Bakers Induct 2010 Hall of Famers
Legendary pioneers Sterrett “Red” Campbell, M. Rella Dwyer, Charles
Burford, Jack Lewis, Sr. and Jack Lewis, Jr. joined the industry’s Hall of Fame during
the American Society of Baking’s conference in Chicago this week.
Legendary pioneers Sterrett “Red” Campbell, M. Rella Dwyer, Charles Burford, Jack Lewis, Sr. and Jack Lewis, Jr. joined the industry’s Hall of Fame during the American Society of Baking’s conference in Chicago this week.
Campbell was recognized for his innovation in equipment, especially for the creation of the extruded dough divider and other inventions that revolutionized the way bun production is done today.
“While I am here to accept the award for my past accomplishments, hopefully, I’m not done yet,” said Campbell, who is still active in developing new equipment for the industry today with his family’s business, Campbell System’s Inc., in Rosewell, Ga.
Burford received honors for equipment design, which includes the bread bag twist tyer and other systems that are omnipresent throughout bakery plants across the world. During his acceptance speech, he talked about how baking business was done in the good old days when a man’s word was his bond and his handshake sealed a deal instead of the mountain of purchase orders and other paperwork that is required today. Burford Corp. is located in Maysville, Okla.
Meanwhile, Dwyer was recognized as an educator and mentor during her 44-year career in the baking industry and as a member of The Long Co. in Chicago. The always outspoken Dwyer was perhaps best known for her efforts to protect the baking industry during the contentious 1990s when the federal government revamped the way nutrition labeling is seen on packages and is perceived by consumers. However, she quietly worked behind the scenes to help a generation of young professionals understand how the baking industry works.
Jack Lewis, Jr. accepted the award on behalf of his late father and himself. The family was recognized for its contribution to the baking industry and its contributions to the American Bakers Association, the International Baking Industry Exposition Committee and various other organizations. Despite continued consolidation, Evansville, Ind.-basked Lewis Bakeries remains one of the strongest regional baking companies in the nation and still thrives throughout the Midwest.
During his speech, Lewis quoted some of his father’s favorite sayings. One was “you don’t have to be big to be good.” Another was “if you want to see your worst competitor, look in the mirror.”
The Baking Hall of Fame is headquartered in the new Bundy Museum, which is based in Urbana, Ill.
Legendary pioneers Sterrett “Red” Campbell, M. Rella Dwyer, Charles Burford, Jack Lewis, Sr. and Jack Lewis, Jr. joined the industry’s Hall of Fame during the American Society of Baking’s conference in Chicago this week.
Campbell was recognized for his innovation in equipment, especially for the creation of the extruded dough divider and other inventions that revolutionized the way bun production is done today.
“While I am here to accept the award for my past accomplishments, hopefully, I’m not done yet,” said Campbell, who is still active in developing new equipment for the industry today with his family’s business, Campbell System’s Inc., in Rosewell, Ga.
Burford received honors for equipment design, which includes the bread bag twist tyer and other systems that are omnipresent throughout bakery plants across the world. During his acceptance speech, he talked about how baking business was done in the good old days when a man’s word was his bond and his handshake sealed a deal instead of the mountain of purchase orders and other paperwork that is required today. Burford Corp. is located in Maysville, Okla.
Meanwhile, Dwyer was recognized as an educator and mentor during her 44-year career in the baking industry and as a member of The Long Co. in Chicago. The always outspoken Dwyer was perhaps best known for her efforts to protect the baking industry during the contentious 1990s when the federal government revamped the way nutrition labeling is seen on packages and is perceived by consumers. However, she quietly worked behind the scenes to help a generation of young professionals understand how the baking industry works.
Jack Lewis, Jr. accepted the award on behalf of his late father and himself. The family was recognized for its contribution to the baking industry and its contributions to the American Bakers Association, the International Baking Industry Exposition Committee and various other organizations. Despite continued consolidation, Evansville, Ind.-basked Lewis Bakeries remains one of the strongest regional baking companies in the nation and still thrives throughout the Midwest.
During his speech, Lewis quoted some of his father’s favorite sayings. One was “you don’t have to be big to be good.” Another was “if you want to see your worst competitor, look in the mirror.”
The Baking Hall of Fame is headquartered in the new Bundy Museum, which is based in Urbana, Ill.
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