bake - June 2013 - 38

Change of Venue
This year, the California Raisin Marketing Board (CRMB)

our belief that all industry members want to see the business

changed the venue of its annual America’s Best Raisin Bread

grow and succeed.

Contest from the American Institute of Baking (AIB) in
Manhattan, KS, to the show floor of The International Baking

3.) What does it mean to the CRMB to hold the competition at

Industry Exposition (IBIE) in Las Vegas, NV. Below, Larry Blagg

the biggest trade show in the industry?

from the CRMB talks a little about the change.
In all of the 21 years that I’ve been broadening and strength1.) What brought about the change of venue?

ening the California Raisin industry’s new product development
contests around the world, it has been my dream to have these

Working with Jeff Zeak and the professionals at AIB made

contests be viewed by bakers at the event that trains bakers

conducting the finals there each year a pure pleasure. The test

to compete for the Louis LeSaffre World Cup in Paris. Several

kitchen at AIB was the ideal venue because they had all the

winners have gone on to be winners in France. Others have

equipment needed for any type of baked product, and bringing

gained the confidence to open shops as well.

contestants there gave us room for contestants to spread out
and observe the work of their fellow competitors. The CRMB

4.) Do you think competing on the show floor at IBIE will

was encouraged by the management and staff of IBIE and

change the contest in any way? How so?

others to take the competition to Las Vegas, partially in recognition of the growth and success of the event and our top class

We’re hopeful that by competing at the Las Vegas venue, the

participants, and partially because of a need to have an event

California Raisins industry will broaden the reach and recogni-

that showcases the equipment of contributing exhibitors.

tion of our contest, and establish it in the US and the rest of the
world as a true opportunity to honor working bakers who get

2.) What are the most exciting parts about the change for you

relatively little public recognition for their amazing skills.

and the CRMB?
5.) Will there be a different format due to the
It is very exciting to have our contest on the IBIE show floor

change of venue?

where a potential 20,000 attendees can watch and maybe
learn from the skills of our contest finalists. Additionally,

The format at IBIE will indeed be different than that of the AIB

it has been amazingly eye-opening to see the willingness

located contest. At AIB, the CRMB had all 36 finalists bake

of industry equipment and ingredient suppliers step up so

their winning formulae on one day, then be judged and have

quickly to donate materials needed to help replicate the AIB

the prizes awarded in the same evening. At IBIE, we will have

test kitchen. We knew this to be a very collegial industry, but

12 finalists compete on each of the show’s first three days and

it’s our first time to work with the equipment side. It reaffirms

be judged in front of show visitors. We will then announce the
category winners each day, and have
a banquet reception on the night of
October 8.
6.) So far, does it appear as though the
change has increased or decreased the
number of contestants?
We surely expect to exceed the
number and quality of applications in
all categories. We’re hopeful that all
contestants will get their applications in

The 2012 America’s Best Raisin Bread Contest winners.

38 < JUN 2013 | bakemag.com

by the July 1 deadline.


http://www.bakemag.com

bake - June 2013

Table of Contents for the Digital Edition of bake - June 2013

bake - June 2013
Editor’s note - THE TECHNOLOGY ISSUE: a time and place
Contents
News bites
Management - Finding Order to POS Chaos
Tax tips - Independent Contractor or Employee?
Labor front - Protect yourself
Legislation - Preventive Controls
Ingredients - Wild Blueberries
Welcome to the digital bakery
Bakery Gadget Round-up
Big return on investment
Changing models
The multi-media consumer
Change of Venue
America’s Best Bakery embraces innovation
Where Do Cupcakes Go Next?
Space Cakes
Hot & Cold
Products
Marketplace
Classifi eds
Ad Index
BakeMark's Panaderia - June 2013
Carta de Introduccion - Inovaciones nuevas Al examinar las tendencias en las ciudades
Introductory Letter - New Innovations
Pan más saludable
Pasteles de Fondant
Promociones para verano
Perfiles - Paco’s Bakery
Perfiles - Arandas Bakery
Perfiles - Panadería Tierra Caliente
Empanadas Pastel de Cuatro Leches
Productos con mejor resultado por BakeMark
Better-for-you Breads
Fondant Cakes
Summer Promotions
Profiles - Paco’s Bakery
Profiles - Arandas Bakery
Profiles - Panadería Tierra Caliente
Product Solutions from BakeMark
bake - June 2013 - bake - June 2013
bake - June 2013 - 2
bake - June 2013 - Editor’s note - THE TECHNOLOGY ISSUE: a time and place
bake - June 2013 - 4
bake - June 2013 - Contents
bake - June 2013 - News bites
bake - June 2013 - 7
bake - June 2013 - 8
bake - June 2013 - 9
bake - June 2013 - Management - Finding Order to POS Chaos
bake - June 2013 - 11
bake - June 2013 - Tax tips - Independent Contractor or Employee?
bake - June 2013 - 13
bake - June 2013 - Labor front - Protect yourself
bake - June 2013 - 15
bake - June 2013 - Legislation - Preventive Controls
bake - June 2013 - 17
bake - June 2013 - Ingredients - Wild Blueberries
bake - June 2013 - 19
bake - June 2013 - 20
bake - June 2013 - 21
bake - June 2013 - 22
bake - June 2013 - Welcome to the digital bakery
bake - June 2013 - 24
bake - June 2013 - 25
bake - June 2013 - Bakery Gadget Round-up
bake - June 2013 - 27
bake - June 2013 - Big return on investment
bake - June 2013 - 29
bake - June 2013 - Changing models
bake - June 2013 - 31
bake - June 2013 - The multi-media consumer
bake - June 2013 - 33
bake - June 2013 - 34
bake - June 2013 - 35
bake - June 2013 - 36
bake - June 2013 - 37
bake - June 2013 - Change of Venue
bake - June 2013 - 39
bake - June 2013 - America’s Best Bakery embraces innovation
bake - June 2013 - 41
bake - June 2013 - 42
bake - June 2013 - 43
bake - June 2013 - Where Do Cupcakes Go Next?
bake - June 2013 - 45
bake - June 2013 - 46
bake - June 2013 - 47
bake - June 2013 - Space Cakes
bake - June 2013 - 49
bake - June 2013 - 50
bake - June 2013 - 51
bake - June 2013 - Hot & Cold
bake - June 2013 - 53
bake - June 2013 - Products
bake - June 2013 - Marketplace
bake - June 2013 - Classifi eds
bake - June 2013 - 57
bake - June 2013 - Ad Index
bake - June 2013 - 59
bake - June 2013 - 60
bake - June 2013 - 61
bake - June 2013 - 62
bake - June 2013 - BakeMark's Panaderia - June 2013
bake - June 2013 - PAN2
bake - June 2013 - Carta de Introduccion - Inovaciones nuevas Al examinar las tendencias en las ciudades
bake - June 2013 - Introductory Letter - New Innovations
bake - June 2013 - PAN5
bake - June 2013 - Pan más saludable
bake - June 2013 - PAN7
bake - June 2013 - PAN8
bake - June 2013 - PAN9
bake - June 2013 - Pasteles de Fondant
bake - June 2013 - PAN11
bake - June 2013 - PAN12
bake - June 2013 - PAN13
bake - June 2013 - Promociones para verano
bake - June 2013 - PAN15
bake - June 2013 - PAN16
bake - June 2013 - PAN17
bake - June 2013 - Perfiles - Paco’s Bakery
bake - June 2013 - PAN19
bake - June 2013 - PAN20
bake - June 2013 - Perfiles - Arandas Bakery
bake - June 2013 - PAN22
bake - June 2013 - PAN23
bake - June 2013 - Perfiles - Panadería Tierra Caliente
bake - June 2013 - PAN25
bake - June 2013 - PAN26
bake - June 2013 - PAN27
bake - June 2013 - PAN28
bake - June 2013 - PAN29
bake - June 2013 - Empanadas Pastel de Cuatro Leches
bake - June 2013 - PAN31
bake - June 2013 - Productos con mejor resultado por BakeMark
bake - June 2013 - PAN33
bake - June 2013 - Better-for-you Breads
bake - June 2013 - PAN35
bake - June 2013 - PAN36
bake - June 2013 - Fondant Cakes
bake - June 2013 - PAN38
bake - June 2013 - PAN39
bake - June 2013 - Summer Promotions
bake - June 2013 - PAN41
bake - June 2013 - Profiles - Paco’s Bakery
bake - June 2013 - PAN43
bake - June 2013 - Profiles - Arandas Bakery
bake - June 2013 - PAN45
bake - June 2013 - Profiles - Panadería Tierra Caliente
bake - June 2013 - PAN47
bake - June 2013 - PAN48
bake - June 2013 - PAN49
bake - June 2013 - PAN50
bake - June 2013 - Product Solutions from BakeMark
bake - June 2013 - PAN52
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