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 14^th through 16^th, 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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Preston Powell is a sales director at Grain Craft, where he manages and develops business with local and national accounts concerning bulk, bag, and specialty flour products.

Preston has been involved in the baking industry for the last 8 years and member of ASB for 4 years.  An internship in Bentonville, Arkansas first attracted Preston to a career in baking.  After becoming employed in the industry, Preston chose to become a member of ASB because he wanted to network within the baking community and surround himself with professionals who lead the industry.  Preston continues to be involved in the society because it provides a platform to interact and collaborate with industry members, as well as promotes personal growth through education.

While passionate about ASB and wholesale baking, Preston also enjoys golfing, hiking, cooking, and spending time with his family.

Danielle Wedral Licata is a Regional Sales Manager at Jungbunzlauer.

Danielle has been involved in the wholesale baking industry for the last 5 years and member of ASB for 4 year.   Danielle first discovered the baking industry after moving from the diagnostic equipment industry to ingredients.  After becoming employed in the industry, Danielle chose to become a member of ASB because of the great collaborative work and mission.  She is very excited to be joining and becoming more involved in the society.

While passionate about ASB and wholesale baking, Danielle also enjoys swimming, traveling and enjoying the outdoors with her husband, two daughters and golden retriever Hank.

The American Society of Baking (ASB) is offering scholarships and the power of the industry’s biggest spotlight to college students who major in Baking, Food Science, or Culinary Arts.

“ASB’s National Product Development Competition is an exciting way to meet industry leaders, begin making important career contacts, and, of course, to take home a piece of the $18,000 offered in scholarships!” said Kent Van Amburg, Executive Director of the American Society of Baking.

Open to College Students Nationwide. At BakingTECH, finalists experience a fun and lively environment with an audience of baking professionals and a panel of judges from high-profile companies that have included Dunkin Brands, Hostess Brands, Flower Foods, Mission Tortilla, Tortilla King, and McKee Food.

Finalists compete for $18,000 in scholarships:

• 1st prize: $2,000 scholarship for each team member
• 2nd prize: $1,500 scholarship for each team member
• 3rd prize: $1,000 scholarship for each team member