About the show
The most effective communication platform for all those working in the chocolate, confectionery and pastry-making industries.
Following the success of the first "Salon du Chocolat Professionnel" in 2007, the second edition was held this year for all specialists in the chocolate and pastry-making industries, as well as for the main players in related lines of business.
The show offered to its 60 exhibitors the opportunity to display their expertise in their own special venue in Paris, allowing them to exchange and discuss ideas and to demonstrate their know-how to a wide, captive international audience. This was a unique opportunity for companies from all over Europe to meet future suppliers and partners among the many sectors represented: specialists in chocolate, confectionery, pastry-making, packaging, designers, couverture chocolate producers, equipment suppliers, colleges and apprenticeship schemes, trade press etc.
The event was also the opportunity for professionals in the sector to find out about the last innovations, technological developments and trends in these fast-changing markets.
A trendsetting show: another view of the future and food-related professions
Located below the Consumer Chocolate Show, in a hall spanning 5500 sq.m, the second Professional Chocolate Show’s aim was to propel the chocolate-making and pastry-making professions, and all related lines of business, into the 21st century.
Because the future of food-related professions is defined in the present, this trendsetting event revealed the last innovations in packaging, store layout, decoration, raw materials and equipment.
Through seminars, round tables, prestigious competitions and theme-based demonstrations, the show was also highlighting the upcoming talents in the pastry- and chocolate-making industry, the visionary paths taken by today's chocolatiers and pastry chefs, and the advanced technology that will revolutionise the future of these professions.
At the heart of the Show, a world-famous event
Barry Callebaut chose the Professional Chocolate Show as a showcase for the third international final of the famous World Chocolate Masters competition; the japonese, Shigeo Hirai, received in October 16th the prize of the best artisan chocolatier in the world on the prestigious and universal theme of Haute Couture.
Trade Sectors
With stands centred around the various permanent demonstration areas, the Professional Chocolate Show welcomed many different exhibitors from the following sectors:
Raw materials and combinations
Cocoa, chocolate, pastries, confectionery and ingredients (spices, flavours, marzipan etc.)
Equipment
Machine and equipment suppliers
Packaging
Designs, packing, packaging, ribbons, labels
Training and employment
Schools and vocational courses.
Specialist press
Conferences
The radiance of the French chocolate industry in the world - Chocolat et Confiserie Magazine
- Guy Urbain, Directeur – Chocolat et Confiserie Magazine -
Chocolate and design, between tradition and modernity – NEO
- Alexa Boden Reider, Directrice artistique & Jean Christophes Costes, Directeur Général - NEO
- Nelly Sitbon, Responsable – Chasseurs d’Influences -
Whether the theme is pastoral, ethnic, organic or romantic, window displays are more attractive if they reflect the latest fashions. Learn to understand trends and to use them to create a window display plan. What are the decorative trends for 2010?
Chasseurs d’influence analyses the main developments. How are colours, lines and materials interpreted when creating new window display concepts?
Chasseurs d’influences will reveal the secrets of this art.
Fairtrade - Fairtrade / Max Havelaar
- Fairtrade / Max Havelaar - Santiago Paz López, gérant de la coopérative NorAndino, Pérou, Vincent David , Guy Faure, chercheur, docteur en économie, HDR en économie-gestion CIRAD -
Nowadays, numerous cocoa producers still have difficulties to foresee the future of their activity. However, some of them set up strategies to improve their perspectives: they get structured in professional organizations, they invest in quality, diversification and certification, they control the marketing...
What impacts do these strategies have on cocoa farmers’ life? To what extent these measures do they also have an impact on the concerns of the manufacturers, the craftsmen and the consumers of chocolate?
How can we reinvent chocolate as one of life's pleasures? - Landor
-Luc Speisser, Directeur de la stratégie – Landor -
At a time when people are increasingly vigilant about their dietary habits, Landor asks what the current position of chocolate is.
Between increasingly sophisticated tastes and textures, and ever-smaller portions, what is the best measure to adopt? What opportunities does the chocolate industry have in relation to increasingly demanding consumers? The agency Landor will present some of the growth trends in the market.
The sustainable relation between design and the gastronomy professionals - Stéphane Bureaux
- Stéphane Bureaux, Designer – Stéphane Bureaux -
The new determination for the cocoa varieties - CIRAD
Michel Barel, Directeur de recherche – CIRAD
Food design : How contemporary art can be an inspiring influence for the gastronomy professionals - Marc Brétillot
- Marc Brétillot, Designer culinaire – Marc Brétillot -
Design and chocolate - R’Pure Studio
- Sébastien Servaire, Directeur général – R’Pure Studio -
Dare to go international with marketing insurance: a strategic tool for your development - UBIFRANCE
- Charles Brun, Délégué régional Développement Procédures Publiques - COFACE & Elisabeth Rochas, Directeur Île de France - UBIFRANCE -
Marketing insurance is a guarantee covering the risk of commercial failure of a marketing drive abroad and it also provides financial support. It takes the form of provisional indemnity that is paid back if a campaign is successful. An examination of the benefits provided by the insurance company Coface.
Chocolate, where has your naughtiness gone ? - CLTG
- Louis Comolet, Directeur général – CLTG -
In a society where superficial appearances are increasingly contested, hasn't chocolate been rather late in switching to "appearance is everything" mode?
Although all the associations with luxury are still very present, we have ended up in an "extra-product" world in which the truth about chocolate is constrained, imprisoned and gagged.
And although the attractions of sensuality are clearly promoted, they are domesticated, ordered, tidied up and sanitised. As a result, today we are witnessing a denial of the forbidden, renunciation of mystery and fear of the unknown…
When will we return to the "chocolate" product and its values of transgression?
CLTG, the packaging and design company with the fingerprint logo, will re-examine the origins of chocolate and its cultural implications.
Chocolate as a healthy product - Barry Callebaut
- Aurélie Hristov, Manager recherche et développement & Valentine Detalle, Ingénieur recherche et développement - Barry Callebaut -
How to make the links between planters and chocolate makers stronger ? - CIRAD
-Michel Barel, Directeur de recherche - CIRAD -
Merchandising, a powerful new sales tool - Merchanfeeling
- Béatrice Querette, Fondatrice et directrice - Merchanfeeling -
Make your brand stand out in a sales outlet while remaining commercial; this is the role of merchandising which combines visual appeal with marketing techniques.
How to create tomorrow’s desirable chocolate ? How to reinvent new rituals and imaginaries ? - Carré Noir
- Béatrice Mariotti, Vice présidente et directeur de la création - Carré Noir -
Fair trade : on the field, sustainable changes Fairtrade / Max Havelaar
Stéphane Comar, co-fondateur d’Ethiquable Santiago, Paz López, gérant de la coopérative NorAndino, Pérou
By buying fair products, consumers choose products which allow the Southern disadvantaged farmers to fight poverty by themselves. On the field, visible effects can be observed. The producers get used to getting together and putting their strengths in common in order to work better, sell better and ultimately live better. They choose to invest in education, health... They try and seek to better protect their environment for the next generations. Thanks to fair trade, they build their future day by day, and they are very proud of what they are doing. What are the most visible economic and social effects in the field? What makes the fair trade initiative exemplary? Concrete example within the cooperative Conacado, in Dominican Republic.
The sustainable developpement at the heart of the cocoa culture - Ethicity/Rainforest Alliance/Kraft Foods France
- Elisabeth Pastore Reiss, Directrice - Ethicity & Alex Morgan, Manager Division agriculture durable – Rainforest Alliance & Pascal Tanchoux, Directeur communication – Kraft Foods France -
Characteristics and challenges of a sustainable world cocoa - ICCO
-Docteur Anga, Directeur du département économique et des statistiques – ICCO -
Shop design : trends, facts, medias, events, people - AKDV
- Jean-Claude Prinz, architecte d’intérieur et designer – AKDV -
A look at commercial architecture players in France including architects, interior designers, designers, project managers, marketing consultants, companies, suppliers, lighting designers etc. AKDV will explain how to create or refurbish a store concept or "the 7 steps of design".
How does Fairtrade / Max Havelaar contribute to quality in the cocoa industry?
- Hiderico Bocangel, president of APPCACAO, Peru, Guy Krenzer, Executive Chef Lenôtre and Director of the Creation, Stephan Bloch, Pronatec, cocoa importer, Karine Laroche, label Fairtrade / Max Havelaar -
Cocoa is henceforth the second most developed Fairtrade / Max Havelaar market on a global scale. Some people still think wrongly that the quality would not be there. Let us go beyond the prejudices. How does the certified fair trade play a driving role on quality in the exploitations? Through profitable prices, the certified cooperatives invest in the quality improvement, value their productions and find new business opportunities. In the end, the recognized chocolate makers are commited to delight the papilla of the greedy and responsible consumers. Testimonies of all the actors of the chain: from the producer to the chocolate maker.
Save cocoa : The worldwide challenges of the sector by 2020 - KAOKA
-André Deberdt, Président directeur général - Kaoka -
The cocoa e-business - Fresh
- Adrien Cusinberche, Associé et chargé d’affaires & Marc Signorel, Directeur de projet - Fresh -
Events
The international final of World Chocolate Masters 2009
The Japanese, Shigeo Hirai, replaced Naomi Minzuno as "World Chocolate Master 2009"
This year the World Chocolate Masters was held in Paris at the 2nd Professional Chocolate Show from 14 to 16 October 2009. Initiated by the company Barry Callebaut, this was the third international final to find the most talented chocolate master in 2009.
Since September 2008, the best pastry chefs, cooks and chocolate-makers from 19 different countries had been competing against each other to show off their talent and secure the title of "National Chocolate Master". Competitors had to demonstrate their talent and precision in the art of working with chocolate.
During the World Chocolate Masters, finalists from each country were asked to create a chocolate cake, two pralines, a dessert and one exceptional artistic creation on the novel theme of Haute Couture; they were assessed by a jury of eminent chocolate-makers.
The work of the 19 competitors was judged in terms of creative flair, skill and taste, while the chocolate they used was worthy of the creations they produced.
The overall winner, Shigeo Hirai, will hold the prestigious title of "World Chocolate Master 2009" until 2011, and received a prize worth €75,000 together with the benefits of a greatly enhanced international reputation.
For more information:
www.worldchocolatemasters.com
Duos sur table: pastry-making or a lifestyle art
Following the example of the chocolate dress pageant which is the highlight of the Consumer Chocolate Show every year, the objective of the "Duos sur Table" event was to combine the talent of several famous pastry chefs with famous names in design, fashion, jewellery and the art of food presentation in order to showcase their creations and reveal what the pastries of the future might look like.
In the hands of flavour creators and exceptional designers, the event "Duos sur Table" transformed the art of new pastry-making into a lifestyle art.
Christophe Michalak & Philippe Di Méo with the participation Reynaud
➢ Christophe Michalak, Pastry Chef of the Plaza Athénée Hotel
Christophe Michalak keeps surprising by transforming great pastry classics and is always in search of new sweet challenges !
➢ Philippe Di Méo, Designer
Philippe Di Méo, a famous French designer, is an emblematic figure of luxury and tableware universe. This Marseille native artist bites off more than one can chew when he wishes to gather all his family and friends around a table. He is always well surrounded with his designers friends and evolutes in the design and luxury world. His projects now offer a new way to a poetic and out of step tasting.
➢ Raynaud, Porcelaine de Limoges
Well-known as a unique porcelain, the Maison Raynaud claims clearly its difference and is seen like a world-famous reference.
Jean-François Foucher & Sylvie Amar
➢ Jean-François Foucher, Pastry Chef of the Hôtel Park Hyatt Paris-Vendôme
World-famous pastry Chef, Jean-François Foucher signs his works with a moving weakness and a singular creativity.
➢ Sylvie Amar, Designer
The designer Sylvie Amar is developing her creativity in the gastronomy universe, where the functional aspect of her creations reflects her research of simplicity and efficiency.
Christophe Adam, Carte Noire & Saghar Rad
➢ Christophe Adam, Pastry Chef of Fauchon
Observer of new urban lifestyles, Christophe Adam fits pastry tradition to new behaviors and desires of today and arouses pastry curiosity.
➢ Carte Noire
Carte Noire selects its arabicas among its most precious, to assure to the consumers a unique coffee with intense aroma.
➢ Saghar Rad, Fashion designer
Eddie Benghanem, Didier Merlin & Denis Servais
➢ Eddie Benghanem, Pastry Chef of the Trianon Palace Versailles
Eddie Benghanem reforms great pastry classics by preserving their spirit and their taste. His original creations are full of surprises, nuances and harmonious flavors.
➢ Didier Merlin, Interior Decorator of Chopard
Created in 1860, Chopard works in clock-making and jeweller’s craft. This prestigious institution is renowed for its creativity and its excellence.
➢ Denis Servais, Designer and creator
“The pleasure of designing to express the desire to create metal objects has been the launching and dynamic element to blossom in what would had become a need.”
Camille Lesecq & Imaginers with the participation of J.L Coquet
➢ Camille Lesecq, Pastry Chef of the Meurice Hotel
Pass on his passion, have fun and communicate his know-how are for this talented pastry chef essential steps to get the best result.
➢ Imaginers, Designer
Deep in the universe of brand, this multi-dimensional creation workshop transforms products and services…in experiences to live !
➢ J.L Coquet, Porcelain manufacturer
J.L Coquet creates a unique porcelain thanks to a traditional production and an old hand-made know-how with an avant-garde technical research.
Tokyo Chocolate & Sakura Koyama
➢ Tokyo Chocolate
From Japan, this new chocolate represents one of the most advanced aspect of Japan culture.
➢ Sakura Koyama, Creator and organisator of Table Art Gallery
Sakura Koyama is the owner of Table Art Gallery, a Tokyo based gallery which is dedicated to the universe of sophisticated lifestyle, comprising of tasteful decoration, elegant table setting and stylish food. As part of her work she produces hand-painted porcelain and this time the highlight is chocolate.
Window-dressing: a feast for the eyes
The window of a retail outlet gives the first impression of the quality of the products sold by a company. In France, the attention paid to window displays is all too often assumed to be of secondary importance.
Adding to the excitement generated by this year's event, visitors to the second Professional Chocolate Show were invited to marvel at the chocolate store and cake shop windows designed by packaging, styling and "trend-hunting" professionals.
Each window styling and design specialist, working in conjunction with a famous pastry chef or chocolate-maker, unveiled their ideal shop window, in all its appeal and creative flair, just like an actual store.
The Professional Chocolate Show wanted to give each of these experts free rein to express themselves in an area measuring 1m long set behind glass panels, on the theme of their choice, so as to give them maximum freedom to demonstrate their expertise in window-dressing in a variety of styles.
"Lèche vitrines" participants:
➢ Imaginers (Designer) & Jean-Charles Rochoux (Chocolate maker)
Deep in the universe of brand, this multi-dimensional creation workshop transforms products and services…in experiences to live !
Jean-Charles Rochoux’s chocolate is a “mise en bouche”. A noiseless word, a taste of desire. A “Haute Couture” item, well bred. An excitement for the taste buds, a wonder for the pupils. Like a caress on a cheek…
➢ Landor (Design Agency et de branding) & Côte d’Or (Chocolate maker)
Created in 1941, Landor, first branding and design’s world-wide agency, is animated by conviction that design can help brands to create or recreate thanks to reference tools on the market.
Recognized and enjoyed by anyone, this chocolate symbolizes the bewitching magic of the cacao power. The intensity of his caracter, which is the strengh of Côte d’or and its exceptionnal range, explains its success in over 35 countries.
➢ Merchanfeeling (Merchandising agency) & La Maison du Chocolat (Chocolate maker)
Merchanfeeling is an innovative agency specialized in merchandising in the fields of fashion, beauty, decoration and luxury.
Initiator and creator of trends since 1977, La Maison du Chocolat has dedicated its know-how to unique chocolate and pastry creations. High quality products and balance of tastes are the source of his delicate chocolates and exquisite pastries.
➢ Idealys (Agency specialized in innovation and sensorial marketing) & Christophe Roussel (Pastry Chef & Chocolate maker)
Interactive happening, animation sales points, retailtainment, event planning…so many qualifiers to express the new tendency of the market, of which Idealys is a main actor !
Cultivate tastes in pastry and chocolate line, deflecting forms and associations, select exquisite raw materials…such are Christophe Roussel’s and his young team’s ambitions !
➢ Dragon Rouge (Design agency) & Jean-Paul Hévin (Chocolate maker)
Recognized for over 25 years for his strategic and creative thinking, the agency doesn’t cease to transform customers’ projects into real successes
Modernity, perfection and know-how, here are the pillars of this famous chocolate maker wich make up his success.
➢ CLTG (Design agency) & Sadaharu Aoki (Chocolate maker)
The purpose of this independent global design agency is to define the entity’s brand, to express it, make it visible and to imagine its fate.
His taste for simplicity and his research for quality ingredients are the success keys for this major Japanese confectioner, installed also in Paris.
➢ R’Pure Studio (Design agency) & les Chocolats Berthelot (Chocolate maker)
Audacious and realistic, R’Pure is a creative collective which works on the structural identity of products with the love of Applied Arts as credo.
The trends forum
The Professional Chocolate Show offered to its visitors the opportunity to discover the trends of the future in an event space specially dedicated to foodies: reinvented chocolate, astonishing pastries, culinary design, food-to-go, amazing packaging etc.
Created by the artist collective Rendez-vous Sauvage and the studio "A 2 c'est mieux", the objective of this forum is to provide a take on major consumer trends by presenting an eclectic range of products taken from the different exhibitors and companies attending the Show.
The stylism of The Trends Forum
Rendez-vous Sauvage is a merchand truck transformed into a contemporary art gallery. Created by Jade Fourès-Varnier and “A 2 c’est mieux” studio, this mobile gallery regroups today various eclectic artists.
Culinary Design by Stephane Bureaux
In order to illustrate this tendency, adopted by more and more chocolate makers and confectioners, the “Forum Tendances” conceptualized and created, in collaboration with the talented designer Stephane Bureaux, “DESIGN CHOC! The factory of sensations”.
Stephane Bureaux federated a group of four young and talented designers, proposing them to imagine and create, on a relatively open topic, new ways of working, preparing and tasting chocolate.
The designers' team
Stéphane Bureaux
Germain Bourré
FX Balléry
Elise Labide
Delphine Huguet
International Cocoa Awards
The 2009 Professional Chocolate Show was the opportunity to lay the initial foundations of the International Cocoa Awards.
The goal of the initiative is to raise awareness of the value and diversity of cocoa among all experts in the sector.
The objective of the International Cocoa Awards is to promote the know-how of planters and to unite people from all continents around a single cause and single passion: cocoa.
For this special event, some fifty samples of cocoa from Latin America were transformed into chocolate and were presented at the Professional Chocolate Show preview on Thursday 15 October 2009.
Rodrigue Fernandez, partner of the Salon du Chocolat Professionnel
For the second edition of the Salon du Chocolat Professionnel, Rodrigue dressed up the press room and Commissariat Général office: a first presentation of his new collection.
Trained by the comrades and the duty of the Tour de France and a very solid experience nurtured the past 20 years through routes cross, decoration and fitting traditional or modern, Rodriguez Fernandez is now exclusively dedicated to his passion: the creation of contemporary furniture to order. Seasoned technology assembly, processing and alloy wood, Rodriguez Fernandez featuring ideas for furniture, building on its own observations, slices of life that takes the flight, to analyze what which makes them uncomfortable or inappropriate. It tries to solve its those little things that sometimes you spoil the fun - you know, the thorn in the shoe? - By setting its intervention in the heart of innovation, daring and good taste ...
His credo? Simply offer to re-design your home!
