INDUSTRY FIGURES
Taking the reins
by
Maryann SiMSon
PAX International speaks with a new generation of industry leaders about inspiration, valued mentors and the complex task of balancing change with tradition
I
t might be easy for some to develop the preconception that second-generation leaders of successful family-owned business don’t have to do much to prepare for taking the reins of these previously established companies. It may seem to many, that for those born into an industry and fully immersed in it from childhood, the foun-
Albert D. Uster Albert D. Uster II, Director of International Business at Albert Uster Imports (AUI), discovered a love of cooking early in life. He knew from a young age that one day he would join the family business and set about collecting a wealth of education and experience in the culinary field to help him do just this. “My father always supported me and advised me to get as much professional training and practical experience as possible, since he and I both understand what it means to be an artisan,” Uster recently revealed. “These experiences provided the backbone and set me on the path to pursue a future in the food import business.” Uster’s father, Albert Uster Sr., left some fairly tall boots to be filled. A talented chef who trained in some of the most prestigious kitchens and finest hotels of Europe and the United States, he established AUI in 1968 after winning a bid to develop and run the Watergate Terrace Restaurant and Pastry Shop in Washington D.C. Unable to source the fine quality products he needed in the United States, Uster’s search brought him back to his homeland of Switzerland. Soon, this search for premium products developed into a business which now spans the globe. “My first position at AUI was as a Sales Representative,” says Uster. “Eventually I grew from there to become Sales Manager. In 2011, I was given the privilege of working as the Director of International Business.
dations have been set and much of the grunt work completed. PAX International recently sat down with several second and third generation administrators from around the travel catering industry to dispel any such notions and discuss the process by which they grew into their current roles. I believe it is especially important to work one’s way up and across different roles within a company so that one can gain an understanding of each department and how they interact.” Like his father did before him, Uster also looked outside the company to collect knowledge that would help him hone his culinary skills and better anticipate the needs of AUI’s growing customer base. He spent three years as an apprentice pastry chef and confectioner in Zurich, followed by several internships in the city of Brussels, before joining up with the AUI Research and Development kitchen back in the United States. Additionally, a stretch in the consumer goods purchasing department for Procter and Gamble in Geneva added a business prowess to Uster’s resume. “My time in the kitchens provided me with strong background knowledge in food and an understanding of the dynamics in food service and organization that are essential to properly importing, informing and selling to customers,” says Uster, adding that his time at Procter and Gamble was equally beneficial. “It was here that I applied my business skills, which helped my career’s plan inch one step further to joining AUI. Ultimately, my practical experience as a chef, my education and my business skills allow me to effectively relate to our customers as well as anticipate their needs.” This ability to anticipate changing needs and forecast the moods of the market will serve Uster well in his newly appointed position.
“I believe it is especially important to work ones way up and across different roles within a company, so that one can gain an understanding of each department and how they interact.”
Albert D. Uster II, Director of International
Business at Albert Uster Imports (AUI)
“Since the foodservice industry is constantly evolving and has become hyper-competitive, we as a company will only remain a leader by addressing what our customers need and want,” he says. “In today’s market, we aim to provide high-quality, yet competitively priced products across many industry segments. Differentiation and USP’s are very important.” Recently, AUI expanded into the savory and beverage markets and began to exclusively import and distribute products from BRUAN: a premium, value collection of pastry and baking ingredients.
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PAX INTERNATIONAL
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JULY/AUGUST 2012