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Elevate Chocolate Winter 2019

October 04, 2018 9:32 AM | Anonymous

Beyond the Bar: New Frontiers for Chocolate
Elevate Chocolate Winter 2019
Registration is open for FCIA Elevate Chocolate Winter 2019

Saturday, January 12, 2019
9 a.m. to 7:30 p.m.
InterContinental San Francisco Hotel
888 Howard Street, San Francisco

Our Education Committee is busy lining up all the insightful experts and value-chain partners you need to help you grow your business. This year’s theme -- Beyond the Bar: New Frontiers for Chocolate -- speaks to how the dramatic growth in our industry presents myriad challenges and opportunities.  All of our panels, workshops, and exhibitors are designed so that you can profitably navigate in this exciting era.

Based on member and attendee feedback, we’ve developed three workshop tracks for the show: Value Chain Partnerships & Sourcing Quality Ingredients, Product Development & Innovations, and Tastes & Quality Standard.

As usual, we invite those of you with deep knowledge and experience to respond to our RFP for topics and presenters. If you have compelling information to share, please submit a workshop proposal by October 15.

We’re especially fortunate to welcome the show’s keynoter Chi Bui, the dynamic head chocolatier of Thomas Keller and Armando Manni’s K+M Extravirgin Chocolate. The overseer of production, bean sourcing, product development, and the company’s ongoing research with the University of Florence hails from New York City’s Romera restaurant. In that capacity she worked its highly praised chocolate program, a groundbreaking single-origin, bean-to-bar effort that was pioneering for a fine-dining restaurant. Earlier in her career, Bui worked in the pastry kitchens of the famed Le Bernardin, Union Square Cafe, Gotham Bar and Grill, and Daniel.

We’ll kick off the day with our new Membership Assembly, where we’ll bring you up-to-date on the latest FCIA news, explain the new governance process and make sure everyone understands the new membership structure.

That will be followed by the workshops. And, of course, we’ll continue to present the ever-popular Heirloom Cacao Preservation (HCP) update and tasting, the Gallery Showcase, new Partner Showcase, Chocolate Tasting Table, and the fabulous Not So Silent Auction.

"A Galaxy of highly regarded craft chocolate makers, chocolatiers, pastry chefs, suppliers and related industries from around the world!"  --  Candy Industry Magazine


In addition to attending, there are many ways to get involved and benefit from this amazing gathering of the fine chocolate professional network!

Become an event sponsor

Exhibit in the gallery showcase

Participate in our new partnership showcase

Donate an item for our Not So Silent Auction

Play a behind-the-scenes role and volunteer

Check out the agenda and register today!

And keeping coming back to see speakers and workshops as they are confirmed.

Questions or need more information? Contact Executive Director Bill Guyton.


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Executive Director: Bill Guyton / 1.206.577.9983 / Email Bill

Event Manager: Nicole Price / 1.312.953.4541 / Email Nicole

For membership inquiries: Jennifer Wicks / 1.406.370.8606 / Email Jennifer

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