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FCIA Elevate Chocolate Event - Winter 2018 Agenda
Fine Chocolate: A Global Industry in a Time of Change

(Schedule subject to change)

Networking Huddles

9:00 - 9:50 AM

Chocolate Maker Huddle - Led by Greg D'Alesandre, Dandelion Chocolate

Chocolatier Huddle - Led by Richard Tango-Lowy, Dancing Lion Chocolate

Global Member Huddle - Led by Bill Guyton, Senior Advisor, FCIA

Learn more about the Huddles . . .

Workshops

Session 1 (10:00 - 10:50 AM)

  • Results - Two Important FCIA Research Projects:
    1) FCIA's National Research into Consumer Perception of Fine ChocolateKaren Bryant, Executive 
        Director, FCIA; Carla
     Martin, Ph.D., Founder and Executive Director, FCCI, and Lecturer, Harvard University
    2) FCIA's Business Survey of the Fine Chocolate Industry Manuela Hoehn-Weiss, Ph.D., Associate
        Professor, Oregon State University.
  • Filling Your Innovation Pipeline - Marie Loewen, R&D Scientist- Applications Development, Blommer Chocolate
  • Raising the Chocolate Bar: How to Create Quality Chocolate in Small Batches - Lauren Adler, Owner & Chief Chocophile, Chocolopolis; Terry Wakefield, Principal, Catalyst4Change; and, Bryan Graham, Founder, Fruition Chocolate
Workshop descriptions . . .

Session 2 (11:00 - 11:50 AM)

  • Sustainable Success: The Power of Data - Norbert Niederhauser, Co-Founder and CEO, Cropster,  Introduction by John Kehoe, Guittard Chocolate Company
  • Broker Confessions: A Transparent Look at the Business of Completing the Supply Chain - Jessica Ferraro, Founder and Craft Chocolate Specialist, Bar Cacao.
  • Practical Food Safety Modernization Act (FSMA) for Chocolate Makers: How to Come Into Compliance - Rebecca Taylor-Roseman, Quality, Safety and Risk Manager, Dandelion Chocolate
Workshop descriptions . . .

Session 3 (12:00 - 12:50 PM)


  • Specialty Chocolate Shops - Raising Consumer Awareness About Your Products - Moderator Karen Bryant; Panelists: Lauren Adler, Owner & Chief Chocophile, Chocolopolis; Matt Caputo, CEO, Caputo's Market and Deli; Yelena Caputo, Vice President, A Priori Specialty Foods;  Jack Epstein, Owner, Covered Chocolate; Amy Rosenfield, Owner, Mon Aimee Chocolat; and, Maya Schoop-Rutten, Owner & Chocolatier, Chocolate Maya.
  • Chocolate Mould Selection 101 - Brian Donaghy, Corporate Chocolatier, Tomric Systems, Inc.
  • DIY Start-Up/Small Business Strategy Outside the Chocolate Bowl - Amy Jo Pedone, Owner & Master Chocolatier, Valenza Chocolatier

Lunch & Learn

1:00 - 1: 50 PM 
You may take your lunch into these workshops.

  • Survey of Fine/Craft Chocolate Makers: Research Needs & Research Teams - Carla Martin, Ph.D., Founder and Executive Director, FCCI, and Lecturer, Harvard University; Ryan E. Galt, Associate Professor, UC Davis; and Madeline Weeks, PhD Student, UC Davis 
  • Essentials of Tempering - Or What to Do Until the Automatic Temperer Arrives - Kerry Beal, Owner, EZ Temper, The Chocolate Doctor
  • Green Investments: Cacao-Based Agro-Forestry as an Economic Incentive for Conserving and Restoring Tropical Rainforests - Jacob Marlin, Executive Director, Belize Foundation for Research and Environmental Education (BFREEBZ)
Workshop descriptions . . .

Special Guest Speaker - Alice Medrich

2:00 - 2:50 PM

Alice Medrich, James Beard Award Winner, Author, Pastry Chef and Educator, will lead a panel discussing 
The Future of Chocolate in the Pastry Kitchen.  Learn more about Alice Medrich . . .

President's Welcome & HCP Presentation

3:30 - 4:15 PM

FCIA President Clark Guittard of Guittard Chocolate Company opens the formal part of the event and welcomes Heirloom Cacao Preservation (HCP) President Dan Pearson, Maranon Chocolate, to provide an update on the success of the HCP effort and Ed Seguine, Seguine Cacao, Cocoa and Chocolate Advisors, to announce the newest HCP designees and conduct a tasting.

Keynote Presenter - Howard-Yana Shapiro, PhD

4:15 - 5:00 PM

Howard-Yana Shapiro, PhD, Chief Agricultural Officer, Mars, Inc., Senior Fellow, UC, Davis, Science Advisor, MIT Media Lab will present an exploration into Environmental Impact on the Chocolate Industry - Changes We Should All Prepare For, whether big chocolate or small batch bean-to-bar.  Learn more about Dr. Shapiro . . .

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For membership inquiries: Jennifer Wicks / 1.406.370.8606 / Email Jennifer

For San Francisco Event inquiries: Brianna Goldberg / 1.818.400.5154 / Email Brianna

Executive Director: Karen Bryant / 1.206.577.9983 / Email Karen

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