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 is the chocolate buyer and merchandise manager at Bittersweet Café. He has also worked for Scharffen Berger company, where he opened and managed their store at the San Francisco Ferry Plaza.
Susie Wyshak, Good Food Concierge, is delighted to draw upon her chocolate obsession–a childhood chocolate wrapper collection, several years at a confectionary, an MBA thesis on chocolate, and starting the Fair Trade chocolate program in the US–to help America’s bean-to-bar crafters get recognition for their better-than-good chocolate.
Committee
Alice Medrich is one of the country’s foremost experts on chocolate. She opened her renowned dessert company, Cocolat in Berkeley, California in 1976 and she won the James Beard Cookbook of the Year award in 1990 and 1994. Medrich continues to influence chefs, chocolate makers, and home cooks, by writing, teaching and consulting.
Clay Gordon began his chocolate journey in 1994 after discovering Bonnat chocolate. He quickly realized that there was no one talking about chocolate in the same way as wine, so he decided to become a chocolate critic. He started publishing The Chocolate Life in May 2001.
Thalia Hohenthal is a 28 year employee and senior research and development scientist at Guittard Chocolate.
Adam Smith’s San Francisco chocolate store Fog City News has one of the largest collections of imported premium chocolate bars in the United States. Adam is a trailblazer in the chocolate world and a hard-working supportive member of the chocolate community.
Gary Guittard is the president and CEO of Guittard Chocolate Company, one of the last family-owned American chocolate companies. He was recently awarded a Lifetime Achievement Award by the Fine Chocolate Industry Association. He has received numerous awards and published articles on chocolate and the industry.
Seneca Klassen is the founder and co-owner of Bittersweet Café. Klassen runs Bittersweet’s community outreach and training programs, including guided tastings and public presentations on the history of cacao and chocolate. He is also the founder of Kokoleka O’Ka Aina in Oahu, which will be the largest cacao plantation in the United States, and was a Curator for Slow Food Nation.
Judges
Sara Deseran, Senior Editor and Food Editor at 7×7 Magazine
Tara Duggan, Food and Wine Writer for the SF Chronicle
Celeste Flores, Manager of Fog City News
Gary Guittard, Owner of Guittard Chocolates
Alice Medrich, Three-time James Beard and IACP “Cookbook of the Year” Awards Winner
John Scharffenberger, Co-founder of Scharffen Berger Chocolate
Adam Smith, Owner of Fog City News
