PROGRAM AGENDA
3:30 PM Registration Opens
Educational Program:
Table Talks
4:00 - 4:35: (session #1)
4:45 - 5:20: (session #2)
Topic #1: Using Technology to Reach and Understand Your Customers
Eric Fettman, e-nor, New York-based Google Analytics firm
Topic #2: Sensory Standards - Defining Fine Chocolate Quality
Brad Kintzer, TCHO
Ed Seguine, Guittard Chocolate Co., Seguine Cacao, Cocoa & Chocolate Advisors
Topic #3: Quality Assurance for Chocolatiers & Chocolate Makers
Marlene Stauffer, Blommer Chocolate
Topic #4: "Artisan Chocolate" - What Consumers Think About This Term
Kristy Leissle, PhD, University of Washington, Bothell
Topic #5: Chocolatier Forum: Flavor Trends & Consumers
Curtis Vreeland, Vreeland & Associates
Megan O'Keefe, SaltWorks
Dawn Wachsning, The Perfect Puree of Napa Valley
Topic #6: Chocolate Maker Forum: Flavor at Origins - Cacao Before the Chocolate Maker
Emily Stone, Uncommon Cacao, Maya Mountain Cacao & Cacao Verapaz
Maya Granit, Uncommon Cacao Source + Trade
4:00 - 6:45: Gallery Showcase, Buffet & Beverages, Chocolate Sampling
6:45 - 7:00: Welcome
7:00 - 7:10: Table Talk Recap
Table Talk Leaders
7:10 - 7:35: A Conversation with Fran Bigelow, Fran's Chocolates
Educated, Inspired and Satisfied Customers
Moderated by Curtis Vreeland, Vreeland & Associates
7:35 - 8:05: Heirloom Cacao Preservation Update & Tasting
Dan Pearson, FCIA VP, HCP President, President of Maranon Chocolate
Ed Seguine, Seguine Cacao, Cocoa & Chocolate Advisors
8:05 - 8:20: Consumer Research Project for FCIA Members
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:
