Speaking
Selected prior speeches:
If you are looking to invite an expert guest speaker to the next regional or national sales event, please consider calling Sasiela & Associates.
The addition of an industry authority breaks up sometimes-heavy business sessions by heightening the group's energy level and adding value to the entire working session.
- After dinner speaker, Baltimore IFT
“What’s Behind Breaking a Guinness World Record”, 3/2005
- Lecturer, National Fisheries Institute Seafood Technology Conference, “Scale-up Challenges from Bench to Sales”, 2/2005
- IFT Invited Technical Ambassador Delegate, China, November 2004
- Lecturer, RCA Regional Baltimore Mtg.,
“Scale-up Challenges from Bench to Sales”, 11/2004
- Workshop leader and lecturer, Institute of Food Technologists “Science & Technology of Frying”, May 2001, Bellingham, CA
- Inaugural speaker, National Fisheries Institute Seafood Technology Conference, “Advances in Batter and Breading”, 2001.
- Lecturer, “Seafood Processing”, Campden & Chorleywood Food Research Centre, London, 1995
Topics of interest for such future speaking engagements by Sasiela & Associate staff members:
- What's it take to break a Guinness World Record and why does Google care? Learn what happens after three months of preparation when London tells you hours before your scheduled and orchestrated challenge that they just updated their records and you have to try twice as hard! Google helps answer that intriguing question.
- Corporate Culture - 1,000,000 Gallop poll surveys distilled for business insight. Don't underestimate the importance of corporate culture on your company's very existence. Learn from an actual case study that will make your hair stand on end!
- How to conduct insightful competitive intelligence - legally! Don't be caught with your proverbial hand in a competitor's cookie jar. Resourcefully explore what's out there for the taking.
- Why and how is crispness THE driving consumer satisfaction factor for coated foods. Let's fact it, good fried food tastes great. Understand why and how to better position your products.
- Let's look at how consumers perceive "fresh" - some shocking revelations. A review of the murky regulatory definition of the word and how a wide range of products are increasingly scrambling to achieve it - would you believe freshness in a 100-year old product? You bet!!
Lucite chambers, such as the one shown at the left, are used to vividly illustrate the peculiarities of particle dynamics within breading equipment.
Watching the 1 1/2" heavy steel ball at the right float on top of a container of breading leaves a lasting impression on students. They forever remember how particles behave, often to the detriment of their fledging new product!
