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Chocolate Tasting
with Amy Guittard
Multi-talented and inspirational woman, Amy Guittard, will give us a brief history of the 154 year old and still family owned Guittard Chocolate Company. Then, she will lead us in a chocolate tasting.
Amy has and continues to travel to the cacao plantations around the world to source the cacao beans, be responsive to the growers needs and keep farming sustainable for now and in the future.
Amy is also a home baker, so she is keenly in tune with how to use the chocolate with successful results.
Come taste, learn and enjoy our return to in-person programs.
With safety in mind, the program and lunch will be held on the patio. Bring a sweater just in case. We are making every effort to enjoy our return to Foreign Cinema.
We will be checking at the door for proof of your double vax.
About Amy:
As the fifth generation working in the Guittard family business her great-great-grandfather started in 1868, Amy Guittard has an innate passion for cocoa and chocolate.
Amy was born and raised in San Francisco, and later graduated Cum Laude from Barnard College with a degree in English Literature and Anthropology. With the belief that businesses, particularly those within the food space, have the greatest opportunity to make positive long-lasting impacts on the world around us, she sought to build her career within food manufacturing following college.
Amy spent the early part of her marketing career working at Clif Bar & Company in brand management—where purpose-driven strategy was central to her work. She received an MBA in Design Strategy from California College of the Arts in 2012 before transitioning to lead the marketing department at Guittard Chocolate Company. Amy’s involvement at Guittard includes brand strategy and communications, product development as well as sourcing and sustainability. She serves on several committees for the World Cocoa Foundation and represents Guittard in their International Cocoa Initiative membership. She regularly travels to origin to meet with farmers, buyers and traders, continuing Guittard’s long-standing tradition of collaborating on the ground with those closest to the source. More recently, Amy introduced Guittard’s sustainability platform, Cultivate Better™ and Cultivate Better Cocoa – a partner program designed to drive positive impact through supply-chain innovation. An avid home baker, she is the author of the Guittard Chocolate Cookbook: Decadent Recipes from San Francisco’s Premium Bean-to-Bar Chocolate Company, published in 2015 by Chronicle Books. Amy was named to the inaugural class of the National Confectioners Association Future Leadership Program in January 2016. She is a frequent speaker and panelist on issues pertaining to chocolate from cultivation, to production, to consumption. Amy is the Vice Chair of the National Confectioners Association Chocolate Council. In 2020, Amy was inducted into the Les Dames d’Escoffier International, a philanthropic organization of women leaders in the fields of food, fine beverage and hospitality. Amy also serves as the Vice President and Treasurer of the Board of Directors for Creative Growth Art Center, a non-profit that serves adult artists with developmental, mental and physical disabilities.
