Fine Chocolate Industry Association 

FCIA Elevate Chocolate - Winter 2016

  • 01/16/2016
  • 3:30 PM - 9:00 PM
  • InterContinental San Francisco Hotel, 888 Howard St, San Francisco, CA 94103

Registration

  • Online registration is closed. You may register at the door. There will be a $25 late charge. Check-in opens at 3:30; includes access to Gallery Showcase, Table Talks, networking, appetizer buffet and educational program.
  • Gallery Showcase Exhibitors, media sponsors and event sponsors receive comp registration. Please contact Karen Bryant, Association Manager, to complete your registration: 206.577.9983 or info@finechocolateindustry.org.
  • FCIA is pleased to offer up to 30 culinary students from partnering schools FREE registration. Please register online using the code provided to you by your school. Registration covers the entire event from 3:30 - 9:00 PM. Questions? Contact Karen at 206.577.9983 or info@finechocolateindustry.org.
  • Contact Karen Bryant, FCIA Association Manager, at 206.577.9983 or info@finechocolateindustry.org.
  • Online registration is closed. You may register at the door. There will be a $25 late charge. Check-in opens at 3:30; includes access to Gallery Showcase, Table Talks, networking, appetizer buffet and educational program.

Registration is closed

Join us - Saturday, January 16, 2016
InterContinental San Francisco Hotel 
888 Howard Street, San Francisco, CA 94103

 


_____________________________

Raising the Bar on Fine Chocolate:
An Industry Aims to the Future

PROGRAM AGENDA

3:30 PM     Registration Opens

Educational Program:
Table Talks 
4:00 - 4:35:  (session #1)
4:45 - 5:20:  (session #2 - Tables 1-4 repeat   

    Table #1: Cacao Quality – Developing Sensory Standards: Is It Possible? 
                      Brad Kintzer, TCHO  
                      Ed Seguine, Guittard Chocolate Advisor, Seguine Cacao, Cocoa & Chocolate Advisor
                      Carla Martin, Ph.D., Fine Cacao and Chocolate Institute and Harvard University 
 
     Table #2: Understanding Cocoa Butter Quality (with tasting)
                      Rose Potts, Blommer Chocolate
                      Thalia Hohenthal, Guittard Chocolate
                              
     Table #3: Successfully Pairing Chocolate with Other Ingredients 
                     (Bonbons and Bars)
                      Alice Medrich, Author, Dessert Chef & Chocolatier                           
                        
     Table #4: Equipment - Achieving Great Chocolate Texture & Mouth Feel
                     Seneca Klassen, Grower & Chocolate Maker, Lonohana Estate     Chocolate
                             
     Table #5: Chocolate Maker Forum:
                      Session #1: Grading Cacao Beans - How Bean Graders Do It
                      Daniel Domingo, ECOM Cocoa
                      Colin Gasko, Rogue Chocolatier
                      Gary Guittard, Guittard Chocolate
                      
                      Session #2: "Artisan Chocolate:" What Consumers Think When They See Those Words
                      Kristy Leissle, PhD., University of Washington, Bothll, Global Studies,
                      UW Seattle, Jackson School, African Studies & Canadian Studies

     Table #6: Chocolatier Forum: 
                     Session #1: Finding Business Success as a Chocolatier
                     Richard Tango-Lowy, Dancing Lion Chocolate                      
                     
                     Session #2: "Artisan Chocolate:" What Consumers Think When They See Those Words
                      Kristy Leissle, PhD., University of Washington, Bothll, Global Studies,
                      UW Seattle, Jackson School, African Studies & Canadian Studies

5:20 - 6:45:  Gallery Showcase, Buffet & Beverages, Chocolate Sampling

6:45 - 7:00   Welcome
                  Pam Williams, FCIA President; Founder of Ecole Chocolat
                  Moderator Sunita de Tourreil, Founder/Owner of The Chocolate Garage

7:00 - 7:10:  Table Talk Recap 
                  Table Talk Leaders

7:10 - 7:20:  Results of FCIA Business Survey for the Fine Chocolate Industry
                  Curtis Vreeland, Vreeland & Associates

7:20 - 7:50:  Heirloom Cacao Preservation Update & Tasting
                  Dan Pearson, FCIA VP and Treasurer, HCP Executive Committee
                  Ed Seguine, Seguine Cacao Cocoa & Chocolate Advisors
                  Lyndel W. Meinhardt, USDA/ARS Sustainable Prenneial Crops Lab
                      
7:50 - 8:20:  Keynote Introduction: Maricel E. Presilla, Culinary Historian, Author & Chef
                  Keynote:  Harold McGee, New Insights into Chocolate Flavor
                  Food science researcher and writer including the award-winning 
                  "On Food and Cooking"  & New York Times column "The Curious Cook"

8:20 - 8:30:  Raffle Winners Announced

8:30 - 9:30:  Networking
_________________________________________________
  • Complimentary coffee, tea, and water will be available during the event.
  • A  no-host bar will be open from 4:30-8:30 PM
  • An appetizer buffet will be offered during the evening

__________________________________

FCIA Event Sponsors

We are extremely grateful for the generous support from our event sponsor:

    

   

 
------FCIA Gallery Showcase Vendors ----- 

Our (vendor) Gallery Showcase is a great way to check out new products and get advice relevant to you business. Visit companies like:

Chef Rubber - Event Sponsor
Guittard Chocolate Company - Event Sponsor

ASpecialtyBox.com
Chocolate Wave
ChocXo
Cocoatown
Diamond Custom Machines
ECOM Cocoa
EZ Temper
ifiGourmet
Koco, Inc.
Micelli Mold
Mesocacao
NW Chocolate Festival
Oro Maya Chocolate
Perfect Puree
Savage Bros
TCF Sales
Tisano Cacao, Tea & Chocolate
Tomric Systems
Valrhona

Each offers a wide variety of chocolate/ingredients, tools/equipment, and deep knowledge.


FCIA Refund Policy

All cancellation requests must be received at least 1 week before the event date, sent via e-mail to: info@finechocolateindustry.org. Unfortunately, no refunds will be made for requests received after that time.

Refunds are subject to a $20 cancellation fee. Refunds will be issued in the same form payment was made. Please allow two weeks for processing.

© 2017 Fine Chocolate Industry Association, all rights reserved. Privacy Policy Site Map

For membership inquiries: Jennifer Wicks / 1.406.370.8606 / Email Jennifer
For New York Event inquiries: Dan Kaplan / 1.603.491.5716 / Email Dan
Executive Director: Karen Bryant / 1.206.577.9983 / Email Karen

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