Upcoming Events

    • February 25, 2018
    • 3:00 PM - 6:00 PM
    • Fox Valley Technical College


    • March 12, 2018
    • Midwest Foodservice Expo
    Register

    2018 BAKING & CAKE DECORATING COMPETITIONS

    Sign up to compete in this year's Baking & Cake Decorating Competitions at the Midwest Foodservice Expo!


    Beginner and Advanced bakery, pastry and dessert professionals are invited to compete in 4 categories in cake, Wisconsin’s Ultimate Donut Duel, Art of the Bread Contest, Dessert Display Table Competition and NEW IN 2018: Best of the Midwest Pie Contest & The Cheese Head Cheese Bread Challenge!

    For competition information and rules, click here.


    • March 12, 2018
    • March 14, 2018
    • 3 sessions
    • Wisconsin Center


    • March 12, 2018
    • 4:00 PM - 8:00 PM
    • Midwest Foodservice Expo
    Register

    Please join us for a special celebration of the Baking Industry!


    Make a day of it!   Compete in WBA's Baking & Cake Decorating Competitions, check out a demo in the Pastry Studio, and stick around for an evening of appetizers and awards.   This is your opportunity to network with other WBA Members and bakery owners.  Enjoy hors d’oeuvres while WBA announces the Bakery Operation of the Year as well as new inductees into the Baker’s Hall of Fame.

    The WBA Awards & Appetizers Networking Evening is the premier membership event of the year!

    When: Monday, March 12, 2018; 4:00 p.m. – 8:00 p.m.

    Where: Midwest Foodservice Expo






    • March 13, 2018
    • 10:30 AM - 11:30 AM
    • Midwest Foodservice Expo


    This seminar presented by the Wisconsin Manufacturing Extension Partnership (WMEP) explores the challenges faced by small businesses when it comes to global, federal and state food safety regulations that can be incredibly confusing.

    • What qualifications do I need?
    • Which regulations apply to me?
    • How do I implement changes?
    • Where do I start?

    These are common questions. The key is understanding food safety and creating a culture where food safety is automatic. This webinar will cover the training and requirements needed to create a food safety culture

    Objective:


    The objective of this webinar (45-minute presentation / 10-15-minute Q&A / WMEP info) is to provide basic information on competencies required to create a robust food safety culture and how they translate into business building opportunities.

    Agenda:


    • Introduction to WMEP and the presenters
    • Training needs for employees as well as management
    • Basic GMPs
    • Management’s role in the food safety plan
    • Going from a proactive to a reactive workplace
    • Conclusion
    • Q&A
    • Food safety as a business building opportunity and WMEP supporting services

    Presenter:


    Peg Dorn / WMEP (dorn@wmep.org) – Food Safety Specialist


    Peg has more than 15 years of experience in food safety and quality, mostly in the dairy industry. She possesses a strong background in infant formula, pharmaceutical grade excipients, and other dairy products. In her role with the WMEP, Peg assists companies with establishing food safety systems that comply with Global Food Safety Initiative requirements. She spent several years at Baraboo-based dairy cooperative Foremost Farms, holding various positions including quality systems manager and corporate quality assurance manager. Peg’s work at Foremost Farms included setting up Safe Quality Food (SQF) programs for multiple plants. Peg also has worked as an independent food safety auditor and consultant with an emphasis on SQF certification.



    • March 13, 2018
    • 12:30 PM - 1:30 PM
    • Midwest Foodservice Expo

    The Latest Update on the Trans Fat Free Shortening Story

    Mitch Riavez, National Bakery Accounts Manager, Stratas Foods

    By July 1, 2018, all shortenings must be Trans Fat Free. Hear the latest info on the new options that are available and the ways bakers may need to change their formulas and mixing instructions to adapt to the new shortenings.

    Mitchell Riavez, CMB is a fourth generation baker.

    He is the National Sales Manager Bakery for Stratas Foods.

    He has done technical work / national sales management and R&D for Stratas Foods - CSM – BakeMark and Pennant Foods over the last 40 years.


    • April 27, 2018
    • 5:00 PM - 8:00 PM
    • Madison College


    Madison College has much to celebrate with you! Please join us for a delectable evening where Culinary and Baking & Decorative Arts students will wow you with their creations – a capstone experiential project for their finals.

    Order tickets here:  https://6690.thankyou4caring.org/eogt

Past Events

February 06, 2018 Madison College Baker Series
Powered by Wild Apricot Membership Software