Choqoa Video: Interview with Clay Gordon 'The Chocophile'
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» Choqoa Video: Interview with Clay Gordon 'The Chocophile'
Category: Duration:00:09:48 Description:
Clay Gordon is a man I've been long looking forward to meet. With his great book 'Discover Chocolate' on the new chocolate, Clay claimes and justifies is tit...
11/02/09 09:03:51 @volker-lehmann:
Hi Clay,I was checking on your tour in ChocolateLife as today. I never made it out of Bolivia and away from work to meet you in Paris or Peruggia. We had to attend the second national cacao congress and later on I was hooked planning activities on our new "cacao fino y aroma" project.I saw also yours and Frederick's interviews and wanted to comment on two important issues you where asked.From past experience I know that working at the source is what is more needed and that value added in-country chocolate based products making is a logical step responding to developments around cacao production, new market concepts and demands.And I like to share with you all others that we participated in Paris by sending cacao samples from our project to the first tasting event "cocoa de excellencia" organized by CIRAD. From six samples send three from different small farmers where selected and later on processed by Barry Carobout . In the event all three were rewarded with the highest notes in one of the seven taste categories. I will add two documents at my page to down load.Hope to see you soon here in Santa Cruz, we are still celebrating.Volker
Nice Interview!
Hi Clay,I was checking on your tour in ChocolateLife as today. I never made it out of Bolivia and away from work to meet you in Paris or Peruggia. We had to attend the second national cacao congress and later on I was hooked planning activities on our new "cacao fino y aroma" project.I saw also yours and Frederick's interviews and wanted to comment on two important issues you where asked.From past experience I know that working at the source is what is more needed and that value added in-country chocolate based products making is a logical step responding to developments around cacao production, new market concepts and demands.And I like to share with you all others that we participated in Paris by sending cacao samples from our project to the first tasting event "cocoa de excellencia" organized by CIRAD. From six samples send three from different small farmers where selected and later on processed by Barry Carobout . In the event all three were rewarded with the highest notes in one of the seven taste categories. I will add two documents at my page to down load.Hope to see you soon here in Santa Cruz, we are still celebrating.Volker
thanks again Clay for the great chat in Paris. I hope you may inspire with this video many more people again. I think it's a nice interview, well at least Genaro from The Salon commented on it