FCIA Elevate Chocolate Event - Winter 2018 Agenda
Fine Chocolate: A Global Industry in a Time of Change
(Schedule subject to change)
9:00 - 9:50 AM
Chocolate Maker Huddle - Led by Greg D'Alesandre, Dandelion Chocolate
Chocolatier Huddle - Led by Richard Tango-Lowy, Dancing Lion Chocolate
Global Member Huddle - Led by Bill Guyton, Senior Advisor, FCIA
Session 1 (10:00 - 10:50 AM)
1:00 - 1: 50 PM
You may take your lunch into these workshops.
2:00 - 2:50 PM
Alice Medrich, James Beard Award Winner, Author, Pastry Chef and Educator, will lead a panel discussing
The Future of Chocolate in the Pastry Kitchen. Learn more about Alice Medrich . . .
Joining Alice for this discussion will be Lisa Vega, Executive Pastry Chef, Dandelion Chocolate and Stephen Durfee, Professor of Baking and Pastry, The Culinary Institute of America.
3:30 - 4:15 PM
FCIA President Clark Guittard of Guittard Chocolate Company opens the formal part of the event and welcomes Heirloom Cacao Preservation (HCP) President Dan Pearson, Maranon Chocolate, to provide an update on the success of the HCP effort and Ed Seguine, Seguine Cacao, Cocoa and Chocolate Advisors, to announce the newest HCP designees and conduct a tasting.
4:15 - 5:00 PM
Howard-Yana Shapiro, PhD, Chief Agricultural Officer, Mars, Inc., Senior Fellow, UC, Davis, Science Advisor, MIT Media Lab will present an exploration into Environmental Impact on the Chocolate Industry - Changes We Should All Prepare For, whether big chocolate or small batch bean-to-bar. Learn more about Dr. Shapiro . . .