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Add IBIEducate sessions, workshops, and specialty courses to your registration to officially enroll in the class.
Simply adding the session to your personal schedule or favoriting does not qualify as enrollment.
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Pakhnyuk, Viktoria
TIA Tech Conference - By Tortilla Industry Association - 13
Location: W325-327
Viktoria Pakhnyuk
Favorite
Perez-Gonzalez, Alejandro
Bartek Ingredients
Optimizing Baking Processes and Products with Acidulant-based Innovations - 54
Location: W305-306
Alejandro Perez-Gonzalez
Favorite
Perry, Lasheeda
Queen of Flavor
Pate a Choux: Back to the Future: Presented by the Bread Bakers Guild of America - 169
Location: RBA Bakers Center: BakeSmart Presentation Stage
Lasheeda Perry
Favorite
Petrofsky, Keith
Ardent Mills
Meet the New Kid on the Baking Block: Chickpea Protein - 116
Location: W303
Keith Petrofsky
Favorite
Pettey, Christey
How to Start Building Your Diversity Initiative - Best Practices from Industry Peers - 201
Location: W311-312
Christey Pettey
Favorite
Philip, Martin
Pinsa Romana: Presented by the Bread Bakers Guild of America - 192
Location: RBA Bakers Center: BakeSmart Presentation Stage
Martin Philip
Favorite
Plawiuk, Nestor
Digital Growth: How Leading Food Manufacturers Utilize Digitization for Higher Growth - 155
Location: RBA Bakers Center: ACD Stage
Nestor Plawiuk
Favorite
Ponte, Bonnie
The Donut Station, Inc
Why Don't You Get a "Real Job"? - 131
Location: RBA Bakers Center: ACD Stage
Bonnie Ponte
Favorite
Pope, Drew
Avoiding Sticky Situations: Release Agents That Improve Process Efficiency - 28
Location: W303
Drew Pope
Favorite
Portaleo, Karen
Portaleo llc
Sculpting the Human Eyes, Mouth and Nose - 211
Location: W319
Karen Portaleo
Favorite
Porter, Mike
Turning on a Dime: Post-pandemic Impact & Opportunity in Retail & Industrial Baking - 129
Location: W309-310
Mike Porter
Favorite
Prociv, Christine
Aspire Bakeries
How La Brea Bakery & Otis Spunkmeyer Earned Their Crust During the Pandemic - Raising Dough in Unexpected Places! - 158
Location: W309-310
Christine Prociv
Favorite
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