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January 2018 Philly Show
- continued from previous column
Madelaine Chocolate is ready for spring!
In spite of snowstorm effects in the Northeast USA, the Philly Show at Oaks, PA, opened with 5-degree-F temperatures on Saturday, January 6 . . . Some of our readers may remember the ice storm at Valley Forge/King of Prussia in the last century. . . As they say in show biz, “The show must go on.”
Mark your calendars for the September show
WHEN: September 9-11, Sunday-Tuesday 2018
WHERE: The Hershey Lodge in Hershey, PA The Hershey Lodge: Great American Hall,
325 University Drive, Hershey, PA 17033
Sponsored by The Retail Confectioners Association of Philadelphia Show
Students and faculty pose at The Warrell Corp. where the 2017 PMCA Panning Course was held.
PMCA Panning Course rates an A-Plus
“The hands-on experience and learning from other class members was invaluable.”
“Really great course and great, enthusiastic, engaged teachers.”
These are just a few of the comments from students who participated in PMCA’s panned confections course, Nov. 27-Dec. 1. More than 25 students from across the country gathered for the course at The Warrell Corporation, Camp Hill, PA, to learn about various panning technologies from a faculty of confectionery industry veterans.
Lectures and hands-on experience taught students panning basics, including soft, hard and chocolate panning, panning room design and layout, and finishing and polishing.
The extensive facilities of The Warrell Corporation also gave students a first-hand opportunity to learn about the hot panning process.
The faculty leading the course were Michelle Frame, Victus Ars; Scott Bergeron, Mantrose-Haeuser; Pam Gesford, The Hershey Company; Michael Gordon, Georgia Nut Company; Anthony Habib, Habib Global Consulting; Peter Jamieson, Atlas Point Technical Services; and Walter Vink, Vink Associates, Inc.