Beyond Baking September 2015

Volume 79, Issue 8

INSIDE THIS ISSUE

3

VALLEY BAKERS FOOD SHOW RECAP WBA Staff Attended 2015 VBCA Show

4

RBA ROADSHOW IN MILWAUKEE Join Us For This Networking Event!

8

STUDENT SCHOLARSHIP SPOTLIGHT Meet Arin Zajkowski

яБо Cover Photo: Artisan Rolls

WBA Member Services Center

Phone: (800) 542-2688 Fax: (414) 258-5582 Email: info@wibakers.com Website: www.wibakers.com

2514 S. 102nd Street West Allis, WI 53227

BOARD OF DIRECTORS 2014-2015 Chief Executive Officer Dave Schmidt, CMB

Wisconsin Bakers Association

West Allis, WI

(414) 258-5552

Lodi, WI

(608) 592-4115

Executive Committee Interim President - David Weber Vice President - OPEN Treasurer - OPEN Allied Rep. - OPEN

Weber’s Bakery

Board Trustees Judy Baggenstoss Bob Hiller

Melody Cookies Rollin Pin Bakery

Oak Creek, WI Janesville, WI

(414) 762-2720 (608) 754-8267

Directors-At-Large Ken Heil Susan Bice Tamara Mugerauer Judy Semrad Brandon Grebe

Sweet Perfections Bake Shoppe Waukesha, WI Sweetheart Cakes Port Washington, WI Tamara’s the Cake Guru Oshkosh, WI Muskego Marketplace Foods Muskego, WI Grebe’s Bakeries Milwaukee, WI

(262) (262) (920) (262) (414)

446-2253 284-6221 236-9144 679-1166 543-7001

Wisconsin Bakers Association Wisconsin Bakers Association Wisconsin Bakers Association

(414) 258-5552 (414) 258-5552 (414) 258-5552

WBA Staff Debbie Lowery Nicole Hensch Jessica Hoover

West Allis, WI West Allis, WI West Allis, WI

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.

Valley Bakers Annual Food Show

By Nicole Hensch

Valley Bakers Cooperative Association held their annual food show at the end of August in Green Bay and the Wisconsin Bakers Association was honored to be in attendance. The WBA staff met current members and recruited new members while advertising their services and talking about upcoming events. With a theme of “Welcome to the Jungle,� Shopko Hall welcomed suppliers and vendors from around the U.S. to show their wares.

Finding new products and sampling the goodies are always the highlight of any food show and this one was no exception. With creative companies showing off jungle themed cakes and snake shaped bread, among other treats, the theme helped set the scene for a fun day. It was capped off with live music and a trip to the Packers preseason game that evening. BB

BEYOND BAKING

3

SEPTEMBER 2015

RBA

on the

Road Again!

Retail Bakers of America

Roadshow | Milwaukee, WI Sunday, October 25th, 2015 Milwaukee Area Technical College

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)

RBA Networking Event | Saturday, October 24th from 6pm -8pm Join 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 | Bernadette@RetailBakersofAmerica.org

The RBA Roadshow is Coming to Milwaukee This October

By Nicole Hensch

The Retail Bakers Association will host a Road Show in Milwaukee on Sunday, October 25th. Designed to bring bakers, cake decorators, vendors, students and educators together, the one day event will be held at Milwaukee Area Technical College.

In the morning, hands-on classes will help attendees further their kitchen education. Learn about mixing, fermenting, shaping and baking artisan bread with MATC Instructor Dan Nerby in his “Principles of Bread Making Class.”

Perfect your fondant techniques with instruction and help from Tamara Mugerauer of Tamara’s the Cake Guru in Appleton.

The Road Show will feature three afternoon education class tracks as well.

In the Business track, learn about customer service in Wisconsin with Drew Nussbaum of the Wisconsin Department of Tourism. After that, join Renee Rouwhorst of the RBA Board of Directors and Ryke’s Bakery for a discussion on working with millennials. Finish your afternoon of by talking about how to package products and appeal to current trend of Pinterest and DIY brides.

On the Cake track, enjoy a decorating demo with Tamara Mugerauer of Tamara’s the Cake Guru in Appleton. The let Certified Executive Pastry Chef Tom LaPierre of MATC show you how to upsell your pastry creations using contemporary chocolate garnishes. Lastly, participate in a discussion with Renee Rouwhorst of the RBA Board of Directors and Ryke’s Bakery about how the wedding industry has changed as brides become more DIY. Details are still being finalized on the baking track, but expect a session on gluten-free baking. You can also get help and advice on baking the perfect macaron shell from Annelise Linton of Ardent Restaurant. Has your bakery been hit hard by the effects of the avian flu? Learn how to convert recipes and create delicious products using egg replacers.

The Road Show will also feature a networking lunch and an afternoon vendor showcase.

Those in town the night before can enjoy the company of their fellow bakers at a cocktail party at Jackson’s Blue Ribbon Pub, 1203 N 10th St, connected to the BrewHouse Inn, the hotel for our event.

The cocktail party is $30 per person includes appetizers, two drink tickets, and soft drinks. BB

BEYOND BAKING

5

SEPTEMBER 2015

What You’ll Find at Wine & Dine Wisconsin Press Release by PRWEB:

On October 10th – 11th, from 12-5pm, Milwaukee Journal Sentinel Wine & Dine Wisconsin, will open the doors on their seventh annual premier tasting event. This year’s Wine & Dine Wisconsin features a stellar line-up of vendors, multiple cooking demonstrations, and countless food and beverage samples both days. Ticketholders who are JSInsiders will receive early access both days, starting at 11am.

At Wine & Dine Wisconsin, guests can sample their way through bite sized eats from right here in Wisconsin. The event will have three main presentation stages: Chef’s, Culinary and Libations, where expert demonstrations will take place throughout the weekend. Attendees can also participate in hands-on cooking demonstrations with the students from MATC’s Culinary and Baking Arts programs and learn more about culinary careers at the MATC Hands-on Cooking Area, presented by Pick’n Save.

Critic’s Choice Wine & Dine Wisconsin will also showcase a collection of the Milwaukee Journal Sentinel food critic Carol Deptolla’s Top 30 Restaurants in the Critic’s Choice area.

Critic’s Choice is open on Saturday only from 12pm-3pm and is made up of restaurants including Harbor House, Ristorante Bartolotta, Bacchus, Lake Park Bistro, Braise, and Sanford. Each restaurant will be sampling bites from popular dishes or from never before seen recipes.

Critic’s Choice is an extra ticketed area and tickets are limited. A complete list of Critic’s Choice restaurants is available online.

MATC Hands-on Cooking Demonstrations MATC’S

baking

and

culinary

students

will

guide

attendees through hands-on demonstrations. With their assistance, guests can make pumpkin tarts, Spanish tapas, and fresh spring rolls. Back again this year is the popular cupcake decorating workshop.

Stage Presentations Wine & Dine Wisconsin brings together the area’s chefs, restaurateurs and television personalities for two days of presentations on 3 separate stages. Attendees can learn about: Pairing Beer and Cheese, Midwest Spirits, Himalayan flavors, and more.

Continued on next page

Featured Presenters Chef Michael Feker will be combining exotic flavors with Wisconsin favorites like cranberries and apples—think Morrocan Spiced Pork Loin with WI Apple Cranberry Chutney. Host of Emmy Award winning television show Wisconsin Foodie, Kyle Cherek will be preparing a classic European dish called Waterzooi. This Belgian stew is rumored to have been a favorite Holy Roman Emperor, Charles V. Also presenting is public television host Inga Witscher. Her show, Around the Farm Table, is designed to enhance our understanding of sustainable farming practices through stories, recipes and information all delivered with a dose of fun, entertainment and original music and can be seen on MPTV and Wisconsin Public Television. Inga will be preparing Red Wine Braised Rose Veal with Fall Vegetables on Saturday and will show us the makings of a Scandinavian Smorgasbord on Sunday.

Ticket Information Saturday General Admission Only: ($50 online, or $60 at the door) Includes access to all of the vendors, presentations, and hands-on demonstrations on the main floor.

Saturday Critic’s Choice: ($85 online, or $95 at the door) The Critic’s Choice ticket includes General Admission and grants access to Wine & Dines special Critic’s Choice area. Critic’s Choice is open from 12pm-3pm on Saturday ONLY. Sunday General Admission Only: ($40 online, or $50 at the door) Includes access to all of the vendors, presentations, and hands-on demonstrations on the main floor. BB

Student Scholarship Spotlight: Arin Zajkowski

By Nicole Hensch

In an unprecedented move, the Wisconsin Bakers Association (WBA) scholarship committee chose three young women to be the recipients of the 2015 Robert W. Hiller Scholarship. Each of the recipients will receive $1,000 per academic year towards their culinary/baking education.

Arin Zajkowski of Appleton, Wis. is one of the recipients. She is enrolling at Fox Valley Technical College this fall. Zajkowski plans to study both Restaurant Management and Culinary Arts. She works as a cake decorator at Mom and Pop’s Bakery in Kimberly, Wis. It was the ability to take classes in business in addition to in the kitchen that drew Zajkowski to FVTC. She would like to eventually own her own bakery.

Though she enjoys many aspects of baking, Zajkowski says it’s decorating that most appeals to her. She earned her job at Mom and Pop’s by impressing the owners with her prowess and now she’s their sole decorator.

The scholarship committee saw more than just talent in Zajkowski’s decorating – they saw patience and determination. “Arin has already started a small business selling her wares. She’s focused on what she wants to achieve and has already shown commitment and passion. We know she’ll be a valuable addition to our industry,” said Dave Schmidt, CEO of the WBA Zajkowski grew up helping her family in the kitchen, so her path into culinary school feels quite natural for her.

Pictured above: Arin Zajkowski Photo provided by Arin Zajkowski

“Since I’ve been old enough to stand on a chair and pour ingredients in a bowl, I’ve 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 Hiller Scholarship eases some of the worry of paying tuition and allows Zajkowski to focus on her classes.

“I’m really excited because this is going to help me start my career and reach my dream of owning my own bakery… (I’m) really, really honored to be a part of something different.” BB

Industry Experts To Address Workforce Skills Gap At ABA Fall Policy Conference Press release by American Bakers Association

During the NextGenBaker Morning Program of the American Bakers Association’s (ABA) 2015 Fall Policy Conference, baking industry leaders will come together to address the recruitment, retention, and development of today’s workforce and beyond.

On October 22 in Washington, D.C., NextGenBaker Co-Chairs Jesse Amoroso of Amoroso’s Baking Company and Morgan Murphy of Mother Murphy’s Flavors, will moderate the Industry Skills Gap Initiative Panel. Panelists Laurie Graves, Director of People Systems for The Bama Companies, and Rowdy Brixey, Director of Engineering and Maintenance Optimization for Bimbo Bakeries USA (BBU), will discuss strategies for building the talent pipeline to sustain and grow attendees’ businesses.

“As the baking industry looks to develop its next generation of industry leaders, NextGenBaker is excited to host a dynamic panel on workforce development featuring two key leaders in this arena,” said Amoroso. “Laurie and Rowdy will offer attendees a thorough overview of their companies’ best practices for building and retaining talent with a focus on up-and-coming executives. Attendees will walk away with tactical takeaways from this not-to-be-missed session.”

Continued on next page

As Director of People Systems, Graves oversees all of the HR functions of The Bama Companies including staffing and people development, employee relations, compliance, comp & benefits, diversity & inclusion and corporate social responsibility, as well as a health management system which includes a comprehensive network of resources including a medical clinic and multiple fitness centers with professional staff. Graves has been with Bama for 15 years and was previously with TV Guide, Inc. for 10 years where she managed employee benefits, compensation, and risk management.

As Director of Engineering and Maintenance Optimization for BBU, Brixey is responsible for all BBU maintenance systems, maintenance training, storeroom inventory projects, preferred suppliers, and critical inspections. In 2004, Brixey was named “Rising Star” by Baking & Snack and has previously served as Co-Chairman of ABA’s Executive Leadership Development Committee (now NextGenBaker), as well as Chairman of the American Society of Baking and an ABA Bakery Industry Forum Advisory Board Member.

The ABA 2015 Fall Policy Conference, October 20-22, features three jam-packed days of ABA Policy Committee sessions, advocacy education, Capitol Hill lobbying visits, Bakers’ Dozen Reception, NextGenBaker executive leadership training and networking with industry peers and senior leaders. Registration is now open! Follow this one-of-a-kind conference with #ABAPolCon. More information may be found at http://www.americanbakers.org/ aba-2015-fall-policy-conference/. BB

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(781) 204-9067

Wisconsin Bakers Association 2514 S. 102nd St., Suite 100 West Allis, WI 53227 Phone: (414) 258-5552 (800) 542-2688 Fax: (414) 258-5582 info@wibakers.com www.wibakers.com

Associated Bank

Editorial Staff

(262) 367-2200 American Industrial Leasing Tammie Clendenning (800) 444-6230 Aramark Uniform Services Drew Coffey

Carol Carey (414) 321-5129

Publisher

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 Ford John Schultz (262) 781-9800 Les Stumpf Ford Ken Harder (920) 731-5211, ext. 250 D.A. Berther Jim Lidwin (414) 328-1995 Pack-O-Mach Corp.

Bob Morris (763) 571-6677 Practical Baker John Stricker (815) 943-6040 WBA Credit Card Program John Gay (800) 767-2484, ext. 54587 West Bend Mutual Insurance David Nycz (262) 334-5571

Editor

Dave Schmidt, CMB dave@wibakers.com Jessica Hoover jessica@wibakers.com

Copyright Š 2015 Wisconsin Bakers Association, Inc. All rights reserved. Duplications prohibited in whole or part in any medium without prior consent from the publisher/editor.