Baking & Snack - February 2024 - 21
" It's keeping people engaged at BakingTech, it's having
more avenues for people to gain that knowledge, " he
said. " I still don't think anything can really replace that
in-person sharing of knowledge. "
Going forward, BakingTech will also put a greater emphasis
on honoring those who have made their mark on
the industry. In addition to ASB's Baking Hall of Fame,
the organization added its Rising Baker award, which recognizes
young bakery professionals under the age of 40
who have made outstanding contributions to the industry.
ASB is also planning to expand its Product
Development Competition, now in its 10th
collegiate bakery students compete in researching, devel " I'M
VERY EXCITED ABOUT
THE FUTURE OF ASB. WE ARE
EVOLVING AND REBRANDING
TO ADAPT TO THE NEEDS AND
DEMANDS OF THE INDUSTRY. "
Xochitl Cruz, Bimbo Bakeries USA
oping and marketing a new bakery product, with a total
of $20,000 awarded to its contestants. Ms. Spriggs said
ASB hopes to create more of these competitions and host
regional events, eventually making it a national program.
She added that the competition, as well as the Rising
Baker Award, are meant to put a spotlight on the next
generation of bakery leaders. And by helping further
their development, these bakers can in turn better support
the generation that follows them.
" We have people who in their undergraduate
years were recipients of the Product Development
Competition award, and now with their PhDs are coming
back, serving on the committee and lifting up the
next generation of industry leaders, " she said.
As it heads into its next 100 years, ASB has strengthened
its commitment to the industry's future. A reimagined
BakingTech and education platform will help retain and engage
the next generation of bakery professionals, and ASB's
leadership is committed to fostering their development.
" Joining the board of ASB was important to me because
it's really an opportunity to serve and give back, "
Mr. Lewis said. " And hopefully I can pass something
along to others. "
Ms. Cruz echoed this, noting her relationship with
ASB has changed over the course of her career.
" What started as a way for me to network has evolved
to 'How can I collaborate with ASB to serve others?' "
she said. " Because at the end of the day ASB exists to
serve the industry. "
*
year. Teams of
A new leader for the NEXT CHAPTER
Kristen Spriggs isn't a status quo type of leader.
" I'm more interested in 'How do we grow, adapt
and improve to meet the constituency members' or
even future members' needs?' " said Ms. Spriggs,
entering her second year as ASB's executive director.
This desire for growth made her a natural fit for an
organization she could tell was ready to do just that.
" I could see from talking with the leaders and going
through the interview process that this organization
was poised for reimagining while building on a
strong legacy, " she said. " The board leadership had a
clear vision. Now it's our job to help deliver the plan
and execute on their vision advancing the organization
for the future. I was fired up then, and now the
whole team is ready to do it together. "
The family atmosphere of the baking industry was
another big draw, Ms. Spriggs said. While she was
unfamiliar with the industry, she quickly understood
why so many people make their careers here.
" It felt like I was coming home, " she said. " It's palpable.
I love the phrase 'It's a billion-dollar industry
that's still done with a handshake.' The connections in
this community are really strong. "
Looking back on her first year in the industry, Ms.
Spriggs said she was most amazed not only by how
quickly commercial bakeries operate, but also by the
great pride they take in the goods they make.
" I was inspired by how much individual job
satisfaction and pride they take in their work, " she
said. " The stories of what people have done in their
careers and how they've grown professionally. And
then I go into a restaurant or a grocery store, and I
think about all the people behind getting that product
there, and it just consistently inspires me. "
www.bakingbusiness.com / February 2024 Baking & Snack 21
Sarah Lutomski
http://www.bakingbusiness.com
Baking & Snack - February 2024
Table of Contents for the Digital Edition of Baking & Snack - February 2024
Baking & Snack - February 2024 - Intro
Baking & Snack - February 2024 - 1
Baking & Snack - February 2024 - 2
Baking & Snack - February 2024 - 3
Baking & Snack - February 2024 - 4
Baking & Snack - February 2024 - 5
Baking & Snack - February 2024 - 6
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