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  • FCIA Elevate Chocolate - Winter 2019

FCIA Elevate Chocolate - Winter 2019

  • January 12, 2019
  • 8:30 AM - 7:30 PM (PST)
  • InterContinental San Francisco Hotel, 888 Howard St, San Francisco, CA 94103

Registration

  • TO GET YOUR MEMBER DISCOUNT: FIRST - LOG IN. THEN REGISTER. Check-in opens at 8:30 AM. Includes all day activities including new networking opportunities, breakout sessions, educational programs and Gallery Showcase with appetizer buffet.
    Online registration ends 1/11/19; registration at the door will incur a $25 late charge.

    For assistance, please contact Jennifer Wicks, FCIA Member Services Manager: 406.370.8606 or j.wicks@finechocolateindustry.org.
  • Online registration is open. Check-in opens at 8:30 AM. Includes all day activities including new networking opportunities, breakout sessions, educational programs and Gallery Showcase with appetizer buffet.

    Online registration ends 1/11/19; registration at the door will incur a $25 late charge.

    For assistance, please contact Jennifer Wicks, FCIA Member Services Manager: 406.370.8606 or j.wicks@finechocolateindustry.org.
  • Gallery Showcase Exhibitors, media sponsors and event sponsors receive comp registration. Please contact Jennifer Wicks to receive your comp registration code: j.wicks@finechocolateindustry.org or (406) 370-8606.
  • FCIA is pleased to offer up to 15 culinary students from partnering schools a deeply discounted registration. Please register online using the code provided to you by your school.
    Questions? Contact FCIA Member Services Manager, Jennifer Wicks at 406.370.8606 or j.wicks@finechocolateindustry.org.

    Online registration ends 1/11/19; registration at the door will incur a $25 late charge.
  • To receive your registration code, contact Bill Guyton, FCIA Executive Director, at 206.577.9983 or b.guyton@finechocolateindustry.org
  • Categories include: workshop presenters, panel members and HCP presenters. Contact Event Manager Nicole Price to receive comp registration code: n.price@finechocolateindustry.org or (312) 953-4541.
  • Member of the FCIA Board of Directors
  • Please check with Nicole Price, Event Manager, to be confirmed as a volunteer for this event: (312) 953-4541 or n.price@finechocolateindustry.org

Register

Join us - Saturday, January 12, 2019
InterContinental San Francisco Hotel 
888 Howard Street, San Francisco, CA 94103

Registration is now open!


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We have arranged a limited number of reduced-rate rooms at the
InterContinental San Francisco. They are available on a first come basis.
Details for booking a room are included in your event registration confirmation email. 

Beyond the Bar: New Frontiers for Chocolate

PROGRAM AGENDA
  
Morning Session

Registration Opens 8:30am
FCIA Membership Assembly (members only) 9am - 9:50am
Breakout Groups: Morning Workshops 10am - 12:50pm
  • Track 1: Value Chain Partnerships & Sourcing Quality Ingredients
  • Track 2: Product Development & Innovations
  • Track 3: Tastes & Quality Standard

Partnership Showcase 10am - 6pm
No So Silent Auction 11am - 6pm
Informal Lunch 1pm - 2pm

Afternoon Session

Breakout Groups - Meet the Makers and Huddles 2pm - 2:50pm
  • Meet the Baker: This session is a fireside chat with a few prominent pastry chefs from San Francisco, moderated by Todd Masonis, Dandelion Chocolate. It is geared toward chocolate makers to better understand how chefs use their products or those interested in using chocolate as an ingredient.
  • Chocolatier's Hardcore Business Session: Richard Tango-Lowy, Master Chocolatier and owner of Dancing Lion, will lead this discussion on the three critical keys to success as a small chocolatier. Based on performance excellence methods that have been used by some of the world's most effective businesses for decades, these tools will help you start, grow, and sustainably thrive as a small business in the fine chocolate industry.
  • Regulatory Update for Chocolatiers: Marlene Stauffer, Blommer Chocolate, will provide an update on various regulatory topics impacting  the fine chocolate industry including: chocolate standards of identity; FSMA; nutritional labeling; organics; nonGMs; and gluten free.

Plenary Discussion 3pm - 5pm
* President's Remarks Clark Guittard
* Industry Outlook / Regulatory Update John Down /NCA
* Heirloom Cacao Preservation Update Dan Pearson / Ed Seguine
* Keynote Address Chi Bui / K & M Extravirgin Chocolate

Gallery Showcase /Chocolate Sampling Table 5pm - 7:30pm
 
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                           FCIA Event Sponsors
We are extremely grateful for the generous support from all of our Event Sponsors.

Gold Event Sponsors

                  

Silver Event Sponsors

               

Bronze Event Sponsors

            

        

                  FCIA Gallery Showcase Exhibitors

Our (vendor) Gallery Showcase is a great way to check out new products and get advice relevant to you business. Visit companies like:


Each offers a wide variety of chocolate/ingredients, tools/equipment, and deep knowledge.

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FCIA Refund Policy

All cancellation requests must be received at least 1 week before the event date, sent via e-mail to:  j.wicks@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.

© 2018 Fine Chocolate Industry Association, all rights reserved.  Privacy Policy  Site Map

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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