Fine Chocolate Industry Association 

Events







  


Saturday, June 27, 2015
InterContinental Times Square Hotel
300 W. 44th Street, New York, NY 10036
 

Introducing:  New name. New format. New value-added activities
FCIA announces a new name for our events - Elevate Chocolate.  
It proudly trumpets our commitment to elevate the art and flavor of fine chocolate.

With our new name comes a new format where questions you want answered form the 

foundation of the educational program - via Table Talks.  A shorter but more focused formal presentation
gives you more time to network and visit the Gallery Showcase and chocolate sampling table.


And it doesn't end there.  We're pleased to provide more value-added activities to the event experience:


A Chocolate Guide to Manhattan 

ImageThink - exciting visual recording of Table Talks, Keynote & HCP Update

Block of special rate rooms (thru June 3rd) at the InterContinental Times Square Hotel



ImageThinksee it in action


REGISTER NOW!

Theme of Elevate Chocolate - Summer 2015:

Designing Success:  Visual Identity and Packaging for Fine Chocolate
Join FCIA in an exploration of this many-faceted theme:

 Keynote:
Navigating the Landscape of Visual Identity
Presented by Jonathan Wajskol of Design Wajskol, New York   


Table Talks:

    A Designer's Perspective on Projecting Your Visual Image
Michael Dyer, Remake Design (New York)

     Owing the Retail Shelf- Enticing the Uncommitted Consumer
Matt Caputo & Yelena Caputo, Caputo's Deli

     Make it Instinctive: Building a Breakthrough  Brand
Sadie Dyer, Beardwood & Co. (New York)

    Working Effectively with Your Packaging Partners
                        Bill Copeland, Glacier Confections & Cynthia Calvert-Copeland, aspecialtybox.com 

     Chocolate Maker Forum - Quality Assurance 
Brad Kintzer, TCHO

     Chocolatier Forum - Marketing, Pricing & Wholesale vs. Retail
Richard Tango-Lowy, Dancing Lion Chocolate


                              
"As a new member in the FCIA the last year's event was my first exposure to the membership. Not only was I welcomed as a peer, I was exposed to suppliers and fellow chocolatiers that cared as much as I do about Chocolate. The evening provided a wealth of information, from quality packaging suppliers to extremely unique Chocolates to work with and educational resources. I look forward to a continuing membership as "Papa's Chocolates" continues to grow."
John Walter, Papa's Chocolates
Become an FCIA Member

 


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