International Culinary Center Invites Local Food Distribution Company to Present to Culinary Students

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Culinary students at the International Culinary Center enjoyed a chocolate presentation and cooking demonstration by Bay Area whole sale food distributer, Daylight Foods.

International Culinary Center Event

Pastry Chef-Instructor Jeanne Neivert and students enjoy demonstration tasting.

If we can connect and help chefs at all different levels of their careers, then we will be able to better understand each other’s needs and be able to work together more successfully.

The International Culinary Center welcomes guest presenters to speak about relevant topics to their students. Daylight Foods took this opportunity and presented Guittard Chocolate Company's single origin chocolate to a group of aspiring pastry chefs.

The demonstration included an introduction to Guittard chocolate by Clark Guittard who manages international sales at Guittard. He explained how Guittard sources their cacao beans, how these beans are processed into the chocolate and the difference between blended chocolate and single origin chocolate. Guittard single origin bars all contain the same amount of cacao, 65%, but come from distinct regions that have different flavor attributes. Tasting these bars are like tasting fine wines, you can compare and find which region you prefer.

Following Guittard’s presentation, pastry chef Elizabeth Dunne of Betty Cake, demonstrated how to use single origin chocolate in her “Chocolate Indulgence” flourless cake recipe. This recipe is gluten-free with a nut crust, flourless chocolate center and cream topping. Dunne highlighted the flavors of the single origin chocolate in her recipe with its simplicity and focus on chocolate as the main ingredient.

Lastly, students were given the chance to ask questions, speak personally with presenters and try both Guittard single origin chocolate bars and the "Chocolate Indulgence" cake.

Daylight Foods president Chris Vlahopouliotis explains why this initial demonstration was so important to the company. “We want to think outside the box of what is expected from a food distribution company. If we can connect and help chefs at all different levels of their careers, then we will be able to better understand each other’s needs and be able to work together more successfully.”

Guittard chocolate is new to the Daylight Foods product line and part of what the company defines as a specialty item; this division in the company is experiencing high growth. “We are always looking at ways to improve customer satisfaction,” explains Stephanie Macedo, Director of Marketing, “if we can help ease our customers ordering process through sourcing as many items as possible for them and offering the most competitive prices, then we feel we are going to be a valuable asset to restaurants and institutions.”

About Daylight Foods
Daylight Foods is a food distribution company headquartered in the Bay Area. They purchase direct from the most reputable growers and shippers in the industry. Their direct purchasing and high quality standards enables them to continually pass on value to their customers’ operations; supplying fresher, higher yielding product. Daylight Foods takes a special interest in local growers and family farms, as well as in “green” technology, to support their local communities and sustainability for future generations.

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Stephanie Macedo
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