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RECOGNITION OF EXCELLENCE IN FINE CHOCOLATE

The Fine Chocolate Industry Association (FCIA) is proud to host the Recognition of Excellence awards to recognize outstanding fine chocolate industry professionals and companies for their significant contributions to our segment of the industry. We hope that by hosting these awards, fine chocolate professionals world-wide will continue to explore their passion and innovate, set trends, and raise the overall quality of our industry.

The FCIA does not issue awards as platitudes. These awards are determined by industry peers and recognize real achievement and contributions.  We do not guarantee that each award category will have a winner - nor do we limit the number of winners per category. Nominations are provided by professionals across the chocolate industry and are not gated by FCIA membership. Similarly, nominees/winners do not have to be an FCIA member.  However, to vote - you do need to be a FCIA member.

Nominations are provided by professionals across the chocolate industry and are not gated by FCIA membership. Similarly, nominees/winners do not have to be an FCIA member.  However, to vote - you do need to be a FCIA member

Become an FCIA Member

Congratulations to the winners of our Recognition of Excellence awards!  Each has followed their passion and by doing so, has raised the bar for the fine chocolate segment of our industry. Each has made a significant positive impact to our industry and their contribution has been recognized by their peers.

Congratulations 2017 Award Recipients!


Outstanding Service to the Industry 
  Chantal Coady, Rococo Chocolates
  Elaine Gonzales
  John Kehoe, Guittard Chocolate  
  Carla Martin, PhD, Fine Cacao and Chocolate Institute
  Matthew StevensDessert Professional
  Mary Jo Stojak
  Pam Williams, Ecole Chocolat

Outstanding Contribution by a Fine Chocolatier
  Fran Bigelow, Fran's Chocolates
  Robert Linxe, La Maison du Chocolat
  Michael Recchiuti, Recchiuti Confections  
  Sibu Chocolate (accepted by Julio Fernandez Amon)

Outstanding Contribution by a Fine Chocolate Maker/Manufacturer
  Michel Cluizel, Michel Cluizel Chocolate
  Steve De Vries, Maranon Chocolate 
  Greg D’Alesandre, Dandelion Chocolate
  Santiago Peralta, Pacari Chocolate
  Art Pollard, Amano Chocolate
  Valrhona
  Alex Whitmore, Taza Chocolate

Outstanding Contribution at Origin in Sustainability of Fine Chocolate
   Brian Horsley, Marañon Chocolate
   Emily Stone, Uncommon Cacao

Innovation in Fine Chocolate Products
   
Andal Balu, Cocoatown
   Dr. Robert Steinberg

Outstanding Fine Chocolate Literature
  Alexander Morozoff 

Innovation in Fine Chocolate Product Presentation

   Norman Love 

Lifetime Achievement
   Larry Burdick, L.A. Burdick Chocolates
   Gary Guittard, Guittard Chocolate
   John Nanci, Chocolate Alchemy
   Jacquy Pfeiffer, The French Pastry School
   John Scharffenberger, Scharffen Berger Chocolate
   Ed Seguine, Seguine Cacao, Cocoa & Chocolate Advisors
   Mott Green, Grenada Chocolate (posthumously awarded; accepted by Mott’s Mother, Dr. Judith Friedman)


Recognition of Excellence Recipients 2009

"I became a member of the FCIA because I strongly support its role in raising and maintaining the quality of the fine chocolate industry through seeking improvements in every aspect of chocolate production from cacao bean to the finished truffle.The FCIA sponsors the Awards for Excellence in Fine Chocolate which greatly inspires small chocolatiers like me to continually strive for purity and innovation in my artisan chocolates."
Cassie Stroup, Chocolate Suites

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Executive Director: Bill Guyton / 1.206.577.9983 / Email Bill

Event Manager: Nicole Price / 1.312.953.4541 / Email Nicole

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