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Food Safety and Shelf Life Issues: Thalia Hohenthal, Senior Scientist of Research and Development, Guittard Chocolate Company
Tempering and Molding Issues: Luc Imberechts, Bakon USA
Recipe Development and Packaging Issues: Gail Ambrosius, Gail Ambrosius Chocolatier Madison.
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