May 20, 2020
American Society of Baking Announces New Dates for BakingTECH 2021 and Innovative Plans for Virtual Participation
KANSAS CITY, MO – In response to membership surveys, BakingTECH, the American Society of Baking’s annual technical conference and marketplace exposition, is now scheduled for February 14th through 16th, 2021 at the Hilton Chicago. The in-person conference is pioneering plans to include digital components for virtual attendees so that all of our members can learn, network, and receive recognition during the Best Week in Baking.
Kent Van Amburg, Executive Director of American Society of Baking (ASB) shared details:
“ASB’s Planning Committee is excited to announce that BakingTECH 2021 will offer both the face-to-face aspect of ASB’s signature annual event along with the most modern method to virtually attend and participate in the industry’s most important gathering.”
Annually attended by more than 1,000 baking professionals from across the nation and around the globe, BakingTECH provides the professional platform for the baking world to share cutting-edge information about the industry, discover new technology opportunities, and collaborate with industry experts and leaders.
About ASB and BakingTECH
American Society of Baking is the professional organization for the wholesale baking community. Members are commercial baking professionals; food technologists; and engineering, equipment, and ingredient experts who are dedicated to advancing baking and baking science technology through education, leadership development, and networking. www.asbe.org
ASB’s BakingTECH is the wholesale Baking industry’s annual technical conference and marketplace exposition. Recognized as the industry’s “Best Week in Baking” BakingTECH 2021 will be held at the Chicago Hilton on Feb 14- 16, 2021, and will include technical learning sessions, keynote speakers, the Baking Hall of Fame awards ceremony, the marketplace exposition, and the national Product Development Competition for college students in the fields of baking and culinary science.
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