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Norman Love Confections’ Dan Forgey named U.S. Chocolate Master

Dan Forgey, one of Norman Love Confections’ creative chocolatiers, has been chosen to represent the United States at the 2015 World Chocolate Masters competition in Paris.

Forgey Dan

Forgey, the Fort Myers-based company’s chocolate production manager, recently was named the U.S. Chocolate Master for his skill, precision and creativity in creating chocolate confections and desserts in a competition conducted by Cacao Barry, the French brand of premium chocolate and cocoa products for professionals. He will compete against an international slate of 20 competitors in the Cacao Barry World Chocolate Masters competition in Paris in late 2015.

“I am honored to represent the United States at the upcoming World Chocolate Masters competition,” said Forgey. “This global event is recognized as the premier competition for chocolate professionals. I am eager to begin my preparation – especially developing inspirational concepts for my chocolate showpiece and plated desserts.”

His employer and mentor, Norman Love, is proud of Forgey and excited about his forthcoming experience.

“As someone who has competed in and judged international competitions, I know how challenging they are, but at the same time, they are so gratifying,” Love said. “You are competing against a field of chefs at the top of their games. It inspires you to be the best you can be. Dan is incredibly talented, and I feel certain he’ll do well. It will be an experience he treasures for the rest of his life.”

As part of the U.S. national selections process, candidates were asked to submit a personal portfolio of chocolate artistry for review as well as samples of dipped and moulded pralines and a layered cake for tasting. Entries were evaluated based on taste, texture, visual representation and creativity in conveying the competition theme, “Inspiration from Nature.”

“Chef Forgey’s impressive professional portfolio and assortment of pralines and cakes demonstrated the technique, taste and creativity required to successfully compete against other top artisans from around the world,” said Jérôme Landrieu, pastry chef and director of the Chocolate Academy Chicago. “We’re excited to offer pastry chefs and chocolatiers this unique opportunity to demonstrate their abilities in creating works of art using fine chocolate.”

Forgey grew up in Alaska and trained at the New England Culinary Institute in Burlington, Vermont, where he earned an Associate of Science in Culinary Arts. He went on to work in a variety of upscale resorts in Wisconsin, Michigan and Florida, on a 30-foot commercial fishing boat in Southeast Alaska, and as head chef in a fine dining restaurant in Massachusetts.

He subsequently moved to Florida, taking a position at the Waldorf Astoria Naples. Forgey met Love in 2007 and went to work at his chocolate company. In 2011, he was named NLC’s chocolate production manager, responsible for running chocolate production and designing new flavors of confections for the company’s core, holiday and novelty lines.

Norman Love Confections Fort Myers Chocolate Salon, at 11380 Lindbergh Blvd., is open Monday through Friday from 7:30 a.m. to 5:30 p.m. and Saturday from 7:30 a.m. to 5 p.m. The Naples Chocolate Salon, which also serves artisan gelato at 3747 Tamiami Trail N. in Parkshore Centre, is open Monday through Thursday from 8 a.m. to 8 p.m. and Friday and Saturday from 8 a.m. to 9 p.m. The Miromar Outlets Salon, at Corkscrew Road and Ben Hill Griffin Parkway in Estero, is open 10 a.m. to 9 p.m. Monday through Saturday and 11 a.m. to 6 p.m. Sunday.

For more information, visit www.normanloveconfections.com.

Contact:

Laurel Smith, Gravina, Smith, Matte & Arnold Marketing and PR, 239-275-5758, laurel@gsma.pro

239-747-1792