Cargill launches education seminar

"Confectionery Essentials" focuses on fundamental techniques

Students in Cargill’s latest educational seminar will learn to create firm and soft caramels, make cooked and cold creams, blend a perfect ganache, and enrobe confections.

The company, known for it’s Wilbur and Peter's chocolates, is offering a new Confectionery Essentials seminar.

The intensive, two-day, hands-on immersion into the fundamental techniques of producing confections is meant for anyone in the industry, from rookies to pros, says Courtney LeDrew, marketing manager, Cargill Cocoa & Chocolate.

"Ultimately, our educational seminars are designed to help confectioners build the most successful businesses possible,” she explains.

The first one will be held at Cargill Cocoa & Chocolate headquarters in Lititz, Pa., April 24-25, 2013

In addition to Confectionery Essentials, Cargill Cocoa & Chocolate also will host its 13th The Chocolatier's Workshop, in Lititz, Pa., Oct. 8-10, 2013

Unique in the industry, the workshop goes beyond teaching the confectionery arts; it examines the business aspects necessary to run a successful shop. The Chocolatier's Workshop is an interactive, three-day seminar that focuses on operating a confectionery business.

Confectionery Essentials is limited to 12 participants who meet the workshop qualifications and The Chocolatier's Workshop is limited to 10 participants. Those interested can contact Heather Tardif at (717) 626-3246, or e-mail chocolate@cargill.com to register for either workshop or for more information.

Crystal Lindell, Former editor-in-chief of Candy Industry Magazine. While here she has worked on Candy Industry Magazine, Food Engineering Magazine and Food Safety Strategies. She holds a master’s degree in public affairs reporting from the University of Illinois – Springfield and a bachelor’s degree in political science from Western Illinois University. And her favorite breakfast is a cup of espresso and Twix bar.