Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Kerry Beal

PLANNING: 2013 Candy and Confection Workshop, April 27-28

Recommended Posts

Moving this over from the report thread on the 2012 conference - noticed I've changed the name to Workshop from Conference as it seems more appropriate to what we get up to. Conference sounds so dry!

Anyway I've already booked the dates with Niagara College - April 27 and 28, 2013. I'm working on a block of rooms at the Hilton Garden Inn - rates will likely be between $109 and $119/night depending on two queen beds vs 1 king. The rates are lower than that for the Wed, Thursday and the Monday after. I won't have definite amounts until the beginning of May.

There is certainly other accommodation available - but I won't be able to do block for that.

I think we can safely say that one of the Friday activities will be a tour of Art and Wilma's new panning facility - they've moved from their very small quarters in to a huge new building and it is a treat to see. I think we'll skip Tomric this time around - but I'm sure people may want to hit there if they are flying into Buffalo.

HOST'S NOTE: Click here for the terms under which this event is listed at the eG Forums.


Edited by Chris Hennes Terms added (log)

Share this post


Link to post
Share on other sites

Obviously, everything is tentative given how far out this is, but I'm planning to be there. I should be bringing at least one person with me - a couple of people from our office are interested, and if my daughter is still enthusiastic by then, I'll bring her too.

Jess

Share this post


Link to post
Share on other sites

Complete candy/confection novice here, but please add me to the list as tentative.

I am excited after reading the 2012 workshop report!

Share this post


Link to post
Share on other sites

I'm feeling a bit shy about saying that I (+1) really hope to be in on this, since our plans to make it this year were a complete bust, but I'm feeling hopeful, since the +1 is talking enthusiastically about setting up a fund for this, starting now (among other things, he saw the pictures).

Anyone know what the closest international airport happens to be?

Share this post


Link to post
Share on other sites
Anyone know what the closest international airport happens to be?

Correct me if I'm wrong Kerry, but looks like Buffalo NY.

Share this post


Link to post
Share on other sites

I'm tentatively in as well!

I would love to see some sugar work this time if at all possible! Maybe something to build upon Rob's great showpiece demo? Or making candies, or pulled taffies?

Share this post


Link to post
Share on other sites

It's just about impossible for me to be definite this early so I'll give a confidently hopeful "I'm in". The date couldn't be much better for the combination of getting away from work and traveling from this area and that gives me plenty of time to practice being in a kitchen with civilized people. :biggrin:

Share this post


Link to post
Share on other sites

At this point - I'm going to make everyone pretty definite - it will evolve over time.

DianeM

YetiChocolates

AnythingButPlainChocolate

Chris Hennes +1

FrogPrincesse

dhardy123

Mjx +1

tikidoc +1 or more

Viktoria

RobertM

Tri2Cook

Share this post


Link to post
Share on other sites

I too am hoping to attend next year. Kerry, I don't have any chocolate equipment to bring but I do have a Thermomix I can bring should you want another one.

Elsie

Share this post


Link to post
Share on other sites

I should be finished school by then so I hope to make it next year too.. It will be nice to work with chocolate again!

Share this post


Link to post
Share on other sites

DianeM

YetiChocolates

AnythingButPlainChocolate

Chris Hennes +1

FrogPrincesse

dhardy123

Mjx +1

tikidoc +1 or more

Viktoria

RobertM

Tri2Cook

ElsieD

Beth Wilson

Share this post


Link to post
Share on other sites

Don't you need to add yourself to the list, Kerry? :biggrin:

Share this post


Link to post
Share on other sites

mkayahara and I are in. Perfect timing - right at the end of the exam period for me, which also happily coincides with the very beginning of my sabbatical!

Share this post


Link to post
Share on other sites

DianeM

YetiChocolates

AnythingButPlainChocolate

Chris Hennes +1

FrogPrincesse

dhardy123

Mjx +1

tikidoc +1 or more

Viktoria

RobertM

Tri2Cook

ElsieD

Beth Wilson

mkayahara

Matthew Hayday

Share this post


Link to post
Share on other sites

I would like to attend. I am also interested in sugar work. I am going to attempt to make some poured sugar plates this weekend. If I get good enough maybe I could demo that! Looking forward to it already!

Share this post


Link to post
Share on other sites

DianeM

YetiChocolates

AnythingButPlainChocolate

Chris Hennes +1

FrogPrincesse

dhardy123

Mjx +1

tikidoc +1 or more

Viktoria

RobertM

Tri2Cook

ElsieD

Beth Wilson

mkayahara

Matthew Hayday

patti_h

RuthWells

Share this post


Link to post
Share on other sites
Anyone know what the closest international airport happens to be?

Correct me if I'm wrong Kerry, but looks like Buffalo NY.

That would be correct. Toronto is the closest Canadian international airport - although flights come in to Hamilton from other Canadian cities.

Share this post


Link to post
Share on other sites

I guess I'll have to start saving the pennies :-)

Share this post


Link to post
Share on other sites

I guess I'll have to start saving the pennies :-)

We'd be thrilled if you could come. Shall add you to the list for the time being.

Share this post


Link to post
Share on other sites

DianeM

YetiChocolates

AnythingButPlainChocolate

Chris Hennes +1

FrogPrincesse

dhardy123

Mjx +1

tikidoc +1 or more

Viktoria

RobertM

Tri2Cook

ElsieD

Beth Wilson

mkayahara

Matthew Hayday

patti_h

RuthWells

Mette

Share this post


Link to post
Share on other sites

DianeM

YetiChocolates

AnythingButPlainChocolate

Chris Hennes +1

FrogPrincesse

dhardy123

Mjx +1

tikidoc +1 or more

Viktoria

RobertM

Tri2Cook

ElsieD

Beth Wilson

mkayahara

Matthew Hayday

patti_h

RuthWells

Mette

Kyle - now 15

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By eglies
      I have just started my own chocolaterie. We opened two weeks ago, we are only online business. It’s 15 days before Easter here. I have produced Bonbons but don’t know if it’s enough. I have budgeted for this but nobody can tell me how it will go right? I’m scared we won’t cope with last minute orders that week...
    • By tinyragebaking
      Hi everyone! 

      I  lurk more often than post but I love this website! I've been dabbling in making bon bons and I wanted to ask if anybody here knew of any couverture dairy-free chocolates? One of my good friends is getting married and I would love to surprise her with some bon bons, but she has a severe allergy to caesin (so much so that if there's cross contamination with other food, she risks going to anaphylactic shock).  I'd appreciate any help or suggestions

      Here's a photo of some of the stuff I've been having fun with.  I did from left to right an olive oil and thyme center, raspberry and green tea, and blueberry ginger! 

       

    • By curls
      So, what is everyone doing for the pastry & baking side of Easter?
       
      I'm working on the following chocolates: fruit & nut eggs, hollow bunnies, Jelly Belly filled bunnies, coconut bunnies, dragons (filled with rice krispies & chocolate), peanut butter hedgehogs, and malted milk hens. Hoping to finish my dark chocolate production today and get started on all my milk chocolate items.
       
      My father-in-law will be baking the traditional family Easter bread a day or two before Easter. Its an enriched bread and he makes two versions -- one with raisins and one without (I prefer the one with raisins).
       

       
      And I was lucky enough to spot this couple in the sale moulds stock at last year's eGullet chocolate & confections workshop in Niagara-on-the-Lake, Ontario. These love bunnies help so very much with Easter chocolate production!  ;-)

    • By eglies
      hi everyone, 
       
      Another problem occurred with our caramel recipe for our bonbons. I had a perfect texture using my recipe for 32 cavities and when I multiplied that by 2 the caramel was a completely different texture and very runny.
       
      Any suggestions why this happened?
      Thank you
  • Recently Browsing   0 members

    No registered users viewing this page.

×