Lindsay Weber(standing) and the founding fathers of the ASB Ken Packham, Wayne Rapp, and Bob Omara Image: Imran Ibrahim of Intralox

Earlier this week, the Australian Society of Baking’s October Conference and Chairman’s Dinner took place. This year’s Conference was a special occasion, as it marked the ASB’s 50^th birthday.

The Conference was jam packed with a variety of events and speaker presentations, both national and international.

“The conference was a success, with approx. 80 people in attendance. It was the ASB anniversary of 50+ years in Australia, due to COVID we couldn’t celebrate on the actual anniversary date. The conference had 2 themes which were sustainability and our history,” said Mark Dennien, Chairman of the ASB.

“There was not one real highlight as all the presentations were very good and on topic, all who attended left feeling very informed and were eager for the next one on 2023!” Mark continued.

The Chairman’s Dinner capped off the event; it was completely sold out.

One of Mark’s highlights from the Dinner was having David Parkin as a guest speaker, who gave a speech on the importance of teams and motivation in business.

During the Chairman’s Dinner, two Australian Baking Industry National Scholarship Awards were awarded: the Arthur E Denison Trophy, which was won by Stuart Evans of Allied Pinnacle, Qld, and the Sydney J Packham Baking Industry Medal, which was won by Daniel Blackburn of Baker’s Delight, NSW.

Leo Mateo from Peerless EOI with Stuart Evans, winner of the Arthur E Denison Trophy

Leo Mateo (Peerless EOI) with Stuart Evans (Arthur E Denison Trophy Winner) Image: Morgan Clementson, 2021 ABINSA national winner

Ken Packham (ASB Founding Father) with Daniel Blackburn (Sydney J Packham Baking Industry Medal winner) and Chris Green (regional winner)
Image: Imran Ibrahim of Intralox

The winners not only received a trophy and medal, respectively, to commemorate this momentous occasion, but both also received an industry trip to IBA Germany for 2023.

Planning for the next conference is well underway, Mark says that attendees have a lot to look forward to.

“Next Conference we already have 2 very well credentialed speakers lined up, one of which will give an insight to the latest bakery market trends and products domestic and internationally. Plus another that will be presenting on the latest bakery ingredient technology, but other than that we can’t say too much.”