IBIE, show daily - Monday - (Page 4)

APC satisfies pie cravings with the Great American Pie Festival A pot of gold may be at the end of a rainbow, but at the end of the red, white and blue balloon arch in the North Hall lays a line of pies free for the tasting. This never-ending pie buffet is the main event at one of IBIE 2013’s newest features — the American Pie Council’s (APC) Great American Pie Festival (Booth Nos. 1847 and 1857). For the duration of IBIE 2013, showgoers can enjoy the endless buffet of pies made by APC member bakeries Bonert’s Slice of Pie, Santa Ana, CA; Cyrus O’Leary’s Pies, Spokane, WA; Rocky Mountain Pies, Salt Lake City, UT; and Duncan Hines Globe, Parsippany, NJ. The buffet features not only staples such as pumpkin, apple and lemon meringue but also some unique flavors such as Kahlua. “The best pies in America are made by the members of the APC, so we wanted to showcase some of the award-winning pies to the attendees of IBIE,” said Linda Hoskins, executive director of APC. Beyond simply grabbing a free slice of pie, the buffet offers retailers and wholesalers the opportunity to talk to participants about the possibility of doing business together. “By sampling some of these award-winning pies, retail buyers, foodservice and wholesalers alike will taste some pies they might want to feature in their outlets,” Ms. Hoskins said. The festival, which also serves as APC’s show booth, helps the organization reach more people with its message. “We want to showcase our members, and we want attendees to experience it all,” Ms. Hoskins said. “We want to familiarize them with APC and hopefully get them involved.” She stressed the importance of APC membership as having a direct impact on the growth of the pie industry. “The bigger our membership, the bigger the market,” she said. The festival at IBIE, bursting with people wanting to satisfy their pie cravings, also serves as a preview to APC’s Great American Pie Festival, which takes place every April in Florida. “We have all different divisions of competition: wholesale competition, amateur and professional chefs,” said Dennis Dipo, APC board member and president of Cyrus O’Leary’s. “We all compete against each other, and it makes us sharper.” IBIE attendees stopping by the festival can also enjoy the musical talents of John Encinio on acoustic guitar, win prizes or take advantage of a cookbook signing. The festival is open during all show hours, and the buffet tables are never short of pie. — Charlotte Atchley IBIE attendees sample the variety of pies available at APC’s Great American Pie Festival. Mark Grandinetti (left), Rocky Mountain Pies, and Michael Bonert, Bonert’s Slice of Pie, enjoy the turnout at the Great American Pie Festival. Young professionals gain experience at IBIE As today’s baking leaders begin to retire, investing in the next generation of bakers and food scientists becomes critical to the continued growth of the industry. The Young Professionals Committee of the American Society of Bakers (ASB) offers networking and educational opportunities for ASB members who are 40 years old or younger. At an ASB meeting Saturday at IBIE, the committee outlined a program intended to appeal to individuals new the baking industry and ASB. 4 • IBIE • “The key for me in this work is getting involved with the youth in our field,” said Dave Hipenbecker, ASB chairman. “It is so important to the overall health of the baking industry and this organization. What the Young Professionals are doing is starting such promotion from the ground up.” Young professionals look to the older generation for their invaluable experience. “Not everything can be taught in a classroom, meeting, presentation or lecture,” said Brittny Stephenson, YPC Monday, October 7, 2013 Committee member. “The disadvantage of being young is simply lack of experience.” Experienced bakers can give upand-coming colleagues a leg up by providing them more opportunities to learn. “If you can provide young bakers with the opportunity to work in an environment that is challenging but allows them to test boundaries without fear, they can develop into the leaders of the future,” she said. With its plethora of educational sessions and exhibitors, the program offers young profession- als an excellent opportunity for growth. From the education program, attendees just starting out can benefit from the AIB Technical Seminars and the many experts in formulation and business management. By identifying key suppliers to their careers, young professionals can meet them faceto-face on the show floor and make inroads in this tight-knit industry. “Networking is so critical in this industry and even more so for a young professional,” Ms. Stephenson said. — Charlotte Atchley

Table of Contents for the Digital Edition of IBIE, show daily - Monday

IBIE, show daily - Monday