Outdoor Adventures: Selling Chocolate at Outdoor Events
Brian Pelletier, Kakao Chocolate

Looking to take your delicious products to the great outdoors by selling at local farmers' markets and other outdoor events? Over the course of 13 years, Kakao Chocolate has discovered many tips and tricks that can help you succeed in this unique selling environment. Topics covered include everything from the equipment needed to sell your product outdoors to best practices for keeping chocolate cool on hot days, as well as methods for accepting payment away from your retail shop. Kakao Chocolate’s owner and chief chocolatier, Brian Pelletier, shares hard-earned knowledge that you can take to the bank! By the end of this presentation, you'll be ready to confidently sell your chocolate at any outdoor event.

In 2008, after 20 years of toiling in the world of business marketing, Brian Pelletier discovered his true passion: making people happy with delicious chocolate confections. What started in a windowless basement has grown to two stores and 19 employees. Kakao Chocolate has garnered eight Good Food Awards in addition to numerous local and national awards for the best chocolate in St. Louis. Brian is the owner and chief chocolatier at Kakao Chocolate and a past president of RCI’s Board of Directors.

The Peabody Kitchen Tour
Chef Konrad Spitzbart, Executive Pastry Chef
The Peabody Memphis

Take a guided kitchen tour of the historic Peabody Memphis Hotel. During the tour, step behind the scenes for a glimpse of the inner workings of a world-class hotel kitchen. Learn about the rich history and culinary traditions that have made The Peabody a revered name in the hospitality industry.

During the tour, you'll be taken through various kitchen stations, including the bustling main kitchen, where talented chefs orchestrate the preparation of exquisite dishes for guests. Witness the meticulous attention to detail as they create culinary masterpieces. Next, venture into the pastry kitchen, where the pastry chefs will showcase their expertise, sharing insights into the art of creating delectable desserts.

Originally from Austria, Chef Konrad Spitzbart comes to Memphis by way of a string of 5-star pastry kitchens in Michigan and California. Spitzbart began his professional career apprenticing in restaurants throughout Austria before moving to America in 1993 to focus solely on the art of pastry. He worked at the Grand Hotel Mackinac Island, as assistant pastry chef and then head pastry chef. Later, Chef Spitzbart moved to the city to work as executive pastry chef at The Ritz Carlton Detroit. Chef Spitzbart also worked in Hollywood at the historic Beverly Hills Hotel and The Beverly Hilton before coming to Memphis. As executive pastry chef, Spitzbart has created delectable desserts for many high-profile affairs like Oscar and Grammy after-parties. One of the most glamorous events was the Golden Globe Awards, for which Chef Spitzbart created a golden chocolate dome filled with cherry chocolate brandy mousse and decorated with a chocolate film strip. In 2008, Chef Spitzbart was part of a culinary team that cooked at the James Beard House to celebrate the 75th Anniversary of the Peabody Ducks. In 2009, he led a pastry team from The Peabody that competed in “Food Network Challenge: Giant Gingerbread Houses,” and won.

An informative and eye-opening session on the importance of allergen management in the confectionery industry. This presentation focuses on the potential risks associated with candy making and how to mitigate them to ensure the safety of consumers with allergies. Attendees will learn about the different types of allergens that can be present in candy, the importance of ingredient sourcing and labeling, the role of equipment and facility design in preventing cross-contamination and more.

Mike Koch began his career with Morley Candy Makers in 1973 as a high school student sweeping and mopping the chocolate factory floors each night. Before becoming vice president of manufacturing, Koch took on several roles within the organization including candy maker, maintenance supervisor, quality control director, warehouse manager and director of research and development. In 2008, he also became part owner of the company. Under his leadership, Sanders and Morley Candy Makers became ISO certified and attained SQF Level 3 certification. Mike recently retired from the company after 49 years.