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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 / Membership Inquiries: Bill Guyton / 1.206.577.9983 / Email Bill
Operations & Membership: Ephi Maglaris / 1.312.771.0181 / Email Ephi