BEMA Board Spotlight: Patrice Painchaud

Patrice Painchaud

 

Patrice Painchaud, Vice President, Sales & Marketing

Company: Rexfab Inc.

Q: What got you into the baking industry?

A: Circa 1996, fresh out of engineering school I found myself managing projects in the baking industry. Always erring on the side of equipment suppliers I have never left the industry and can honestly say it’s been a fun ride! Some say it’s my last name which got me in this industry. Destiny?

Q: Why do you love the business of baking?

A: The long lasting connections I have made: authentic relationships nurtured while crisscrossing the world during the past 25 years. I have always admired bakers generous sense of sharing and their willingness to enter in mutually-beneficial dialogs. Call it a clan, call it a network, call it a family. I call it the baking industry.

Q: Who do you consider a mentor in the industry? Who has made an impact on your career?”

A: There are numerous individuals have influenced me as a manager and as a person. On the baker side Dave Watson, VP Engineering Pepperidge Farm, played a key role in my early days. Mike Cornelis, Francois Henault, Eric Riggle, the Hoskins and the Zielsdorf families all had a positive impact on my career and I am forever thankful.

Q: What goals do you have for your board membership tenure?

A: As part of a diverse group of leaders my goal is to advance our association toward achieving its vision by focusing on the big picture and keeping the organization moving forward. Additionally, I have a strong “family” bias, one that is deeply rooted with our association values and part of our yearly Convention. Lastly, I look forward to strengthening our association through the lens of DE&I.

Q: What trend are you most excited about in the baking industry right now?

A: Seeing IBIE grow every cycle. I have always been a big fan of our tradeshow. I’m also super excited about the education and networking opportunities brought forward by ABA and BEMA such as IBIEducate.

Q: What was your favorite baked good as a kid, and now?

A: None else than the infamous Jos Louis snack cake made by the Vachon family in Sainte- Marie de Beauce, Quebec! Today Vachon is proudly-owned by Grupo Bimbo and pumps millions of quality snack cakes every year.

No Comments

Post A Comment

BEMA