AIB's School of Baking Faculty

Aaron Clanton - Baking Curriculum Manager
Joined AIB: January, 2006
Education: B.S. degree in Chemical Science as well as in Milling Science and Management from Kansas State University; M.B.A 2011
Experience: Prior to joining AIB, gained 10 years of experience for two major food companies in the areas of product development, quality assurance, and production supervision.
Expertise: Problem-solving, product development, and project management

Ken Embers - Manager of Career Development, International Student Advisor, and Financial Assistance Officer
Joined AIB: October 1986
Education: B.A. Sociology - Dual Minor Mathematics and Chemistry; Kansas State University; 1967
Memberships: National Association of Student Financial Aid Administrators, American Society of Baking
Achievements: AIB Certified Baker

Bryan Gordon, CBT - Baking Instructor
Joined AIB: September 2011
Education: AIB Baking Science and Technology Resident Course; Associate of Arts, Parkland College 1985
Industry experience: Over 15 years as a Production Supervisor for major wholesale and retail bread, bun and roll operations. More than four years in the role of Production Manager for two nationwide bakeries. AIB, BRC and SQF Certifications. Instructor of the 16 week AIB Baking and Science Technology resident course and various other seminars. Continued education in product/formulation development, quality assurance and product trouble shooting.
Expertise: Hard and soft rolls, pan breads, continuous mix systems, research and development. Training for job specific individualized line, supervisory and management positions, including job safety analyses.

Kirk O'Donnell, Ed. D. - Vice President-Education
Joined AIB: July 1991
Education: B.S. Bakery Science and Management and Milling Science and Management; Kansas State University; 1980; M.B.A. 1985; Ed. D.; Kansas State University; 1999
Industry experience: 11 years in progressively more responsible management positions for a leading grocery company, culminating in 4 years as a plant manager of a production facility; 6 years as AIB's Director of Bread and Roll Production prior to becoming AIB's Vice President-Education
Memberships: American Society of Baking, American Management Association, and American Society for Training and Development

Debi Rogers, Ph.D. - Director of Cereal Chemistry
Joined AIB: November 1991
Education: B.S. Bakery Science and Management 1976; M.B.A. 1981; and Ph.D. Cereal Chemistry 1987; Kansas State University
Memberships: AACC International, Wheat Foods Council, Institute of Food Technologists, Association for Women in Science, Society of Bakery Women, American Society of Baking, and National Science Teachers Association
Achievements: Adjunct Professor - Department of Grain Science, Kansas State University; elected official at national level of AACC

Tim Sieloff - Baking Training Services/Baking Instructor-Consultant
Joined AIB: February 2001
Education: AIB Baking Science and Technology Resident Course
Industry experience: More than 30 years experience in both wholesale and retail baking operations.
nbsp;  Instructor of the 16 week Residence Course and Short Course Programs as well as designs and performs in-house and on-site training programs for various companies as well as performing extensive consulting work with companies and organizations in the U.S. and Internationally.

Stephen L. Sollner - Baking Instructor
Joined AIB: November 2003
Education: BS Political Science, Kansas State University, 1974; BS Milling Science and Management, Kansas State University, 1978; AIB's Baking Science and Technology Resident Course
Industry experience:
   More than two years as a Production Supervisor for a major cookie wholesaler.
   20 years of progressively more responsible management positions in a major grocery chain's central bakery plant, including seven plus years as Assistant Plant Manager.
   Owned and operated a franchised food operation for over two years.

Jeffrey A. Zeak - Manager, Pilot Plant

• Joined AIB: December 1987


• Education: AIB's Baking Science and Technology course; actively pursuing a BS in marketing and management at Kansas State University.


• Experience: Prior to joining AIB, gained 7 years of experience working in the food service and retail baking sectors.
• Membership: Institute of Food Technologists (IFT); American Society of Baking (ASB)
• Expertise: Ingredient technology, problem solving, product development and education/training in the areas of pizza, sweet goods, cookie, cracker and biscuit technology.