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  • FCIA Elevate Chocolate - Summer 2016

FCIA Elevate Chocolate - Summer 2016

  • June 25, 2016
  • 3:30 PM - 9:00 PM
  • Crowne Plaza Times Square Manhattan Hotel, 1605 Broadway, New York, NY 10019

Registration

  • Online registration closed. Late Registration is available at the event with a $25 late fee. Check-in opens at 3:30.
  • Gallery Showcase Exhibitors, media sponsors and event sponsors receive comp registration. Please contact Stephanie Bechel, Association Manager, to complete your registration: 412.241.3172 or stephanie.bechel@finechocolateindustry.org.
  • FCIA is pleased to offer 30 culinary students from partnering schools FREE registration. All slots have been taken and registration for this category has been closed. Questions? Contact Stephanie at stephanie.bechel@finechocolateindustry.org or 412.241.3172.
  • $115 + $25 late fee
  • $195 + $25 late fee
  • For a press pass, please contact Stephanie at stephanie.bechel@finechocolateindustry.org or 412.241.3172.
  • Online registration closed. Late registration will be available at the event with a $25 late fee.
Registration is closed

Join us - Saturday, June 25, 2016
Crowne Plaza Times Square Manhattan Hotel
Broadway Ballroom, 4th Floor
1605 Broadway, New York, NY 10019

 (special room rate ended June 10th)


_____________________________
Focus on the Consumer:
From Perception to Satisfied Customer

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
_________________________________________________
  • 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
Special Hotel Room Rate - ended June 10th   
FCIA has partnered with the Fancy Food Show to provide you with a special room rate at the Crowne Plaza Times Square Hotel for your attendance at Elevate Chocolate - Summer 2016. 

You must make your reservation no later than June 10th using this link.  If you have any difficulty registering, please contact Anna Li at Anna.Li@onpeak.com. 

Also, please note that you can cancel you reservation through June 13th via this online site. After that date, you will have to contact the hotel which has a cancellation policy of 72 hours prior to arrival to avoid loss of deposit. 
______________________________
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:

ASpecialtyBox.com - Event Sponsor
Casa Luker - Event Sponsor
Chef Rubber - Event Sponsor
Guittard Chocolate Company - Event Sponsor
Tisano -The Cacao Company - Event Sponsor

ChocXo
Cocoatown
Diamond Custom Machines
ECOM Cocoa
EZ Temper
ifiGourmet
KeyChoc
Koco, Inc.
Micelli Mold
Mesocacao
NW Chocolate Festival
Oro Maya Chocolate
Perfect Puree of Napa Valley
Savage Bros
TCF Sales
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.

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Executive Director / Membership Inquiries: Bill Guyton / 1.206.577.9983 / Email Bill

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