2019 Annual Convention

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March 2-3, 2019

Doubletree Hotel by Hilton

Bloomington (Mpls.), Minnesota


Public Viewing Area
Saturday, 11 a.m.-1:30 p.m., Sunday 9 a.m.-11 p.m.
Public can view displayed contest cakes, baked foods contest entries, cake expo challenge, and decorate one cupcake with a $5 donation to the Upper Midwest Bakery Association’s Scholarship Fund. NOTE: The vendor floor, demos, classes, and other areas are closed to the public.


“Attendee Convention Registration”                                 Click on  (ADMIT ONE) icon below.(Select Tickets Tab)

 2019 Convention Program Schedule “Subject to Change” Schedule is current as of 1/15/2019. 

2019 Scholarship Award has been Suspended, for 2019 Conference.

Hall of Fame Nomination Deadline January 31, 2019.

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UMBA Cake
Challenge
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UMBA Deco Cake
Contest
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Baked Foods
Contest
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UMBA Scholarship
Application
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Hall of Fame
Nominations
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Location &
Hotel Reservations

2019 Convention Schedule:PENDING

*Tentative schedule. Check back for detailed educational session information.

Friday, March 1

2 p.m., Vendor Setup

2 p.m., Pre-Registration- 2nd Floor Coat Check

3-6 p.m., Registration- 2nd Floor Coat Check

3-6 p.m., Cake Drop-off

7 p.m., Board of Directors Meeting, UMBA Members Welcome-Normandale Room

Saturday, March 2

7 a.m., Registration

8 a.m.-1 p.m., Cake and Baked Foods Drop-off

9 a.m.-3 p.m., UMBA Cake Challenge

9-9:50 a.m. Educational Sessions

 

Pastry Chef #1  Jeff Bryduck Guest Pastry Chef- Native of Hancock, Minnesota. Chef training coarse at Willmar Vocational. Cloverleaf Supper Cub in Benson,MN.  Hyatt Regency O’ hare-Chicago, IL. Sous Chef at Hyatt Birmingham, AL. Hyatt House LAX. the Beverly Hilton Hotel, Queen Mary. Kosher Chef for Beverly Hills Caterers. Double Tree Park. Decathlon Club, Calhoun Beach Club, D’Amico Caterers. Currently Chef at Buddies Bar and Grill, Hancock, MN.

 

Being Your Best Self/
Dave Faust, Stonehouse Resources –

Back by PopularDemand Being                                                                                                                                                                                                                          Your Best-Self guides each participant through a self-inventory exercise to discover their Best-Self and their less-than-best-self. Participants then learn simple tools for flipping the switch from less-than-best-self to Best-Self? As leaders, Being Your Best-Self teaches us how we can help someone on our team make the switch from less-than-best-self to Best-Self? Being Your Best-Self is a perfect fit for high customer, client or patient contact employees and for high employee contact managers and supervisors.

 

10-10:50 a.m. Educational Sessions

Pastry Chef #2 Jeff Bryduck   Guest Pastry Chef- Native of Hancock, Minnesota. Chef training coarse at Willmar Vocational. Cloverleaf Supper Cub in Benson, MN Hyatt Regency O’ hare-Chicago, IL. Sous Chef at Hyatt Birmingham, AL. Hyatt House LAX. the Beverly Hilton Hotel, Queen Mary. Kosher Chef for Beverly Hills Caterers. Double Tree Park. Decathlon Club, Calhoun Beach Club, D’Amico Caterers. Currently Chef at Buddies Bar and Grill, Hancock, MN.

 

Minnesota Food Labeling Laws UPDATE

Jeff Luederman, MS, REHS Retail Food Manager, Food and Feed Safety Division-Minnesota ,                                                                                          Minnesota Department of Agriculture Recent changes that will nee special attention

 10:15 – 11:15 a.m. Attitude is Everything/

Dave Faust, Stonehouse Resources-Back by Popular Demand
It is said that “Attitude is Everything” and “Your attitude determines your altitude.” We couldn’t agree more. In Attitude Is… participants learn how to take control of their attitude and gain an understanding how we impact the attitude of others around us. No one enjoys being around the bad attitudes of Johnny or Jenny Raincloud. Their negative impact on workplace harmony and productivity can be dramatic. Attitudes, good or bad, will infect others around them and often become self-fulfilling prophesies. Attitude is the difference between being problem focused or solution focused, between being an optimist or a pessimist. Positive attitudes are a distinct competitive advantage and a basis for creating a “Best Place to Work” environment.

11 a.m.-5 p.m., Show Floor Open

11 a.m.-1:30 p.m., Public Cake Viewing and Cupcake Decorating

Demos on the Show Floor, Show Floor Stage

12:00 p.m. Cake Decorating   Christina Murray- Using your Pallet Knife and Brushes to create unique design and enhance efficiency

1:00 p.m. Baking – General Mills/Pillsbury- F.T.O is the Way to Go! “Freezer To Oven” Products and Convenience. Labor and Quality Tips for additional sales.

2:00 p.m. Donut Decorating –Dawn Foods- Creative Donut decorating for All  seasons and special occasions

3:00 p.m. Baking – Gregory’s Foods – It’s All NATURAL – Customer demands are strong in this arena and Gregory’s are the vanguards of innovation.

4:00 p.m. T,B.D.

1:30 p.m., Judging of Contests

5:30-6:30 p.m. Reception

6:30 p.m. Banquet and Program

9-10:45 p.m. T.B.D Conclusion of Banquet

Sunday, March 3

9 a.m.-12 p.m., Show Floor Open

9 a.m.-11 a.m., Public Cake Viewing and Cupcake Decorating

9-9:50 a.m. Educational Sessions T.B.D.

10-10:50 a.m. Educational Sessions

Bakery Equipment and All Questions Bakery. Ingredient/Production/Sanitation
John Stricker, Practical Baker and CMB/Darrel Mischkal/Tom Pritchert/Denis Wesenberg/John Lupo?
We’re bringing in an expert!  John Stricker will be joining us to talk about the essential pieces of bakery equipment. We’ll also cover:

– Buying equipment – Pros and Cons of buying New vs. Used
– Benefits to upgrading equipment – time and labor savings
– Resources – where to find equipment

 

11 a.m.-12 p.m., Award Ceremony and Prizes

Close of Show