Whether you’re a baker, cake decorator or food service professional, staying on top of industry developments—and ahead of consumer trends—is an absolute must for your competitive success. Good thing IBIE – set for Oct. 6-9 in Las Vegas, NV – has everything you need to make it happen, with an expanded education program featuring the essential information needed to grow your business, hone your skills and stay ahead of consumer’s ever-changing tastes.
Highlights include the following:
70+ seminars, now organized into five targeted tracks: AIB Technical, Retail & Food Service, Business Management & Marketing, Ingredient Trends & Formulations and Hands-on Cake and Pastry Decorating.
Beginner and Advanced Decorating Classes – Learn new skills in popular and challenging decoration techniques. Classes range from cake writing, isomalt, and fondant decorating to pulled sugar, chocolates and cake sculpting.
Celebrity Demos and Special Presenters – The expo features a variety of free demonstrations by celebrity chefs and bakers (major celebrity announcement forthcoming), plus classes led by renowned cake artists Roland and Marsh Winbeckler, master sugar artist Ruth Rickey and master bread baker Cyril Hitz.
Adding Pizza to Your Bakery – Come and learn how to easily integrate pizza into your offering and grow sales.
Industry Trends: Ancient Grains – Learn about the risks and rewards of using time-tested grains and how they mesh with two of the leading industry trends: Gluten-Free and Trans-Free Shortening.
RPIA’s Business of Baking for Beginners, held Oct. 5, will provide bakers with 5-years experience or less with the knowledge they need to succeed in the baking industry.
For a complete listing of seminars, times and descriptions, visit www.IBIE2013.com