RobertM

February 23, 2012

Met yesterday with the chef at the school. He is asking if anyone has any food allergies. Can you PM me if you do and specifically to what? Shellfish? Peanuts? etc?

I also found out that the school does not have 220 in the kitchens so bringing my JKV is out. I'm still going to bring the ACMC tabletop.

February 23, 2012

Chris - those look awesome! Are they the one's you're bringing on Friday night at the Conference next month?

February 20, 2012

I just spoke to the Marriott; thank you to all who made their reservations. Just a note, that as of today, the hotel is sold out for both Friday and Saturday evening. Anyone wishing to make a last minute reservation, please let me know, perhaps I can help direct you to another hotel nearby.

February 19, 2012

Mette

I will be obtaining some ingredients for the hands on portions of the conference, and the addition of your Elderflower and black liquorice sound wonderful. If anyone else has specific ingredients that they would want to try and incorporate into confections I would encourage them to bring them, or let me know what they are and I can try and obtain them here locally.

During the 2010 conference, someone made a truffle with sun dried tomatoes and peppercorn - it was actually very delicious....

I have been collecting some different things to use as ingredients (if anyone wants to use them) - for experimentation. I am also trying to work with a couple of flavor ingredient companies to send us some samples of different things to try -

Also, please don't worry about your skill level or the "look" of your chocolates. No one is grading or judging anyone else. These conferences are for every skill and interest level. The hope is to continue to fire the interest in peoples desires to learn and to give everyone the chance to enhance not only their knowledge base but their skill sets as well. Everyone, no matter what their skill level, can learn something from someone else. Plus, the ability to network and develop those kinds of relationships is wonderful.

February 18, 2012

Yes, I'm coming, booked the room and the airline

Chris Hennes (+1)

Kerry Beal

curls

Chocolot

gfron1

Gene

lironp

lebowits

patti_h (+1)

chocoera

Mette

Tikidoc +1

Sue Casey

LindaS

Pretty Definite Attendees

Prabha

Robdoc000

Viktoria

MariaP

Maybe

Lisa Shock

prasantrin

MelissaH

DianaM

Lior - pending Lottery ticket(s)

AnythingButPlainChocolate

Genkinaonna

MarkIsComing

Carsondial

Can't Make it

mjx +1

mkayahara

YetiChocolates

Ruth Wells

Kevin Liu

nolnacs

February 17, 2012

I'm going to be meeting with Stratford next week to go over the equipment they have available for our use. But, in the meantime, is there anyone coming who has equipment that they would be willing to let us use for the weekend?

I have:

a ACMC Tabletop tempering machine

a JKV-30 (if they have the proper power to use it and I can get someone to help me load it into the van)

a small Badger airbrush and compressor

a small panning machine

small caramel "pots" to make caramel in

We need molds if anyone is willing to bring some.

But, please let me know what you have and are willing to let the participants of the class use

February 17, 2012

If anyone is interested in sharing expenses and sharing a room with Gfron1 please let me know (via message) -

February 17, 2012

I'm back folks, enough down time.

I'll be updating this topic as things progress, and they should start quickly. I apologise if any of the following information is a repeat of previous posts. I'm still on Orlando time and I'm free flowing in my writing and not writing from previous notes.

As to Friday. In 2010 Albert Uster hosted us for the afternoon and did an amazing demo for us. I'm trying to arrange a similar afternoon for us there.

Friday evening we will be gathering at the hotel at which time we can enjoy each others company, enjoy a bottle or two of wine and share our enjoyment of chocolates. Those attending bring samples of their work and we pass the plates around and just relax and enjoy.

Saturday and Sunday will be at Stratford University-Potomac Mills Campus, 14349 Gideon Dr, Woodbridge, VA.

Joe Sofia from Wilbur Chocolates will be here providing instruction, guidance, wisdom and inspiration.

We are going to have a fantastic workshop on Chocolate Showpieces.

Saturday night, the school chef is going to prepare us an amazing meal.

Some of the topics you all have expressed interest in (and I'm going to spend the next day or two working on a schedule) include

Caramels

Toffee

Pate de Fruit

Molded Chocolates (and decorating techniques there on)

Interesting ganache flavors

Sugar Work

Chocolate Showpieces

Flavor Pairings

Dual fillings (pate and ganache)

Lagniappe

marshmallows

Yes, I'm coming, booked the room and the hotel

Chris Hennes (+1)

Kerry Beal

curls

gfron1

Gene

lironp

lebowits

patti_h (+1)

chocoera

Mette

Tikidoc +1

Sue Casey

LindaS

Pretty Definite Attendees

Prabha

Robdoc000

Viktoria

MariaP

Maybe

Lisa Shock

prasantrin

MelissaH

DianaM

Lior - pending Lottery ticket(s)

AnythingButPlainChocolate

Genkinaonna

MarkIsComing

Carsondial

Can't Make it

mjx +1

mkayahara

YetiChocolates

Ruth Wells

Kevin Liu

nolnacs

February 1, 2012

Gene; glad to hear you'll be back! Joe Sofia is coming from Wilbur Chocolate, I've asked for their support and they have been very magnanimous with that support

January 25, 2012

Tiki; we have people come with ALL skill levels and everyone is welcome. I'm sure you would come away with new information and could teach us something as well. I hope your schedule allows you to drive on up

January 25, 2012

Of course -

January 16, 2012

Love to read the I Bought Tickets posts; I'm out of town and working of my phone; rest assured that as soon as possible I will update the listing of who is coming! I'm getting excited!!!!!

January 11, 2012

2012 Candy and Confectioners Conference Topics of interest

Caramel(s)

Toffee

Pate de Fruit

molded chocolates

interesting ganache flavors

Flavor pairings

sugar work

chocolate showpieces

decorating molded chocolates

working with coloured cocoa butter

Finishing decorations

matching coverture with filling/flavour profiling of shell and filling

Dual fillings - ie pate & ganache

From Bean-to-Bar

Remedial hand Dipping lessons for Bob

Absolutely wonderful ideas.

I have some very old confectioners books I would be happy to bring and allow people to copy specific formulas if they wish.

I'm assuming the boxes to share is in addition to the one's we typically share Friday night? I also think that is a wonderful concept. I'll be happy to increase the numbers I make and bring along additional samples.

I am going to be out of town for a while, but I will have my phone and access to everyone's posts. If I'm quiet here, please don't think this is being forgotten.

I'm going to contact Joe and see if he will tackle several of these topics for us -

January 11, 2012

2012 Candy and Confectioners Conference Topics of interest

Caramel(s)

Toffee

Pate de Fruit

molded chocolates

interesting ganache flavors

sugar work

chocolate showpieces

decorating molded chocolates

January 10, 2012

2012 Candy and Confectioners Conference Topics of interest

Caramel(s)

Toffee

Pate de Fruit

molded chocolates

interesting ganache flavors

January 10, 2012

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

January 10, 2012

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

January 10, 2012

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

January 6, 2012

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.

January 5, 2012

These are the chocolates that I did for Christmas this year. Top left to right - we have a Cabernet Sauvignon; Buckeye; Lemon-Mint; Cherry Cordial; (second row) Apple Pie; Ginger Rum; Orange; Creme Brulee; (third row) Habenero; Buckwheat Beehive; Cabernet Caramel w/Cabernet Ganache; Chi Tea; (fourth row) S'More; Raspberry; Mocha/dulce de leche; Coconut

January 5, 2012

Gfron1? The floor is yours to comment

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

January 4, 2012

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

January 4, 2012

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

January 3, 2012

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

December 24, 2011

You should have plenty of time on Monday & Tuesday to talk to them -

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