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2005
ANNUAL MEETING
June 23-28, 2005
Hyatt
Regency Kauai Resort & Spa
Kauai, Hawaii
SPEAKERS
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Craig
Olson
President & Chief Executive Officer
Fresh Start Bakeries, Inc.
Craig
Olson has served as president of Fresh Start Bakeries,
Inc. since 1982. He came to Fresh Start's predecessor
company in 1978 as Controller and Vice President of
Finance. Mr. Olson has a B.S. degree in Business Administration
from the University of Southern California, and is a
Certified Management Accountant.
Fresh
Start Bakeries, headquartered in Brea, California, is
one of the top three suppliers of fresh and frozen hamburger
buns, English muffins and dessert products to McDonald's
Corporation, its franchisees and single source distribution
suppliers. Fresh Start currently serves nearly 6,000
McDonald's restaurants on four continents, as well as
several national and regional foodservice customers,
both directly and through the several joint ventures
in which it has interests. The company wholly owns eleven
bakeries and holds significant stakes in eleven others
throughout of U.S., Europe, Latin America and Australia.
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Barry
Ware
Vice President Bakery Operations
United States Bakery
Barry
Ware's career at United States Bakery has spanned 23
years. He first joined the company in 1981 at the Snyder's
Bakery division, where he served as Accounting Manager.
A decade later, Mr. Ware was promoted to General Manager
of Snyder's. After becoming divisional vice president
in 2001, Ware assumed his current position in 2003.
United
States Bakery produces baked goods, including a variety
of breads, buns and rolls, pastries, bagels, muffins,
donuts and snack items throughout Oregon, Washington,
California, Idaho and Montana. It owns and operates
5 bakeries in the northwest: Franz Bakery (Oregon),
Snyder's Bakery (Washington), Williams' Bakery (Oregon),
Gai's / Franz Bakery (Washington) and Smith Cookies
Company (Oregon).
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Paul
C. Abenante
President
American Bakers Association
Mr.
Abenante has served as President and Chief Executive
Officer of the American Bakers Association (ABA) since
October of 1986. Mr. Abenante has been on the American
Bakers Association's staff since 1980. Prior to coming
to ABA, Mr. Abenante was a lobbyist representing financial
institutions in Washington, DC.
Paul
Abenante came to Washington in 1970 with the Central
Intelligence Agency and was later appointed to the National
Security Council staff at the White House. He was the
recipient of a Presidential Letter of Commendation during
the 1973 Middle East War. Mr. Abenante has served on
various industry advisory Boards and is presently on
the Board of Directors of the American Institute of
Baking (AIB).
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Virgil
Smail
Department
Head
Department of Grain Science and Industry
Kansas State University
Dr.
Smail returned to the academic world recently in 2004.
Prior to this he served as pPresident of the American
Institute of Baking for a decade. Smail is a long time
veteran of the baking industry, having held both corporate
and academic positions throughout his career. From 1991
to 1994 Dr. Smail was director of the U.S. Grain Marketing
Research Laboratory. In 1989, he served as executive
director of the Agricultural Utilization Research Institute
until 1991.
Before
those appointments, Smail held positions including vice
president for corporate development, Biotechnica Agriculture
(1988-1989); director/CEO of the National Association
of Wheat Growers Foundation (1985-1988); research geneticist
at the Small Grains Program (1984-1985); Microsoft statistics
director at Michigan State University (1983-1984); and
wheat and barley scientist at the Egyptian Major Cereals
Improvement Project (1981-1983).
Smail
received his B.A. degree in biology from Erlham College.
He was awarded his M.S. Degree in agronomy and Ph.D.
in crop breeding from Montana State University.
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