ATLANTA, GA – The American Bakers Association (ABA) honored the 2018 recipients of the Vander Heide Award and the Phelps Award on October 21, 2019 at the ABA Technical Conference in Atlanta, GA.
“The value of ongoing education and training for the skilled professionals in our industry cannot be understated,” said Robb MacKie, President & CEO of the American Bakers Association. “ABA is honored to present the Vander Heide Award to Brian Walesh from the Kellogg Company and the Phelps Award to Andrew Shaw of the Jamaica Biscuit Company. These awards recognize their dedication to the baking industry and their technical expertise in cookie and cracker manufacturing.”
Brian Walesh, the 2018 Vander Heide Award winner, is a Process Engineer at Kellogg Company in Kalamazoo, Michigan. Prior to his eight years in various engineering and food technology roles at Kellogg Company, Walesh worked as an engineer both in and out of food manufacturing. He is a graduate of the University of Wisconsin-Madison with a Bachelor of Science in Chemical Engineering.
The 2018 Phelps Award recipient, Andrew Shaw is a Chemist and Process Research & Development Coordinator at the Jamaica Biscuit Company Limited in Kingston, Jamaica. Shaw has worked in the Food Industry for almost twenty years working in Human Resources, Finance, Marketing, Quality Control, and Research and Development. He has spent the last fifteen years at the Jamaica Biscuit Company in a variety of positions. Shaw graduated with a Bachelor of Science in Chemistry from The University of the West Indies.
