|
| Randy Hofberger
Consultant, R&D Candy Consultants, LLC
Randy Hofberger has been in the chocolate industry for more than 40 years. His responsibilities began at Nestlé Confections in various aspects of quality assurance such as sanitation, HACCP, GMP, labeling, weight control and audits. It then shifted to technical applications and formulations. For 12 years he was the technical manager for the Peter’s Chocolate Division. Responsibilities included customer technical service, assisting in industry courses and industrial product development. Randy completed his career with Nestlé in various areas of technical applications for retail confections, including plant operations, cost savings and product development from concept to industrialization, specializing in chocolate and caramels. Currently Randy consults for the industry as R&D Candy Consultants, LLC, assisting with various challenges including product development, line start-ups, formulations, quality control and improving efficiencies. Randy has been involved with RCI and AACT, serving as an instructor for various seminars and courses and is a past recipient of the RCI Henry Bornhofft award and a member of the Candy Hall of Fame Class of 2014.
|
| |
| |
|
| Jim Bourne
President, Hilliard’s Chocolate System
Jim Bourne has been in the confectionery industry for 40 years. He started out working for Hilliard’s Chocolate System in 1976. After working under Alan Hilliard for 10 years, Jim bought the business. The chocolate melting, tempering, coating and cooling equipment manufactured by Hilliard’s is used worldwide by over 5,000 customers. Jim has been very involved with RCI. He is a past recipient of the RCI Henry Bornhofft award and has served on the RCI Board of Directors. In 2007 he received the RCI President’s Award from then-President of the Board, Jay King, and in 2012 he was inducted into the Candy Hall of Fame. Jim enjoys sharing his knowledge, serving as an instructor for Chocolate Boot Camp and other seminars and courses.
|
| |
| |
|
| Brian Donaghy
Corporate Chocolatier and Innovation Center Director, Tomric Systems, Inc.
Brian Donaghy is currently the Corporate Chocolatier and Innovation Center Director for Tomric Systems, Inc. of Buffalo, NY. At Tomric he is responsible for training and customer support of all Tomric products but spends most of his time coaching and training on Selmi Chocolate Handling equipment in Buffalo and throughout North America. His passport includes numerous stamps from cacao origin countries and has been in more chocolate plants than he remembers. Prior to his time with Tomric Brian worked for a Swiss chocolate import company, The Ritz-Carlton and was a culinary instructor. When not working with, eating or cleaning up chocolate you will find him on adventures with his family or on a squash court.
|
| | | |  | | Mike Koch
Consultant, retired from Sanders & Morley Candy Makers 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. |
|
| Joe Sofia
Chocolate Specialist, Cargill Cocoa & Chocolate
Joe Sofia graduated from Cornell University and spent 10 years working for Nestlé USA in engineering, R&D and manufacturing before joining Peter’s
Chocolate as a district sales manager in 1995. He spent several years as Cargill Cocoa & Chocolate’s chocolate specialist and is currently Senior Regional Account Manager. Joe has hosted seminars and demonstrations at the Philadelphia
Candy Show and Sweets & Snacks Expo and has previously served on the instruction team for both RCI's Chocolate Boot Camp and Caramels, Toffees & Brittles.
|
| |
| |
|
|
|
Marlene Stauffer
Blommer Chocolate Company
Marlene Stauffer graduated from The Pennsylvania State University with a Food Science Degree in the College of Agriculture Sciences. She has been with Blommer Chocolate Company since 1982. Her role is the Director of Regulatory and managing sustainability programs. She also offers support for all aspects of food safety and quality from raw materials, manufacturing, quality systems, product development to technical assistance for customers. Her certifications include FSPCA Preventive Controls for Human Food PCQI, Internal Auditor by SAI Global and Advanced International HACCP Alliance. Marlene has been an instructor at several NCA, PMCA and university classes and spoken at PMCA, RCI, AACT, BCMA, FCIA, CMAA and CASA events.
|
| |
| |
|
Print Page
