I would like to welcome all of you to our online newsletter, we hope you like it.  We feel that this new format is more efficient than the traditional print newsletter that everyone is accustomed to. Please encourage others in the industry to sign up for it; we want all to benefit from our newsletter. Not everyone may know that we made the switch to the online format.

I am happy to say that I attended the IBIE 2010 convention in Las Vegas. It was a great show, featuring the biggest and the best names in the industry. The size of the show was very impressive, along with the number of attendees that were there. The RBA partnering with them was a great move; both associations complement each other. I felt that RBA's involvement contributed to the show's success. I am also happy to report that the Nassau/Suffolk bakers had a great banquet last month, honoring Werner Simon.

As we enter the fall season, we ask ourselves if our businesses are prepared for the holiday rush. We have to prepare to be ready to handle the burst of extra business that will be coming our way, and have to plan out a strategy to keep things flowing smoothly. This is the time that our staff will be relied upon more than ever. We should give them the recognition they deserve. I feel that if they know that I appreciate their efforts they will go the extra mile for me. 

We are having a workshop at the Culinary Institute of America on October 25^th, put together by Chef Noble Masi. This will be a good opportunity for us to get together and spend some time with old friends and learning new ideas

Wishing you the very best in baking,

President Joe Gifoli