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• FCIA Regional Meet-Up - Northern California

  • When
    June 03, 2018
  •  
    10:30 AM - 3:00 PM (PDT)
  • Location
    St. Helena, California
  • Registered
    23 registrants

  Register

  
  

  
  

  FCIA Northern California Regional Meet-Up
  Hosted at CIA Greystone
  by David Upchurch & Chef Stephen Durfee 

  
  

  St. Helena, California
  Sunday, June 3, 2018
  10:30 AM - 3:00 PM

  Register online today!
  Registration required to attend.
  
  

  Introducing FCIA Regional Meet-Ups.

  FCIA asked how we can better serve our members and you told us - provide opportunities to network with colleagues in the fine chocolate community throughout the year. And, make them closer to where you live and work so you can focus on regional issues. 

  FCIA is proud to present our first series of Regional Meet-Ups. As of this date, we've held Meet-Ups in Georgia, New Mexico, Minnesota and Oklahoma. We have upcoming Regional Meet-Ups in Seattle AND Brazil! We expect more as the word gets around.

  Who is invited?
  

  This meet-up in St. Helena, California on June 3^rd, hosted by CIA Greystone is focused on Northern California, but we invite FCIA Members, Friends and non-members from all over - chocolate makers, chocolatiers, pastry chefs, bakers, writers, bloggers, educators and other professionals who support the fine chocolate industry. 

  What's on the agenda?

  Presentation:

  Sensory Analysis
  Orietta Gianjorio, Sensory Evaluation Expert, will
  lead a discussion of Sensory Evaluation and its
  application to chocolate.

  
  

  
  

  Orietta Gianjorio 
  Sensory Evaluation Expert
  3rd Level Sommelier
  Certified Olive Oil Taster - Italian Registry Member
  2nd Level Chocolate Taster - International Institute Chocolier Certified Expert in Honey Sensory Analysis - Italian Registry Member
  International Judge
  Author

  Orietta@Orietta.net
  www.Orietta.net
  www.youtube.com/Gianjorio 

  
  

  Orietta will lead a discussion covering:

  1. What is a sensory evaluation expert? Let's go beyond wine and discover the "hidden" profession of tasters of different commodity. 

  2. How does sensory evaluation work? Our sensory instrument and how we look, smell, taste and listen. Is it really as fun as it sounds? Can anyone who likes to eat be a professional taster? 

  3. What is the purpose of sensory evaluation? Descriptive analysis and sales are important, but what about quality standards and research purposes. Can we all get along?

  4. The application of sensory evaluation to chocolate. Lets look, smell and taste together.

  
  

  In Addition to Orietta's Presentation........

  • Tasting! Awaken your own senses, sampling and evaluating chocolate, guided by Orietta.
  • Explore Greystone. Take a tour of the Greystone grounds as well as Stephen Durfee's chocolate room.
  • Free raffle for FCIA promo items.
  • Networking, networking and more networking!

  This Northern California Regional Meet-Up does not limit participants.
  We do require you to please RSVP and register online.

  Cost 
  FREE for this meet-up.
  However there is a cost for lunch on
  site at the Greystone Cafe.
  
  
  Location
  St. Helena, California
  Exact address will be sent to you upon registering.

  Register online today! 
  Registration required to attend.
  Please RSVP by Thursday, May 31st. 
  Upon registering online, we'll send you the address.

  Questions?
  j.wicks@finechocolateindustry.org 

  
  

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• FCIA Elevate Chocolate - Summer 2018

  • When
    June 30, 2018
  •  
    8:30 AM - 7:30 PM
  • Location
    Crowne Plaza Times Square Manhattan, 1605 Broadway @ 49th Street, New York, NY 10019

  Register

  
  

  Join us - Saturday, June 30, 2018

  Crowne Plaza Times Square Manhattan 

  1605 Broadway @ 49th Street, New York, NY 10019

  
  

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

  
  

  

  ____________________________

  Fine Chocolate Comes into its Own:
  Innovation, Profitability & Scalability

  
  

  PROGRAM AGENDA  
  

  8:30 AM  Registration Opens
  
  

  9:00 - 9:50 AM: FCIA Membership Assembly (for members only)

  
  

  10:00 - 10:50 AM: Workshop Session 1

  
  11:00 AM - 11:50 PM:  Workshop Session 2

  
  

  12:00 - 12:50 PM:  Workshop Session 3

  
  

  1:00 - 1:50 PM: Lunch on your own

  
  

  2:00 - 6:30 PM:  Partnership Showcase and Not So Silent Auction
  

  
  

  2:00 - 3:15 PM: What Pastry Chefs & Chocolatiers Want
  
  

  3:30 - 5:00 PM:  Formal Program

  • President’s Welcome
    
  • Heirloom Cacao Preservation (HCP) Update & Tasting
    
  • Keynote Panel
    
    

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

  • Exhibitors
    
  • Networking
    
  • Appetizer bar
    
  • No-host cash bar open from 5:00 - 7:00PM
    
  • Not So Silent Auction winning bids announced

  _________________________________________________

       

                             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 Showcase Sponsor 

  CNFA
  Peru Cacao Alliance   

                    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:

  Chef Rubber
  Dallas Chocolate Festival
  Enliven Cocoa
  EZ Temper
  Deershop Chocolate
  Heirloom Cacao Preservation
  Hilliard's 
  Mesocacao
  Northwest Chocolate Festival
  PMCA
  Savage Brothers

  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.

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