Slidell, LA – Established in 2007, the emeritus membership is designed to honor those individuals who influenced the association and the industry. With numerous baking and decorating professionals, and those of the equipment supplier community, who continue to be active and contribute to the Association and the industry, RBA decided to recognize their work by establishing this honor.
RBA’s Board of Directors nominates individuals, highlighting the significant contributions made to the Association and the industry. Members of the Emeritus Member class are awarded an individual lifetime membership.
The 2012 Class of Emeritus Members includes Michael Kalupa and Edward Lee. Mr. Kalupa and Mr. Lee will be honored during the general session at All Things Baking held in Houston, TX, September 9 – 11, 2012.
Michael Kalupa
Mike Kalupa started in the baking industry at a very young age traveling with his father, Bud Kalupa, a salesman at Karp’s Milwaukee Bakers Supply. When his father was transferred to run the Karp’s branch in Phoenix, Arizona, he worked for his father during summers and weekends. After a short stint in college Mike went to work for Karp’s on a full time basis and was transferred back to Milwaukee to manage the warehouse and transportation department. In 1979 he and his father bought a bakery in Tampa, FL. After a few years Mike, along with his wife Susan, bought his father’s share and they took sole ownership of Kalupa’s Bakery.
Mike became very active with the Southeastern Retail Bakers Association (SRBA) where he served on the Board of Directors and was elected president. Through his service with SRBA he had the privilege of working with great bakers from around the Southeast United States. Mike was then elected to serve on the RBA Board of Directors. During this time he was elected to the RBA executive committee and ultimately went on to become RBA President. During his tenure on the RBA Board and as its president, Mike provided leadership and shared his knowledge with bakers across the country. “The years on the RBA Board were some of the most fulfilling in my baking career” said Mr. Kalupa.
Edward Lee
Ed Lee, editor emeritus of Modern Baking magazine, has pursued his career in journalism for 45 years, and this year marks his 30th year in the baking industry. In 1982 he was named editor of Bakery Production & Marketing magazine, then the world’s largest food industry publication. In 1987, Ed, with partners Bill Donohue and John Meehan, founded Modern Baking, which grew to become the industry’s leading, award-winning publication. As chief editor of Modern Baking, Ed ensured that the publication communicated the benefits of RBA membership. Each monthly issue featured an innovative full-line retail bakery, whose owner in most cases was an RBA member. Donohue, Meehan and Ed sold their publishing company to Penton Media in 1998. Ed joined Penton as publisher of Modern Baking. He held this position until he retired in 2004.
During his journalism career in the baking industry, Ed has served on the advisory board of the Retail Bakers of America and participated in various RBA projects. At RBA annual conventions, he regularly delivered presentations about the latest baking industry trends, bakery consumer purchasing habits and related issues. He continues to assist Modern Baking, writing features and news analysis articles and handling sales and marketing projects.
Retail Bakers of America (RBA) – a 501(c)(6) not-for-profit trade association, caters to retail bakeries, allied suppliers, educators, students and other industry partners, and is committed to the success of the retail baking industry. Founded in 1918, RBA works as the bakers’ business partner and resource provider, and is the nation’s premier source of industry information.
All Things Baking is the national trade show that serves as the industry’s annual marketplace, meeting place and educational forum during the two-year gap in the IBIE rotation. Sponsored by Retail Bakers of America, American Bakers Association and Bakery Equipment Manufacturers Association, this show is an exciting, high-energy event with educational and exhibit offerings focused on keeping baking and food service professionals on the leading edge of consumer trends. Professional bakers, caterers, restaurateurs, pastry chefs, cake decorators, chocolatiers, bakery directors and other culinary professionals are invited to attend to explore the ever-changing art of pastries, desserts and breads; hone their skills and get the information, answers and strategies they need to make their businesses more productive and profitable.
Source: The Retail Bakers of America
