Featuring AIB's BS&T Graduates and others who have made significant contributions to International Baking.
AIB BS&T Graduates and Friends come join us in Manhattan, KS for an informative and entertaining 2 day seminar focused on global baking trends. Proceeds from this seminar will help support AIB's School of Baking Endowment Fund and Scholarship programs.
Minimum tuition price is $500. Personal and company donations to the Endowment Fund are highly appreciated. Formerly AIB's Food Safety programs generated money for day to day operations of the School of Baking. AIB has started a $2.5 million School of Baking Endowment Fund to enable the School to continue it unparalleled service to the baking/allied industries. AIB Alumni, colleagues and friends of AIB are encouraged to take this opportunity to contribute to the Endowment Fund or AIB's annual scholarship fund.
While you are here, visit with Ken Embers to make contributions to these important fund raising efforts. If you can't make this seminar, you may still contribute by contacting Ken at kembers@aibonline.org or by calling 1-800-633-5137
Speakers
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|---|---|---|---|
| | | | |
Agenda
| Day One | |
| 8:00 a.m. | Introductions |
| Ken Embers, Manager Career Development, AIB | |
| 8:30 a.m. | French Bread Making |
| Hubert Chiron, AIB Alumni and Test Baker for the French National Agricultural Research Institute, known as "Mr. Bread" in the April 2, Wall Street Journal article on the World Baking Cup Championships in Paris, France. Mr. Chiron will discuss and demonstrate French Break Making. | |
| 9:30 a.m. | Lab - French Bread demonstrations |
| Hubert Chiron | |
| 12:00 noon | Lunch |
| Everyone can enjoy some of Hubert's bread while the rest of the meal is catered in. | |
| 1:00 p.m. | Taiwan Style Sweet Dough Breads |
| Kuen-Ho Shih, AIB Alumni and Head of the Baking Department China Grain Products Research and Development Institute, Taipai, Taiwan, coach of the Taiwan Team at the World Baking Cup Championship in Paris, France. Mr. Shih will discuss and demonstrate how to produce Taiwan style sweet dough breads. | |
| 2:00 p.m. | Lab - Taiwan Sweet Breads |
| Kuen-Ho Shi | |
| 5:00 p.m. | Adjourn to Bobby T's |
| Enjoy a steak cook-out on the patio, compliments of Bobby T himself. | |
| Day Two | |
| 8:00 a.m. | Vienoisserie Laminated Dough Production |
| Peter Yuen, Owner operator of LaPatisserie Bakery in Chicago, he took first place in the Vienoisserie category at the World Baking Cup Championship in Paris, France 2008. Mr. Yuen will discuss and demonstrate Vienoisserie production. | |
| 9:30 a.m. | Lab - Vienoisserie |
| Peter Yuen | |
| 12:00 noon | Lunch - on your own |
| 1:00 p.m. | American Breads |
| David Krishock, AIB Alumni, BNEF Professor of Baking, Kansas State University, well-known and respected artisan baker having owned his own business and formerly employed with King Arthur Flour as technical representative and consultant. David will discuss and demonstrate aspects of American breads. | |
| 2:00 p.m. | Lab - American Breads |
| David Krishock | |
| 4:300 p.m. | What did we learn and where do we go from here? |
| Ken Embers, General discussion, questions and answers. |
Enrollment and Tuition Information
- Mail: AIB, 1213 Bakers Way, PO Box 3999, Manhattan, KS 66505-3999
- Phone: 785-537-4750, 800-633-5137 or 800-242-2534 (enrollments only)
- Fax: 785-537-1493
- Online: Add to Cart below
Make check or money order payable in US dollars to: AIB.
International Participants (excluding Canada)
Please add $40 (US) handling fee to the tuition amount. Tuition and handling fee must be prepaid in US dollars.
