Cargill to host second Chocolatier’s Workshop for aspiring chocolatiers
The Chocolatier’s Workshop is a three-day, hands-on seminar created for confectioners and chocolatiers who want to start a confectionery business

Lititz, PA (Feb 3, 2009) – Cargill announced today that it will hold its second Chocolatier’s Workshop, a three-day seminar in Lititz, Pa., on May 4-6. The workshop is designed for aspiring confectioners and chocolatiers who are serious about starting their own confectionery business. The course will introduce the basics of starting a successful business and will also include a hands-on confection-making session.

The first two days of the workshop will be held in a classroom setting, where participants will learn a variety of information including determining product mix, selecting and purchasing equipment, branding and packaging product, fundamentals of marketing, and advertising and promotion. The third day will focus on hands-on confection making, during which participants will learn the theory of chocolate tempering and will make their own confections. The Chocolatier’s Workshop will be taught and facilitated by a mix of Cargill specialists and industry experts.

“This workshop is focused on the basics of starting a confectionery business, and Cargill views its content to be unique within the industry,” said Courtney LeDrew, marketing manager, Cargill Cocoa & Chocolate. “The goal of the workshop is to enable new entrants in the confectionery business to be more effective and successful.”

Participants who attended the first session in November 2008 not only gained valuable information from the instructors, they also built a network of resources with the other workshop participants.

Judy Carter, a participant of the introductory Chocolatier’s Workshop, comments, “I truly enjoyed the workshop, it was extremely beneficial for me and I learned a lot. All of the information provided was helpful and appropriate. My husband will be attending the next workshop in the spring!”

The Chocolatier's Workshop is limited to 10 participants who meet the workshop qualifications. Please contact Becky Cox at 717-626-3246 or e-mail chocolate@cargill.com to register or for more information.