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