{"id":47538,"date":"2017-09-01T09:14:49","date_gmt":"2017-09-01T13:14:49","guid":{"rendered":"http:\/\/webapp2.wright.edu\/web1\/newsroom\/?p=47538"},"modified":"2017-09-01T09:15:16","modified_gmt":"2017-09-01T13:15:16","slug":"wright-state-student-attends-womens-business-enterprise-national-council-convention","status":"publish","type":"post","link":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/2017\/09\/01\/wright-state-student-attends-womens-business-enterprise-national-council-convention\/","title":{"rendered":"Wright State student attends Women\u2019s Business Enterprise National Council Convention"},"content":{"rendered":"
\"\"<\/a>

Wright State MBA student Allison Ingle pitched her baking business at the Women\u2019s Business Enterprise National Council Student Entrepreneur Program.<\/p><\/div>\n

Wright State MBA<\/a> student Allison Ingle was one of 20 students to attend the Women\u2019s Business Enterprise National Council Student Entrepreneur Program. She pitched her baking business, Confection, in front of a panel of judges from companies such as FedEx, Allstate, Bank of America, BP and Shell.<\/p>\n

Ingle said she has always loved to bake. She competes in and frequently wins county fair baking competitions. Right now, she runs her business out of her house but hopes to eventually own a dessert truck and later a bakery.<\/p>\n

Her hope for Confection is to make pastries that appeal to people with food allergies, such as allergies to gluten, nuts, soy or dairy. \u201cMy goal is to cater to everyone,\u201d she said.<\/p>\n

She explained that her five-year plan is to operate a dessert truck so she can cater for parties and other events. In 10 years, she said she would like to open a storefront bakery.<\/p>\n

Ingle traveled to Las Vegas from June 18-23 to attend the Women\u2019s Business Enterprise National Council Student Entrepreneur Convention. About 2,000 people attended.<\/p>\n

\u201cI wasn\u2019t expecting it to be as big as it was,\u201d she said.<\/p>\n

For the first few days of the convention, Ingle attended workshops and networked with other business professionals.<\/p>\n

She had the opportunity to listen to and interact with several guest speakers during the week, such as Suzanne de Passse, who has worked with the Jackson Five and is the president of Motown Productions; Linda McMahon, the administrator of the Small Business Administration in Washington D.C.; Randal Pinkett, the season four winner of \u201cThe Apprentice\u201d and an inspirational speaker and entrepreneur; and Octavia Spencer, who won an Oscar for best supporting actress for \u201cThe Help.”<\/p>\n

\u201cJust to be in the room with Spencer, oh my gosh, it was so cool. She\u2019s really awesome,\u201d Ingle said.<\/p>\n

Later in the week, she attended a business fair, where she met people from a large range of businesses, from small local businesses to Google and Facebook.<\/p>\n

\u201cBeing able to network with all of these incredible companies was such an incredible opportunity,\u201d she said. \u201cBeing in the presence of not only large corporations but many new business start ups, inspired me to develop many new ideas for Confection and continue to work on growing my business. I made so many great connections I never would have imagined.\u201d<\/p>\n

Ingle participated in a pitch competition for her business. There were two parts to the competition. First was an elevator pitch, or a 90-second pitch, that would describe the business to a possible consumer.<\/p>\n

\"\"<\/a>\u201cThat was definitely really cool,\u201d she said. \u201cJust getting up in front of a couple hundred people and pitching my little baking business to top business executives was an experience like no other. That was definitely the highlight of the program.\u201d<\/p>\n

Wright State celebrates its 50th anniversary<\/a> as an independent public university in 2017, culminating with a special Homecoming celebration<\/a> Sept. 29 through Oct. 1.<\/p>\n","protected":false},"excerpt":{"rendered":"

Wright State MBA student Allison Ingle pitched her baking business, Confection, in front of a panel of judges. Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":54,"featured_media":47544,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[722,748,2060,725,2050,715],"tags":[],"class_list":["post-47538","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-academics","category-business","category-graduate","category-home-news-sidebar","category-mba","category-news"],"_links":{"self":[{"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/posts\/47538","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/users\/54"}],"replies":[{"embeddable":true,"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/comments?post=47538"}],"version-history":[{"count":6,"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/posts\/47538\/revisions"}],"predecessor-version":[{"id":47547,"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/posts\/47538\/revisions\/47547"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/media\/47544"}],"wp:attachment":[{"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/media?parent=47538"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/categories?post=47538"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/webapp2.wright.edu\/web1\/newsroom\/wp-json\/wp\/v2\/tags?post=47538"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}