Themed, “What Is the Future for Confectioners,” the extensive educational lineup for the September 11-13, 2016
Philadelphia National Candy, Gift & Gourmet Show at the Atlantic City Convention Center in Atlantic City, New Jersey, will arm retail confectioners with tips and marketing tools they need to maximize sales for the coming year. From marketing, packaging and equipment to trends in consumer products, health confections, live demos and hands-on training, retailers will leave with fresh ideas and proven strategies to drive new sales and boost the bottom line.
“Retailers are always seeking new techniques and treats that can help them stand out in their communities,” said Paul Esposito, president, Retail Confectioners Association of Philadelphia (RCAP), sponsors of the semi-annual Philadelphia National Candy, Gift & Gourmet Show
September 10
Pre-show One Day Candy School
The Pre-show One Day Candy School kicks off the educational offerings with a full day session where expert candy-makers and chocolatiers will guide attendees through four hands-on stations. Limited to 40 participants, the program runs from 9 a.m. to 5 p.m. on Saturday, September 10. Instructors and stations include:
- Doug Haines, Newtown Chocolatier – “Truffles”
- Janice Eismann, Lucille’s Own Made Candies – “Molding”
- Javier Sanchez, Savage Bros. Co – “Caramel”
- Dona Peters, Chocolate Artisan – “Decorations”
Full show seminar schedule
September 11
Candy 101: For Beginning To All Levels Of Candy Companies
9-10 a.m., Room 415
Open discussion by a panel of industry leaders
Bring your questions for the candy industry leaders and learn from their experience. The value of this seminar is to bring challenging questions to the panel so all in attendance can learn and grow together.
Shelf Life Of Confection Products Means Money!
11 a.m. to noon, Room 415
Presented by Derrick Pho Tu Tan, consultant, technique/technical advisor, Maître Chocolatier/ Patissier and VP innovation & business development, Sambirano Valley Chocolate
Derrick Pho, an esteemed master chocolatier and co-founder of Sambirano Valley Chocolate, combines the exceptional chocolate of pure origin from Madagascar with his creative recipes.
Chocolate Demo: Unique Perspective Of Future Of The Chocolatier
1:30-3 p.m., Room 417
Presented by Frederic Loraschi, master chocolatier
In this demo, Frederic, whose home base is at his shop in Harrisburg, Pennsylvania, brings his unique perspective as a world class chocolatier.
Slab Truffle Making
3-5 p.m., Room 417
Presented by Brian Donaghty, master chocolatier
Come watch and taste the finished truffles in this demo.
September 12
Starting A Small Candy Business
9-10 a.m., Room 415
Presented by Joe Crevino, consultant with Chocovision Corp. and co-owner of Sweet Mary’s Chocolates
Learn all about zoning and dealing with local government, space limitations, controlling temperature and humidity, neighborhood reaction, insurance issues, privacy, parking, delivery issues, board of health, safety and fire and much more.
Wine And Chocolate Pairing And Tasting
11 a.m. to 12:30 p.m., Room 414
Presented by Laura Tornichio-Vidal, Northeast sales manager for Guittard Chocolate and Renault Winery, with assistance from Pennsylvania College of Technology Culinary School instructor and students
Explore the world of wine and chocolate by tasting a variety of chocolate and wines. Learn how to pair them together with the best flavor profiles prepared by Pennsylvania College of Technology Culinary School.
Fifty Shades of Green – How to Double Your Profitability in 6 Months or Less
1:30-2:30 p.m., Room 415
Presented by Frank J. Mummolo, Ph.D., P.E. renowned author, speaker and business leader
Learn the five key activities to focus on in order to produce the greatest returns to your business.
Single Origin: Its Impact On Consumer Health
3-4 p.m., Room 415
Presented by Derrick Pho Tu Tan, consultant, technique/technical advisor, Maître Chocolatier/ Patissier and VP innovation & business development, Sambirano Valley Chocolate
Try samples of the purest of chocolate grown and produced in the Island country of “Madagascar” with the latest methods of planting, fermentation drying and production. This is the first time it is presented in the USA.
September 13
Candy 101: For Beginning To All Levels Of Candy Companies
9-9:45 a.m., Room 415
Packaging 101: Why Packaging Finishes Your Presentation
11:00 a.m. to noon, Room 415
Panel discussion presented by packaging industry leaders
This seminar will focus on creative packaging techniques to best present your products in all aspects of your business. We will explore the “Evolution of Packaging,” how to change your packaging as your business grows and changes.
Special ongoing presentation on show floor
The Art Of Making Chocolate Bows
September 11-13, Booth 226
Dona Peters, master chocolatier
Dona will be available in her booth for both demonstrations and hands-on instructions for making beautiful chocolate bows. Learn how to create various type bows as well as their application to chocolates, cakes, ice cream and other desserts.
Admission is free for all show seminars. To pre-register for the show or receive more information, visit
www.phillycandyshow.com.
