Don’t Miss our Cacao Seminars, Culinary Demos and more!
Cacao Plantation Tour
Learn more. Investment is $55 per person with ALL proceeds benefiting the charities of the Festival. Address:
Cacao Farm Seminars and Chocolate Culinary Demonstrations
Friday, April 28, 2023 - 1-5 pm
Farm Education Speakers are still being finalized
1 p - 2 p - TBD
2:15p - 3 p TBD
3:30 p - 4:30 p The Importance of Proper Tempering “Your Quality of Chocolate Depends on it"
Stéphane Tréand MOF, and owner of The Pastry School, is a 40+ year veteran of the food industry
The prestigious Pastry School offers tips on how to temper chocolate
Saturday, April 29, 2023 Chocolate Demonstrations
10 a - 10:45 am - TBD
11 a - 11:45 p “TBD”
12 p - 1 p Demonstration by Stéphane Tréand MOF. Stéphane Tréand MOF of The prestigious Pastry School offers tips on how to temper chocolate and will be completing a beautiful all chocolate showpiece designed to stun party guests or serve as a stunning buffet centerpiece. Tréand’s prestigious Pastry School in California instructs students of all abilities in the pastry and baking arts. The finished creation will be a key feature at the Gala from 6-10 pm.
ABOUT OUR SPEAKERS and GUEST CHEFS
Dr. Nat Bletter, co founder and flavormeister of Madre Chocolate, has 15 years of experience in botany, documenting exotic fruits and vegetables, gathering food in the wild, herbal and traditional medicine, and exploring Asia, South America, Central America, and Africa. He has a Ph.D. in Ethnobotany from the City University of New York and New York Botanical Garden, where he researched medicinal plants of Peru, Mali, and the Guatemalan Mayans, ethnobotany, taste-modifying plants, and stimulant plants such as cacao, which has spurred him to start a traditional-ingredient, high-antioxidant, artisinal chocolate company Madre Chocolate. He will co-lead a culinary, medicinal plant, and music tour in Bali where he has spent many months exploring the landscape, music, fruits, food and medicine since 1994. He now works at University of Hawai’i Manoa researching plants and migration in Thailand and Laos, and making chocolate from scratch.
Tiffanie Masutani, CWPC, Kapiolani Community College culinary arts/pastry lecturer.
A native of Hawaii and culinary instructor at KCC since 2009, Chef Masutani has a Bachelor of Applied Science focusing on culinary management with an interest in hands-on classes. A Certified Wellness Program Coordinator (CWPC), Chef is interested in nutrition, food education, event planning and catering.