Thank you so very much. This recognition by my peers in the baking industry
fulfills one of the career goals I had set
for myself so many years ago.
I would like to begin by telling the short
story of how I got here. I pray it’s not
too boring, but it leads into my theme for
the coming year.
It was June in 1973. I had been discharged
from the United States Air Force, in
February, after spending nearly eight
years on active duty. My wife and two
school age sons where wondering just how long we would be living in my parents
basement, and whether I was going to make pumping gas a career. My high tech
military training was not readily transferable to civilian life and finding
a
good paying job was as hard as the reenlistment NCO said it would be.
Then an old high school friend told me that the company he was working for
might have an opening for a shipping supervisor. He could get me in and I could
earn
a few dollars at least until I found a real job. In June, I started at National
Baking of Chicago as a first shift, shipping supervisor, at the grand salary
of $225.00 per week. When I accepted, I didn’t realize that a week consisted
of 6, 14-hour days, but what the heck; I would soon be earning a living wage
and we might be able to afford an apartment of our own. The first three weeks
were dedicated to learning all of the products by working the general help
jobs in the bakery. The first night, after nine hours, without a break, I passed
out.
For some reason I didn’t quit, and came back the next day, hoping I wouldn’t
be fired. While working in the plant, I could see that they were taking flour
and water, with the addition of, I didn’t know what, and somehow turning it
into some really good breads and rolls. My interest peaked and a few years
later when the boss offered me an opportunity to come work “inside”, with a small raise,
I jumped at it. They would even send me to school, the AIB, to learn the trade.
In 1977,while at AIB in Chicago, we had
a field trip to the Pick Congress Hotel
to attend a session of the American Society of Baking Engineers. We attended
a few papers and were introduced to some of the Society's officers. One of
these was Don Noot, the President. Don spent a minute talking about the benefits
of
joining and maintaining membership in the Society. After the meeting, we
partook in the hospitality of a couple
of vendors’ suites. The number of people
that
seemed to be genuinely interested in my career impressed me. They all wanted
to know about my company, what we made and how we made it. They were also
quick to help with answers and advice
for the many questions I had concerning
the
mysteries of baking; that I was still struggling with. I was also amazed
by the quantity
and quality of women that seemed to be wandering all over the hotel. Hairdressers,
I learned.
Now it’s time to clear up a persistent rumor. Although I have been married
to a hairdresser for the last 38 years, I did not meet her at ASB.
It was that one-day that convinced me that
the ASBE was worth the time and energy
to attend on an annual basis. It was
also on that day that I determined
that
I might someday become the President, now Chairman of the Society.
That same year, the boss told me to prepare
a 15-minute presentation on Hearth
bread production that he wanted me
to present at the 1978 annual
meeting.
He gave me the name of the Program chairman, Frank Fisher and the Session
chairman,
Fred Bower and told me that they would tell me everything I needed
to know
about doing the paper. He was right Fred was an immense help. By the
way, if you have
an old “Proceedings” from that year, you’ll see a photo of me, 50 pounds
lighter, with hair, my own teeth and without hearing aids. It turned
out that the paper
was well received and I was invited by an east coast and a west coast
bakers club to give the paper at their production meetings. The Company
or the
Society would not pay the expense of the trips, so I was inclined not
to do them.
While discussing the situation with my wife, she made a statement that
has stuck
with me ever since. She made it very clear. It was not National Baking’s
career that
would be enhanced by this opportunity; it was mine. I would get the recognition. I would meet the people. I would gain from the experience. “Take
vacation”, she said, we’ll figure out the money later. I did.
The experience opened my eyes to another
world of baking. I discovered that
there were many ways to make and bake
all kinds and types of breads.
That
regional differences in taste and ethnic bents, made the art and
science of baking even
more challenging. That in order to keep up and to continually enhance
my own value, I would have to continually keep abreast of new ideas,
new technology,
new methods.
I attended every annual meeting after that.
The Company would not pay the registration
or membership dues for a mere production
supervisor,
so I paid
my own way.
To attend meetings, I took vacation or traded to night shifts.
On one
occasion, a VP for the Corporation for which I was employed became
extremely upset
that I was there. I explained that I was on my own time and my
own dime and he accepted
that it might be ok. A couple of years later, the exasperated VP
told me to submit
an expense report and to be sure and plan to spend the time next
year with the Corporate group.
Years passed, other employers came and went, some sponsored me
and others didn’t. ASB remained the constant anchor in my career.
Education,
networking,
friendships
and career advancement were made possible by my continued involvement
in the Society. And, contrary to the firm belief of many employers,
I was never
offered
a job while at the meetings.
The point I’m trying to make is that The American Society of Baking
is and always has been in the business of educating individuals,
not companies.
Heck, It was
not too long ago that a company name would set off alarm bells
in the grand
hall. It is individuals who enhance and advance the industry, not
corporations. Individuals
start businesses. Individuals do the research and develop the technology.
The education of the individual baking professional is of paramount
importance to the advancement of the industry as a whole. Of course
we always appreciate it when our employers understand that our
growth and continued education results in their growth
and improved
performance.
As evidenced by the Baking Hall of Fame and the soon to be Center
of Innovation and Leadership, we as individuals, are tasked with
the responsibility
for
continuous process improvements in the science and technology of
baking, through the education
and mentoring of the professionals that must come after us.
Prior to 1999, we were a Society of Bakery Engineers. Now we are
bakers, engineers, scientists, technologists, salespersons, and
businesspersons. We are here to
grow. We are here to learn. It is our careers we are here to advance,
and by doing so; we bring value to our companies as well as ourselves.
This is
why
the theme for this year will be; “It’s my career! Educate me! Mentor
me! Watch me
grow!”
As I stand here today, there is a growing crisis in our industry. Future leaders
are getting hard to find. AIB is having trouble filling slots; Bakers clubs all
over the country are becoming defunct. My own dear club here in Chicago is finding
it difficult to get anyone to attend our Monthly Educational dinner meetings.
Finding people to fill the much-needed entry-level supervisory positions is next
to impossible. How can that be? Are we not high tech enough? Is an understanding
of physics, biology, electronics, logistics, process and cost controls as well
as business accounting, labor law and environmental law not “techie” enough for
today’s youth? I don’t think so! We’re not doing our job. We are not getting
the word out. We’re not telling our youth that the baking industry is worthwhile.
Although it’s hard and time consuming work, we all know that with an education
in this industry, anyone may find work anywhere in the world. People all over
the world will always eat grain based baked goods.
Years ago the major players in the industry sent scads of young people to schools
and seminars and The American Society of Baking to enhance their worth. Today
with cost cutting and downsizing, the first liners are not given this perk. It
is up to us, the leaders in the industry to get the word out. Education has value!
The American Society of Baking has been the leader in this educational and
mentoring process. As a member for the last 29 years I have been proud to
give back whenever
and however I could. Now I am challenging all of you to join the executive
board and me in our efforts to devise and create the tools and enthusiasm
needed to
attract the next generations of professionals in our Industry. We must all
work hard to convince the individual baking professional of the benefits
of continuing
education through membership. Perhaps they can convince their superiors that
by allowing them to continue their education, grow, network and mentor the
next generation, their contribution to their company’s success can only be
enhanced.
If not, we should try to convince them that a personal contribution to their
own careers would be an investment in their future, both financially and
professionally.
I am awed by the privilege you, my learned
contemporary’s, have bestowed upon
me and I look forward to serving you
through the next year…
Thank You, Thank You!
Apply For Membership Now !!!
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