‘How Sweet It Is’
at 10th annual AACT
Candy Day at St. Mary's
Covering the industry with a little help from our friends
Photos courtesy of Lori Bolas Paslaski, DMH Ingredients; captions by Sandy Murphy
Sanfilippo made up a trail mix table awaiting St. Mary of Providence, Residential Facility in Chicago.
For the 10th
year in a row, Chicago AACT volunteered skills and supplies to the annual Making Candy with Special People event. Held at St. Mary of Providence, Residential Facility Home for the Developmentally Disabled, approximately 113 residents and 20 staff participated in the February 13 event.
“Candy Day at St. Mary's turned out great!”, said Sandy Murphy, retired, Blommer Chocolate, and an organizer of the event. “I think I may change the name to Candy Day of Fame.” Joni Stern, Stern Ingredients, helps bring in the supplies for the event as well.
For 10 short years, donations of confectionery and other supplies and AACT members have arrived for the annual Valentine’s Day Candy Day in Chicago. According to Murphy, “two presidents/owners, of Arway and Flavor Chem, and one vice president from Arro manned the tables.” She adds, “And they really enjoyed themselves. Tim McNicholas and Sally Ladwig from Arro have been with us since the beginning. What sweethearts.”
Lori Bolas Paslaski, account manager of DMH Ingredients, took many pictures, forwarded to Candymail along with many smiling faces. Hope it makes our readers smile, too.
Attendees included: Arro Corp, Bell Flavors, Blommer, Capol LLC, Chocolate Inspirations, DMH ingredients, Ferrara, Flavor Chem, Loders Croklaan, Long Grove Confectionery, Roquette, Sanfilippo, Silesia Flavors, Stern Ingredients, and Synergy Flavors.
Second-generation attendee Amanda Studenka, student at The Chicago School of Professional Psychology and John Marshall Law, as well as daughter of Donna Studenka, Sr. Confectionery Technologist, IOI Loders Croklaan Americas, has been coming with her mother since it started. This year she asked for volunteers at her school. She came with one of her fellow students, Marco Bartolomeo.
“They had their own table,” says Murphy, adding, “Nice to see.”
More donations include supplies from Blommer Chocolate, Doumak, Ellison Bakery, Ferrara, Indiana Sugar, Jelly Belly, Kerry, Primrose Candy, Spangler, Stern Ingredients, and Sanfilippo.
Laura Christian, Bell Flavors, helps a resident choose ingredients.
Donna Studenka, Loders Croklaan (with spoon in hand behind chocolate fountain) works with St. Mary's residents and staff.
The Blommer Chocolate group works together, all smiles.
Sandy Murphy and Laura Christian flank happy resident candymaker.
At right is Gloria Brandes-Kuptz with the Sanfilippo team.
Dennis, Jessica and AJ from Capol-llc enjoy the day at St. Mary’s.
Melissa Tisoncik of Blommer Chocolate helps St. Mary's residents.
Above, Silvia Schnicker and Benia Zyskowski of Silesia, and Kate Jacobsen of Ferrara.
Join AACT next year for the Valentine's Day event at St. Mary's!
PMCA Marie Kelso Award
honored with PMCA’s Marie Kelso Award
Ferrara Candy Co.’s Jeffrey Bogusz
Jeffrey Bogusz, senior director, food engineering and innovation, at Ferrara Candy Company, is the 21st recipient of PMCA’s Marie Kelso Award.
He will receive the award on April 17, 2018, during the PMCA’s Production Conference, at the Marriott Lancaster at Penn Square, Lancaster, PA.
Bogusz will be honored for his paper “Panning Equipment – Classic, Belt, Automated and Future State of the Art,” which he presented in April at this year’s Production Conference.
In his current position, Bogusz is responsible for design-to-value efforts, new technology exploration and organic confections. He joined Ferrara in 2003 as R&D manager developing new products and providing production start-up assistance.
Prior to joining Ferrara Candy Co., Bogusz worked for Hershey Foods Corp. focusing his efforts on the starch molding process for non-chocolate confections. He also was a confectionery application specialist for Cerestar USA where he provided technical assistance to confectionery customers who use corn starch, corn syrup and polyols.
Bogusz has also taught confectionery courses for the National Confectioners Association, PMCA, the Institute of Food Technologists, and AACT.
The Marie Kelso Award was established in 1997 by PMCA’s board of directors to honor conference secretary Marie Kelso for her dedication to the association and the confectionery industry. She was secretary of the conference for 38 years, and died in 1995.