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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.
For membership inquiries: Jennifer Wicks / 1.406.370.8606 / Email Jennifer
For San Francisco Event inquiries: Brianna Goldberg / 1.818.400.5154 / Email Brianna
Executive Director: Karen Bryant / 1.206.577.9983 / Email Karen