Use the solid foundation of an AIB education as a base to learn new skills and “mentor people so the collective wisdom of your company is raised,” was the advice offered to the31 graduates of Baking Science and Technology Class 177 by R. Wesley Webber, Vice President of Human Resources, Nickles Bakery, Dec. 17 in Manhattan, Kan.
Webber described the explosive growth of the baking industry after World War II as it rode the wave of the Baby Boom generation until the collective wisdom asserted that baking was recession proof. But people changed, eating preferences changed and recession proof was modified to recession resistant.
“Some call baking a mature industry stuck in the past and more concerned with consolidation than with innovation,” Webber said. “However, in spite of these changes, people continue to look at baked goods as a vital part of their diet. New buns, breads, and sweets have evolved to meet the demands of the marketplace, changing tastes and dietary fads.”
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