Mark Floerke

Mark Floerke Email and Phone Number

Baked In Science Podcast Host at BAKERpedia @ BAKERpedia
portland, oregon, united states
Mark Floerke's Location
North Sydney, Nova Scotia, Canada, Canada
Mark Floerke's Contact Details

Mark Floerke personal email

n/a

Mark Floerke phone numbers

About Mark Floerke

Proofing since 1975. Over 48 years of experience in the food industry with a well rounded knowledge of food science principles and ingredient functionality in baking, pastry and other food ingredient applications and interactions. Strong skills in pastry and bakery new product development, formulating, and troubleshooting. Customer oriented with the insight to understanding customer needs and supplier capabilities. Proficient in Genesis and Product Vision formulating and nutritional calculation software, as well as the complete suite of Microsoft Office Professional software, Visual Basic programming, and building databases. Experienced with public speaking engagements and presentations to small audiences and large groups.Specialties: Product DevelopmentProduct InnovationIngredient/Product Application DevelopmentPastry/Baking Product/Application TroubleshootingPastry, Desserts, Baking Creativity'How To' Baking and Pastry Instruction and Demonstrations

Mark Floerke's Current Company Details
BAKERpedia

Bakerpedia

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Baked In Science Podcast Host at BAKERpedia
portland, oregon, united states
Website:
bakerpedia.com
Employees:
13
Mark Floerke Work Experience Details
  • Bakerpedia
    Baked In Science Podcast Host
    Bakerpedia Jan 2021 - Present
    Nova Scotia, Canada
    View
  • Bakerpedia
    Community Forum Manager
    Bakerpedia Mar 2020 - Present
    North Sydney, Nova Scotia, Canada
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  • Bakerpedia
    Community Forum Manager
    Bakerpedia Mar 2020 - Jan 2021
    North Sydney, Nova Scotia, Canada
    View
  • Retired
    Retired Pastry Chef
    Retired Aug 2019 - Present
    Canada
  • Archer Daniels Midland Company
    Senior Scientist - Snacks, Bakery & Confectionary Applications
    Archer Daniels Midland Company Apr 2008 - Aug 2019
    James R. Randall Research Center Decatur, Il
    Evaluate various ADM ingredients in baking applications.Product development for various concept presentation utilizing ADM ingredients in bakery applications.Technical support to customers and ADM sales group.Ingredient research for a variety of food applications.Research Application Science & Technology team.
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  • Archer Daniels Midland
    Project Leader
    Archer Daniels Midland Mar 1994 - Aug 2019
    James R. Randall Research Center Decatur, Il
    ~~ Bakery Food Oil Application & Product Development ~~Over forty years of experience in the food industry with a well rounded knowledge in baking, pastry and other food ingredient applications and functionality. Strong skills in pastry and bakery related new product development and complaint troubleshooting. Customer oriented with the insight to understanding customer needs and supplier capabilities. Proficient in the complete suite of Microsoft Office Professional programs, including Microsoft Access and experience in Visual Basic programming. Experienced with public speaking engagements and presentations to small audiences and large groups.
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  • Archer Daniels Midland Company
    Senior Scientist
    Archer Daniels Midland Company Mar 2019 - Jul 2019
  • Archer Daniels Midland Company
    Bakery & Culinary Applications Project Leader
    Archer Daniels Midland Company Mar 1994 - Jul 2019
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  • Archer Daniels Midland Company
    Product Development & Market Manager Bakery Mixes
    Archer Daniels Midland Company Feb 1997 - Apr 2008
    Adm Milling Canada
    Manage assessment, approval and prioritising of all new product development project proposals, including maintenance and improvements on existing SKUs, leading product development and technical services team.Developed a new product request procedures to streamline and improve effectiveness of process and shorten turnaround time.Key Account management for major national bakery mix customers.Key participant in negotiation of national supply agreements and contract tenders.Developed costing program and manage all product costing pricing, margin and market analysis.Developed, implementation and administration system to manage incentive rebate programs.Developed print and electronic marketing and advertising, support materials, presentations and programs.Organisation and execution of trade show participation, including booth design and activities.Developed and maintain print and electronic product specification sheets including nutritional data and allergen declarations etc.Key liaison and support to customers for sales and operations.
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  • Archer Daniels Midland Company
    Account Manager & Technical Services Representative
    Archer Daniels Midland Company Mar 1994 - Feb 1997
    Formerly Maple Leaf Mills Inc. (Now Adm Milling Co)
    Technical support for Bakery Flour and Bakery Mixes. Demonstrations and troubleshooting.Developed and coordinated training and demonstration seminars for distributor sales force.Sales, territory management, customer calls, A/R collections and management.Facilitated and coached Creative Problem Solving sessions with positive bottom line results.Training in Situational Selling, trade show 'selling' on the floor, and a variety of computer software courses including MS Office Professional Suite.Contributed to organizing trade show participation.
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  • Richland Community College
    Adjunct Instructor - Baking & Pastry Arts
    Richland Community College Jan 2012 - Mar 2019
    Decatur, Illinois
    Classroom and hands on instruction of baking and pastry fundamentals for Chefs, as a member of the Culinary Arts Institute team at Richland Community College.Develop new Syllabus, lesson plans, recipe/formula documentation, written tests, and practical exams.Support students participation in function events (Dinners, lunches, fund raisers).
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  • George Brown College
    Continuing Education Instructor - Advanced Baking
    George Brown College Jan 1992 - Jan 1997
    General interest credit night class covering pastries, cakes, breads, ice cream, mouses, tortes, gateaux, custards, etc. managing 20 - 26 adult students over 10 week class sessions 4 times per year.
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  • George Brown College
    Instructor
    George Brown College Jan 1992 - Jan 1993
    Baking instructor for basic and advance levels of baking and hospitality programs, instructing students in practical baking, baking theory and ingredient theory.
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  • Various
    Pastry Chef
    Various Jan 1975 - Jan 1994
    Pastry Chef Various establishments (Canada):1980 to 1994• Fabian's Cafe And Konditorei Scarborough, Ont. European pastry shop and café• France Patisserie Scarborough, Ont. Wholesale cake and pastry bakery• Golden Loaf Bakery Downsview, Ont. Wholesale cake and pastry bakery• The Windsor Arms Hotel Toronto, Ont. Relais et Château Luxury Hotel• Catering A La Carte Toronto, Ont. Catering company• Splendeurs Restaurant & Bakery Toronto, Ont. Bakery-Restaurant concept• Novotel Hotel Mississauga, Ont. 325 room hotel & banquets• Greenfields Fine Dining Downsview, Ont. Kosher Nouvelle Cuisine• Granowki’s Bakery Toronto, Ont. Retail Bakery• Harbour Bakery Toronto, Ont. Retail Bakery• The Keltic Lodge Ingonish Beach, N.S. Provincial resort in Cape Breton• La Baguette Toronto, Ont. Retail Bakery• The Croissant Tree Toronto, Ont. Retail Bakery• The Royal York Hotel Toronto, Ont. 800 room hotel & banquets• Movenpick Restaurants Of Switzerland Toronto, Ont. Global restaurant chainPastry Chef & Apprenticeship Various establishments (Germany):1975 to 1980 • Movenpick - Cafe Am Kropcke Hannover, Germany• Bäckerei Wächter (Wächeter Bakeries) Hannover, Germany• Stadthallen Betriebe, (City Convention Centre) Hannover, Germany• Konditorei & Café Grabe Hannover, Germany

Mark Floerke Skills

Food Industry Ingredients Product Development Haccp Bakery Food Safety Food Science Culinary Skills Food Technology Baking Food Management Food Processing Catering Leadership Training Microsoft Excel Pastry Restaurants Marketing Dairy Hospitality Project Management Process Improvement Microsoft Office Sensory Evaluation Confectionery Time Management Bakery Product Development Microsoft Word Outlook Cakes Bread Cooking Visual Basic Nutrition Food Service Starch Culinary Applications Pastry Skills Bakery Production Management Microsoft Access Productvision Genesis Nutritional Profile Formulating Nutrition Label Rules Onenote Pastry And Bakery Arts Instruction Pastry And Bakery Production Management Troubleshooting

Mark Floerke Education Details

  • Bbs 2 Region Hannover
    Bbs 2 Region Hannover
    Konditor

Frequently Asked Questions about Mark Floerke

What company does Mark Floerke work for?

Mark Floerke works for Bakerpedia

What is Mark Floerke's role at the current company?

Mark Floerke's current role is Baked In Science Podcast Host at BAKERpedia.

What is Mark Floerke's email address?

Mark Floerke's email address is ma****@****adm.com

What is Mark Floerke's direct phone number?

Mark Floerke's direct phone number is (217) 875*****

What schools did Mark Floerke attend?

Mark Floerke attended Bbs 2 Region Hannover.

What are some of Mark Floerke's interests?

Mark Floerke has interest in Social Services, Children, Economic Empowerment, Civil Rights And Social Action, Politics, Education, Environment, Poverty Alleviation, Science And Technology, Disaster And Humanitarian Relief.

What skills is Mark Floerke known for?

Mark Floerke has skills like Food Industry, Ingredients, Product Development, Haccp, Bakery, Food Safety, Food Science, Culinary Skills, Food Technology, Baking, Food, Management.

Who are Mark Floerke's colleagues?

Mark Floerke's colleagues are Vidula Jain, María Gabriela García López, Santa Mariani Fbmka Ngdrj.

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