Operation Excellent Bakery

Rick (00:04):

It takes a bit of a blend of art and science to get baking just right and having extra eyes, ears, and hands can make a big difference along the way. That’s where A. B. Maury North America comes into play. We are the team behind industrial and artists and bakers that help optimize success. We’ll discuss more on this episode of The Oven Light. So let’s get going. Flip the switch. All right. Welcome everybody here in the studio audience of the Hilton Chicago, right? It’s been 80 degrees, down to 20. A little sleet, little sun. No, we’re excited to have everybody back. Welcome everybody listening, whether live or joining us right here in the room. This podcast is being recorded live at Baking Tech 2024, right here in Chicago. We’re celebrating the American Society of Baking’s ASB’s hundredth anniversary and their support for the baking industry.

(01:03):

If this is your first time here, ASB Baking Tech is, as you know now, is the annual conference providing technical education for professionals in the commercial and wholesale baking industry. And we’re kind of mashing it up. AB Maori, we have a podcast called The Oven Light, where we talk to leaders in the baking industry. Leaders in outside industry could be lifestyle, but we always bring it home to baking or maybe yeast or consumer alcohol. But we have a good time and today we’re going to have a great program for you. So this is our special live edition of ASB for The Oven Light, and we got a great show planned. This guest just retired after a 14 year stint with Clostrom and Baking in Cincinnati after serving as the head of engineering. Recently was named the Baking and Snack, and you’ve probably have seen it in the news.

(01:52):

Baking and Snacks. Operations Executive of the Year just a couple months ago. Started his career in Portland, Oregon in the late 1970s for Franz Bakeries. You started at five years old, evidently. Also, known as US baking or USB. And for now, hey, let’s flip the switch. The switch is on. Welcome to our good friend, Kevin Stevens.

Kevin (02:16):

Thank you. Thanks for having me. So thanks for having me. So not to date myself, but actually started at France Bakery, Buttercup Bakery, small bakery. They made sourdough French bread and donuts. And I actually followed my brother who worked for USB his whole career. And soon to be my brother-in-law worked there too. So it was kind of a family thing. I started in sanitation, but I only stayed there three years and I spent my whole time in sanitation. And then my dad was lifer at the railroad. And at the time I was with USB, I really didn’t know I wanted to be a baker. Never really thought of it as a career. But my dad was life here at the railroad. I went there and that definitely wasn’t for me. So at that transition is when I moved to Fred Meyer.

Rick (03:10):

Got it. Got it. All right. Let’s take a little dive back earlier. Before you had a career in baking, do you have an earliest baking memory? And I’ll give you mine. So it gives you a couple of seconds to think. Mine was my grandparents, lived up in upper New York and Swedish rye bread. It was kind of a sweet bread. Almost kings Hawaiian-like in a way and a very tasty rye bread. And I remember having that bread with a family for dinners. How about you? Anything like that?

Kevin (03:35):

So we grew up kind of a white bread family. So I don’t really have a whole lot of baking experience. I really didn’t have an idea I’d end up in this industry, which has been an absolute awesome industry my whole career, but I had no idea that’s where I’d end up. And when I was at USB, a lot of people in the audience would know the Zimmerman family, obviously. And Bill Zimmerman Jr., His grandpa was my first boss and he was a great baker. And even though I was in sanitation there, because it was a small little French plant, I sometimes had to, on off days, mix the sourdough. So I started to learn a little bit early about some of mixing and stuff on sourdoughs. In fact, he was really a good baker. So I learned some things from him, but I was really on the sanitation side.

Rick (04:24):

You touched on something I want to dive a little bit deeper into. We talked about it this morning as a community, very traditional business, very well connected, this baking industry, right? It goes back generations and there’s a weird pull that kind of pulls you in. You talked about Bill Zimmerman and we have a connection with AB Mary as well. He spent some time with us, but why are those connections? Why is it so unique for the US baking industry?

Kevin (04:49):

Well, this industry in my eyes is all about connections. I mean, there is tons of good bakers in this audience. I don’t consider myself even close to a lot of the bakers that are here or even leaders, but I will tell you, if you have a problem, and that’s the thing I love about ASB, it always pays to have 3000 connections on your phone, right? Because there’s always people you can reach out to. And a lot of the people that I’ve learned from and mentored and grew up with in this business are here today. Pretty

Rick (05:19):

Cool. Pretty cool. All right. So you spent a little bit of time there. Then you spent 20 years at Fred Meyer. I did. Then onto Rottermaker. What did you learn there? Different takes, I’m sure, right? Based on your stints, what kind of stands out for those times in your career?

Kevin (05:36):

So my time at Fred Meyer is when I went into Fred Meyer, became a machine operator. So I was baker. I moved to a foreman in shipping, moved to a foreman in production, eventually became the production manager and then the plant manager. But Fred Meyer was really unique because it had so many baking lines. They did cakes and cookies and English muffins and bread and buns and bagels. So you’re using so many different ingredients. So learn about functionality of ingredients on all those items and learning process on each of those because process is so different across the board with each of those items. So that’s really where I started to learn. And that is partway through there is where I started going to AIB and really trying to learn about baking as much as I could. So that whole transition, that 20 years with Fred Meyer was really learned a lot about process and about ingredient functionality and baking itself.

Rick (06:40):

Well, let’s move on to Rodneymaker. How about that stint? What did you pick up? What stands out from that career style?

Kevin (06:47):

So I had 13 states on the West Coast and I have a new … I have a total respect for the guys that spend time on that side of the table because it’s tough going in and out of bakeries and trying to sell to people in the industry. It’s tough. But I learned … First of all, I was going back forth to Holland a lot. So I’ve learned the Dutch culture and I really love the people and the beer.

Rick (07:15):

Amen to that. We all agree right here in

Kevin (07:17):

The room. And so I was going back and forth there all the time, but learning sheeting technology and some of the stuff they did different, it was different than bread and buns and a lot of the stuff that I focused on for a long time. But they had great engineers that I really learned a lot from. And I learned a lot about process on sheeting lines and stuff at Rottermaker.

Rick (07:40):

So pun intended, you’ve had a lot of roles, right? A lot of roles. Okay. Tough crowd today. It’s almost lunchtime. All right. We’re standing before lunch. Is there one that stands out you’re like, I don’t care if it’s money or whatever it is. Boy, if I could just make donuts the rest of my life or make a wheat bread and be on the line, that’s pretty darn awesome.

Kevin (08:03):

Yeah, that would be. What

Rick (08:04):

Would it be? Where would you be? It

Kevin (08:06):

Would probably be a bun line with the same item running every single day, right? That’s probably what it would be.

Rick (08:11):

This guy’s all about consistency, isn’t it? And excellence.

Kevin (08:13):

Yeah. So that’s probably what it would be. All

Rick (08:16):

Right. Let’s jump in. We’re going to have a few fun questions. We’ll come back to your recent career at Closterman. We have a section of the program on the oven light for A. B. Maury called The Hot Pan. And depending on what you call it, it’s kind of a hot take of a few questions. Let’s go. First one, all the baked goods that you’ve made or maybe have enjoyed, is there one that stands out and you’re like, “Man, that long john, it’s got to be filled up with varying cream.” What is it?

Kevin (08:40):

Great loaf of sourdough, bread or cinnamon roll.

Rick (08:44):

Those

Kevin (08:45):

Are my two favorites. And

Rick (08:46):

They got to be warm, right?

Kevin (08:47):

Oh yeah, good sourdough.

Rick (08:49):

Good butter, salted butter maybe with the sourdough? Absolutely. Absolutely. Okay. That’s a good one. That’s fair. You live in Northern Kentucky, from what I understand. I do. Right? They make bourbon there. They do. Okay. They’ve got horse racing up there. They have horse

Kevin (09:04):

Racing.

Rick (09:05):

Is there any those sorts of passions that kind of gel into your world?

Kevin (09:10):

I’m not a huge bourbon guy. I’ve toured all the distilleries. They’re not very far from me, so I’ve toured all the distilleries. But yeah, I mean, bourbon’s not a passion by any means. Horse racing, I mean, my wife has two horses. I don’t ride things like that with the mind of their own. I’m a motorcycle guy.

Rick (09:26):

Okay.

Kevin (09:27):

Yeah.

Rick (09:27):

We’re going to talk about the other horsepower, but all right, this is your forum. What are the names of the horses? We all want to know, right? Come on.

Kevin (09:35):

Yeah. I mean, my wife has two horses and one is K and one is Bella. Okay.

Rick (09:41):

And Bella. All right. You didn’t know that, right? You didn’t walk in here saying, “We’re going to find out about some thoroughbreds.” I didn’t even

Kevin (09:47):

Think you’d ask that question.

Rick (09:48):

I know. I’m going off the board. Just going to keep you on your toes. All right. Last one of our hot pan. So you talked about it. You talked about motorcycles and AMA. Man, where did that come from, like dirt bikes and jumping over hills and crazy stunts?

Kevin (10:02):

Yeah. So as a kid, my dad had a passion for motorcycles, but it was really trail riding. And then my brother, when my brother came back from Vietnam and my brother’s 10 years older than me, he had a passion for motorcycles. So we started doing a lot of dirt riding together, which eventually moved into motocross. And that became my true sport that I absolutely love to this day. And I still own a motocross bike to this day, so I still ride.

Rick (10:31):

Do you? Okay. Yeah. Is there a sort of nickname that you ride under or- No. Any kind of hog of choice? Crash. Crash. Okay. Crash Stevens, you heard it here. Yeah. All right. So let’s jump back into Klosterman, right? You spent since 2010 there, right? Now retired after this incredible operations exec of the year. Tell us about that move and how did that change your view of the industry too?

Kevin (10:58):

So my wife and I, my wife got promoted and we moved to the Cincinnati area. I knew Chip Klosterman prior to moving to the area. And so Chip and I were talking, and I actually started with the company in 2010 as product development and head of quality. So I learned a lot at Klosterman because I had a lot of face-to-face contact with customers and a different customer. At Fred Meyer, retail, we made all retail products, so it was a lot different. When I went to Klosterman, a big variety of customers. And so a lot of QSRs, a lot of sandwich guys, a lot of mom and pop restaurants, and a lot of time in front of those customers. And that’s really a passion of mine. I’d love to be in front of the customers and work with the customers. And the QSRs are very demanding, right?

(11:51):

And so close knit relationships with them is something that I learned along the way. So I learned a lot while I was with Kloshman. All

Rick (11:59):

Right. I’m going to throw one at you because this is hot as of the last couple days. I don’t know what your answer’s going to be. We didn’t talk about this at all, but has anybody seen the news? Wendy’s and maybe other QSRs are talking about dynamic pricing. What’s your take on that? This is a hot one. This is really recent.

Kevin (12:16):

Well, I think we’ve seen a lot of movement in pricing ever since COVID, right? I mean, supply chain really changed in that time. I mean, we were going along kind of smooth, business was great, and then all of a sudden COVID hit, took the legs out from a lot of companies. In fact, there’s a lot of restaurants and stuff that never came back after COVID. So yeah, it’s driven up pricing. I know the QSRs are working on it heavily because they are getting pushback. I mean, nobody wants to pay $18 for a Big Mac meal or a Burger King meal, but they’re out there and the prices are high. All

Rick (12:51):

Right. So now that you’ve kind of moved from Klosterman, what are you seeing as maybe your future plans? Are you sleeping in till 10 every day? What are you doing? I mean, you’re not a guy that sits around. I know that.

Kevin (13:03):

It took me six weeks to not wake up at 5:00 AM. So yeah.

Rick (13:07):

Do we clap for that one? I mean, come on. Yeah. All right. That’s what we all strive for.

Kevin (13:11):

When you grow up in operations, it’s a little bit hard. But I will say, and I think I told you the story in January, I woke up and my wife looks at me and said, “Did you take the garbage out yesterday?” And I said, “No, I didn’t. I forgot what day it was. ” Yeah, so that was great. But yeah.

Rick (13:29):

All right. We’re going to take a quick sidebar here. I’ve got one trivia question and see what it is. But hey, if you’re following ASB, keep this conversation going about baking tech and our podcast today, the social channels or the ones you know, LinkedIn and Instagram and Facebook. So please be sure to kind of share the message. If you hear something good from Kevin or me, please share it forward. All right, here’s your trivia question. You didn’t know this was coming either. I got to throw some softballs and some oddballs. You and I

Kevin (13:57):

Talked about that.

Rick (13:58):

I know. I know. He knows me by now. But all right, here’s your question. We’re in this dynamic place called Hilton Chicago. A lot of history, right? There have been some movies filmed here, and I’m going to see if you can answer the question. So there is a great film from the ’80s, ’90s that was prominently featured here. Was it A, planes, trains, and automobiles, right? We know that with John Candy and Steve Martin. Was it Ferris Bueller’s day off? We know that took place in Chicago and the Red Ferrari, Matthew Broderick, and my son’s name is Cameron named after Cameron. And The Fugitive, right? Harrison Ford, also known as Han Solo, or all the above. What do you think? All the above.

Kevin (14:43):

Give me some scan.

Rick (14:45):

I love you, Kevin. It’s not. Any judgment in the room here who’s the fugitive, right? It took place up in the ballroom and all that kind of stuff. I never knew that. If you watch it, you can see. I’ve seen

Kevin (14:55):

It.

Rick (14:55):

Right? Whether you do the ATBI breakfast, you can see that room, that ballroom. It’s pretty neat. I thought I throw that at you, but it’s a fun movie. Okay. So let’s get back on track here. You’re

Kevin (15:06):

The one getting off track.

Rick (15:08):

I know. It’s my bad. Yeah. You’ve always kind of been a proponent of this kind of customer first mentality, right? I mean, any business successful business does put its customers first. How has that served you and how has it served you well?

Kevin (15:21):

So when I was with Fredmire and retail is a little bit different. I mean, you don’t always connect with final customer or connect even with all the stores. So one of the things I always tried to do, and Fred Meyer had just shy of 200 stores when I was with them, and trying to build a relationship with all of the bakery clerks that were at the store was really important to me. So that’s where some of that started. I was trying to build connections. I wanted to know about, is our supply chain working? Is your product showing up on time? Is it the quality? Are you getting feedback from customers, some of that stuff? So some of that customer first came from there. But the other was really with Klosterman and working side by side with QSRs. I built really great relationships with lead teams out of QSRs from supply chain to quality.

(16:18):

And I really love working with those people. And so really understanding their business and their demand from supply chain, but their quality demands as well. Day in and day out, they want safe quality foods delivered every day, and we’re trying to do that for them. And they’re all a little bit different, right? But that’s a big deal to me is that customer first attitude that we are working side by side because at the end of the day, their customers are … The final customer is really our customer, but we’re working through them and we want them to look good for … So I mean, we want our customer to look good. We want them to sell more.

Rick (17:00):

Absolutely. Absolutely. So in the general session this morning, we talked about the first hundred years of ASB and what’s it going to look like into the future. You’ve been in this industry four decades, four decades. And so if you had a crystal ball, are there things maybe even more media, and I’m not saying a hundred years down the line, but in the next three or four years, you talked about dynamic pricing a little bit. Are there other things you’re like, boy, this is going to be big. It could be AI. It could be route to market, all that. What do you think is important?

Kevin (17:30):

I mean, we’ve all seen a labor shortage. It’s been really tough on people. So when you think about AI or even automation in general, I think there’s going to be a lot of companies that are trying to automate, but still maintain quality. So I think that is really going to hit us. But everybody, all the bakeries here really got their butts kicked over the last few years with COVID. It was really, really hired, hard to take care of our customer if you can’t get employees to come to work. So, yeah.

Rick (18:00):

And by the way, we’re using AI today. We’re not really here. Okay. All right. So if you’ve got a question here in the room, I would definitely invite you to come over to the microphone right here and it’s hot. Carlos has got a hot mic for you. So if you’ve got a question percolating, you want to throw it at Kevin, please step over and we’ll recognize you and you can ask the question. So to give you a second or two, how about career accomplishments to this point? There are a couple moments like high watermarks you’re like, “Man, that was unbelievable. What a great experience that I had.” Or a moment to maybe, we talked in the session this morning, like helping somebody else or moving somebody else’s career forward. Have you had those kind of moments?

Kevin (18:40):

Oh yeah. Yeah. When it comes to people, I mean, that’s what motivates me. They inspire me and motivate me every day and mentoring people, mentoring our young. Kloshman’s got a lot of young, good talent coming up and a lot of them are here today. But the other thing I’m really proud of is the relationships that I built along the way. And it could be with equipment suppliers, ingredient suppliers, but also the customers, right? A really, really good relationship with a lot of customers, and that meant a lot to me. The other thing that was important in the 14 years that I spent at Kloshman, we more than double the size of the company. And I’m not saying it’s because of me. I’m saying it’s because we had a great team and we work side by side together.

Rick (19:26):

Well, congratulations on those successes. All right. We’re going to throw a couple more hot pants. Come on. Somebody’s got to have a question, Kathy. I’m looking at you, kind of not looking at you. Oh, we’ve got somebody. All right. Can you identify yourself, who you’re with, and maybe your question for Kevin?

John Miller (19:40):

Hey, Kevin, John Miller. You’ll pay for this

Kevin (19:42):

Later.

John Miller (19:44):

No, I won’t ask you anything about motorcycles or anything else. So now that you’re retired, but just before, kind of thinking maybe the last two or three years, you’re at the top, you’ve seen it, you’ve gone through your entire career, you’ve seen lots of changes and lots of problems. From a baker’s standpoint, what are your top two or three or just a couple, the biggest problems you saw in the industry that maybe the next generation is really going to have to solve? But what were the things as you were kind of leaving like, “These are really tough problems.” What kept you up at night or what was just hard in your business as you were towards the end of the career?

Kevin (20:25):

So I think it kind of goes back to that COVID thing with shortages of people, right? We also were limited on bakers. So if I think about training of bakers is so important and we’re not seeing as many bakers who want to stay in the industry. So seeing a lot of young people today that want to go in and if it’s not what they want, I mean, bakeries can be hot, afternoon work, night work, weekend work, it can be tough. So people I think was a big problem as far as … But I think training is something we got to really focus on all the time is continued training. Other than that, I mean, I think a lot of the problems are what people deal with in bakery every day. Are we doing the proper amount of PMs? Are we keeping our equipment up? Are we really doing updates to equipment when they need to be done instead of waiting?

(21:11):

Those are the things that plague us every day, right? But I think the people think we need more bakers coming up. And I think the industry still misses AIB’s course with a lot of young people. I’m glad to see what K State’s doing and bringing up a lot of people out of there. But yeah, the people thing, I think, something that really scares me. Yeah. All right.

Rick (21:35):

Well, we’ll take a breath here, kind of catch your breath a little bit. We’re going to- I’m not out of breath. These are not baking questions, all right? This is going to be fun. And again, if you’ve got a question for Kevin, hop over to the mic. But first concert or favorite music album, it could be an eight track, could be a cassette, could be a CD, DVD, whatever.

Kevin (21:54):

I like all kinds of music. My first concert was Aerosmith.

Rick (21:57):

Oh my goodness. That’s a great one.

Kevin (22:00):

And Steven Tyler was terrible and totally drunk. So it was- So it

Rick (22:05):

Was half the crowd, right? So

Kevin (22:07):

I remember it well, but I couldn’t tell you what year it was. Well,

Rick (22:11):

I can tell you this. I had never seen them until the last IBIE 2022. And they’re better now if I’ve seen them after. And I saw him in Vegas during our show. It was unbelievable. It’s a great show. He’s fighting a little bit of a throat thing, so hopefully he gets back at it. If the TV’s on on a random weekday night, are you binge watching anything? Come on, tell the audience here, what’s in your head? What

Kevin (22:35):

Do you think? Yeah, no, I’m not really a TV guy. My wife and I have 20 acres, and so I spend a lot of time outside. I spend a lot of time with horses. I also have a wood shop, so I spend a lot of time in there and motorcycles. But if it’s really crappy out and I don’t want to be out in the shop or something, I’m probably going to watch motocross or supercross or maybe football, right?

Rick (22:59):

All right. So that’s what I would do. SPN2, all that kind of stuff. Good. All right.

Kevin (23:03):

Unless my wife’s in, I might be watching a girly movie. It might be that.

Rick (23:07):

Hallmark channel?

Kevin (23:08):

Yeah.

Rick (23:08):

Yeah. Okay. So what do you do in the wood shop? All right. We didn’t talk about this. I’d like to dive a little bit deeper. Is there a kegerator in there? What’s going on?

Kevin (23:18):

Well, there’s a refrigerator, not a

Rick (23:20):

Cagerator.

Kevin (23:21):

Yeah. No, I grew up in high school, I had four years of wood chop. So I spent a lot of time and I still remember the teacher, Carl Wissinger taught me a lot about

Rick (23:30):

Wager. He’s got all 10 fingers, right? Yeah.

Kevin (23:32):

Okay. No, I do. Yeah.

Rick (23:34):

He’s good.

Kevin (23:34):

So I just puts around. I do a lot of cutting boards, do a lot of flags, build some tables, stuff like that. But yeah, I like doing that.

Rick (23:42):

I mean, raise your hand if you’re ever like, “Oh, I’m just building a table this weekend.” No big deal. Are you kidding me?

Kevin (23:47):

Wow.

Rick (23:48):

Okay. That’s impressive. All right, let’s go to literature. Any kind of favorite book or an author or maybe a quote?

Kevin (23:55):

So one leadership book that I truly love, and I would tell any leader to read it is for Servant Leaders is The Way of the Shepherd by Kevin Lehman. I absolutely love that book. I’ve given it to a lot of people. It really focuses on servant leadership and integrity, honesty, and trust. And that’s what we all want out of the people we work side by side with. But yeah, that’s one book that I truly love. But there’s a lot of books I could name.

Rick (24:32):

That’s fantastic. By the way, if you want to stay in touch with Kevin or me, we do have an email. It’s called the ovenlight@abowery.com. So if you’ve got a question or something you’re thinking about and you want to get back to Kevin or Rick, feel free to, again, send that email to the ovenlight@abaury.com. There’s a good chance Tricia or myself on our team will send you some swags. So who knows? It could be something really cool or it could be a dug, but you’re going to have fun regardless. All right, we have another question. Hi, who are you? And tell us about it.

Elizabeth Goff (25:02):

I’m Elizabeth Goff. I’m with Klosterman. I actually had the opportunity to- You can’t ask me. It’s a great question. That’s illegal. But I do have a question. As far as something we know, obviously you’ve been extremely successful, not just in baking, but as an executive leader. So for new, aspiring, upcoming executive leaders, what do you think are two critical pieces of advice to potentially have the same successful career that you’ve had?

Kevin (25:25):

So I am really a people guy. There’s nothing more important to me than the people we work with every day. And the funny part about it is any way you can touch somebody around you or give somebody else leadership, the rest of me is flower, water and metal. I mean, seriously, it’s all about the people that we work with side by side every day. All of our associates and even the leaders we work side by side come from home every day with a different problem at home. We don’t talk about that. We don’t get to know. So I say, get to know everything you can about the people you work side by side with is vitally important to me. We all have families. We all have things to share and sometimes I don’t think we know our people as well as we should. So thanks, Elizabeth.

Rick (26:14):

Speaking of, are there any special people in your life, your wife and family, friends, who have been supportive that you want to give a shout out to? This is your opportunity.

Kevin (26:23):

Yeah. My four kids, I have four children, five grandchildren, and they’re all scattered about the country. Being born and raised in Oregon, I mean, I left three children and I have four grandkids on the west side of the country. That makes it really hard. Try and travel when I can to get out there. So we try and go back and forth, but no, my grandkids and my kids are really important to me. My wife has been my guiding light for years and years.

Rick (26:50):

So our guest speaker this morning in the general session, Kenyon, was talking about a bucket list. Is there a bucket list item out there that you are supposed to get done in the next 12 months?

Kevin (27:00):

Actually, there’s several. One is there’s a motocross track in California called Glen Helen that I’ve always wanted to ride out. I never have. So I’m going to pack up the RV this year and head there and ride that track. So that’s one of my bucket lists. And then travel. There’s all sorts of travel places.

Rick (27:20):

Well, trying to read the room. We’ve all got his back, right? So if he wants to get on the motocross out in Cali, we’re going to support you in that. Any final questions? Don’t be shy. This is your chance. I won’t call you out by name, but I might email you later and say, why not? But no, really? Okay. Well, how about one last little tidbit for the entire group? Is there like one little nugget or like a four word phrase that’s a little bit of advice you’re like, “Man, if I could want you to walk away from here, what is it? “

Kevin (27:49):

So to the young people in the industry, there is a lot of career paths in baking. I mean, engineering, operations, safety, food safety, but they’re all here. And I’ve really seen that in this business, building connections and finding those people who can help you get the answers is really, really important. But the other thing I say is get connected, lean on people, find a mentor, but want to learn, right? So that’s a big deal too. And you got to, I mean, find a mentor, but be able to be taught. And a lot of people push back on that.

Rick (28:34):

I failed to mention, right? This is our last time in Chicago for the immediate future, right? ASB is moving to Orlando, my home state next year, February 16th to the 18th for ASB at the Renaissance Orlando. All in favor of doing this pool side with maybe a cocktail in hand, say aye. All right, you’re all members of ASB Baking Tech and the Ovenlight podcast. But Kevin, I just want to say thanks so much for joining us. Been a pleasure. Thank you for what you’ve done in your career. Thank you. It’s been outstanding. And for now, the switch is off. The oven light is now over, but we hope you have a great rest of ASB and baking tech and thanks for joining us for the podcast.

Kevin (29:18):

Thank

Rick (29:19):

You.

Kevin (29:19):

Thank you.

Rick (29:24):

We hope you’ve enjoyed this episode of The Oven Light. Until next time, when we discuss more about the wonderful world of baking technology, trends and more, the switch is officially off. Goodbye for now. See you next time.