MANHATTAN, KAS. – Tom Lehmann, internationally known for his expertise in pizza production and dough troubleshooting, is retiring from AIB International after a career of nearly 50 years. Andre Biane, president of Manhattan-based AIB International, honored Mr. Lehmann during a July 24 employee recognition ceremony held in conjunction with an annual all staff conference.
Mr. Lehmann joined AIB in 1965 as a baking technologist and later was promoted to director, bakery assistance. Early on in his career he was contracted to reverse engineer a popular pizza made in Chicago. Mr. Lehmann started writing about pizza in 1979 and authored publications on topics ranging from mixing and baking dough to creating different styles of pizza. He is a columnist for pizza industry magazines.
While he was at AIB, Mr. Lehmann coordinated the move of the research department to Manhattan from Chicago. He also developed the company’s first technical assistant, individualized training and technical assistance programs; taught classes and seminars; and consulted for clients.“Tom’s lengthy history with AIB is unparalleled,” said Brian Strouts, vice-president of baking and food technical services at AIB. “During the impressive span of his career with the company, he has taken on a number of important roles and been critical to the expansion of our technical offerings.”