Summary
Overview
Work History
Education
Skills
Accomplishments
Affiliations
Certification
Timeline
Generic

Maurice Corsi

Freelton,ON

Summary

With over five decades in the Bakery/Food Industry, starting at Dempsters Bread, I've become an expert in emulsifier functionality, adept at formula creation and market analysis. My tenure at American Ingredients enhanced my strategic oversight across Canada and parts of the US, mastering both technical and client relationship skills. What I am currently looking at is to work with your Canadian Sales Manager to "MENTOR" that person and guide in the right direction. I would like to discuss with you how I can help your company. This would be on a consulting basis and not a full time position. I would give your Manager a list of customer contacts and also do joint calls with them.

Overview

6
6
years of professional experience
1
1
Certification

Work History

President

Self-employeed
08.2018 - Current

I have been in the Bakery/Food Industry for over 52 years. I started in 1972 at Dempsters Bread (Now BIMBO) this gave me full knowledge and experience of running a Wholesale Bakery. In May 1998 until 2012 I worked for American Ingredients ( old Patco Products) which merged with Caravan Products and became Caravan Ingredients. I was responsible for all of Canada and some parts of the US. This gave me my knowledge of Emulsifier Solutions ( Whether Mono & Di's, Distilled Monos, Hydrates, Lactylates, Specialty Blends, Enzyme Solutions. At this point in my life I would consider myself and expert in functionality of Emulsifiers. I also know most of the Bakeries and other users of Emulsifiers in Canada.

Education

No Degree - Baking

AIB of Baking
Chicago IL
01-1976

Skills

    My skills that I am concentrating now are

    1) I know functionality of ingredients and how to put formulas together

    2) I know competitive products in the market and how they are used

    3) I know customers that would use emulsifiers and Lactylates

Accomplishments

I am a member of the Baking Association of Canada ( and have been for 50 years)

I am a member of the CIFST

Some of my accomplishments or the last six years have been

1) Cost savings of over half million $ a year for one bakery on ingredient sourcing

Affiliations

  • Baking Association of Canada
  • ASB
  • CIFST

Certification

AIB 20 week certificate in Chicago IL

Timeline

President

Self-employeed
08.2018 - Current

No Degree - Baking

AIB of Baking

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Maurice Corsi