2010 Inductees - American Society of Baking

2010 Inductees

Gary Brodsky Baking Hall of Fame Chairman

• Charles Burford Burford Corp. • Sterrett Campbell Campbell Systems, Inc. • M. Rella Dwyer The Long Company

2011, Fred Springer and Russ Bundy. Our sincerest appreciation goes to Byron Baird, who is retiring this year as Chairman of the Committee. His leadership has been inspirational. His professionalism and dedication to the Society is unmatched. We thank you for your commitment to the Hall of Fame, Byron. You will be definitely a hard act to follow. The first inductee for the 2010 Bakery Hall of Fame is truly an innovator.

• Jack Lewis Sr. & Jack Lewis Jr. Lewis Bakeries GARY BRODSKY: We welcome you to the fifth annual Baking Hall of Fame Induction ceremony. Bon giorno, guten morgen, Dubro jutro, Ohayo gozaimasu, mehow. Good morning. I am Gary Brodsky, and John Del Campo and I will be acting as your masters of ceremonies this morning. I would like to begin by thanking Byron Baird, Chairman of the Baking Hall of Fame Committee, and the committee members for their expertise and their knowledge of the leading icons of this industry. I would like the committee members to please stand as I announce your name. John DelCampo, Dr. Bill Hoover, Harold Jaffe, Bill McCurry, Tony Oszlanyi, Ken Peck, Chuck Roland, Ed Stigler and, new members for

JOHN DEL CAMPO: Sterrett “Red” Campbell originated the design and manufacture of truly revolutionary equipment for the baking industry. He was the founder of two equipment companies and the holder of several dozen milestone patents that revolutionized high-speed bread and roll production. He was the pioneer in dough movement and an innovator in extrusion technology, developing equipment for extrusion dividing of dough for bread and buns, and many important inventions of equipment for the baking industry. From dough pumps and extruders to dough conveyors and more, he was known for working alongside bakers to make needed improvements to processing equipment and for making many process innovations that are still the standard in the industry today. His secret was two three-letter words: Why and why not? Ultimately, it was the bakers who took a chance and put his ideas into service that were the secret to his success.

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Innovations such as the RDD Extrusion Bread Divider, Plastic Rounder Bars, Continuous Magnetic Pan Indexer, Twin-Screw Dough Pumps, Rotary Timing Gate for Zig-Zags, SSK Heads, UHMW Moulder Boards, Vertical Dough Conveyors and the 8-Pocket High Speed Bun Divider are among his noted contributions to the baking industry. In general, almost every high-speed line for bread and bun production in the world has some aspect of Sterrett’s inventions in them. It is clear that his innovative ideas and designs will continue to have an impact on the baking industry for years to come. GARY BRODSKY: Please give a warm welcome to Mr. Sterrett “Red” Campbell.

Rowdy Brixey, same thing. Rowdy was always incredible, incredibly open to new ideas and, in fact, would join in the process and come up with solutions as we ran into problems. Bill Flowers, from a long time ago, probably kept me in the industry. At the time, I was in the Southeast competing against Pollock Paper, and Pollock did a tremendous job so that was really tough to move against it. I was about to give up, but Bill elected to have me provide all their bags as they moved into bags. It made the difference, and I stayed in the industry. Darrell Authier, who a lot of you know passed on, was another early supporter with our R.P. Cooper Bakery back then and years later became our CPA and a key

STERRETT CAMPBELL: My sincere thanks to the ASB, the Chairman, the Committee, and the membership for giving me this incredible honor. The baking industry has been like a family to me. It is also been very important to my family. Both my sons are active in the business, and they feel the same way. I want to thank my wife, my two sons, Glenn and Bruce, and my two daughter-in-laws, Julie and Beth, for their support over the years. It has been a key. My wife told me I was not to talk about her, but I have to. There is a true story early in the days of our company. She walked into my office, and I had about a 2 inch thick stack of checks I was signing as fast as I could. Not reading them. She said, “You know, you are not reading those checks.” And I said, “I have a plane in an hour and a half, I do not have time. I have got to sign them.” In case I died, she was on the account, so she immediately took them over, grabbed the stack, walked into accounting and told them I was never to see another check. And she took over accounting. True story. And frankly, that is probably the reason we survived. Gary Brodsky, an incredible individual, was always open to new ideas. I really owe a gratitude of thanks to be able to talk to that quality of person, that experienced in the business, and they will give you the time and open their minds to thoughts.

Sterrett Campbell

business advisor. He, along with Ed Meese, helped professionalize our management. And Candy Taylor, who was our Vice-President of Operations, did a phenomenal job of carrying out the tasks. As you can see, as far as I am concerned this honor that I am getting stands on the backs of or the shoulders of a lot of folks. Early on, I found out through hard knocks that if I did not have a baker committed to a given project, the probability of failure went way up. So I drew a line in the sand. We had to get a baker committed to at least work with us in the trials.

Journal of American Baking

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One of the first ones was Andy Reising. Andy put in an experimental bread divider on that basis. He would run the test for us. It turned out it made excellent French bread. He went ahead and bought the prototype, which was a small company doing a big R&D project that really, really helped. Gary Swymeler, at that point got involved, helped us with the next generation and helped develop the idea. Jack Lewis, another Hall of Fame Inductee today, installed the beta version and, after it failed, instead of just throwing us out, allowed us to take it back, rework it and bring it back to another plant. And in fact, at that point, it succeeded, and all the extrusion bread dividers out there now are based on that design. Eddie Perrou and the great folks at Waldesian were key supporters of our successful effort to develop what is now the industry standard dough pump. Other efforts: Dough transfer by conveyor belt, bread rounding for bread-sized dough balls and the very effective rotary timing gate that was the key to higher bun speeds in later machines. When I mentioned my idea for a vertical conveyor that would take dough vertically from the outlet of our pump and deliver it through a ceiling-mounted conveyor, Ken Redden said he’d take one on a guaranteed performance basis. I really looked at the idea and said, “I don’t know,” and kind of declined. At that point, Ken came back and said, “I’ll make you a deal. If it fails, I will pay for it. If it succeeds, give it to us.” How do you beat that deal, right? So I took him up on it, and it worked exactly like it was supposed to. He got it free, and we got a phenomenal new product.

M y t h a n k s t o Pi e r r e Samson, who had a real vision for new automated equipment and was well respected in the industry. He elected for his new plant, up in Canada, to buy two of our new high-tech PVS 750s, put them in, and they ran great. And then he made a video of the system in operation, which was an incredible marketing tool. There are still lots of opportunities, advances in the dough makeup side of the business, and frankly, I am kind of disappointed I am no longer actively in that thing. The good news is my son, Bruce, sitting in the audience, is leading the charge at AMF and looks to be doing a superb job. Finally, I got bored, and my son and I and one of our key employees, Jim Watts, started a new company, and Lyle Webster, a friend from way back, was kind enough to give us a big order for a peel board cleaner and stacker, which we had never built before. We designed and built one, it worked great, and it was a really big help to our new company. So while I appreciate this award based on my past contributions, I’m here to say that hopefully I am not done yet. Thank you. GARY BRODSKY: Sterrett, on behalf of a grateful industry, we honor you as an inductee into the 2010 Bakery Hall of Fame. Congratulations. STERRETT CAMPBELL: Thank you.

That rotary timing gate came in handy. Larry and Mike Marcucci were going to put in two new bun machines in their plant, and we told them we could go 125 a minute. At that time, 100 cuts a minute was pretty typical. And because of the rotary timing gate, I felt we were confident we could go 125, so they bought the first two 4-pocket complete machines that we built. That is going out a long way when you are doing a major plant, and you depend on new equipment. Anyway, we put them in. They not only went 125 a minute, they tweaked them, and they ended up running at 150 a minute, which maxed out the oven. www.asbe.org

The Campbell Family


GARY BRODSKY: Our next inductee is a friend and a truly remarkable woman that has paved the way for so many in our industry. JOHN DEL CAMPO: During her 44-year career, Rella Dwyer has made significant measurable contributions to the baking industry. With a degree in home economics from Mundelein College, which was common for women graduating college in the 1950s and 1960s, Rella was off and running, taking that knowledge and pioneering a way for women in the field of baking science as well as in senior management within the baking industry.

As a mentor, Rella has always been willing to share and teach others about technical and scientific issues impacting the industry. A founding member of the Society of Bakery Women, Rella is mentoring colleagues and encouraging students, inspiring them to enter and excel in a technical field traditionally dominated by men. It is clear that Rella has truly left her mark and raised the bar for service and leadership in the technical arena of the baking industry. After a career filled with honors and distinctions, Rella retired from The Long Company where product quality trophies are named in her honor. GARY BRODSKY: Accepting the award this morning for Rella Dwyer is Theresa Cogswell and Lee Sanders. LEE SANDERS: On behalf of Rella Dwyer, we want to thank you for this great and distinguished honor. Rella is so sorry that she could not be here with us to accept this award in person. I know that there are so many of you out here today who wanted to see her. I would ask that each of you keep Rella in your thoughts and prayers as she recovers from her recent accident. Rella asked me to convey her remarks. And then Teresa and I have a few additional observations regarding Rella that we would like to add as we close.

Rella Dwyer As the ABA’s Food Technical Regulatory Affairs Chair for over 20 years, Rella led the internationally recognized industry committee to critical consensus positions on key legislative and regulatory policies, impacting food labeling, food safety, nutrition and biotechnology. Additionally, Rella was a longtime Chair of the ASB Scientific Advisory Committee, a Session Chair and often a featured speaker, who provided critical and timely technical updates at annual membership meetings. At the AACC International, Rella served as Chair of the Milling and Baking Division, receiving multiple awards. A scholarship award for undergraduate students in the field of milling and baking science is named in her honor.

Now, Rella’s remarks: “Thank you. I want to thank the Society for this great honor, although I do not see why it happened, but I thank you anyway. If it had not been for Bernie Forrest and Marvin Adams, who gave me the chance to prove that I could think and act on that thought, I would never have made it. If it had not been for Albert Bachman and Joanna Rustik and more than they, I would not have been able to make it. But they let me be all the same things that brought me to this great honor. Thank you.” Some additional thoughts come to mind when we think of Rella: leader, teacher, pioneer, professional, determined, precise, polite and precocious, a true and great friend. Always going that extra mile for the cause that she believed in and encouraging each of us to do the same. Rella Dwyer inspired so many of us in this room, and far beyond in this industry, to always give our efforts, our very personal best, to go that extra step to stretch beyond what we thought was achievable. Rella



taught and mentored many of us in the industry as we have risen in our professions. As I came into the industry knowing nothing about baking, Rella taught me all that I know today: the regulatory web, the complicated concepts of product development and the awesome opportunity for innovation in our great industry. She also imparted the importance of formal dialog and even the greater value of informal sidebar conversations where solutions are brokered. She drove us to work hard, and we had lots of memorable fun along the way. Whether dealing with labeling in nutrition policies, food safety, technical issues within the bakeries, management strategies or strategic decision-making, Rella’s insightful expertise always inspired and motivated those that she touched. Her leadership and expertise on FDA policy on behalf of

The professional camaraderie of a common cause allowed our friendship to grow over the years. Rella worked hard in the areas of food safety, while ensuring the government did not run our businesses, we did. Still today, when the discussions turn to government regulations and new laws, I find myself asking what would Rella do? Personally, I miss the long drives home from the corporate office. You know why would I miss a long commute? Well, many times, my late drive home involved a call to Rella at her Chicago office. Always available to cuss and discuss the latest issues, regulations and quality problems that threatened our brands. Some things in life you cannot replace. Rella, we thank you for your friendship, we thank you for your baking industry voice, and we thank you for the memories. And to the Hall of Fame, thank you for honoring this amazing pioneer woman. God bless you, and God bless Rella. GARY BRODSKY: On behalf of the baking industry we honor Rella Dwyer as an inductee into the 2010 Baking Hall of Fame.

Lee Sanders & Theresa Cogswell accepting on behalf of Rella Dwyer

the baking industry is truly amazing. Her institutional knowledge is vast, unsurpassed. Her guidance for those that she mentored has lasting impact as we continue to move forward for the betterment of our beloved industry. THERESA COGSWELL: It is an honor to be here on behalf of my vicious competitor and good friend, Rella Dwyer. For those of you who did not have the honor to know Rella, you missed out working with a good scientist, with a great speak-her-mind attitude. You never had to wonder where Rella was coming from or where she was going. She was painfully clear in her communication. Strong women in the baking industry have often been described with words that might rhyme with ditch, and Rella wore her title proudly.

LEE SANDERS: Many of you would like to say something to Rella and were very sad when you found out she could not be here. We have note cards that we would love for you to share your thoughts and your congratulations. There are people in the audience that are passing them out. So if you would like to grab one, we are going to send these to her with the videotape of today’s ceremonies. Thank you. GARY BRODSKY: For our next 2010 inductee to the Baking Hall of Fame, we are proud to introduce another innovator with a little twist. JOHN DEL CAMPO: The Burford name first became famous through Charles Burford’s father Earl. During World War II, while labor was in short supply, Earl is credited with developing many labor-saving devices for the farming industry. His automatic wire-tying hay baler would later act as the inspiration for the Burford Twist Tie machine. With the help of his son, Charles, the Burfords scaled down the machine to make

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closing poly bread bags more efficient, thereby increasing product life and making it possible to deliver a recloseable product to the consumer. The Burfords and the Twist Tie machine have been synonymous with the baking industry ever since. Today, the Burford Corporation holds numerous patents for machinery and produces an entire line of bakery equipment. Their focus on serving the unique needs of individual bakers helps create effective and efficient machines that provide the labor and material savings that they strive for. Burford’s other notable contributions to the baking industry include the Burford Hydroplate Bread Pan Oiler, the Burford Rotary Seeder, the Burford Pan Shaker, the Burford Butter Applicator and the Burford Pattern Cross Splitter. Charles Burford is honored for his many contributions to the industry and for his focus on making a good piece of equipment that did the job well.

elevator going to my room, and a noted baker stepped on the elevator and saw my nametag. He said, “Burford. Burford. I heard about your machinery. Ship me one for my Philadelphia plant.” About that time, he reached his floor, and he stepped off. Well, I entered the order, shipped him the machine, and everybody was happy. The only thing that has changed since then is the amount of paperwork that we all have to do. You know, our word is our bond. That is what made the nopurchase-order system work. The baker was extremely forthright, and if he told you something, you could hang your hat on it forever. And I grew up that way, too. So it made the relationships quite comfortable. Along the way, we built a neat, wonderful company, Burford Corp., and some of the employees of that company, which are the cornerstone of its value and straightforwardness, are here today, along with my family. Would you please stand? Burford Corp.?

He has played a vital role in the development of the baking industry and will continue to be a fixture in commercial baking. GARY BRODSKY: Please let us give a warm welcome to Mr. Charles Burford. CHARLES BURFORD: Well how was that for a grand entrance? You know, a lot of people would give an arm and a leg for this award, but I do not have to give a leg. But all jokes aside, I would like to thank the Society for this award. To be included in the great list of recipients of this award is very extremely humbling. After all, I was just a farm kid from Oklahoma. But little did I know that when my father and I first developed the Automatic Twist Tie machine for closing bags, that I would one day be in the Hall of Fame. We were just trying to help a bakery customer who had a problem closing bags. When I first got into this industry there were no purchase orders, it was all verbal, either in person or by telephone. I remember at this very meeting, many, many years ago, and we will not talk about how many, but I wasn on the

Charles Burford

Without this dedicated group of men and ladies, I would not be before you today. They are what make the company work, and I would like to tell you how much I love them, and if it were not for them, I would not be here. So, I would like to accept this award on their behalf and wish to thank, again, the Society for honoring me with his award, and I would like to say, God bless everyone, and thank you again.



GARY BRODSKY: Charles, on behalf of a grateful industry, we honor you, an inductee into the 2010 Bakery Hall of Fame. Congratulations.

Focusing on emerging nutrition research and consumer trends, Lewis B ro s. B a k e r i e s wa s the first company in the baking industry to remove all trans fats from the entire line of bread and buns. In 1991, Jack Jr., along with his wife Peggy, developed and introduced Healthy Life Bread, a line of fat-free, reduced-calorie and high-fiber bread. Jack Jr. has given back to the industry by serving as Chairman of the American Bakers Association, the International Baking Industry Exposition, the American Bakers Cooperative and is a board member of The Long Company and the Quality Bakers of America Cooperative.

THE Burford Family

GARY BRODSKY: Last, but not least, our next inductees are a father-and-son team. They are true pioneers of the baking industry. JOHN DEL CAMPO: In 1925, three Lewis brothers, Amos, Arnold and Jack, mortgaged their mother’s house and opened a bakery in Southern Illinois. In 1944, Jack Lewis Sr. with his wife, Josephine, purchased a bakery and grew the company into a major regional bakery, introducing Bunny Bread to the region in 1947. Among his accomplishments, Jack Lewis Sr. worked with the American Bakers Cooperative and was a founding member of the Independent Bakers Association. In 1968, he was selected Outstanding Small Businessman by the National Council for Development of Small Business Management. He served his community in Indiana, Illinois City Council, on the Board of Directors of the State Chamber of Commerce, Indiana National Bank. Jack Lewis Jr. joined the company after graduation from Florida State University in 1959. Together, Jack Sr. and Jack Jr. pioneered the use of liquid fermentation, polyethylene bread bags, the continuous proof-andbake system, the development of 6-strap bread pans and the use of IT systems for bakery distribution.

In 1997, he was selected as Indiana Entrepreneur of the Year. Today, the Lewis family continues the baking tradition, baking and delivering the very best and healthiest bread products to consumers, while leading the industry in manufacturing, distribution and marketing innovation. GARY BRODSKY: Mr. Jack Lewis Jr. JACK LEWIS JR.: Thank you. Well, it has been a long run. I like to thank Chuck Costello for nominating me for this honor. And I would like to thank Tom Woods for diligently nominating dad every year for many, many years. I thank the American Society of Baking. I thank my family and my associates. Dad would have been absolutely thrilled. I am absolutely thrilled to receive this honor. It is appropriate that dad and I receive this honor in Chicago, IL, because our baking company began in Anna, Illinoius in 1925, a small town with 5,000 people. Dad devoted his life to the baking business, to the community of Anna, to Southern Illinois and to the State of Illinois. He loved the bakery business to the very last. He was a true, self-made American, beginning poor with only a seventh-grade education, but through entrepreneurship and hard work, he began a business and developed Bunny Bread. And truly touched the lives of many, many people.

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He was my partner and my friend through the many years that we worked together, and of course, I still carry his memories and try to carry forward with many of his ideas. Dad spent a lot of time, when we were young, my brother is here, traveling across the country introducing Bunny Bread to other independent bakers. And learned a lot and gave a lot back to the industry.

he is going to jail in Missouri. Well, it turned out that he got out and the officer said, “Mr. Lewis.” And he thought, “Oh my! ” He said, “I’ll tell you what. I’m going to give you a ticket for false advertising.” And dad said, ”What do you mean, false advertising?” The officer said, “You said in that commercial that you would not drive these trucks again!” Coming around to me, of course I do not know as I look through things, I go back so far in the baking business that it really got pretty nostalgic since my dad passed and my mom died last year. We had just loads and loads of things to go through, and of course, I came out of college in 1959 and came back into bread business. And I will tell you young people in the room, do not be like me when I was in college. I got into a big argument with Dr. Bayfield at Florida State University about taking a nutrition course. And I finally asked Dr. Bayfield, I said, “What in the world has nutrition got to do with baking bread?” Guess what I’m dealing with now? As I looked through the pictures about how long I have been in the business, I came across a large picture that was taken of a sales organization in Anna, Illinois. My dad was in it, and my uncle Armold was in it, and so I did not really pay a lot of attention to it. The other day, I just happened to be looking at that, and right over in the corner was a 16-year-old boy who was a bread truck driver. And it turned out it was me.

Jack Lewis, Jr.

We have dad with us today in a brief film, but before we play that, I would like to say that dad believed in the individual. And he had two great sayings. One is “You don’t have to be big to be good.” And the other was, “If you want to see your worst competitor, look in the mirror.”

It has been an exciting run for me, expanding from Anna through the Midwest and through our Southern markets. The associates I have worked with have been extremely important in making this happen. So nothing is a one-person deal. It is an extremely group act in all.

Now can we have dad? He is with us today. A funny comment on this followed this commercial airing around the Illinois-Missouri-Kentucky market. My dad loved to drive tractor-trailers. Well, he was 70-some-odd years old, and there was a tractor-trailer leaving out for sites in Missouri. So, he told the driver, “Just scoot over, I will drive it.”

It has also been a lot of fun in working with people like Red Campbell on moving dough, the first dividers and all that he had. And some of the ideas that he had, like the transfer pumps. As a matter of fact, I still got a couple of transfer pumps running in Evansville. Then, your son came in and said, “Hey, we are back in Evansville.”

So he jumps in the tractor-trailer, he is driving down the road, and he gets across into Missouri, and the State Police stop him. Of course, he is terrified, got no commercial driver’s license, whatsoever. So he thinks

It was fun bringing bread bags into the Midwest, and we bought the first Mark 50 or pre-Mark 50 from Yakima, Washington when they were owned by AMF back then. Installed that and, of course, we put Burford Tying



Machines on it, as soon as they were available, which was a great move for us. I enjoyed working with Bill Lanham, Ed Lanham and John Hamilton, who I saw the other day here, to develop the Proof and Bake Systems. I used to call Bill Lanham up whenever that system would break down. And that would be like 3:00 in the morning. I would ask, “What are you doing?” And he’d say, “What do you think I’m doing? I’m sleeping!” And I would say to him, “Well, we got a problem. Now wake up.” It was great working with them, and this was in the 1960s. Peggy and I worked with Rella Dwyer very closely developing our Healthy

The Lewis Family

Life Bread and a fat-free loaf of Healthy Life Bread. We did a lot of research. We had to figure out new ways to test and so forth, because it was so new at the time. All of this has been just a great experience for me, and I have met really great, great people in this industry. My experiences with the American Bakers Association in the 1980s were meaningful, exciting and rewarding, and I think that we made some major changes that directed the American Bakers Association to where it is going today. It is a great organization. The work we have accomplished in the IBIE Expo in the 2000s — and this is not just me, it is a whole group of us — working with BEMA and the ABA together, we have made some real marked changes in that. And I think the Expo is going to be an ongoing meaningful event for the industry, if even more so now as we are beginning to bring in other parts of the baking industry to the Expo. I know there are going to be some exciting things said about

the Expo at this meeting, and I just really feel that we have, as an industry, pulled together, and we have got a great forum there in our IBIE Expo. Thank all of you for your participation. It takes dedication and the loyal associates that both my dad and myself have, they been really instrumental in our business. But we are a family business, and I am second generation. So it takes, you know, in a family business a dedication of family members, and I have today, of course, with me, my wife Peggy and my brother Bill, and we are the second generation. We have third and fourth generations, and the fourth generation is not quite in yet, but certainly the third is in big time. So will you all stand up? I have always separated life into three parts: the past, the present and the future. And today, I would like to thank everyone for being here in honoring our past, our experiences. Our company right now is striving to innovate and achieve, and we are into the future, and of course, as I look forward to the future of things, I am looking forward to our opportunities that are out there. So we have the history, we have the present to achieve in, and we have the future for opportunity. That is the way that life is structured. I think that Red Campbell and Charlie Burford will agree with that, and it is just a blessing when you can participate through life in these steps, see the various opportunities, and see the things come to fruition. Again, I thank the Society for this great honor for both my dad and myself and the last thing I would like to say is God Bless America. Thank you. GARY BRODSKY: Mr. Lewis, as a grateful industry, we honor you as an inductee into the 2010 Baking Hall of Fame. JACK LEWIS JR: Thank you very much. GARY BRODSKY: On the behalf of all the members of the Society, I would like to congratulate all of you, your family members and your coworkers on your induction into the Bakery Hall of Fame of 2010. Thank you very much.

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AMERICAN SOCIETY OF BAKING ANNUAL BUSINESS MEETING INTRODUCTION: Ladies and gentlemen, please welcome back to the stage your 2010 Chairman John Khoury.

Session, Pat Wilkens; Going Green Breakout Session, Matt Stanford; Ingredient Breakout Session, David Fliss; Human Resource Breakout Session, Bruce Criss; and Wednesday Town Hall Meeting, Rasma Zvaners. And your Program Chairman for BakingTech 2010 is Terry Bartsch. I would just like to make a side note and say, “Terry, you have done a phenomenal job. I know you have worked very hard and thank you very much.”

JOHN KHOURY: At this time, I would like to introduce our Sergeant-of-Arms, who will assist me in conducting our Annual Business meeting. George Poulos.

The Robert A. Fischer Distinguished Service Award

First, I want to give George a paddle, just in case things get out of hand, and every good Sergeant-at-Arms should have a paddle. GEORGE POULOS: Thank you. JOHN KHOURY: All right. Now, moving on to the election of the new ASB officers. It is my pleasure to place the following names in consideration for election by the membership for 2010-11. For Secretary-Treasurer, Larry Marcucci, Burr Ridge, IL; for Third Vice-Chairman, Rich Berger, Earth City, MO; for Second Vice-Chairman, Terry Bartsch, Dublin, OH; for First Vice-Chairman, Jeff Dearduff, Channahon, IL; and for your Chairman, Rowdy Brixey, Holt, MO. Do I have a motion to accept these nominations? Michelle Bloomingdale so moves. Paul Chan, Chicago, Illinois, seconded it. We have a Motion and a Second to the Motion. All in favor to the suggested slate say aye. (AYE) All opposed? This Motion is passed, and the terms of these office will begin on Wednesday during the General Session. This concludes the Business part of our Annual Meeting. Thank you. At this time, I would like to introduce the people that have worked behind the scenes to pull this program together. Your ASB staff is Executive Director Kerwin Brown and Operations Manager Tammi Mathias. They have done a great job. I would also like to recognize the 2010 Program Committee. They met in Kansas City back in May 2009 and have worked very hard ever since to assemble this program for you. It is now time to introduce the Session Chairs for this year’s Conference: Monday Afternoon Session, Matt Feder; Tuesday Morning Session, Scott Fischer; Engineering Breakout

Gary Brodsky recipient of the Robert A. Fischer Distinguished Service Award

The Robert A. Fischer Distinguished Service Award is given to a member who has exemplified the meaning of leadership and service to our Society. Our 2010 recipient well deserves this honor. His attitude is infectious, his passion endless. His first exposure to baking was as a youth when family vacations took him to Miami where his father who was in the restaurant business shared the art of making bagels with his young son. A fascination with dough preparation was the beginning of a long career in the baking industry. After college, he served six years in the Army Reserve and served a tour of duty in Vietnam. Upon leaving the service, he began his career in food distribution. He was

