8:00 AM - 5:00 PM EST
View Event Itinerary View Current Attendees
Location: Institute of Culinary Education, 225 Liberty Street, Brookfield Place, New York, NY 10281
Registration ends on 6/24/2023
There are currently 94 spots remaining out of 175
Live from New York, it's the FCIA Conference 2023!
Registration is now available for FCIA members AND non-members. Early Bird Pricing ENDS JUNE 9, 2023.Packages include:
- Early Bird Member Package $175.00 : This package provides the Associate Level Member attendee with all-day access to the conference starting at 8 a.m. until its conclusion.
- Become a Member Package - Early Bird $275.00: Bundle FCIA membership and conference registration to receive a discounted membership rate. If you buy this package, you will receive a membership to FCIA at the associate level for the rest of 2023. FCIA membership information is available at finechocolateindustry.org.
- Non-Member Package - Early Bird $325.00: This package provides non-FCIA members with all-day access to the conference from 8 a.m. until its conclusion.
- Exhibitor $3,000.00: This package provides the buyer space at the conference to show off your business. This package includes up to two (2) tickets. This package is only available until June 1, 2023.
- Late Registrations - Member $225.00: The price for member registration after June 9, 2023 increases by $50.
- Non-Member Late Registration $375.00: The price for non-member registration after June 9, 2023 increases by $50.
The event will be a day of networking, learning how to grow your business, and tasting great chocolate. The event is being held at the Institute of Culinary Education in Lower Manhattan.
Sessions and activities include:
Focused networking and visiting Exhibitor Booths:
Network with industry peers from around the world and check out our exhibitors room. If you would like to be an exhibitor, REGISTER BEFORE JUNE 1. Exhibitor packages are available for all membership levels and for non-members.
Growing Your Business: Think Outside the Box:
FCIA Members, Erin Andrews, Indi Chocolate, Jody Hayden, Grocer’s Daughter Chocolate, and Nate Hodge, Raaka, share their outside the box creative and strategic thinking that has grown their respective chocolate businesses. This session will be moderated by Kathy Wakefield.
What will attendees learn: How a business owner can assess their situation and resources to determine which opportunities align with their company strategy, personal interests and objectives for new growth initiatives and sustainable profitability. You can learn what to do as well as what not to do.
The Elephant in the Room: Businesses discuss their experience with cadmium and lead in cacao and chocolate:
Join your peers in learning the paths businesses and professionals have taken to communicate and mitigate the issues raised by advocacy groups relating to heavy metal presence in cacao and chocolate. Through an introductory presentation, you will learn from medical and soil management experts on how lead and cadmium make their way to chocolate products and affect the human body. The following discussion will include items such as legal response experience and communication responsibilities from collectives in the frontline of this health crisis.
This discussion is led by Jose Lopez Ganem from FCCI; FCIA members confirmed on panel include:
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Thalia Hoenthal, Guittard
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Jenny Samaniego, Conexion
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Anjuli Dharna, Uncommon Cacao
MOCCA Chocolate Tasting: Creating Opportunities for Producers
With the launch of the Cocoa Flavor Map fine chocolate professionals have a visual tool to illustrate the diversity of flavor profiles in cacao from Latin America. In this session two James Beard Award winning chefs breathe life into beans making their debut in the US market.
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Chef Michael Laiskonis from the Institute of Culinary Education selected beans from four countries to make chocolate in the Chocolate Lab at the Institute of Culinary Education. He will share his approach for expressing the flavor potential of these beans.
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Chef, culinary historian and co-founder of International Institute of Cacao and Chocolate Tasting, Maricel Presilla, shares the history of each region and will guide the audience through a tasting.
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Find out from Carolina Aguilar, Director of Cacao at Lutheran World Relief how to support the program and create opportunities for producers.
Unlocking Heirloom Cacao: Tasting, Genetic Analysis, and Discovery
An interactive presentation exploring the fascinating world of heirloom cacao, uncovering its unique flavors and qualities. Experience an exciting tasting of HCP’s newest designee, HCP #17 led by Rich Tango-Lowy, HCP Board Member and chocolatier from Dancing Lion Chocolate. Gain insights into our genetic analysis techniques and the importance of preserving heirloom varieties from Lyndel Meinhardt of USDA-ARS. Witness the beauty of Kampura Farms and connect directly with the farmer behind HCP #17. Exciting things lie ahead in the world of Heirloom cacao!
Presenters:
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Jacob Marlin, HCP President, Lead
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Richard Tango-Lowy, Tasting Lead (Owner Dancing Lion Chocolate & HCP Board Member)
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Lyndel Meinhardt, HCP #17 Genetic Analysis Findings (USDA-ARS)
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Rodrigo Sevilla, HCP #17, Owner Kampura Farms
CHOCOLATE: "You keep using that word...I do not think it means what you think it means.":
This very famous movie quote from The Princess Bride too often describes conversations we have with each other and also with clients interested in fine chocolate. This lunch and learn workshop will introduce participants to the FCIA Glossary project, how it provides room for a conversation about what terms mean in particular contexts, how to contribute as an author or reviewer and the goals for moving the project forward to serve as a resource for the broader chocolate industry. During this time, we will facilitate discussion on prioritization of terms to define and encourage participants to identify terms that they might author.
The discussion will be led by Dr. Romi Burks of Southwestern University.
Selling more chocolate: Strategies for engaging the modern chocolate consumer:
Engaging consumers is the key to success for chocolate businesses, and the growth of our industry. We know that consumer interest in chocolate remains strong, and from multiple perspectives – as an affordable indulgence, a healthy food, and a special gift. We also know the ways consumers shop are changing.
In this session, Ecole Chocolat will bring together a panel of talented professionals from different segments of the fine chocolate industry, with different business models and experiences, to share what is working for them RIGHT NOW. They’ll share valuable tips and tricks to help you engage with consumers and generate sales.
Panelists:
- Mark Bitterman, The Meadow
- Michael Recchiuti, Recchiuti Confections
- Michelle Novosel, Pizzelle's Confections
- Monica Rogan, Goodnow Farms Chocolate
- Moderator, Alysha Kropf, Ecole Chocolat
Chocolate Sample Table:
If you would like to contribute samples to the Chocolate Sample Table, please fill out this form so we know what and how much of your products to prepare for.
Happy Hour:
Indulge and imbibe in craft chocolate and signature cocktails sponsored by Barcelo Rum. If you would like to be a sponsor for the Happy Hour, please contact Ephi Maglaris.
Exhibitors
We have limited exhibitor space available. If you would like to register as an exhibitor, that package is available during the registration process for both members and non-members. If you have questions about being an exhibitor, please send an email to Cathy Ford.
The deadline for registering as an exhibitor is June 1, 2023.
If you have any issues registering, please contact Cathy Ford.