Retail Bakers of America

BARRY KAHN
Food Scene Inc.

Barry Kahn was born in Brooklyn, N.Y. in 1939. He was classically trained on the saxophone at Juilliard, and played as back-up for Frank Sinatra. Barry graduated from Fairleigh Dickenson in 1960 with a chemistry degree. After graduation, he joined his father’s company, Federal Bakers Supply which was started and run by the Kahn family from 1947 to 1963. Barry served as Vice President in the family business. The family was pivotal in inventing the Freeze Flo process which eventually led to the development of various non-dairy whip toppings, which are now used in bakeries across the country.

Barry was with Federal Bakers Supply until the company was sold to Rich Products in 1973. He remained with Rich Products as vice president of their industrial division until 1981. Barry started his own business, Barry Kahn Food Brokers, in 1981, a food brokerage company servicing the baking and deli industries. Barry Kahn Food Brokers later went on to become known as Food Scene, Incorporated. Food Scene, Inc. has been a driving force in the northeast bakery market for 30 years. His son Michael works in the company with Barry who remains as active in the industry as he did in the 60’s.

He is a long time member and supporter of the RBA and the New Jersey Bakers Board of Trade (NJBBT). Barry has committed himself and the entire resources of his company to supporting the baking industry. He is always there whenever a need arises and the word “No” is not in his vocabulary. During all these years, Barry joined many bakery organizations. He served as president of the Eastern Perishable Association until 2009.

JACK KARP
President and CEO of Karp and Sons

Jack Karp was the President and CEO of Karp and Sons from the early 1970’s until its sale to CSM in 1999. He was responsible for the progression of Karp’s from a small, older facility local bakery distributor to one of a national level distributor, manufacturer, and industry innovator. The business grew tremendously during Jack’s tenure and the employment he created numbered in the thousands.

Jack was a risk taker and forward thinker; looking to where the industry was headed not to where it was today or in the past. His business philosophy was based on providing the highest quality products and he encouraged bakeries to do the same. When Jack went into bakeries and saw shortfalls on how product was merchandised, he gathered data and wrote a book that he freely gave to bakery owners to assist in their business development. When he saw the issues of controlling quality in products, he developed mixes, icings, and fillings, all designed to help the baker improve quality and increase productivity.

Jack was a great supporter of the Baking Industry through his support of the RBA and its local affiliate Chicago Area Retail Bakers Association (CARBA ). Karp’s actively supported both RBA and CARBA through participation and financial support. Jack offered his personal expertise; the use of Karp’s technical support personnel; and ingredients for use in demonstrations and programs. The stories of Jack taking a personal interest in a bakery and helping them achieve a higher level of success are many.

In retirement, Jack is active as he dedicates his time and resources to helping those that have a difficult time helping themselves. He continues to live his life as a true genuine humanitarian.