Move over Yogi Berra. Alton Brown is a journalist’s dream: informative, entertaining … and quote-worthy! Just ask anyone from the crowd of industry professionals who attended the American Society of Baking’s 2007 BakingTech event in Chicago in March.

There, the scientific celebrity chef, host of the Food Network’s “Good Eats,” played keynote speaker, sharing his insights on food, fads, flavor and so much more. Specifically, he talked about how the baking industry has enjoyed a history of wholesomeness and why it should leverage its proud heritage to succeed in the future. He also believes that a box of Girl Scout cookies has only two servings, but that’s a different story.

For additional information about Alton Brown, visit www.snackandbakery.com and search the December issue for our exclusive interview, “As Good As Eats Get.” To review what Brown had to say, stay tuned. His speech should appear on the ASB’s Web site, www.asbe.org, in the very near future.

In the meantime, here are some Alton-isms from BakingTech.

“The more we understand the more we value. … The more we value the more we demand. … The more we demand the more we will pay. … The more we pay the more we will value.”

“I weigh 210 lb., naked, the heaviest I’ve been in my whole life. … It’s not because of trans fats or carbs. … It’s because I put more calories in my face then I use in a day.”

“To turn around and say carbs are bad is STUPID.”

“I believe that a cookie should be loaded with fat and sugar.”

“Fish has no place in food,” he said speaking about manufacturers who are trying to add Omega-3 fatty acids to baked goods.

“Organics are a tactic with no real strategy,” he said, regarding the debate between sustainability and organics.

“Let science lead the way without getting in the way.”

“There’s nothing wrong with Domino’s pizza, unless you eat it every day.”

“We’re raising a nation of chicken finger eaters,” he said, making reference to the problem with children’s and school menus in America.

Judges! Vendors! Volunteers! It’s that time of year again. The 2007 Great American Pie Festival and American Pie Council Crisco National Pie Championships will be held April 20-22 in Celebration, Fla. There, commercial, amateur, professional and junior chefs will gather to bake their best apple, berry, pumpkin, crème and Thanksgiving creations, among other categories. The event will kick off with the industry pie seminar on April 19 at the Sheraton Safari, followed on April 20 by the start of judging for the championships. Winners will be announced during the festival in downtown Celebration — home of the Never-Ending Pie Buffet.