Articles Tagged with ''awards in confectionery''

“I am very proud of the effort; in terms of the venue, quality of judges, the quality of product, the breadth of styles and regions,” says Maricel Presilla, organizer and judge.

Pastry Chef Chocolatiers Maura Metheny and Dan Forgey of Norman Love Confections captured awards at the Pastry Live 2013 National Showpiece Championship

The International Chocolate Awards is now accepting applications for the second annual International Chocolate Awards Americas Round.

Barry Callebaut is being recognized tonight at the Rainforest Alliance 2013 Annual Gala as the company receives the prestigious “Sustainable Standard-Setter” award.

Eleven chocolate companies and 11 confectionery companies were among the 114 companies recently honored during the third annual Good Food Awards Ceremony.

When Jacquy Pfeiffer and Sébastien Canonne started The French Pastry School in 1995, they wanted to create an environment where superior pastry chefs could be trained. Not only have the two pastry chefs succeeded, but the French government has taken notice.

When Birol Altinkilic decided to create a cocoa processing company in 1992, he did so knowing the risks involved. 

What the Good Food awards are designed to do is recognize sustainable food production and superior taste — parameters that have often been separated in past competitions.

Dennis Witzel has been in the chocolate business for more than 40 years, working for Nestlé Chocolate Division, Cargill Cocoa & Chocolate and Linnea's Cake & Candy Supplies. And now, he’s been recognized for his sweet contributions to the confectionery world.

The American Association of Candy Technologists (AACT) is awarding Katherine Marie Moy with the 2012-2013 John Kitt Memorial Scholarship.