José López Ganem is an academic and nonprofit professional conducting interdisciplinary research drawing on the fields of food, history, culture, public policy, trade, and sensory analysis. He is currently a lecturer and outreach coordinator at Boston University's Food Studies Programs. His professional experience includes work in cultural ambassadorship for Mexico and Mesoamerica, as well as an engaged period in the food industry in New York City. He concluded his business administration studies at Culinary Institute of America in 2018, and received a master in Food Studies at Boston University’s Metropolitan College in 2022. He is a board member of the Graduate Association for Food Studies (GAFS) and the Fine Chocolate Industry Association (FCIA).

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finechocolateindustry.org

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Kerry Beal is a chocolatier with over 30 years’ experience, a family physician, and a proud Canadian entrepreneur. As a chocolatier, her areas of focus are the art and science of tempering, and understanding the role that available water plays in the reduction of shelf life in chocolate confections. Her interest and concern with the inconsistent results of most methods of tempering chocolate and other chocolatebased products spurred her to design, manufacture and distribute the EZtemper cocoa butter seed generator. EZtemper was invited to sponsor the World Chocolate Masters in Paris in 2018. Kerry is a long-time instructor. teaching students how to maximize shelf-life while maintaining the quality, flavor and consistency of chocolate and chocolate-based confections. She has led two master classes, both to France and to Belgium. She also teaches both theory and practice of chocolate in her purpose-built lab in Burlington Ontario. When she is not splattered with chocolate, Kerry works as an emergency room physician and as a lead physician for the Shelter Health Network based in Hamilton, Ontario.

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eztemper.com

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Éclat Chocolate’s founder and Master chocolatier Christopher Curtin set out from Madison, Wisconsin, to the House of le Compagnons du Devoir, home of the premier guild of pastry chefs and artisans in France over two decades ago. It was here he first worked alongside the best pastry chefs in Europe, becoming the first American to be awarded the honor of German Pastry Chef and Chocolatier in Cologne, Germany. Immersed in the realm of the World’s top chocolate makers, Christopher continued to hone his skills in the finest chocolate houses of Belgium, Switzerland, France, Germany and Japan where he had the rare privilege of learning the greatest secrets and techniques of chocolate. Today, Christopher is proud to share his art and experience with you through Éclat Chocolate - a unique experience you won’t forget.

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eclatchocolate.com

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Daniel Domingo, Atlantic Cocoa Company Daniel started with the Atlantic Cocoa Company in 2007 as the quality lab supervisor, and helped set up flavor labs for ECOM in Ecuador and Ivory Coast. He is now a merchant, managing specialty cocoa distribution throughout the Fine Chocolate and Cacao Value Chain. Daniel is also currently a certified cocoa grader for the Intercontinental Exchange and a Board Member of the Fine Chocolate Industry Association.

Håkan Mårtensson is a renowned chocolatier known for his creativity and skillful use of out-of-the-ordinary ingredients. Håkan's passion for pastry and chocolate began when he enrolled at the Culinary Institute in Kristianstad, Sweden, at age 15. Three years later, he graduated as a pastry chef and began his career at Nordiska Kompaniet (NK) department store in Stockholm, known for its high-quality baked goods. In 2005, Håkan joined the Swedish National Culinary Team as a sculptor and brought home gold medals from the World Cup in Luxembourg and the Culinary Olympics in Erfurt. In 2008, Håkan moved to New York City to become the Master Chocolatier at FIKA NYC, where he continued to develop his skills and build his reputation as a top chocolatier. Today, recognized by chocolate connoisseurs worldwide, Håkan is thrilled to have his own chocolate speakeasy in Beacon, New York. https://www.hakanchocolatier.com/. He is also the subject of a new 2024 documentary, Håkan.

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hakanchocolatier.com

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Alysha Kropf is the Program and Marketing Director at Ecole Chocolat Professional School of Chocolate Arts. Founded in 2003, Ecole Chocolat offers a portfolio of programs for chocolate making that give our students a deep understanding of modern techniques, recipes, equipment, efficient production, operations, marketing, quality assurance and business knowledge – all the skills needed to become a professional chocolatier or chocolate maker. Growing up with fine chocolate in her life since childhood, it was only natural it would become her passion and profession. Since joining Ecole Chocolat in 2014, Alysha is responsible for program development and management, as well as marketing for Ecole Chocolat's many programs, with expertise in social media strategy and management.  She is also co-author of Ecole Chocolat’s blog bean2bonbon. Alysha holds a Master’s Degree in Management Science from Queen’s University.

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ecolechocolat.com

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Originally from Northern California, Jansen Chan began baking at a very young age. After graduating from the University of California, Berkeley, with a degree in architecture, he followed his true passion for baking by moving to Paris and graduating from Le Cordon Bleu with a pâtisserie diploma in 2000. After culinary school, Chef Jansen went to San Francisco to continue his training in some of the city’s finest restaurants: Kuleto’s, John Frank, and the Fifth Floor. He then accepted an invitation to work for Chef Alain Ducasse in the kitchens of his eponymous restaurant at the 3-Michelin starred Essex House in New York City, as well as Mix restaurants in Las Vegas and New York City. Under the tutelage of Ducasse, Jansen came to master the craft of baking and pastry in fine dining as executive pastry chef of Oceana. For five years, he indulged New York City diners with his sumptuous and visually arresting desserts and artisanal breads. He joined the International Culinary Center, formerly the French Culinary Institute, as Director of Pastry Operations in 2012 and immediately oversaw the modernization of the prestigious pastry curriculum, originally designed by Jacques Torres.

His desserts have been featured in high-profile publications such as Food & Wine magazine, Art Culinaire, and Baking and Pastry: North America. His desserts were declared “splendid” by former New York Times critic Frank Bruni and in 2009, Chef Jansen’s doughnut platter was named the best dessert in the city by Time Out New York. Jansen’s creations express his innate passion for sweets and reveal the depth of expertise he acquired from his classic culinary education and training as an architect.

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jansenchan.net

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Laura M. Tornichio is a Lean Six Sigma Black Belt who has spent the past 33 years promoting chocolate in a variety of ways, including serving as the Director of Business Development of Chocolate Show New York from 2004-2006. Chocolate Show New York was the US edition of Salon du Chocolat at this time, owned by Event International, the original producers of Salon du Chocolat all around the globe.

Solution-oriented and service minded, Laura is skilled at leveraging her extensive professional network to build strategic brand partnerships in a spirit of collaboration. This is the keystone of her success. Fueled by a driving work ethic, Laura is an experienced sales and marketing professional with a demonstrated history of promoting brands throughout the food-service and food manufacturing industries. She is a strong sales professional skilled in building relationships within client organizations, and throughout the confectionery, baking, and dairy markets. This is reinforced by a deep understanding of supply chain.

Ms. Tornichio currently lives in both Connecticut and Pennsylvania with her husband and five children where she manages the northeast region of the US for Guittard Chocolate Company.

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guittard.com

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Jessica Spaulding is a lifelong Harlem resident, chocolate lover, entrepreneur, and mother. She began working with chocolate at just nine years old. In 2015, she founded Harlem Chocolate Factory after winning the grand prize in The New York Public Library’s business plan competition. She opened her retail store and production kitchen in the Historic Strivers’ Row district of Harlem in 2018 to rave reviews. With her ingenuity and focus on quality, Harlem Chocolate Factory was selected as one of Oprah’s Favorite Things in 2020. While Jessica works to scale the business, she sits on the board for the Current Project, a non-profit supporting single black mothers’ transition from surviving to thriving. She continues to advocate for sustainability, diversity, and inclusion in the chocolate industry.

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harlemchocolatefactory.com

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