Page 15 - PastryNA2012_2

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Qzina Specialty Foods
Opens World-Class
Chocolate And Pastry
Institute
The Grand Opening
of the Institute
Commemorates
Qzina’s 30th
Anniversary
IRVINE, Calif. – Qzina Specialty Foods, the premier
importer and distributor of specialty chocolate, pastry and
dessert ingredients in North America, today announced the
grand opening of the Qzina Institute of Chocolate & Pastry.
Located in Irvine, California, the Qzina Institute is a world-
class training and R&D facility designed for chocolatiers
and pastry chefs. The institute’s opening was planned in
conjunction with Qzina’s 30th anniversary and marks a
significant milestone for the company.
Pioneered by Qzina Founder and CEO, Richard Foley,
the new $3.5 million institute will make Southern California
a premier destination for chefs and food enthusiasts alike
who are looking to expand upon their dessert and pastry
skills and explore new techniques in quality chocolate and
pastry making.
The Qzina Institute features a state-of-the-art
demonstration auditorium with a fully-equipped test
kitchen where presentations led by top pastry chefs
and master chocolatiers will be held. The collaboration
between culinary peers and industry professionals
provides an incredible setting for the exchange of
creativity and a place where desserts and pastries are
taken to the next level. The institute also features a
showroom displaying Qzina’s industry leading brands
where customers can select and order the best products
from America’s largest collection of professional chocolate,
dessert and pastry ingredients.
“The vision of the Qzina Institute is to provide a place
for professionals to experience the best of the chocolate
and pastry industry,” said Foley. “Our goal is to help chefs
expand their dessert repertoire and bring new creations
to their guests. Customers who visit the institute will be
inspired and surprised with what they can make and learn.”
Truly unique to the confectionery world, the Qzina
Institute offers a Bean-to-Bar Chocolate Lab where
participants can make their own chocolate, from start to
finish. During an exciting two-day program, Qzina takes
guests through the history of chocolate, from the Mayan
origins to modern day production. Attendees learn first-
hand how to roast, winnow, grind, refine and conche
chocolate. The cocoa beans used in the Bean-to-Bar
Experience are selected personally by Foley who travels
around the world to search for cocoa beans with the perfect
blend of unique origins and exceptional flavors.
For more information and to view the current Bean-to
Bar and event schedule visit www.qzina.com. Interested
parties are welcome to register for the Bean-to-Bar
program and product demonstrations listed on the website.