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C. Curtis Vreeland

Curtis Vreeland tracks new trends in the confectionery industry, helping companies grow their confectionery business.  He has published nearly two dozen articles in such publications as Pastry Arts & Design, Candy Industry Magazine, Nutrition Business Journal, Fresh Cup, TEA a magazine, Tea Experience Digest , Chile Pepper Magazine, Cornell University's Extension Bulletin, American Wine Society Journal, New England Wine Gazette, and Rising Nepal (Katmandu's English language newspaper). He is also an authority on organic candy and writes an annual market survey for Candy Industry Magazine, a leading trade publication .

Curtis' twin passions are chocolate and wine. He has conducted informative and entertaining wine and chocolate presentations for such national organizations as the American Wine Society, Corning Museum of Glass, and Retail Confectioners International. Curtis is an award-winning amateur wine maker with over 20 years experience.

In April 2004 he conceived and managed the Next Generation Chocolatier competition that selected America's best new artisan chocolate makers. The competition was sponsored by Town & Country magazine, Moët Chandon, Grand Marnier, eChocolates.com, E. Guittard, and Trump's Bedminster NJ Golf Club.  The theme of the 2006 Next Generation Competition was tea-flavored chocolate.  The competition is held every two years.

He has held senior management positions with Vintage Chocolate (Director of Operations), Hershey Foods (Manager of International Operations), and American Peace Corps (Co-manager of a horticulture research farm in a Sherpa-inhabited region of the Nepalese Himalayas). Curtis holds an MS in Applied Economics from Cornell University. He has received two honorary awards, the Governor's Citizen Award (Pennsylvania) and the Childer's Award for academic excellence (Rutgers University). He is a member of the Explorers Club, American Wine Society, and International Association for Culinary Professionals.

Joyce Weinberg

Joyce Weinberg has spent nearly twenty years combining her intellect, imagination, motivation and her passion for confections-- particularly for chocolate-- into a unique and dazzling career. She also has an extensive career consulting with restaurants and cafes in the northeast. Most recently, she joined Vreeland & Associates as a consultant on restaurant design and management.

A graduate of Brown University and The Wharton School who also studied at the London School of Economics and the London Business School, Ms. Weinberg has managed and developed national brands including General Mills' Golden Grahams and Honey Nut Cheerios cereals, Warner Lambert's Dentyne Gum and General Foods' Jell-O Pudding Snacks. She has served as the Assistant Buyer of Chocolate for Bloomingdale's and established national distribution of Cluizel French chocolates and gourmet jelly beans for Galerie au Chocolat.

In the mid 1990's, Ms. Weinberg created and managed Beyond Measure, an acclaimed restaurant and catering business in Philadelphia which, not surprisingly, featured its own pastry chef and sold gourmet cakes and confections.

In 2003, Ms. Weinberg founded New York Food Tours & Events, www.nyfoodtours.com, in Manhattan. She specializes in teaching consumers and food industry professionals about handmade chocolates, cheeses, wines, olive oils, breads and more, as well as leading behind-the-scenes food tours of New York. She is also an Adjunct Professor at New York University, teaching marketing and management, including restaurant management at New York University. In addition, Joyce is an avid sailor, traveler, photographer and art collector.