IBIE Expands its Education Offering with Targeted Seminars for Retail Bakers and Cake Decorators
Washington, D.C.— The International Baking Industry Expo (IBIE), the grain-based food industry’s largest, most important event of 2013, is enhancing its cutting-edge education curriculum with over 20 new seminars, many specifically focused on improving retail operations.
IBIE 2013, held October 6-9 in Las Vegas, Nev., brings the entire baking industry together to preview the latest equipment innovations, explore supply and ingredient solutions and learn best practices from some of the most creative minds in the business. This year’s show features a revamped education program aimed at giving professionals of all levels the essential knowledge needed to grow their businesses, hone their skills and stay ahead of consumer’s ever-changing tastes.
IBIE 2013 is offering more than 70 seminars, now organized into five targeted tracks that include: AIB Technical, Retail & Food Service, Business Management & Marketing, Ingredient Trends & Formulations and Hands-on Cake and Pastry Decorating.
The education program begins on Saturday, Oct. 5, with the RPIA Group’s Business of Baking for Beginners workshop. All other educational seminars will be held during show days, from 8:00 am to 12:00 pm, with a selection of hands-on sessions taking place in the evenings. This convenient schedule gives participants plenty of time to explore the expo and attend the free demos on the show floor.
The new curriculum features a number of seminars and hands-on classes specifically designed for retail bakers, cake decorators and other food service professionals. These sessions, led by proven industry authorities, address bakery design and organization, online selling and traffic-driving strategies and adapting ingredients into formulas. Other highlights from the expo education agenda include:
- Beginner and Advanced Decorating Classes – Learn new skills in popular and challenging decoration techniques. Classes range from cake writing, isomault, and fondant decorating to pulled sugar, chocolates and cake sculpting.
- Celebrity Demos and Special Presenters – The expo features a variety of free demonstrations by celebrity chefs and bakers, plus classes led by renowned cake artists Roland and Marsh Winbeckler, master sugar artist Ruth Rickey and master bread baker Cyril Hitz.
- Adding Pizza to Your Bakery – Come and learn how to easily integrate pizza into your offering and grow sales.
- Industry Trends: Ancient Grains – Learn about the risks and rewards of using time-tested grains and how they mesh with two of the leading industry trends: Gluten-Free and Trans-Free Shortening.
“We created a program that gives every attendee relevant information they can immediately apply to their everyday business, whether they’re management or R&D, bakery owners or workers on the line,” states IBIE Assistant Secretary & Treasurer and Education Task Force Chair Dennis Gunnel.
Dennis continues, “We worked side-by-side with our industry partners to create the most comprehensive, in-depth program possible. We have been fortunate to bring together organizations from all segments of the industry to create a strong, targeted seminar package for our attendees.” Organizations that contributed to the new program include AIB International, American Bakers Association, BEMA, Retail Bakers of America, the Bread Bakers Guild of America, PMQ Pizza Magazine, the California Raisin Board, BISCC, the Grain Foods Foundation, and Biscuit & Cracker Manufacturers Association.
For more information about the 2013 IBIE Education Program and to see the seminar agenda, visit www.IBIE2013.com/education.
To register for IBIE 2013, visit www.IBIE2013.com.
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IBIE, sponsored by the American Bakers Association (ABA) and the Baking Industry Suppliers Association (BEMA), is recognized worldwide as the grain-based food industry’s largest, most comprehensive trade event. A “working show,” where millions of dollars of business is conducted daily, IBIE brings the entire professional baking community together, offering the complete range of equipment, supply and ingredient solutions and showcasing the newest baking technology in 500,000 net square feet. The triennial event will next be held in Las Vegas, Nev. October 6-9, 2013.
Attendees include employees of: wholesale bakeries, suppliers and distributors; supermarket chains, central bakeries and commissaries; supermarket in-store bakeries; multi-store and single unit retail bakeries; intermediate wholesale bakeries; donut, pie and cookie retailers; cake and cupcake shops; foodservice operators; tortilla producers; snack food producers; biscuit & cracker producers.
Exhibitors include manufacturers and suppliers of: baking/food equipment and systems; ingredients, flavorings, spices & fillings; ingredient handling systems; packaging materials & systems; technology; sanitation equipment; transportation & distribution equipment; refrigeration equipment; business services.
