Cargill to hold Chocolatier's Workshop Sept. 23-25
Three-day, hands-on seminar melds confectionery making with business basics
Cargill, owner of Wilbur chocolate and Peter's chocolate, has announced it will offer its 15th session of The Chocolatier's Workshop Sept. 23-25, Lititz, Pa.
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The workshop is great for anyone working in the confectionery industry — from those just beginning to those who need a refresher, or those in need of a few good ideas.
Tom and Debra Ocasio, owners of The Chocolate Lounge in Long Branch, N.J., recently participated and Tom says the amount of knowledge and expertise they received from the staff and the other participants was priceless.
"As a retail chocolate and dessert shop owner for the last eight years, my wife Debra and I wanted to believe we had it all figured out,” he says. "We left the workshop with not only confirmation that our business was headed in the right direction, but also a new found wealth of knowledge to move our business forward in the future,"
The Chocolatier's Workshop is an interactive, three-day seminar that focuses on opening and operating a successful confectionery business:
Day One: The first day focuses on creating a successful confectionery business: selecting a site location, determining the proper product mix, purchasing the correct equipment, choosing appropriate packaging, and launching a successful brand identity.
Day Two: The focus of the second day is on teaching attendees how to manage their business: marketing, advertising, and promoting the brand, the legal and operational landscape of business and who to contact to help navigate it.
Day Three: The final day is spent in Cargill's cocoa and chocolate product development laboratory. Participants will learn the theory of tempering chocolate and then utilize the lab to test each method and will gain a broader understanding of making confections through hands-on practice making clusters, moulded truffles, rolled truffles, and solid pieces.
The Chocolatier's Workshop is limited to 10 participants who meet the workshop qualifications. To register or for more information, contact Heather Stierly at (717) 626-3246 or e-mail chocolate@cargill.com.
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