341 replies to this topic

[RobertM]

Just updating the list of attendees....

Pretty Definite Attendees
Chris Hennes +1
Kerry Beal
curls
gfron1
Gene
nolnacs
lironp
Prabha
Robdoc000
Viktoria
MariaP

Maybe
mjx +1
Lisa Shock
lebowitz
prasantrin
mkayahara
MelissaH
DianaM
Mette
Lior - pending Lottery ticket(s)
AnythingButPlainChocolate
Genkinaonna
chocoera
YetiChocolates
MarkIsComing
patti_h (+1)
Carsondial
Kevin Liu
Ruth Wells

Edited by RobertM, 05 December 2011 - 10:18 AM.

[LSiegel]

haven't posted here in a very long time but just stumbled across this thread and would love to be added to the "maybe" list. a couple of years back i started a small candy company (mostly caramels and brittles) and it would be great to meet some of you and learn some new techniques.

[Mette]

Great job, Rob!

After failing miserably (again) at the whole coloured cocoa butter thing (flaking off, losing temper(the stuff, not me)), I'd really like to do some hands on with this - I've only ever learned from books and online

I'll start scouting flights....

Edited by Mette, 05 December 2011 - 11:02 AM.

[Mjx]

Was approximate cost discussed? I'm really hoping that by tinkering with my budget a bit, I can make it.

[MelissaH]

I'm afraid I already have plans to be elsewhere on those dates, so you'll have to take me off the list. But I'll be watching you from afar, and wishing I could be in two places at once.

MelissaH

[ncorrigbl]

Hi I'm Heather!! I am a total novice, but would LOVE to be added to the maybe list, along with my +1. I will put in a request for the day off tomorrow. Like Patti, I am a registerfed nurse, and love making candies. I have been limited so far to brittles, caramels, and marshmallows (thanks, Nightscotsman!!). I would LOVE to learn about tempering chocolate, and pulling sugar sounds like a great idea. What kind of equipment do participants need to bring?
Thanks, and I'm SO excited to meet you all
Heather

[curls]

Was approximate cost discussed? I'm really hoping that by tinkering with my budget a bit, I can make it.

For the 2010 and 2011 conferences, the price of the conference was approximately $150 per person (this included use of the facility and some meals).

Reports from previous conferences:
2011 conference (Niagara on the Lake, ON)
2010 conference (Gaithersburg, MD)
2009 conference (Niagara on the Lake, ON)

(edited to add links to the previous eGullet Chocolate & Confection conference reports)

Edited by curls, 02 January 2012 - 08:07 PM.

[Mjx]

Was approximate cost discussed? I'm really hoping that by tinkering with my budget a bit, I can make it.

For the 2010 and 2011 conferences, the price of the conference was approximately $150 per person (this included use of the facility and some meals).

Reports from previous conferences:
2011 conference (Niagara on the Lake, ON)
2010 conference (Gaithersburg, MD)
2009 conference (Niagara on the Lake, ON)

(edited to add links to the previous eGullet Chocolate & Confection conference reports)

Thanks! I'm still in dangling mode, owing to our ongoing house-hunting; I'm hoping this will soon be sorted.

[Lisa Shock]

I'm sorry, but, it does not appear that I can attend. Maybe next year...

[Kerry Beal]

Have we got someone else for the sugar demo?

[RobertM]

I will check with Stratford and see if one of the staff can do a sugar Demo

[RobertM]

Time to resurrect the conference thread

I'm happy to tell you that I have a group rate established at the Marriott Springhill Suites in Woodbridge, VA. The hotel is about 1 1/2 miles from Stratford University. It's a brand new hotel, it opened a few months ago, the rooms are lovely and spacious.

We also have access to their Great Room off of the Lobby area for our meet and greet on Friday night (they just asked that we keep any wine consumption inconspicuous).

The room rate is $109.00/night (American)and includes a very nice breakfast buffet.

I will be signing the agreement later this week, and will post when I do so you can call and make your reservations, along with the telephone numbers to do so.

Joe Sofia from Wilbur Chocolate has committed to joining us and is thrilled to be with us.

Please let me know what you, as participants, would like to see/learn.



Pretty Definite Attendees
Chris Hennes +1
Kerry Beal
curls
gfron1
Gene
nolnacs
lironp
Prabha
Robdoc000
Viktoria
MariaP

Maybe
mjx +1 (Still in Dangling Mode)
lebowitz
prasantrin
mkayahara
MelissaH
DianaM
Mette
Lior - pending Lottery ticket(s)
AnythingButPlainChocolate
Genkinaonna
chocoera
YetiChocolates
MarkIsComing
patti_h (+1)
Carsondial
Kevin Liu
Ruth Wells

Can't Make it
Lisa Shock

[Mette]

are the dates confirmed to 16-18 March? I've a work trip to Vegas the previous week, so bad timing, but I'll see what I can get together. It all sounds great

[RobertM]

Yes, I've confirmed with Stratford and with Marriott - I still haven't signed the commitment paperwork with Stratford, but....those are the dates that are in play

[curls]

Time to resurrect the conference thread

I'm happy to tell you that I have a group rate established at the Marriott Springhill Suites in Woodbridge, VA. The hotel is about 1 1/2 miles from Stratford University. It's a brand new hotel, it opened a few months ago, the rooms are lovely and spacious.

We also have access to their Great Room off of the Lobby area for our meet and greet on Friday night (they just asked that we keep any wine consumption inconspicuous).

The room rate is $109.00/night (American)and includes a very nice breakfast buffet.

I will be signing the agreement later this week, and will post when I do so you can call and make your reservations, along with the telephone numbers to do so.

Joe Sofia from Wilbur Chocolate has committed to joining us and is thrilled to be with us.

Please let me know what you, as participants, would like to see/learn.

Bob, thanks for the update! Great that Joe Sofia from Wilbur Chocolate is going to join us.

Is Rob Connoley / Gfron1 still planning to do a chocolate showpiece demo / workshop? Definitely would like to learn more about chocolate showpieces and sugarwork. Also hoping some folks will be able to bring their airbrushes this year; I would like to try doing some more with airbrushing colored cocoa butter.

[RobertM]

Gfron1? The floor is yours to comment

For certain I will have my airbrush there, does anyone else have one they can bring?

[Kerry Beal]

Gfron1? The floor is yours to comment

For certain I will have my airbrush there, does anyone else have one they can bring?

Since gfron1 is not in a position to comment - the following is what he has to say -

"I'd be happy to do a demo or hands-on for showpieces. But I do want to make sure that there's enough interest and not just me pushing my passion. If there is interest I would suggest tying it all in with tempering and airbrushing. And ultimately the key is to have enough tempered chocolate to work with. I'm going to finalize my travel so I can make the 100% commitment this weekend. Looking forward to meeting everyone."

[RobertM]

I have arranged for a block of rooms to be held for the conference at the Springhill Suites (Marriott) at 14325 Crossing Place, Woodbridge, VA 22192. The hotel is 23 miles from Washington National (Reagan) Airport; 38 miles from Dulles Airport and 59 miles from Baltimore Washington Thurgood Marshall Airport.

The room rate is $109.00 per night plus tax.

This is a brand new hotel (it just opened in August 2011). The have also offered us use of their Great Room on Friday night for our usual get together and sharing of our work.

The rooms have either a King or 2 Queen beds and a sitting area with a sleep sofa (in each room); microwave and refrigerator in room. All suites are individual/private sleeping rooms. The hotel has an on-site garage and outdoor parking. Included is a Hot Suite Breakfast Buffet; complimentary high speed internet (wired and wireless); complimantary hotel shuttle; use of fitness center and pool.

The hotel is approximately 2 1/2 miles from Stratford University.

Reservations must be made by February 12, 2012, at 1-866-698-5007, or 1-703-576-9000, please mention the eGullet Confection Conference to obtain the rate.

[lebowits]

Gfron1? The floor is yours to comment

For certain I will have my airbrush there, does anyone else have one they can bring?

I should be able to bring my compressor and air brush too.

[Sue Casey]

Hi Robert

I really enjoyed my first Candy Conference in Niagara on the Lake last year. Please add me to the Pretty Definite will attend the Virginia conference. Looking forward to seeing those from last year and meeting new chocolate aficionados. :)

Edited by Sue Casey, 09 January 2012 - 11:13 AM.

[Linda S]

Put me down as a 'maybe'...hoping to make it happen. For my 2cents worth, I'd love to see some caramel work. Other than that, besides Bob's phenomenal toffee, that's it for my requests.

[RobertM]

I spent some wonderful time with Chef Huebner at Stratford today and things are looking truly wonderful for the conference.

Stratford has given us a wonderful rate for the conference. Depending on the total number of those attending, I'm estimating the conference will cost approx $125 to $150 per person for Saturday and Sunday (not including rooms at the Marriott). The cost above includes breakfast and lunch each day.

Stratford has offered to prepare us a meal for our Saturday night "feast". I've also contacted a local country club, told them about us and they would also love to host us for the evening. I'm asking everyone to please let me know which you would prefer, Stratford Chefs preparing dinner or the Country Club. Not to try and sway anyone, but I would vote for the Stratford chefs (for a variety of reasons, it provides the students an excellent opportunity to plan a meal, prep, cook, etc; while we would be charged a 20% gratuity, that amount would be put into the school's scholarship fund for the participating students helpers; after a long day in the kitchen it would be nice to not have to get all dressed up to go to the country club - dinner is right there down the hall)

We are also working with several options for Friday, Albert Uster has been contacted to see if they would like to host us as they did in 2010 and I have asked Chef Huebner if she would think about considering hosting us for Friday afternoon as an extra add-on to the weekend. The events are still unfolding and as they develop, I'll post the information here.

Stratford has some confectionery equipment that we can use, they have at least one melter/temperer, scales, and a hot box for sugar (if we're lucky enough to find someone to do a demo); as well as scrapers, spatula's, etc.

I will bring my table top ACMC; I will bring my Hilliard vibrating table; I'll try and bring my JKV-30 (it's big and bulky to move - I'll TRY); what we do need are people to volunteer to bring molds (but PLEASE put your name on them); Steve is going to bring his new airbrush/compressor and I will bring mine as well, and the list can go on, so please let me know what other equipment you think we may need.

I'm still looking for input on the types of things people want to learn so we can work with Joe Sofia -



Pretty Definite Attendees
Chris Hennes +1
Kerry Beal
curls
gfron1
Gene
nolnacs
lironp
Prabha
Robdoc000
Viktoria
MariaP
Sue Casey
lebowitz

Maybe
mjx +1 (Still in Dangling Mode)
prasantrin
mkayahara
MelissaH
DianaM
Mette
Lior - pending Lottery ticket(s)
AnythingButPlainChocolate
Genkinaonna
chocoera
YetiChocolates
MarkIsComing
patti_h (+1)
Carsondial
Kevin Liu
Ruth Wells
LindaS

Can't Make it
Lisa Shock

[Kerry Beal]

I'm all for dinner at Stratford - let them know that they are in competition with Niagara College!

[RobertM]

Kerry; I've already outlined last conference outstanding meal! I told them "game on"

[AnythingButPlainChocolate]

It's looking like I'm not going to be able to make it this year (sadly) as my little one is due within the net 2 weeks and my other half has just been told he's going to be made redundant, so we're going to be very cash strapped (and in my case also very tired!).

I would have loved to come along, but it looks like I'll have to save the pennies and try for next years conference (hopefully hubby can look after the little ones and I'll grab a flight).

Sian

[RobertM]

Topics people have told me they are very interested in

Caramel(s)
Toffee
Pate de Fruit

Pretty Definite Attendees
Chris Hennes +1
Kerry Beal
curls
gfron1
Gene
nolnacs
lironp
Prabha
Robdoc000
Viktoria
MariaP
Sue Casey
lebowitz

Maybe
mjx +1 (Still in Dangling Mode)
prasantrin
mkayahara
MelissaH
DianaM
Mette
Lior - pending Lottery ticket(s)
Genkinaonna
chocoera
YetiChocolates
MarkIsComing
patti_h (+1)
Carsondial
Kevin Liu
Ruth Wells
LindaS

Can't Make it
Lisa Shock
AnythingButPlainChocolate

[Chris Hennes]

Allow me to express an interest in the topic of molded chocolates, and of interesting ganache flavors for said chocolates.

[RobertM]

2012 Candy and Confectioners Conference Topics of interest

Caramel(s)
Toffee
Pate de Fruit
molded chocolates
interesting ganache flavors

[Sue Casey]

2012 Candy and Confectioners Conference Topics of interest

Caramel(s)
Toffee
Pate de Fruit
molded chocolates
interesting ganache flavors

Decoration techniques for chocolates - low tech ways if possible
Marshmallow

[curls]

Allow me to express interest in sugar work, chocolate showpieces and decorating molded chocolates. I also second Chris' interest in interesting ganache flavors.