VOLUNTEERING

= CONNECTION

One of ASB's values is community. We want to create a space for belonging for those committed to the baking industry. Getting involved in ASB's mission and work is one way to connect with the broader baking community. 

But that's not the only reason community is at the heart of ASB. As a member you have a chance to share your voice, gain leadership experience, and collaborate with other members on a number of focused initiatives and governance committees.  

The Board of Directors, comprised of bakers and allied professionals just like you, have a clear vision for ASB. The new Strategic Plan focuses the efforts of volunteers and staff in developing and delivering more value to current and prospective members who are looking for a place to connect and belong.  

Why Volunteer Now? 
Each February ASB resets the leadership clock and welcomes new volunteers to the flock. Today more than 200 volunteers actively engaging in ASB's work and that number is growing. It is a great way to learn and connect outside of your existing workplace and local community.  

FIND YOUR PLACE WITH ASB

Volunteer opportunities are numerous. Whether you want to develop a new program or review poster presentations on emerging trends, ASB has a place for you. Maybe you are most comfortable behind-the-scenes helping to research emerging trends or write curriculum for a new training program ASB is developing—your expertise is sought. Or maybe you like to create a space where people feel welcomed and having fun together is your jam, let's leverage your extrovertedness by helping ASB grow.

ASB is on the rise and we want you to come rise with us. To learn more, reach out to us at [email protected] or sign up online.  

"Many semi-retired and retired professionals are seeking ways to give back to the industry, expressing a strong desire to support and stay involved through educational initiatives. ASB gives me that opportunity and I'm still quite honored to serve the industry and the next generation of bakers."

— John Del Campo, Past ASB Board Chair (1988), Robert A. Fisher Award Recipient (2011), and current member of the Hall of Fame Selection Committee & Advisory Council. Member since 1975.

LEND A HAND AT BAKINGTECH

As we approach BakingTECH 2025, you can begin your volunteer journey with assisting ASB staff to ensure a smooth and enjoyable experience for attendees. We are seeking volunteers to help with duties such as registration support, people movers, etc.  Please complete the BakingTECH volunteer sign-up form by January 15, 2025.  We’ll reach out with logistics closer to the event.

Thank you for considering being part of the team to make BakingTECH 2025 unforgettable! Your dedication makes a difference. 

Thank you to everyone who came out to our Regional Meet-Up with Bundy Baking Solutions as we welcomed in the 2025 Baking Hall of Fame Inductees! 

November 8th

Product Development

Competition Deadline

Students, submit your bakery product ideas for the 2025 Product Development Competition, themed "Busy Bees." With $20,000 in scholarships on the line and the chance to showcase at BakingTECH, this competition is a launchpad for future baking industry leaders. 

November 13th

Webinar: Transitioning Sponge

& Dough to Straight Dough 

Discover the ins and outs of transitioning from sponge and dough to straight dough, including process adjustments, flavor impacts, and the pros and cons of each method. Gain practical insights to optimize your bakery’s production! Join live Nov. 13 at 11:00 AM ET

November 28th

Poster Session Deadline  

Now is the chance to showcase your innovations with industry leaders at BakingTECH 2025 in our brand-new student & faculty Poster Session! Submit by November 24 to join the spotlight and connect with top minds in baking.  

December 2nd

Rising Baker Award Deadline

Recognize a young professional who’s making waves in the industry with their innovation and achievements by nominating them for the Rising Baker Award. The winner will be recognized at BakingTECH 2025.  

November 14th

Early Bird Registration 

We can't wait to see you February 15-18th at BakingTECH! Register before Nov. 14th to save $300 and confirm your stay at the Renaissance Orlando Resort at SeaWorld® in Orlando for premium networking and ultimate convenience to/from educational sessions. 

November 14th

Secure Tabletop Space

Feature your latest products, technologies, and solutions in the baking industry at our Tabletop Exhibits on the Formulation Floor. This is your chance to connect directly with bakers and industry leaders, demonstrating your innovations and staying ahead of the curve. 

To keep you informed on important legislative and regulatory issues impacting our industry, ASB is partnered with the American Bakers Association to bring you timely updates.

Dietary Guidelines Advisory Committee Indicates It Will Not Lower Grains Recommendation 

In a previous Dietary Guidelines Advisory Committee (DGAC) meeting, the Committee raised the possibility of lowering the recommendation for grains servings. The Grain Chain led by ABA expressed concerns around the nutritional impact this would have, particularly for certain population groups. In its most recent DGAC meeting, the Committee indicated that it no longer plans to move forward with a recommendation to lower the number of grains servings primarily due to the negative nutritional implications on folate intake.  
 
ABA anticipates the DGAC will release its final scientific report by the end of this year. The U.S. Departments of Agriculture and Health and Human Services will issue final guidelines based on the DGAC’s report in 2025.     

MEMBER SPOTLIGHT

John Phillips 

Special Projects Manager/Consultant | Lesaffre

John is a 40-year industry veteran and the interim committee chair for ASB’s Hall of Fame Selection Committee. Presently he is a Special Projects Manager/Consultant with Lesaffre, a family-owned company that uses microorganisms and natural fermentation to serve human, plant and animal needs, but John worked in a bakery for nearly 35 of those 40-plus years.

Like so many bakers in the commercial industry, careers have been launched at a family owned bakery - John started at Thomas' innovating baked goods and then nearly 26 years at Schwebel's Bakery in Northern Ohio in plant operations for bread, hearth, and buns. A graduate of The Ohio State University with a B.S. in Food Science, John joined the ASB membership early in his career and been contributing ever since.  

In 1997 John was elected by the membership as the ASB Board of Directors Chairman after serving as a director-at-large for several years prior. He's served in countless committees, mentored young bakers, attended nearly every BakingTECH in Chicago, and provided a helping hand to colleagues and peers alike. Today John is the Interim Committee Chair for the Hall of Fame Selection Committee and ushering in the newest class of inductees as ASB celebrates its 101st BakingTECH in Orlando next February.  

John, on behalf of all ASB members and volunteers - we salute you and your outstanding contributions to ASB and the industry! 

THANK YOU TO OUR PARTNERS

American Society of Baking | 1415 Shelby Street, Suite A | Indianapolis, IN 46203 US