Baking & Snack - December 2014 - 26

OPERATIONS EXECUTIVE OF THE YEAR

"Jeff Dearduff is one of the most
dynamic bakery executives ever."
Cordia Harrington, The Bun Companies
For example, when he walks into a bakery, Mr. Dearduff
lets the general manager take the lead. "I want him to take
me through his business on the plant floor," he explained.
"What's he doing differently today than he did yesterday?
How is he improving processes? What does the quality of
the food we're making feel like today? I think there's an
opportunity for anyone on an executive level to interact
with people in the plant."
With his management style, Mr. Dearduff places a
heavy emphasis on listening. "Listen twice; speak once,"
he said. "That allows me to formulate feedback at the appropriate time, without overtaking the conversation or
over-dictating direction." Empowering plant managers
to walk him through their bakeries allows Mr. Dearduff
to more accurately determine if the company is spending money in the right places. "I like helping people succeed, helping them find their way and seeing that they
have every chance to make a difference," he said.
Watching his father all those years ago laid the foundation for his ability to walk an employee through a problem
and come up with a solution in the most efficient and effective manner. "It's listen, think, act," he said.
"He has the ability to bring complicated and difficult
processes to a level that people can understand and execute," Ms. Harrington said.
On the flip side, Mr. Dearduff has a set of standards
by which he expects his employees to perform, also in
the spirit of efficiency and effectiveness, as well as - if
not above all - safety. "Baked foods are live entities,

and we have to manage that from one end of the line
to the other," he explained. He coined the term "smurgent" to illustrate the point. "It's about being smart, safe
and urgent," he explained. "When you put smart and
safe in front of urgent, problems get solved."

Downshifting, but not slowing
On some level, receiving this award felt bittersweet to Mr.
Dearduff. Although it was his father who introduced him
to the industry, the demands of his job at times kept him
from spending time with his own kids.
"As I look back, I think about the six kids that I've
raised," he said. "It's fantastic to be recognized for your
hard work, but you leave a lot on the table. You reflect on
what success costs. It does come with a cost." Now with
two grandchildren, Mr. Dearduff makes a concerted effort to slow down and spend time with his family's newest additions, making a point to eat breakfast with them
every morning.
A true understanding of work-life balance might not be
possible without his wife, Wendy. "She's my rock," he said.
"She challenges me. She expects me to do better with the
grandkids than I did for anyone else."
All in all, it's been a helluva ride for Mr. Dearduff. In
hindsight, would he do things differently? Probably.
Would he do it all again? Undoubtedly. He's a master of
the extra-curricular activities, the Jack of all trades (see
"Arts and crafts, Dearduff style" on Page 22), but he's tied
to the path he's chosen. As he was quick to point out, baking is a tight-knit industry that has, for centuries, been
responsible for feeding the world. "I could have done
anything," he said, reflecting on his life in the business.
"I could have gone into any industry. But this is what I
chose, and I love it."

Success by association
For the members of a centuries-old industry charged with feeding the world, Jeff Dearduff
has one piece of advice: "Stay small. Stay close. Stay strong.
"
Coming from the person in charge of the supply chain strategy for ARYZTA North America,
one of the country's largest wholesale bakery operators, that sounds like quite a challenge.
Not really, if you ask him. In fact, keeping the "stay small" mentality is easy, he said, if you
keep the focus in the right place.
"When I say, 'Stay small,' that's directed at people, Mr. Dearduff explained. "People need
"
to keep their communities small, and that's all about networking. The key, for him, is in the
"
associations - BEMA, American Bakers Association, American Society of Baking and even
AIB International. "If you took these associations away, this would just be another industry with a lot of big companies doing their own thing. It's these associations that make the
industry close.
"
By actively engaging in these groups, bakery professionals get the opportunity to
address the same issues from different angles. "It exposes you to different ways of looking
at the same problem and coming up with various ways to deal with those challenges,
"
he added.

26 Baking & Snack December 2014 / www.bakingandsnack.com

*


http://www.bakingandsnack.com

Baking & Snack - December 2014

Table of Contents for the Digital Edition of Baking & Snack - December 2014

Baking & Snack - December 2014
Table of Contents
Table of Contents
Editorial - The student and the teacher
Newsfront - Alpha Baking named top US green fleet
Tackling the workforce skills gap
Anuga caters to entire food industry
Bimbo: Promotional activity levels off
Survival in the snack aisle
In Brief/People
Operations Executive of the Year - Life in the Fast Lane
Arts and crafts, Dearduff style
Success by association
Partnering Behind the Scenes
Transforming a global business
Venus Wafers - Playing to Your Strengths
Cookies - Outside the Cookie Cutter
Engaging in community
Starches - In More Ways than One
Why add starch
Flavors - Make It Better
The power of pumpkin...spice
Ingredient App - Label-friendly Lecithin
R&D Perspective - Consequences of Operating in a Silo
Slicing - Juggling Knives
Baked Snack Processing - Curing the Crave
Better front-end controls
Baggers and Closures - Finishing Touches
A growing interest in tamper-evident tech
Meeting Preview: BakingTech - Innovation at 88 mph
Meeting Preview: SNAXPO - Practical Magic
Meeting Preview: Pack Expo East - Second to None
Events
Innovations
Producls & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - December 2014 - Baking & Snack - December 2014
Baking & Snack - December 2014 - 2
Baking & Snack - December 2014 - 3
Baking & Snack - December 2014 - 4
Baking & Snack - December 2014 - 5
Baking & Snack - December 2014 - 6
Baking & Snack - December 2014 - 7
Baking & Snack - December 2014 - 8
Baking & Snack - December 2014 - Table of Contents
Baking & Snack - December 2014 - 10
Baking & Snack - December 2014 - Table of Contents
Baking & Snack - December 2014 - Editorial - The student and the teacher
Baking & Snack - December 2014 - 13
Baking & Snack - December 2014 - Anuga caters to entire food industry
Baking & Snack - December 2014 - 15
Baking & Snack - December 2014 - In Brief/People
Baking & Snack - December 2014 - 17
Baking & Snack - December 2014 - 18
Baking & Snack - December 2014 - Operations Executive of the Year - Life in the Fast Lane
Baking & Snack - December 2014 - 20
Baking & Snack - December 2014 - 21
Baking & Snack - December 2014 - Arts and crafts, Dearduff style
Baking & Snack - December 2014 - 23
Baking & Snack - December 2014 - 24
Baking & Snack - December 2014 - 25
Baking & Snack - December 2014 - Success by association
Baking & Snack - December 2014 - 27
Baking & Snack - December 2014 - Partnering Behind the Scenes
Baking & Snack - December 2014 - Transforming a global business
Baking & Snack - December 2014 - 30
Baking & Snack - December 2014 - Venus Wafers - Playing to Your Strengths
Baking & Snack - December 2014 - 32
Baking & Snack - December 2014 - 33
Baking & Snack - December 2014 - 34
Baking & Snack - December 2014 - 35
Baking & Snack - December 2014 - 36
Baking & Snack - December 2014 - 37
Baking & Snack - December 2014 - 38
Baking & Snack - December 2014 - Cookies - Outside the Cookie Cutter
Baking & Snack - December 2014 - Engaging in community
Baking & Snack - December 2014 - 41
Baking & Snack - December 2014 - 42
Baking & Snack - December 2014 - 43
Baking & Snack - December 2014 - 44
Baking & Snack - December 2014 - 45
Baking & Snack - December 2014 - 46
Baking & Snack - December 2014 - Starches - In More Ways than One
Baking & Snack - December 2014 - 48
Baking & Snack - December 2014 - 49
Baking & Snack - December 2014 - 50
Baking & Snack - December 2014 - 51
Baking & Snack - December 2014 - 52
Baking & Snack - December 2014 - 53
Baking & Snack - December 2014 - Why add starch
Baking & Snack - December 2014 - 55
Baking & Snack - December 2014 - 56
Baking & Snack - December 2014 - Flavors - Make It Better
Baking & Snack - December 2014 - 58
Baking & Snack - December 2014 - 59
Baking & Snack - December 2014 - 60
Baking & Snack - December 2014 - 61
Baking & Snack - December 2014 - The power of pumpkin...spice
Baking & Snack - December 2014 - 63
Baking & Snack - December 2014 - 64
Baking & Snack - December 2014 - Ingredient App - Label-friendly Lecithin
Baking & Snack - December 2014 - R&D Perspective - Consequences of Operating in a Silo
Baking & Snack - December 2014 - 67
Baking & Snack - December 2014 - Slicing - Juggling Knives
Baking & Snack - December 2014 - 69
Baking & Snack - December 2014 - 70
Baking & Snack - December 2014 - 71
Baking & Snack - December 2014 - 72
Baking & Snack - December 2014 - 73
Baking & Snack - December 2014 - 74
Baking & Snack - December 2014 - Baked Snack Processing - Curing the Crave
Baking & Snack - December 2014 - 76
Baking & Snack - December 2014 - 77
Baking & Snack - December 2014 - 78
Baking & Snack - December 2014 - 79
Baking & Snack - December 2014 - Better front-end controls
Baking & Snack - December 2014 - 77
Baking & Snack - December 2014 - 78
Baking & Snack - December 2014 - 79
Baking & Snack - December 2014 - Better front-end controls
Baking & Snack - December 2014 - 81
Baking & Snack - December 2014 - 82
Baking & Snack - December 2014 - Baggers and Closures - Finishing Touches
Baking & Snack - December 2014 - 84
Baking & Snack - December 2014 - 85
Baking & Snack - December 2014 - A growing interest in tamper-evident tech
Baking & Snack - December 2014 - 87
Baking & Snack - December 2014 - Meeting Preview: BakingTech - Innovation at 88 mph
Baking & Snack - December 2014 - 89
Baking & Snack - December 2014 - Meeting Preview: SNAXPO - Practical Magic
Baking & Snack - December 2014 - 91
Baking & Snack - December 2014 - 92
Baking & Snack - December 2014 - Meeting Preview: Pack Expo East - Second to None
Baking & Snack - December 2014 - 94
Baking & Snack - December 2014 - Events
Baking & Snack - December 2014 - Innovations
Baking & Snack - December 2014 - 97
Baking & Snack - December 2014 - Producls & Packaging
Baking & Snack - December 2014 - 99
Baking & Snack - December 2014 - 100
Baking & Snack - December 2014 - 101
Baking & Snack - December 2014 - Patents
Baking & Snack - December 2014 - 103
Baking & Snack - December 2014 - New on the Shelf
Baking & Snack - December 2014 - Marketplace
Baking & Snack - December 2014 - 106
Baking & Snack - December 2014 - 107
Baking & Snack - December 2014 - 108
Baking & Snack - December 2014 - 109
Baking & Snack - December 2014 - 110
Baking & Snack - December 2014 - 111
Baking & Snack - December 2014 - 112
Baking & Snack - December 2014 - Ad Index
Baking & Snack - December 2014 - New Product Spotlight
Baking & Snack - December 2014 - 115
Baking & Snack - December 2014 - 116
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