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  • FCIA Elevate Chocolate - Summer 2019

FCIA Elevate Chocolate - Summer 2019

  • June 22, 2019
  • 8:00 AM - 7:30 PM
  • InterContinental New York Times Square @ 300 West 44th Street New York, NY 10036

Registration

  • TO GET YOUR MEMBER DISCOUNT: FIRST - LOG IN. THEN REGISTER. Check-in opens at 7:30 AM. Includes all day activities including new networking opportunities, breakout sessions, educational programs and Gallery Showcase with appetizer buffet. Lunch is on your own.

    Online registration ends 6/20/19; 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 7:30 AM. Includes all day activities including new networking opportunities, breakout sessions, educational programs and Gallery Showcase with appetizer buffet. Lunch is on your own.

    Online registration ends 6/20/19; 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 10 culinary students from partnering schools a deeply discounted registration. Please register online using the code provided to you by your school.
    Lunch is on your own. Questions? Contact FCIA Member Services Manager, 406.370.8606 or j.wicks@finechocolateindustry.org.

    Online registration ends 6/20/19; registration at the door will incur a $25 late charge.
  • FCIA Press Badge Guidelines

    FCIA encourages media to attend all of our events. We issue press badges to qualified media to cover our Elevate Chocolate Events. All credential requests are subject to approval by FCIA management.

    Who Qualifies for Press Badges?
    Working journalists in print, broadcast and digital media on assignment or conducting research for established publications and media outlets. This includes reporters, editors and publishers. Film crews and photographers must have proof of assignment.
    •Freelancers must have published or broadcast in an established media outlet in past year on topics related to the specialty food industry.
    •Blog writers must have created new content within the past three months on topics related to fine chocolate. Product giveaways and contests do not qualify. Blog writers may be asked to provide evidence from a data-tracking service (such as Google Analytics) that unique visitors exceed 3,500 per month.
    •YouTube channels must have created new content within the past six months on topics related to fine chocolate. YouTubers must provide evidence from a data-tracking service (such as Google Analytics) showing a minimum of 250,000 average monthly views.
    •Social Media Influencers, those with Instagram, Facebook, Twitter and others with relevant following but not affiliated with a media outlet. Must have a minimum of 20k followers on at least one social media outlet (Facebook, Twitter, Instagram).

    Who Does Not Qualify?
    Friends and family of journalists; sales, marketing and advertising executives and other non-editorial media staff; company presidents, industry consultants, public relations professionals, writers for company newsletters and websites, and cookbook authors who are not working journalists.
    •Blog writers with less than 3,500 unique visitors per month.
    •Freelancers who have not published or broadcast stories related to fine chocolate in the past year.
    •Facebook, Twitter, Instagram, personal blogs, forums, communities and user groups with less than 20k followers will not be considered for press passes.
    •Film crews/photographers engaged by exhibitors for marketing purposes (register through exhibitor as exhibitor personnel).

    On-Site Registration
    Media registering on site at the FCIA Elevate Chocolate Events may be asked to provide evidence of current work about the fine chocolate industry for well-established media outlets. The same qualifications are required as for pre-registration
  • Categories include: workshop presenters, panel members and HCP presenters. Contact Jennifer Wicks to receive comp registration code: j.wicks@finechocolateindustry.org or (460) 370.8606.
  • Partnership Showcase receive comp registration. Please contact Jennifer Wicks to receive your comp registration code: j.wicks@finechocolateindustry.org or (406) 370.8606.
  • Member of the FCIA Board of Directors
  • Please check with Jennifer Wicks for your comp registration code: j.wicks@finechocolateindustry.org or 406.370.8606.

Register

Join us - Saturday, June 22, 2019
InterContinental New York Times Square 
300 West 44th Street, New York, NY 10036

A block of special rate rooms has been secured.
A link to access the special room rate will be provided
once registration is complete. 

____________________________



Foundations for the Future
in Fine Chocolate



PROGRAM AGENDA  

7:30 AM  Registration Opens

8:00 - 9:00 AM: FCIA Membership Assembly
FCIA's President's Remarks & FCIA Organizational Update:
Clark Guittard, Bill Guyton
Committee Panel Reports: Jean Thompson, Jenna Derhammer, Dan Domingo, John Kehoe
ICCO Director General Remarks: Michel Arrion

9:00 - 9:15 AM: Break


9:15 - 10:15 AM:  Workshop Session 1
Track 1: Quality Cocoa in Vietnam (Sylvestre Awono, Sonia Gregor)
Track 2: Aromatics and the Chocolatier (Nikki Woolfolk)
Track 3: A Panel Discussion on Marketing and Media in the Fine Chocolate Industry (Jenny Samaniego, Regina Varolli, 
Håkan Mårtensson)
10:15 - 10:30 AM:  Break

10:30 - 11:30 AM: Workshop Session 2
Track 1: Transparent Trade: The Future of Ethical Sourcing
(Emily Stone, Nathan Hodge)
Track 2: Using Chocolate as a Chef (Angelina Jacobs)
Track 3: Building Consumer Demand in the Craft Chocolate Market (Lauren Adler, Brad Kintzer, Greg D'Alesandre, Etienne Patout)

11:30 - 11:45 AM Break

11:45 AM - 12:45 PM Workshop Session 3
Track 1: Overcoming Farmer Obstacles in the Dominican Republic
(Massimiliano Wax)
Track 2: Building Institutional Understanding of Chocolate Flavor (Martin Christy - Attendees please bring an iPhone or tablet to this session)
Track 3: Scaling Craft Chocolate: Maintaining Quality (Lorenzo Datei, Jael Rattigan)


12:45 - 1:45 PM: Lunch On Your Own - Partnership Exhibits and Not So Silent Auction

1:45 - 2:45 PM: Workshop Session 4
Track 1: Chocolatiers Huddle (Richard Tango-Lowy)
Track 2: Chocolate Makers Huddle (Lauren Adler)
Track 3: Pastry Chef Huddle (Greg D'Alesandre)


2:45 - 3:00 PM:  Break - Partnership Exhibits and Not So Silent Auction 


3:00 - 5:00 PM: Plenary Discussion

  • Panel: Future Foundations for Fine Chocolate Demand  (Greg D'Alesandre, Arun Viswanathan, Jeffrey Lee) 
  • Panel: Future Foundation for Fine Cocoa Supply: MOOCA Program Announcement    (Carolina Aguilar, Brigitte Laliberte, Darin Sukha, Bill Guyton)
  • HCP Update (Pam Williams, Ed Seguine, Anne Zaczek)
  • FCIA Recognition Awards (Clark Guittard, Brad Kintzer)

5:00 – 7:30 PM:  Gallery Showcase & Networking Cocktail Reception  

  • Exhibitors
  • Networking
  • Appetizer bar
  • No-host cash bar open from 5:00 - 7:30PM
  • Not So Silent Auction winning bids announced
  • Live chocolate sculpting by Paul Joachim of The Chocolate Genius

    _________________________________________________
         
                               FCIA Gold Event Sponsors

                                We are extremely grateful for the generous support from our Gold Event Sponsor:

                  

    FCIA Silver Event Sponsors
    We are extremely grateful for the generous support from our Silver Event Sponsor: 

                     
       


    FCIA Bronze Event Sponsors
     We are extremely grateful for the generous support from our Bronze Event Sponsor:

          
                   

          

    Thank you, Partnership Exhibit 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: 

    aspecialtybox.com
     Blommer 
    Cemoi
    Chef Rubber 
    CocoaTown 
    Conexion 
    Dallas Chocolate Festival
     Diamond Custom Machines
    Duerr Packaging 
    EZtemper 
    Guittard
    HCP 
    JBM Packaging 
    Mesocacao 
    Northwest Chocolate Festival
    PMCA
    Rockgate Group 
    Salon du Chocolat - New York
    Savage Brothers 
    TCF Sales 
    Tomric

    Paul Joachim from The Chocolate Genius will sculpt live during the Gallery Showcase

    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: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.

    © 2019 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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