CARMEL, IN — The American Society of Baking (ASB) announced Morgan Murphy, Lee Sanders and Val Wayland as the newest members of the Baking Hall of Fame Selection Committee.
They replace Theresa Cogswell and Len Kilby who are retiring from the committee after many years of service.
“What an outstanding opportunity for our committee to grow our network and expand its insight,” said Rowdy Brixey, founder and president of Brixey Engineering Inc., and chair of the Baking Hall of Fame Selection Committee. “We are very grateful for [Cogswell’s and Kilby’s] many years of dedication and service to the wholesale baking industry and the Baking Hall of Fame Selection Committee. The impact of those years has left an indelible mark on our committee … There are big shoes to fill, but I could not be more thrilled by these additions and what they bring to the table.”
Murphy is senior VP at Mother Murphy’s Flavors and is part of the third generation to participate in the family business, which was started by Kermit and Pete Murphy who were inducted into the Baking HOF in 2015. After joining the production department of Mother Murphy’s in 2006, he has worked in various departments and held several management roles including as interim co-president.
Active in the industry, Murphy currently serves on AIB International’s board of trustees and is a board member of the Allied Trades of the Baking Industry and Mother Murphy’s. Previous committees include American Bakers Association (ABA) NextGen Baker co-chair and the ASB Young Professional Committee.
Sanders is president of Lee Sanders Strategy Group LLC, which provides legislative and regulatory counsel to select clients in the food and agriculture arenas. She is a founder and the current president of the Society of Bakery Women and previously served as senior VP of government relations and public affairs for ABA, following her previous role as the association’s corporate secretary.
“What an outstanding opportunity for our committee to grow our network and expand its insight.” — Rowdy Brixey | chair | ASB Baking Hall of Fame Selection Committee
A 2021 recipient of ASB’s Robert A. Fischer Distinguished Service Award, Sanders is immediate past chair of the Food and Beverage Issue Alliance. She sits on the executive committee for the Business Industry Political Action Committee and is a past chair of the Wheat Quality Council and the Cereal and Grains Association Milling and Baking Division. Sanders also served as a long-time ASB advisory committee member.
Wayland is senior director of corporate regulatory compliance at Flowers Foods and has more than 36 years of experience in the food industry, 29 of which have been in the baking industry. She previously held technical and regulatory positions with Marriott Corp., Kraft Foods, and Mrs. Smith’s Bakeries.
In addition to her responsibilities at Flowers, Wayland actively serves on several ASB committees and is also an active member of the Institute of Food Technologists, the Society of Bakery Women and the Georgia Association for Food Protection. She also serves as co-chair for the ABA Food Technical & Regulatory Affairs Professionals group.
“We are honored to have such distinguished industry leaders involved in the Hall of Fame Selection Committee,” said Kristen L. Spriggs, ASB executive director. “Honoring baking legends with induction to the Hall of Fame is a serious undertaking, and we are confident that our new committee members will join with our other distinguished leaders in upholding the ideals of the Baking Hall of Fame. It is inspiring to read the stories of the industry leaders who have shaped technology and practices that we benefit from today.”
The Baking Hall of Fame will hold its 2024 induction ceremony at a special luncheon on Feb. 29 during ASB’s BakingTECH in Chicago.
For more information on the Hall of Fame and BakingTECH, visit the ASB website.
