Chocolate

Chocolate

A growing number of American chocolate makers are working closely with cacao farmers around the world and creating a transcontinental food community that is raising the bar on quality while stimulating farming economies around the globe. Eligible entrants craft Good Chocolate from beans or liquor using no artificial ingredients or genetically modified soy lecithin, and make efforts to know their cacao farmers, understand their supply chains and source sustainably grown cacao beans. View the full criteria for entry.

COMMITTEE CHAIRS

David Salowich directs the chocolate and retail program at Bittersweet Café. He also works as a chocolate evangelist, giving lectures, guided tastings and chocolate-themed events at Double Monkey Chocolate. Previously, David worked for Scharffen Berger.

Jane Atkins Franch is the Manager of Sustainability for the Food and Agriculture division of SCS Global Services, where she works towards sustainability at the farm level for coffee and cocoa through compliance and certification programs for companies including Starbucks and Ferrero, and non-profit organizations such as Fair Trade USA

COMMITTEE

Jessica Ferraro, Advisor and Educator, Bar Cacao
Gary Guittard, President and CEO, Guittard Chocolate Company

Perri Kramer, Owner, The Banana Bread Lady
Grace Petersen, 18 Reasons

Alice Medrich, Author & Confectioner, Confectionary
Adam Smith, Owner, Fog City News

JUDGES FOR THE 2015 AWARDS

Adam Smith, Owner of Fog City News
Alice Medrich, Author, Dessert Chef & Chocolatier
Aubrey Lindley, Co-Founder of Cacao
Brian Wood, Owner and Baker at Starter Bakery
Francesca di Donato, Regional Cheese, Chocolate & Preserves Buyer at Whole Foods Market
Gabriel Cole, Culinary Curator at Airbnb & Proprietor at Fare Resources
Michelle Fernandez, Development & Communications Associate at La Cocina
Regina O’Connell, Communications Director at Heath Ceramics

Sunita de Tourreil, Founder at The Chocolate Garage
Tamara Johnston
, Co-Founder of Reverie Retreat

And more to come…