NEW YORK STATE BAKERS TAKE A JOURNEY TO THE
You just knew that this was going to be a great event upon entering the magnificent Culinary Institute of America facilities and being greeted at the door by Paul Sapienza and staff.
Breakfast specialties were laid out, and by 8:00 AM our Bakers were off to class to either hone their skills or learn new ones.
Three highly desirable Hands-On Classes were offered by renowned instructors.
The first of these was Advanced Fondant Techniques.
Another focused on the art of creating and working with Laminated Dough.
While the last one taught Baking With Whole Wheat Flour.
As all of this instruction was going on, numerous vendors were setting up for the afternoon events.
Lunch time provided the opportunity to have
Karl Riesterer, Scholarship Chairman to present One-Thousand Dollar Scholarship checks to four deserving CIA students. These bright and enthusiastic future Bakers also served as assistants to the instructors of the above Hands-On Classes.
Pictured below are the recipients along with
Tom Vaccato CEPC, CMB Dean of Baking & Pastry:
The afternoon schedule provided time for interaction with the vendors.
Concurrent with all of this, we were given the opportunity to attend various classes. One was lead by Captains of the Industry, Joe Gifoli, Eddie Maher, and Karl Riesterer on
Duct Tape and Beyond: Making Your Equipment Work for You.
Chef Biagio Settepani treated us to a demonstration of "The Delieze"
When an extra set of skilled hands was needed, our own President Nick Stork was right there.
As the finished product was offered to the audience,
it was advisable stand back so as not to be trampled in the stampede for a taste of this glorious treat.
Julie Bashore was next with an informative demonstration on
Quick Techniques and Shortcuts
Ann Heap then brought the class through a delightful demonstration of new newest trend in cakes,
Michael Lang and Christophe Gaumet, C.M.B. Able & Shafer updated us on
Gluten Free Baking.
Several other classes on Digital Marketing, Building a Team that Works, I've Got you Package Eight Here, and Champagne Wishes on a Beer Budget were also provided by experts in those disciplines.
At the conclusion of Day One, participants, instructors, and vendors were off to the Mill House to compare notes, discuss the day, make new friends, and contacts, check emails, and just kick back.
kicked off at 7;30 AM ( or as some would say, mid morning) with a tour to the Apple Pie Bakery Cafe at CIA, followed by Deising's Bakery, and finally to Meredith's County Bakery.
It should be obvious by now, that if you missed this event, you missed out on a lot.
Below is the letter to The New York State Bakers Association in recognition of our participation.
Thank You NEW YORK
Another Amazing RBA Roadshow in the Books!
The Retail Bakers of America would like to thank all that were involved in this past weekend's RBA Roadshow in New York. What a great day for our industry - tons of amazing education and valuable networking.
Thank you to our fantastic Roadshow Committee and the New York State Bakers Association. Without all of your time and dedication this event would not have been possible.
Thank you to Tom Vaccaro and The Culinary Institute of America - New York. Your beautiful facility was an ideal place to host an RBA Roadshow.
Thank you to our Tour Locations for opening your doors and giving us an inside look at your bakeries.
- Apple Pie Bakery Café
- Deising's Bakery
- Meredith's Country Bakery
Thank you to all of the awesome Vendors who came out to meet and network with our attendees and students!
- Abel & Schafer Inc.
- Dawn Food Products
- Empire Bakery Equipment
- Erika Record, LLC
- Fernqvist Labeling Solutions
- Flavor Right
- Friedlander Group.com
- General Mills
- Hill and Markes
- Inter-County Bakery Supply
- International Bakers Services
- King Arthur Flour
- Lesaffre/Red Star Yeast
- Otto Brehm Inc
- Prime Ingredients
- Satin Fine Foods
- The Anita Kaufmann Foundation
- Welcome Home Brands
- W Packaging
Thank you to our spectacular speakers and instructors...You are the Roadshow! These amazing and talented presenters are what make our events a success!
- Julie Bashore
- Chef Didier Berlioz, The Culinary Institute of America
- Beth Fahey, Creative Cakes Bakery and Café
- Christophe Gaumet, CMB, Abel & Shafer
- Joe Gifoli, Gourmet Bake Shop
- Anne Heap, Pink Cake Box
- Jesse Heap, Pink Cake Box
- Michael Lang, Abel & Shafer
- Eddie Maher, Tilda's Bake Shop
- Renee Rouwhorst, Ryke's Bakery, Catering and Café
- Chef Biagio Settepani
- Chef Hans Welker CMB, CHE, The Culinary Institute of America
Be sure to check out the RBA Facebook page for lots of great pictures and videos from the weekend!