BEMA Board Spotlight: Todd Oelschlager

Todd Oelschlager


Todd Oelschlager, Sales Director

Company: Corbion

Q: What got you into the baking industry?

A: I started in the baking industry while I was working my way through college. The field provided so many opportunities for learning and growth, I’ve never left.

Q: Why do you love the business of baking?

A: I love the business of baking because of the people, the creative products, and constant learning curve. It is a field filled with continuous improvements made every day. As for the people, there are bakers who have been in the field for decades, and sometimes even generations. Their rich history often tells the story of how struggles, hard work, fortitude and constant evolution can be a recipe for success in world of baking.

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

A: I have many mentors who have helped shape my career and turn me into the baker I am today. Over my 30 plus years in this industry, I’ve been fortunate to work alongside fellow production workers, plant managers and salespeople who have taken time to share their wisdom, time and talents with me. For that, I am very thankful.

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

A: I am honored to be a BEMA board member. During my time of service, I plan to continue to make a difference in this field by sharing my baking and production knowledge with others, along with sales and networking skills, to help bring improvements to the industry. I plan to try to inspire growth and innovation among my peers and help cultivate a love of baking in the next generation.

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

A: I am most excited about moving the industry to the next level with improved innovations and efficiencies. It is important to keep asking questions, delve deeper into research and development, and explore new ideas and opportunities.

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

A: My favorite baked good growing up, oddly enough, was the bun on McDonald’s Filet O Fish sandwiches. Every Sunday, this was a treat I looked forward to with my family after church. The fish was good, but the delicious bun is what elevated the sandwich to my favorite status! I still love the Filet O Fish sandwich to this day. Also, I would be remiss if I failed to mention chocolate gem donuts. I loved eating them every day before school while drinking an ice-cold glass of milk. Lastly, I must add a staple in our home to the list. I love enjoying a hot garlic knot roll fresh out of the oven with my wife’s spaghetti.

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