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  • FCIA Regional Meet-Up - Northern California

FCIA Regional Meet-Up - Northern California

  • June 03, 2018
  • 10:30 AM - 3:00 PM (PDT)
  • St. Helena, California

Registration


Registration is closed


FCIA Northern California Regional Meet-Up
Hosted at CIA Greystone
by David Upchurch & Chef Stephen Durfee 


St. Helena, California
Sunday
, June 3, 2018
10:30 AM - 3:00 PM

Register online today!
Registration required to attend.

Introducing FCIA Regional Meet-Ups.

FCIA asked how we can better serve our members and you told us - provide opportunities to network with colleagues in the fine chocolate community throughout the year. And, make them closer to where you live and work so you can focus on regional issues. 

FCIA is proud to present our first series of Regional Meet-Ups. As of this date, we've held Meet-Ups in Georgia, New Mexico, Minnesota and Oklahoma. We have upcoming Regional Meet-Ups in Seattle AND Brazil! We expect more as the word gets around.

Who is invited?

This meet-up in St. Helena, California on June 3rd, hosted by CIA Greystone is focused on Northern California, but we invite FCIA Members, Friends and non-members from all over - chocolate makers, chocolatiers, pastry chefs, bakers, writers, bloggers, educators and other professionals who support the fine chocolate industry. 

What's on the agenda?

Presentation:

Sensory Analysis
Orietta Gianjorio, Sensory Evaluation Expert, will
lead a discussion of Sensory Evaluation and its
application to chocolate.



Orietta Gianjorio 
Sensory Evaluation Expert
3rd Level Sommelier
Certified Olive Oil Taster - Italian Registry Member
2nd Level Chocolate Taster - International Institute Chocolier Certified Expert in Honey Sensory Analysis - Italian Registry Member
International Judge
Author

Orietta@Orietta.net
www.Orietta.net
www.youtube.com/Gianjorio 


Orietta will lead a discussion covering:

1. What is a sensory evaluation expert? Let's go beyond wine and discover the "hidden" profession of tasters of different commodity. 

2. How does sensory evaluation work? Our sensory instrument and how we look, smell, taste and listen. Is it really as fun as it sounds? Can anyone who likes to eat be a professional taster? 

3. What is the purpose of sensory evaluation? Descriptive analysis and sales are important, but what about quality standards and research purposes. Can we all get along?

4. The application of sensory evaluation to chocolate. Lets look, smell and taste together.


In Addition to Orietta's Presentation........

  • Tasting! Awaken your own senses, sampling and evaluating chocolate, guided by Orietta.
  • Explore Greystone. Take a tour of the Greystone grounds as well as Stephen Durfee's chocolate room.
  • Free raffle for FCIA promo items.
  • Networking, networking and more networking!

This Northern California Regional Meet-Up does not limit participants.
We do require you to please RSVP and register online.

Cost 
FREE for this meet-up.
However there is a cost for lunch on
site at the Greystone Cafe.


Location
St. Helena, California
Exact address will be sent to you upon registering.

Register online today! 
Registration required to attend.
Please RSVP by Thursday, May 31st. 
Upon registering online, we'll send you the address.

Questions?
j.wicks@finechocolateindustry.org 


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Executive Director: Bill Guyton / 1.206.577.9983 / Email Bill

For membership inquiries: Jennifer Wicks / 1.406.370.8606 / Email Jennifer

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