Location: W311-312 Instructor: Kelvin McCree, Laser Focus Leadership Solutions

Inside the Plant-Forward Trend: Pathways for Snacking and Bakery ...What Do Consumers Really Want? Time: 8:30 a.m. — 9:30 a.m. PT Location: W309-310 Instructor: Suzy Badaracco, Culinary Tides Inc.

Making Sense of Air Management: Monitoring and Verification for Process Food Safety and Final Product Quality Control Time: 8:30 a.m. — 9:30 a.m. PT Location: W304 Instructor: Scott Houtz, Air MGMT Technologies Inc.

Marketing Baked Goods to Gen X, Y and Z, and Ways the Pandemic has Shaped the Message in the US Market Time: 8:30 a.m. — 9:30 a.m. PT Location: W315-316 Instructor: Cam Suarez-Bitar, Pak Group Bellarise

Sunday, Sept. 18 (cont.)

Optimizing Baking Processes and Products with Acidulant-Based Innovations Time: 8:30 a.m. — 9:30 a.m. PT Location: W303 Instructor: Alejandro Perez-Gonzalez, Bartek Ingredients

Planning for Growth: Presented by the Bread Bakers Guild of America Time: 8:30 a.m. — 10:00 a.m. PT Location: W217-218 Instructor: Tarit Tanjasiri, Crema Artisan Bakers

Advances in Remote Maintenance for Packaging Operations Time: 9:45 a.m. — 10:45 a.m. PT Location: W304 Instructor: Josh Becker, Harpak-ULMA

Breaking Through the Digital Noise: Strategies, Tactics and Tools to Get Your Bakery Noticed Time: 9:45 a.m. — 10:45 a.m. PT Location: W315-316 Instructor: Keely Siciliano, Dawn Foods Global

Lessons Learned While Addressing Sesame Seed at Commercial Bakeries Time: 9:45 a.m. — 10:45 a.m. PT Location: W314 Instructor: Nathan Mirdamadi, Commercial Food Sanitation/Intralox; Jill Weyhgandt, Aspire Bakeries

Taking the Mystery and Stress out of Managing Commodity and Ingredient Costs Through Objective Price Risk Management Methods Time: 9:45 a.m. — 10:45 a.m. PT Location: W307-308 Instructor: Robert Bresnahan and Christopher Kristufec, Trilateral Inc.

Technology in Our Phones but Not Our Food? Innovation for a Sustainable Future Time: 9:45 a.m. — 10:45 a.m. PT Location: W313 Instructor: Roxi Beck, The Center for Food Integrity

Understanding the 4 Cost Categories That Go Into Pricing for Profit Time: 9:45 a.m. — 10:45 a.m. PT Location: W305-306 Instructor: Natalie Madison, Chef Equation/Baking Up Profits/Art is in Cakes

Meet the New Kid on the Baking Block: Chickpea Protein Time: 9:45 a.m. — 10:45 a.m. PT Location: W303 Instructor: Keith Petrofsky and Supun Fernando, Ardent Mills

What’s in the Batter? Ingredients to Attract, Motivate and Retain Top Talent Time: 9:45 a.m. — 11:45 a.m. PT Location: W311-312 Instructor: Chason Hecht, Retensa The Art of Storytelling: Grow Your Audience, Build Your Brand Time: 11:00 a.m. — 11:30 a.m. PT Location: RBA Baker Center Instructor: Melissa Johnson, Oh My Cupcakes!

Product Innovation: How Has It Been Impacted and What Does It Mean? Time: 11:00 a.m. — 11:30 a.m. PT Location: RBA Baker Center Instructor: Adam Brohimer and Cara Ammon, Category Partners LLC

Cannabinoids as an Ingredient Time: 11:00 a.m. — 12:00 p.m. PT Location: W303 Instructor: Robert Hoban and Craig Small, Clark Hill

Supply Chain Challenges: A Panel Discussion Presented by ABA Time: 11:00 a.m. — 12:00 p.m. PT Location: W309-310 Instructor: Lee Sanders, ABA; Maggie Brown, Kwik Lok; Hayden Wands, Grupo Bimbo

ABA Monitoring Chemical Hazards in Foods Time: 11:00 a.m. — 12:00 p.m. PT Location: W314 Instructor: Gina Reo, QAS LLC

Business Security: While Cybercrime Grabs All Headlines and Emotions, Business Security Is About More Than IT Time: 11:00 a.m. — 12:00 p.m. PT Location: W305-306 Instructor: Jim Lane, Redbank Advisors

Designed for Success: Making the Right Choices for Your Bakery Time: 11:00 a.m. — 12:00 p.m. PT Location: W304 Instructor: Dave Watson, The Austin Co.

Easy-Goin’ Green Manufacturing to Save Money and Our Planet Time: 11:00 a.m. — 12:00 p.m. PT Location: W313 Instructor: Susie Marie, Sweet Life Specialty Foods

The Future of Maintenance Time: 11:00 a.m. — 12:00 p.m. PT Location: W304 Instructor: Rowdy Brixey, Brixey Engineering Inc.

Turning the Ship: Re-Making Your Retail Bakery Time: 11:00 a.m. — 12:00 p.m. PT Location: W307-308

From Bee to Bakery Foods: Exploring Honey’s Functionality, Flavor and Marketing Benefits Time: 11:30 a.m. — 12:15 p.m. PT Location: RBA Baker Center Instructor: Keith Seiz, National Honey Board Why Keto is Proving to Be the Biggest Impact on the Future of Baking Time: 12:15 p.m. — 12:45 p.m. PT Location: RBA Baker Center Instructor: Lin Carson, BAKERpedia

Extended Shelf Life Preservation Solutions for Baked Goods Time: 12:15 p.m. — 12:45 p.m. PT Location: RBA Baker Center Instructor: Judith Van Visser Peij, DSM Food Specialties

Doughnuts: Presented by the Bread Bakers Guild of America Time: 12:45 p.m. — 1:30 p.m. PT Location: RBA Baker Center Instructor: Jesse Jackson III

Cannabis as an Ingredient Time: 1:00 p.m. — 1:45 p.m. PT Location: RBA Baker Center Instructor: Jessica Cristadoro and Noah Huffer, Food Business Consulting

Air Brushing: Realistic Tree Stump Time: 1:30 p.m. — 2:15 p.m. PT Location: RBA Baker Center Instructor: Jorg Amsler

Handpies: Presented by the Bread Bakers Guild of America Time: 1:30 p.m. — 2:15 p.m. PT Location: RBA Baker Center Instructor: Megan Forman

The Future of Hemp Cannabinoid Innovation: How Brands Can Meet Safety, Quality and Efficacy Standards Time: 2:00 p.m. — 2:45 p.m. PT Location: RBA Baker Center Instructor: Tara Froemming

An Individual Approach to Unpacking the Climate Crisis from Within the Baking Industry Time: 2:15 p.m. — 2:45 p.m. PT Location: RBA Baker Center Instructor: Richard Hobson, We Seal Ltd.

Hyper Realistic Food Cake Demo Time: 2:45 p.m. — 3:30 p.m. PT Location: RBA Baker Center Instructor: Timbo Sullivan, Cakes By Timbo

Plant-Based Baking: Harnessing the Power of Ancient Grain/Pulse/Gluten-Free Ingredients Time: 2:45 p.m. — 3:30 p.m. PT Location: RBA Baker Center Instructor: Laurie Scanlin, Ardent Mills

Health Effects of THC, CBD and Rare Cannabinoids and How to Harness Them Time: 3:00 p.m. — 3:45 p.m. PT Location: RBA Baker Center Instructor: Jeff Chen

Extreme Cake Maker Molly Robbins Creates 3D Realistic Tiger Time: 3:30 p.m. — 4:15 p.m. PT Location: RBA Baker Center Instructor: Molly Robbins, Molly’s Creature Creator

How to Start a Cannabis Business Time: 4:00 p.m. — 4:45 p.m. PT Location: TBD Instructor: Peggy Moore, Love’s Oven

Share Your Story, Change Your Life Time: 4:15 p.m. — 4:45 p.m. PT Location: RBA Baker Center Instructor: Terina Maldonado

Sanitary Design for Conveying Systems Time: 4:15 p.m. — 4:45 p.m. PT Location: RBA Baker Center Instructor: Michael Thiel, HaF Equipment

Ecologically Baking: From Bakery to Pastry Products with High Energy Savings Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center Instructor: Simon Tabruyn, Heuft Industry GmbH

Effective, Transparent Clean Label Shelf Life Extension in Baked Goods for a Sustainable Future Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center Instructor: Henk J. van Lent, Niacet b.v., a Kerry Co.

Sunday, Sept. 18 (cont.)

How to Solve Air Contamination from Becoming an Ingredient In Your Baking Process Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center Instructor: Stephen Smith, Camfil

Hydration: What Is It, and What are the Benefits Using It in Baking? Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center Instructor: Stephen Marquardt, Zeppelin Systems USA

Hydration: What Is It, and What Are the Benefits of Using It in the Baking Industry Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center Instructor: Stephen Marquardt, Zeppelin Systems

Mastering the Elements: Vacuum Cooling and Baking Solutions Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center Instructor: Patrick Duss and Esmee Koopmans, Verhoeven Bakery Equipment Family

Minimize Maintenance Costs Associated with Your Cooling Loop Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center Instructor: Angela Sampaio, GF Piping Systems Rapid Bake EOS: How the New Generation of Electric Ovens Will Replace Fossil Fuels Inside the Bakery in Less Than 10 Years Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center Instructor: Scott McCally, Auto-Bake Serpentine

Reduce Sanitation Times by Eliminating Conveyor Belt Carryback Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center Instructor: Ramses Banda Marquez and Todd Stewart, Flexco

Simplify the Ingredient List of your Tortillas Using a Highly Customizable Enzyme Toolkit Without Compromising on Taste or Texture Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center Instructor: Jose Peres, DSM Food Specialties

Thermal Oil: Back to the Future of Baking Time: 6:00 p.m. — 7:00 p.m. PT Location: RBA Baker Center Instructor: Stephen Bloom and Brad Winnaman, Allied Bakery Equipment

Monday, Sept. 19

ABA Hands-on Workshop: Understanding Leavening Functionality Time: 8:00 a.m. — 10:00 a.m. PT Location: RBA Baker Center Instructor: Brian Stouts, American Bakers Association

Cookie Decorating 101: Intro to Icing/Decorating Time: 8:00 a.m. — 10:00 a.m. PT Location: W317 Instructor: Ruthann Dexter, Ruthann’s Gourmet Bakery

Gravity-Defying Kawaii Toaster Cake Time: 8:00 a.m. — 12:00 p.m. PT Location: W318 Instructor: Jean Schapowal, Cakes with Character

Create Unique Effects with Modeling Chocolate Time: 8:00 a.m. — 12:00 p.m. PT Location: W320 Instructor: Roland and Marsha Winbeckler, CakeSuppliesPlus.com How to Paint on Fondant, Mix Colors and Create Beautiful Hand-Painted Cakes Time: 8:00 a.m. — 12:00 p.m. PT Location: W319 Instructor: Karen Portaleo, Portaleo LLC

Converting from Custom Design Cake Work to Streamline Online-Only Sales Time: 8:30 a.m. — 9:30 a.m. PT Location: W305-306 Instructor: Kelly Delaney, Cakes for Occasions

Digital Marketing: Steps to Gather Metrics and Build a Solid Plan Time: 8:30 a.m. — 9:30 a.m. PT Location: W315-316 Instructor: Melissa Harrison, Allee Creative

Food Safety Responsibility vs. Authority Time: 8:30 a.m. — 9:30 a.m. PT Location: W314 Instructor: Randy Kohal, Nexcor Measuring Inflation and Its Impact Through the Eyes of the Consumer Time: 8:30 a.m. — 9:30 a.m. PT Location: W307-308 Instructor: Adam Brohimer and Cara Ammon, Category Partners LLC

Modern Parts Rooms for Forward-Thinking Operations Time: 8:30 a.m. — 9:30 a.m. PT Location: W304 Instructor: Robert Burgh, Nexcor

Plant-Based Ingredients: Leading the Healthy Snacking Trend Time: 8:30 a.m. — 9:30 a.m. PT Location: W303 Instructor: Chris Thomas, Ingredion Inc.

Rethinking Your Process for Sustainable Baking Time: 8:30 a.m. — 9:30 a.m. PT Location: W313 Instructor: Marcel Sturkenboom, Lallemand

Monday, Sept. 19 (cont.)

Time Management: Understanding and Training Staff in the Art of Essentialism Time: 8:30 a.m. — 9:30 a.m. PT Location: W311-312 Instructor: Natalie Madison, Chef Equation/Baking Up Profits/Art is in Cakes

Large Scale Artisan Bread: Presented by the Bread Bakers Guild of America Time: 8:30 a.m. — 10:00 a.m. PT Location: W217-218 Instructor: Rob Alexander

Environmental, Social Governance in the Baking Industry: Presented by the ABA Time: 9:45 a.m. — 10:45 p.m. PT Location: TBD Instructor: Rasma Zvaners, American Bakers Association; Chris Wolfe, Bimbo Bakeries; Kevin Yavari

10+ Simple Ways to Diversify Your Bakery’s Revenue: How to Bolster Earnings and Insulate Against Risk Time: 9:45 a.m. — 10:45 p.m. PT Location: W305-306 Instructor: Justine Martin, GP Bakeschool; Kimberly Houston, Studio Kimihou

Food Safety: Shifting Flour into the Spotlight Time: 9:45 a.m. — 10:45 p.m. PT Location: W314 Instructor: Kent Juliot and Ron Burke, Ardent Mills

Bake Your Way to Six Figures Time: 9:45 a.m. — 10:45 p.m. PT Location: W309-310 Instructor: Janelle Copeland

Navigating the Workforce Gap / Employee Retention Time: 9:45 a.m. — 10:45 p.m. PT Location: W311-312 Instructor: Pamela Clayborne, JLS Automation

Transforming Our Bakery by Watching Our Waste Time: 9:45 a.m. — 10:45 p.m. PT Location: W307-308 Instructor: Josh Allen, Companion Baking

Digital Marketing: Steps to Gather Metrics and Build a Solid Plan Time: 9:45 a.m. — 10:45 a.m. PT Location: W315-316 Instructor: Melissa Harrison, Allee Creative

Bakery of the Year Award Ceremony: Sponsored by BNP Time: 10:15 a.m. — 10:45 a.m. PT Location: RBA Baker Center

Wafer Paper Roses and Leaves Time: 10:30 a.m. — 12:30 p.m. PT Location: W317 Instructor: Peggy Tucker, CakePlay Inc. Are You a B Corp and Don’t Know It? Time: 11:00 a.m. — 11:30 a.m. PT Location: RBA Baker Center Instructor: Jordan Winter, Commercial Baking

Business Security: While Cybercrime Grabs All Headlines and Emotions, Business Security Is About More Than IT Time: 11:00 a.m. — 12:00 p.m. PT Location: W307-308 Instructor: Jim Lane, Redbank Advisors

Unlock the Power of Enzymatic Blends to Advance Your Dough Strengthening Toolbox Time: 11:00 a.m. — 12:00 p.m. PT Location: W303 Instructor: Tess Brensing, Corbion

Guerrilla Publicity = Get Known Everywhere Time: 11:00 a.m. — 12:00 p.m. PT Location: W315-316 Instructor: Jill Lublin, Promising Promotion

How I Hired the Wrong People, Put Them on the Wrong Bus and in the Wrong Seat Time: 11:00 a.m. — 12:00 p.m. PT Location: W311-312 Instructor: Jim Weber, CAMCORP Inc.

Making a Sustainable Cookie: Meeting Consumers’ Demands for Ingredient Supply Transparency Time: 11:00 a.m. — 12:00 p.m. PT Location: W313 Instructor: Tai Ullmann, Cargill; Tom Vierhile, Innova Market Insights

Maximizing ROI Through Food Safety and Sanitation Execution Time: 11:00 a.m. — 12:00 p.m. PT Location: W314 Instructor: Randy Kohal, Nexcor

Robots in the Workforce Time: 11:00 a.m. — 12:00 p.m. PT Location: W304 Instructor: Rick Gessler, Delkor Systems

Time Management: Understanding and Training Staff in the Art of Essentialism Time: 11:00 a.m. — 12:00 p.m. PT Location: W305-306 Instructor: Natalie Madison, Chef Equation/Baking Up Profits/Art is in Cakes

Post-Pandemic Opportunity and Impact in Retail / Commercial Baking Time: 11:00 a.m. — 12:00 p.m. PT Location: W309-310 Instructor: Marjorie Hellmer, Cypress Research

Why Don’t You Get a “Real Job”? Time: 12:15 p.m. — 12:45 p.m. PT Location: RBA Baker Center Instructor: Bonnie Ponte, The Donut Station Inc. Rye? Rye Not? Time: 12:45 p.m. — 1:30 p.m. PT Location: RBA Baker Center Instructor: Nicky Giusto

Market Opportunity for Cannabis Foods and Beverages Time: 1:00 p.m. — 1:45 p.m. PT Location: TBD Instructor: Jerry Smiley, Strategic Growth Partners

Airbrushing: Mermaid Tail Time: 1:30 p.m. — 2:45 p.m. PT Location: RBA Baker Center Instructor: Jorg Amsler

Cannabis 101 Development: What I Wish I Had Known About Working with Cannabis Time: 2:00 p.m. — 2:45 p.m. PT Location: TBD Instructor: Jessica Cristadoro

Who Is Responsible for Food Safety? From Field to Table, We All Have a Role to Play Time: 2:15 p.m. — 2:45 p.m. PT Location: RBA Baker Center Instructor: Robert Wong, Agri-Neo Inc.

Championship Viennoiserie: Presented by the Bread Bakers Guild of America Time: 2:45 p.m. — 3:30 p.m. PT Location: RBA Baker Center Instructor: Jeffrey DeLeon

New Developments with Edible Ink Printing Time: 2:45 p.m. — 3:30 p.m. PT Location: RBA Baker Center Instructor: Mark Strobel, Primera Technology Inc.

Demystifying the Cannabis Extraction Process for Commercial Scale Time: 3:00 p.m. — 3:45 p.m. PT Location: TBD Instructor: Matthew Anderson, Vanguard Scientific Systems Inc.

Decorating with Buddy Time: 3:30 p.m. — 4:30 p.m. PT Location: RBA Baker Center Instructor: Buddy Valastro, Carlo’s Bakery

Enhancing Environmental Sustainability in the Baking Industry: A Technical Look at the Baking Process Time: 4:15 p.m. — 4:45 p.m. PT Location: RBA Baker Center Instructor: Paolo Betto, GEA

Bread’s Place on Today’s Table: How Bread Service in Restaurants Influences the Baking Industry Beyond Direct Sales Time: 4:15 p.m. — 4:30 p.m. PT Location: RBA Baker Center Instructor: David Norman, Easy Tiger Bake Shop

Cookie Decorating 201: Advanced Techniques Time: 8:00 a.m. — 10:00 a.m. PT Location: W317 Instructor: Ruthann Dexter, Ruthann’s Gourmet Bakery

Sculpting the Human Eyes, Mouth and Nose Time: 8:00 a.m. — 12:00 p.m. PT Location: W319 Instructor: Karen Portaleo, Portaleo LLC

Cake Decorating: Basic English Lambeth Style Borders and Overlapping Time: 8:00 a.m. — 12:00 p.m. PT Location: W320 Instructor: Kathleen Lange, Confectionary Chalet

Quickly Decorated Cookies for Maximum Profit Time: 8:00 a.m. — 12:00 p.m. PT Location: W318 Instructor: Lisa King, Cake Frolic LLC

Earnings Growth: How to Identify the Top Priority for Your Business Time: 8:30 a.m. — 9:30 a.m. PT Location: W307-308 Instructor: Jim Lane, Redbank Advisors

Have Your Cake and Eat It Too? An Intro to the Profit-First Methodology Time: 8:30 a.m. — 9:30 a.m. PT Location: W305-306 Instructor: Nicole Bendig-Lamb, Cake Business School

Implementing Hurdle Technology to Reduce Food Safety and Recall Risks Time: 8:30 a.m. — 9:30 a.m. PT Location: W314 Instructor: Daniel Unruh, Corbion

Key Considerations, Challenges and Strategies When Formulating Reduced Sugar, Calorie and/or Net Carb Baked Goods Time: 8:30 a.m. — 9:30 a.m. PT Location: W303 Instructor: Julia DesRochers, Tate & Lyle

Marketing to a B2B Baking Industry with a B2C Lens Time: 8:30 a.m. — 9:30 a.m. PT Location: W315-316 Instructor: Rick Oleshak, AB Mauri

Quick and Easy KPIs that Drive Improved Maintenance Time: 8:30 a.m. — 9:30 a.m. PT Location: W304 Instructor: Rowdy Brixey, Brixey Engineering Inc.

Reinvigorating Breakfast: An Evolution of Consumer Drivers for Snacks and Bakery Time: 8:30 a.m. — 9:30 a.m. PT Location: W309-310 Instructor: Suzy Badaracco, Culinary Tides Inc.

Tuesday, Sept. 20

Sustainable Processes for the Industrial Baking of Food Products Time: 8:30 a.m. — 9:30 a.m. PT Location: W313 Instructor: Joseph Zaleski, Jr., Reading Bakery Systems

Bread Bakers Guild of America Panel Discussion Time: 8:30 a.m. — 10:00 a.m. PT Location: W217-218 Instructor: Matthew Duffy

Use Career Development to Attract, Grow and Retain the Best Employees in Today’s Tight Labor Market Time: 8:30 a.m. — 12:00 p.m. PT Location: W311-312 Instructor: Robyn Clark, WinningWise

How Novel Ingredient and Instrumentation Technology for the Keto Trend Will Lead the Way for AI in the Baking Industry Time: 9:45 a.m. — 10:45 a.m. PT Location: W309-310 Instructor: Lin Carson, BAKERpedia; Lena Bosc-Bierne, Chopin Technologies

Advances in Remote Maintenance for Packaging Operations Time: 9:45 a.m. — 10:45 a.m. PT Location: W304 Instructor: Josh Becker, Harpak-Ulma

Avoiding Cross-Contamination in Your Baking Facility: Six Critical Components Time: 9:45 a.m. — 10:45 a.m. PT Location: W314 Instructor: Tony Moses and Pablo Coronel, CRB

Equipment Acquisition Solutions 101: Payment and Financing Options Time: 9:45 a.m. — 10:45 a.m. PT Location: W307-308 Instructor: Craig Colling, Ascentium Capital

Fresh Out of the Oven: Dawn’s Latest Trends and Insights Impacting the Bakery Landscape Time: 9:45 a.m. — 10:45 a.m. PT Location: W305-306 Instructor: Sarah Hickey, Dawn Foods Global

Making a Sustainable Cookie: Meeting Consumers’ Demands for Ingredient Supply Transparency Time: 9:45 a.m. — 10:45 a.m. PT Location: W313 Instructor: Tai Ullmann, Cargill; Tom Vierhile, Innova Market Insights

Prebiotic Baked Goods for Gut Health: Make It Happen, Make It Taste Great Time: 9:45 a.m. — 10:45 a.m. PT Location: W303 Instructor: Michael Kalanty Marketing 101: Seven Ways Strategic Video Can Boost Your Baking Brand Time: 9:45 a.m. — 12:00 p.m. PT Location: W315-316 Instructor: Robin Blakely, Creative Center of America

BEST in Baking Awards Time: 10:00 a.m. — 10:30 a.m. PT Location: RBA Baker Center

Fondant Holiday Gnomes Time: 10:30 a.m. — 12:30 a.m. PT Location: W317 Instructor: Peggy Tucker, CakePlay Inc.

Web 3.0: Utilizing Blockchain, NFTs and Cryptocurrency for Retail Bakeries Time: 10:30 a.m. — 11:00 a.m. PT Location: RBA Baker Center Instructor: Max Jacobson-Fried, Freed’s Bakery and Dessert Shop

Digital Growth: How Leading Food Manufacturers Utilize Digitization for Higher Growth Time: 10:30 a.m. — 11:00 a.m. PT Location: RBA Baker Center Instructor: Erin Scanlon

Creative Cake Decorating Competition Awards Time: 11:00 a.m. — 11:45 a.m. PT Location: RBA Baker Center

Basic Business Forms for Custom Cake and Sweet Designers Time: 11:00 a.m. — 12:00 p.m. PT Location: W305-306 Instructor: Michelle “Mitchie” Curran, Mitchies Munchies

Everybody Exits: How Four Very Different Family Businesses Prepared for the Next Generation Time: 11:00 a.m. — 12:00 p.m. PT Location: W307-308 Instructor: Jim Lane, Redbank Advisors

How La Brea Bakery and Otis Spunkmeyer Earned Their Crust During the Pandemic: Raising Dough in Unexpected Places Time: 11:00 a.m. — 12:00 p.m. PT Location: W309-310 Instructor: Chris Prociv and Jonathan Davis, Aspire Bakeries

Manufacturers’ New Normal: Developing Solutions to Mitigate Negative Financial Impacts of the Ever-Increasing Raw Ingredient Costs, While Delivering Consumer-Friendly Ingredients Time: 11:00 a.m. — 12:00 p.m. PT Location: W303 Instructor: Tom Jondiko, PAK Group

Strategies for Integrated Pest Management in Commercial Baking Time: 11:00 a.m. — 12:00 p.m. PT Location: W314 Instructor: Leonard Mongiello, IFC

Masking Cannabis Flavor Profiles Time: 11:30 a.m. — 12:15 p.m. PT Location: RBA Bakers Center Instructor: Pippa O’Shea, ABA; Keegan Gerhard

Ensuring Safe, Sanitary and Secure Operations Using High-Speed Doors Time: 12:15 p.m. — 12:45 p.m. PT Location: RBA Baker Center Instructor: Michael Watkins and Chris Leary, Rytec

Through the Eyes of a Judge: Baking AwardWinning Breads Time: 12:45 p.m. — 1:30 p.m. PT Location: RBA Baker Center Instructor: Stephen Hallam

How to Infuse Baked Goods with Cannabis-Derived Products...Legally Time: 1:00 p.m. — 1:45 p.m. PT Location: TBD Instructor: Steven Schain

Tuesday, Sept. 20 (cont.)

Fresh Floral Designs for Cakes 101 Time: 1:30 p.m. — 2:15 p.m. PT Location: RBA Baker Center Instructor: Kathleen Lange, Confectionary Chalet

New Lifestyle Choices, New Ways of Baking Time: 1:30 p.m. — 2:15 p.m. PT Location: RBA Baker Center Instructor: Susie Marie, Sweet Life Specialty Foods

Formulating with Cannabis Flavor Time: 2:00 p.m. — 2:45 p.m. PT Location: TBD Instructor: Jessica Cristadoro

Shifts and Trends: The Last Five Years in InStore Bakery Department Time: 2:15 p.m. — 2:45 p.m. PT Location: RBA Baker Center Instructor: Adam Brohimer, Category Partners LLC

Inverted Puff Pastry Time: 2:45 p.m. — 3:30 p.m. PT Location: RBA Baker Center Instructor: Lauren Haas

Jenna Rae Demo Time: 2:45 p.m. — 3:30 p.m. PT Location: RBA Baker Center Instructor: Jenna Hutchinson Cannabis Ingredients for Baked Goods: Safety, Quality and Usage Time: 3:00 p.m. — 3:45 p.m. PT Location: TBD Instructor: Hilary Brown

Applying Traditional Food Science Development Principles and Quality Measures to Cannabis Products Time: 4:00 p.m. — 4:45 p.m. PT Location: TBD Instructor: Stephanie Gorecki, Cresco Lab

Functional and Flavor Benefits of Using Cocoa Extract in Various Bakery Applications Time: 4:15 p.m. — 4:30 p.m. PT Location: RBA Baker Center Instructor: Melanie Breitner, PROVA

Homogenous/Monolithic Belt Repairs in Baking: Focus on Safety and Maintenance Efficiency Time: 4:15 p.m. — 4:45 p.m. PT Location: RBA Baker Center Instructor: Michelle Graves, Flexco; Jonathan Morgan

BEST in Baking Awards Time: 4:30 p.m. — 5:00 p.m. PT Location: RBA Baker Center

BEST in Baking Awards Time: 10:00 a.m. — 10:30 a.m. PT Location: RBA Baker Center

Butter Flake Rolls and Variations Time: 10:30 a.m. — 11:15 a.m. PT Location: RBA Baker Center Instructor: Rick DeMaria

Wednesday, Sept. 21

Creating Customer Experience Time: 11:00 a.m. — 11:30 a.m. PT Location: RBA Baker Center Instructor: Gary Vanderstelt, Melissa Verburg, Kathy Ryan, Sprinkles Donut Shop

Pate a Choux: Back to the Future Time: 11:45 a.m. — 12:30 p.m. PT Location: RBA Baker Center Instructor: Lasheeda Perry Licensing 101: How to Separate Your Products from Your Competitors’ Through Brand and Entertainment Licensing Time: 11:45 a.m. — 12:15 p.m. PT Location: RBA Baker Center Instructor: Jimmy Zeilinger, Brand Castle LLC

This schedule, provided by IBIE, is accurate as of July 5. To see the most up-to-date version of the IBIEducate schedule, scan the QR code.