2014 Pie Learning Center

Thursday's sessions are geared towards the commercial and professional baker and presentations will provide key information on making the best pies in America.
8:30AM Welcome – Gay Poteet, BEMA
8:45AM Gale Prince, Food Regulatory Challenges Ahead
9:30AM Chef Joe DiPaolo, Duncan Hines Globe, Know Your Fruit Fillings
10:15AM Break
10:30AM What’s New In Ingredients and Fillings
Sue Dixon, Richmond Baking
Ed Lee, BoDeens Baking
Nancy Macklin and Karen Ferguson, Karo
Rafael Cardenas, Stratas Foods, Increasing functionality of non-hydrogenated fats in pie applications

A luncheon will be provided by Holton Food Products and Lee Sanders, American Baking Association will provide a Washington Update after lunch. The sessions end after lunch to allow bakers to get ready for the competition.
Cremes Unlimited will be hosting a Welcome Reception for Commercial Bakers and Sponsors.
The Award Ceremony will be held a the Pie Reception sponsored by deZaan Gourmet, D&W Fine Pack and Colborne Foodbotics. New this year, all Commercial, Independent and Professional Bakers are invited to these sessions. A small fee will be charged for more than one attendee per company.

Friday and Saturday's sessions are geared towards the amateur and professional baker, although everyone may enjoy the program. All contestants, guests and the general public are invited.
Friday:
9:00AM Francine Bryson, runner-up CBS’ America’s Baking Competition. Hear how Francine prepared her famous Chocolate Peanut Butter Bacon Pie!
10:15AM Susan Reid, King Arthur Flour, learn how to make a fabulous crust using King Arthur Flour
11:30AM Jim Kline, The EnSol Group, So You Want to Start Your Own Bakery
Saturday:
9:00AM Chef Joe DiPaolo, Duncan Hines Comstock/Wilderness Fruit Fillings
10:15AM Ken Haedrich’s Pie Academy
When Bad Things Happen to Good Bakers
11::30AM Chef James Gallo, Hyatt Regency Atlanta, Chocolate in Pies, From Beginning to Finish!