CHICAGO — Caroline Bacon, a junior at Kansas State University studying baking science and management, has been honored with the 2011 scholarship of the Society of Bakery Women.
The presentation took place March 8 during a breakfast sponsored by the Allied Trades of the Baking Industry in conjunction with the annual meeting of the American Society of Baking in Chicago.
Theresa Cogswell, S.B.W. president, in presenting the award described Ms. Bacon, who serves as president of the K.S.U. Bakery Science Club, as “very well rounded and exceptionally qualified.”
The scholarship was created to help worthy students pursue a degree in bakery science.
Three days before the presentation, the S.B.W. held a Mardi Gras dinner attended by 40 women. The annual event featured a leadership panel to discuss strategies for building a successful baking career.
Panelists were Ms. Cogswell, who is principal and founder of BakerCogs, Inc.; Valerie Wayland, director, regulatory compliance for Flowers Foods, Inc.; and Celeste Daughenbaugh, technical sales manager, food ingredients division, Caravan Ingredients. Serving as moderator was Lee Sanders, senior vice-president of government relations and public affairs at the American Bakers Association.
Following the Mardi Gras dinner, a dessert reception was hosted for S.B.W. members by Caravan Ingredients. Also, the A.B.A. and Caravan sponsored an educational scavenger hunt for K.S.U. Bakery Club members, male and female, as part of the evening’s activities.
“The purpose of S.B.W. is to create a network for women in the baking industry — providing opportunities to gather, share strategies and supply resources to help advance the position of women in the baking industry,” said Ms. Sanders, who serves as S.B.W. secretary-treasurer.