Newspapers, magazines and social media like to hear about what's going on at your company: new people, products, events, services, sales or acquisitions.
A news release should include the following information:
1. Contact name and phone number.
2. Mailing Address, including street address, city, state, country.
3. Email, Web site address.
4. Well-written content about subject of news.
5. Color picture, company logo.
Send the release to: Business Editor for company news;
Products Editor for products.
Tip: Keep it short and to the point!
AACT presents 2017-2018 John Kitt
Memorial Scholarship to Alejandro Saldivar
Congratulations to University of California, Davis, senior Alejandro Saldivar, who is the recipient of the 2017-2018 John Kitt Memorial Scholarship. Alejandro describes his introduction to the confectionery industry as: “Life hitting you in the face and saying, ‘Look at this!’”
For Alejandro (shown at left), this occurred when he happened upon a craft chocolate factory by the name of Dick-Taylor, where he went to work after taking a break from his studies in environmental engineering. When he got “hooked as a food professional,” Alejandro says he decided to further his education in this area of study. At UC – Davis, Alejandro maintains academic excellence while participating in the Food Science Brewing Club, as a committee member of the Davis Chocolate Festival, and a team leader of the Ocean Spray Product Development Competition.
In his own words, Alejandro states: “My aspirations are to study, work with and build up companies that work with chocolate and confectionery. I love what I’ve done and what I study, I can’t wait to do more.”
AACT has awarded a scholarship for the past 17 years. In 2010, it was named in honor of John Kitt who, during his 46-year career in the confectionery and snack industry, was a frequent instructor at confectionery training courses, the 1998 recipient of the AACT Stroud Jordan Award, the 1997 Candy Industry magazine Kettle Award winner, and inductee into the Candy Hall of Fame in 2008. He died in 2009.
Featuring: Savage Bros. Co.
1825 Greenleaf Avenue
Elk Grove Village, IL 60007 USA
Savage Bros. Co. expands
makes more room for demonstrations
The premier confectionery and bakery equipment supplier, Savage Bros. Co., is moving into a larger manufacturing space. Savage combines its present 30,000-sq.-ft. manufacturing building and 13,900-sq.-ft. assembly building into a single 81,500-sq.-ft. building with state-of-the-art electric, lighting and communications.
“With more space for manufacturing, engineering and sales & service,” Bob Parmley, president of Savage Bros. Co., states, “the goal is to serve our customers more efficiently.”
Plus, the new Demonstration Room is expanding the chocolate room to add a full Enrobing Line and is also adding a cooking room for demonstrations and customer recipe testing.
“Look for more updates to come as we finish construction on our brand new demonstration room where you can test your recipes on our equipment alongside our chef,” Parmley says.
“We want to thank all of our customers for their continued support which has fueled company growth and made this move possible. We would not be here without you,” he says.
“Our goal is to make this transition as easy as possible but we will have some disruption the week of Thanksgiving.”
Please update your records effective DECEMBER 1, 2015 to:
1825 Greenleaf Avenue
Elk Grove Village, IL 60007 USA
NOTE: Phone and fax and email remain the same:
Phone + 847-981-3000 Fax: + 847-981-3010
Tips and Tricks
Five Ws and One H
In news writing, the concept of Five Ws (also known as Five Ws and one H) is considered basic to gathering information. A formula for finding the complete story about something, Five Ws (and one H) serves as a checklist of six questions.
The list includes:
- Who? Who is involved?
- What? What happened?
- When? When did it take place?
- Where? Where did it take place?
- Why? Why did it happen?
How? How did it happen?
A Good Example
"I keep six honest serving-men
(They taught me all I knew);
Their names are What and Why and When
And How and Where and Who.
--Rudyard Kipling, from JUST SO STORIES (1902)
Writing a book
Confectionery Classics by Reg Groves
by Pat Magee
Reg Groves and I first met in 1982 when I joined Candy Industry* magazine. A well-known teacher, consultant and presenter at numerous industry conferences, and the author of technical articles for many international publications, Reg had been ghostwriting the “Candy Doctor” column for Knechtel Laboratories. The long-running series answered technical questions posed by readers. After Reg opened his own consultancy, Groves & Company, in 1983, he continued writing for Candy Industry, authoring the “Confectionery Workshop” column under his own byline for 12 years. Those articles were published as a book that is now out of print.
Not too long ago, Reg offered me the archives of his question and answer columns along with correspondence with editors of Candy Industry. How could I not find a way to reprint some 100 pages of formulations that remain useful to candymakers today?
Such generosity deserves presentation to the industry, and we hope you enjoy reading and using the recipes published here as “Confectionery Classics” with updates from the author. We look forward to receiving your questions that will be forwarded to Reg, a man whose life work exemplifies a spirit of humility and generosity. Start reading here Link.
Reg has garnered several honors throughout his career including induction into the Candy Hall of Fame, Class of 2010. His complete biography is posted at Link.
*Permission to reprint has been granted by Candy Industry (www.candyindustry.com) and Knechtel (www.knechtel.com).
Some poetry . . .
- poem below inspired by photo above, circa 1993.
from Bell to Berlin 1993
If you were born under the full moon,
Dark night, crystal cold,
You’d understand that I was here.
That year, reunification after The Wall fell,
We could reach through cracks
To find new people, language, hope.
My picture shows a younger traveler.
Standing at a checkpoint no longer there.
Details fall like snow upon new growth.
What I recall is heading through a velvet door, the
Smell of kerosene heat,
And taste of Glühwein.
Healthy of mind and body
On this leading edge of
I always knew where I
stood, didn’t you?
Right here, now.
There were no cell phones,
that could find me.
It was perfect.
Clack, clack the old trains head
back . . .
To Leipzig, cranes poised to build;
Steel and concrete towers rise.
Having fought my way over, only to hear Russian,
A man in a bar listens to my taxicab German
Kisses my hand, laughs, that dialect of its own.
“Not your territory,” my new friend chides.
I stay anyway, foreign correspondent in me satisfied.
My writing called me to this cold place
To review flavors, fragrances, ancient formulations.
My notes were way too occupied to include
A poster of Katarina Witt skating shows me life,
Here, and so does one more treasure:
Stravinsky’s Firebird, and Rites of Spring ballets
Viewed at an opera house built by women, men.
Carpenters were equal there, then.
Those years are like a dream.
My story about a candy flavor company breaking
Into new territory was placed in a magazine.
Maybe someone read it.
At home, things changed.
More walls fell.
I kept going.
If I were to write a book,
So many good parts would have to go unrecorded.
Written for Bell Europe’s 20th Anniversary
aka Bell Flavors & Fragrances Worldwide,