2016 UMBA Annual Convention

January 30 & 31, 2016 – Treasure Island Casino

For more information contact us at UpperMidwestBakery@gmail.com or call (320) 296-1443.

Download PDF Here.

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Attendee Convention
Registration
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UMBA Cake
Challenge
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UMBA Deco Cake –
Sugar Art Contest
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Baked Foods
Contest

Hands-On
Decorating Classes
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UMBA Scholarship
Application
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Hall of Fame
Nominations
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Location &
Hotel Reservations

Tentative 2016 Convention Schedule:

 

Friday, January 29
2 p.m.,Vendor Setup, Island Event Center
2 p.m., Pre-Registration, Pre-Function Area
3-6 p.m., Registration, Pre-Function Area
3-6 p.m., Cake Drop-off, Island Event Center
6 p.m., Social on your own

Saturday, January 30
7 a.m., Registration, Pre-Function Area
8 a.m.-2 p.m., Cake and Baked Foods Drop-off, Island Event Center
9 a.m.-3 p.m., UMBA Cake Challenge, Pre-Function Area

8-10:50 a.m., Educational Sessions:

8-12 p.m., Hands-on Decorating Session, Chief Wabasha Room
Buttercream Basics for Professional Decorators, Chrissy Meisner – Chrissy’s Bloomer Bakery, $50
* Pre-Registration Required. This hands on class will cover everything from borders, writing on cakes, buttercream flowers to basic figure piping. Supplies will be provided…just show up ready to learn!

Chrissy Meisner is the owner of the Bloomer Bakery in Bloomer, Wisconsin. She was previously employed by Denny’s Fifth Ave in Bloomington and is a member of ICES. She enjoys competing in both the baked foods and cake decorating competitions at UMBA and has won a number of gold medals and baked food trophies.

9-9:50 a.m.

A carton of solutions to mitigate rising egg prices, Eric Spelger, Corbion, Wolf Room
Due to a national shortage of eggs in the U.S., the bakery industry is understandably concerned about egg pricing and availability. Prices have risen dramatically and further increases are expected. Given that, is it possible formulate away from eggs in baked goods and still produce delicious products that drive sales? Absolutely. Learn the key factors of how to successfully reduce, replace or extend the use of fresh, frozen or powered eggs, without impacting taste, or functionality.

The Bakers Dozen-Developing a Marketing Strategy, Greg Wagner, General Mills, Eagle Room
This class will be a great refresher on marketing strategy. We will go over a quick social media refresh (Facebook, Twitter, and Instagram) and review some top-line items to consider when Marketing your Business along with products.

10-10:50 a.m.

Trans-Fat Free Solutions with Mitch Riavez, CMB, Stratus Foods, Wolf Room
By 2018, all partially hydrogenated shortenings will be removed from the market because of the latest FDA ruling.  Mitch Riavez will share the solutions that shortening companies are working on for the bakery market.  Learn about your options for baking, frying and making icings as we move into a trans-fat free world.

Mitch is a Certified Master Baker and Executive Pastry Chef. He is a true 4th generation baker, born and bread (no pun intended) into the industry. Mitch has more than 30 years of experience in Bakery operations, Production, Manufacturing and Distribution. He has worked as a Bakery Technician, R&D and in National Sales Management with Durkee, Pennant, BakeMark, CSM and others.

Tips, Tricks, Gadgets and Interesting Factoids for the Professional Baker, Eagle Room
John Lupo, This session will be jam packed with over 100 interesting time saving, profit making, old school tips, shortcuts, tricks, fun practical gadgets and resources that John has assembled from his 38 years in the baking business that will help you every single day.

John Lupo started Grandma’s Bakery in 1978 without any retail baking experience. Thirty eight years later Grandma’s Bakery employs over 125 people, operates two retail locations and serves several hundred wholesale customers every day of the year in the Minneapolis St Paul area. John is a self taught baker who was certified as a Master Baker by the RBA in 1989. John is the President of the White Bear Lake Chamber of Commerce and involved in many local civic groups. The bakery has been featured in numerous trade publications over the years and the business has won many awards for small business excellence. John has made just about every mistake you can and he’s here to share his years of experience with Tips, Tricks, Gadgets and Interesting Factoids for the Professional Baker.

11 a.m.-5 p.m.    Show Floor Open

11-11:50 a.m.

2016 Bakery Consumer Trends – What is a trend and why should you care?, Erik Enyedy, Director of Marketing  Dawn Foods, Wolf Room
Consumer trends are a reflection of the constant change all around us..….learn how you can think about these trends to inspire creativity and create demand for your bakery business.

Clean Label – Food Industry Trends, Ralf Tschenscher, Lesaffre Yeast Corp., Eagle Room
Ralf is a Lesaffre Yeast Ingredient Specialist, received a Masters in Baking from Stuttgart Germany, and served as Chairmen of the Canadian Baking Assoc for 4 years.

12 a.m.-5 p.m., Demos on the Show Floor, Show Floor Stage

12 a.m.    TBD

1 p.m.    TBD, Dawn Foods

2 p.m.    Hand Mix Ciabatta and Spalt Rye Bread, Steve Nelson, Collegeville Artisan Bakery

3 p.m.    Cupcake Flip Out-  Amanda Hansen, Coborn’s

4 p.m.    Cupcake Pull Aparts, Jaime VanderWoude, Jerry’s Foods

2:30 p.m.    Judging of Contests
5:30-6:30 p.m., Reception, Pre-Function Area
6:30 p.m., Banquet and Program, Full Deck
9-12 p.m., Bowling for everyone, Bowling Lanes

Sunday, January 31
7:45-8:30 a.m., Business Meeting, Board Room
8-11 a.m., Association Brunch, Buffalo & Bear Room, All guests at the convention are welcome. Need to have a ticket to attend. Tickets are $15 each.
9 a.m.-12 p.m.    Show Floor Open

8-9:50 a.m.    Educational Sessions:

8-11 a.m., Hands-on Decorating Session, Chief Wabasha Room
Fondant Techniques, Marietta Vossen, Cold Spring Bakery, $50
* Pre-Registration Required. This hands on class will have attendees covering a square layer plus learning multiple fondant techniques including ruffles, bows, swags, molded fondant pieces and more. All supplies will be provided.

Marietta Vossen is the head wedding cake decorator at Cold Spring Bakery. She has won numerous awards at the UMBA conventions in wedding and sculpted cakes.

9-9:50 a.m.

Cost Analysis, Mary Robideau, Premiere Foods, Wolf Room
Are you pricing your product properly to make a profit? Mary Robideau will go through all the items that need to be taken into the pricing formula to insure that you are getting a fair price for your bakery products.

New Directions in Wedding & Cake Sales Discussion with Lynn Schurman, Cold Spring Bakery, Eagle Room
Do it yourself brides, cupcakes and dessert tables!  The wedding cake world has changed because our customer has changed.  How do we market to new brides?  How do we change our wedding business to keep a piece of the action when we are competing with other segments of the wedding industry?  Be part of a lively discussion moderated by Lynn as we look to new solutions.

Lynn Schurman is the co-owner of Cold Spring Bakery and her bakery specializes in wedding dessert sales. She is a Certified Cake Decorator and has coordinated decorating competitions for UMBA and RBA. Lynn is the Director of Education for the RBA and is the Education Coordinator for IBIE 2016.

10-10:50 a.m.

Generation Y and Z: are you prepared? Ed Gardeski, Mackenthuns, Wolf Room
Generation Y (Millennials) will outspend Baby Boomers by 2017, they are the first generational group to accomplish this.  What do they want and why?  Generation Z is entering the work force, how do you communicate, train and motivate?  A look at how we can think, act and communicate across these generational groups.

Ed Gardeski has 42 years in the grocery industry, 24 years as General Manager at Mackenthun’s Fine Foods Waconia Minnesota.  He is a 2011 graduate of Concordia University College of Business and Organizational Leadership with a degree in Food Retail Marketing Merchandising and Management.  In 2012 he was awarded the Minnesota Grocers Association Store Manager of the Year Award in single store category

Copyright Law & Cake Decorating, Eagle Room, Paul Tentis, DecoPac
Cakes and cookies bearing copyrighted characters are in high demand, and the legality of accepting these types of orders is a hot topic of discussion in the cake world.  Learn more during this one hour presentation from DecoPac.

11 a.m.-12 p.m., Award Ceremony – Prizes, Pre-Function Area

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