Chocolate – The Good, The Bad, & The Ugly – Conversations Around The Cookery School Table
Cookery School Event on Chocolate: “The Good, The Bad & The Ugly”
We have teamed up with our friends at Cookery School at Little Portland Street to bring you discounted tickets to their brand new series of monthly events. Conversations Around The Cookery School Table is the place to enjoy lively discussions, networking with like-minded food lovers, and, as with all events and classes at Cookery School, the opportunity to taste some of their delicious food.
Their next event takes place on March 25th 2024 from 6pm-8.30pm and we will be discussing a number of important issues relating to chocolate. In Chocolate: The Good, The Bad & The Ugly. the talk will cover all things chocolate from The Good: chocolate that has been well sourced containing varying amounts of coca solids and other acceptable ingredients; The Bad: chocolate that has very low levels of cocoa solids and is high in sugar and The Ugly: chocolate with issues around deforestation and modern slavery.
For this new event Cookery School have brought together a fascinating panel of expert speakers including – leading chocolatiers in the UK chocolate industry Chantal Coady & Paul Young. They will be joined by Joanna Brennan, Director & Co-founder of Pump Street Chocolate, Neil Kelsall – Marketing Director of Chocolat Madagascar & Dr Michael Odijie of UCL who studies modern slavery in relation to cocoa & chocolate.
For an alternative view on “chocolate” Cookery School will welcome one of their chocolate teachers Jon Hogan who is Head of Chocolate at WNWN Food Labs – the world’s first company to bring cocoa free chocolate to the market.
The illustrious panel will tell you how good chocolate is produced and there will, of course, be samples to taste.
AGENDA
6pm – 7pm: Enjoy welcome drinks, networking & canapes
7pm – 8pm: Panel Discussion with a Q&A
8pm – 8.30pm: Drinks & networking
Chocolate – The Good, The Bad & The Ugly, will cover topics including:
* What does good chocolate taste like? Have our tastebuds been altered by over sweetened £1 bars?
* What is the true cost of chocolate?
* How as consumers can we support the right brands, i.e. what do we need to know and look out for?
* Are there regulations coming in to support a move to a more sustainable production process?
* How is chocolate marketed? Are all of the issues clear? In whose interest is it to hide some of them?
HOW TO BOOK:
Visit Cookery School at Little Portland Street to book tickets – Women in the Food Industry’s latest newsletter (March 2024) contains a discount code which needs to be entered to get your tickets for only £10. You can subscribe to our newsletter here. Any problems getting the discount code, please email mex@womeninthefoodindustry.com. We look forward to seeing you there.
Some of our supporters
