Brought to you by the American Society of Baking

As a young professional in the commercial baking industry, it can be difficult learning how to navigate the “eco-system.” However, participating in the American Society of Baking not only helps develop a foundation for a long-time career, but provides valuable support and connections. How does ASB impact careers and the industry?

We asked ASB member and Young Professionals Committee volunteer Joshua Posz a few questions about the society and what it’s like starting out in the baking industry today.

Q: What is your current occupation?

A: Applications Engineer at Burford Corp. I came to Burford after 3 years of working with industrial robotics. Automation is something that I am passionate about and being part of the bakery automation industry has been an incredible experience so far.


Q: Why did you initially join American Society of Baking?

A: I joined ASB so that I could attend BakingTECH 2019 and network with industry leading professionals. I had heard people from various companies mentioning that ASB was the best baking related organization to become involved in because of their impact on the industry as a whole.


Q: Why do you continue to be a member of the Society?

A: I continue participating in ASB because it is a great way to be involved in a non-competitive environment. Members of ASB share their experiences and advice freely amongst each other in a way that gives everyone an opportunity to advance in their industry together. Whether we are competitors or partners, we all depend on the future success of the industry. ASB is part of the recipe for that success.


Q: What ASB committee(s) do you currently volunteer with and why?

A: I’m with the Young Professionals Committee. I volunteer there because I think that this group of individuals will have a big impact on the shape of the industry in the future. By collaborating now we can help work towards goals that will benefit other young professionals for years to come.


Q: Have you attended a BakingTECH conference?  If so, what was your top take away?

A: I attended my first BakingTECH conference earlier this year [in 2019]. My top take away was that the baking industry is a big family of sorts. I was not treated like the new guy on the outside looking in. People shared their knowledge with me and were very welcoming. It is a great place to learn more about your business and to make great connections with great people.


Q: As a young professional establishing your career, what do you consider to be the biggest benefit of ASB membership?

A: In my opinion the biggest benefit of ASB membership is the abundance of networking opportunities. You get to work with people that you may otherwise not cross paths with as a result of ASB. Within hours of the start of BakingTECH I was talking to industry leading professionals that had been attending for 20 years.


Q: Why should other young professionals in the wholesale baking industry become involved in ASB?

A: To help work towards our common goal. We can help each other create a bigger, better, and more diverse industry if we work together in organizations like ASB.


Q: What is some of the best career advice you’ve been given?

A: Someone shared the following quote with me:

“Nothing in this world can take the place of persistence. Talent will not: nothing is more common than unsuccessful men with talent. Genius will not; unrewarded genius is almost a proverb. Education will not: the world is full of educated derelicts. Persistence and determination alone are omnipotent.” – Calvin Coolidge

The quote was then followed by some ad-libbed advice: It is better to be the person that failed due to trying something new and innovative than to be the one that watched them do so in silence. People will remember your effort and attitude far longer than they will remember the failure itself. Keep trying new things, suggesting new solutions, and eventually you will be the one who changed your industry.


Q: What’s one thing – either industry-related or not – you learned in the last month?

A: I learned that if you have a favorite sweet treat it is best to be oblivious to what goes into it. I can never unsee the mountain of butter that went into that frosting. Just enjoy the blissful ignorance and don’t ask questions.

How can can ASB further your career and the baking industry? Here’s how you can get involved: 

  • Visit to join online or download a PDF membership application.
  • Contact ASB’s Director of Member Relations, Amanda Gonzalez, at [email protected] or 1.800.713.0462, ext. 3, for personal assistance.