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PRODID:-//American Culinary Federation//NONSGML Events//EN
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UID:acf-event-NE_REG_12-S_WKSHP02@acfchefs.org
DTSTAMP:20121112T132018Z
DTSTART:20120427T080000
DTEND:20120427T110000
SUMMARY:ACF Hands-on Workshop: Chocolate
LOCATION:Sheraton At The Falls, Niagara Falls, NY
DESCRIPTION:Sponsored by: Barry Callebaut \n Spend three hours perfecting your chocolate techniques. First, each attendee will fully understand and execute proper tempering of chocolate using the seeding method. Next, you will be able to produce chocolate confections using your tempered chocolate. Finish off your creation by using cacao butter transfer sheets to decorate your confections. Separate registration required. Class size is limited. \n Presented by: Richard Cusick, CEPC, Technical Advisor, Chocolate Academy Chicago, Barry Callebaut USA \n\nTimes are local for the city in which this event is being held.\n\nThis event was added to your calendar on June 19, 2013. Visit http://www.acfchefs.org/ACFSource/Events/Schedule.aspx?event=NE_REG_12 for updates.
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