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NIU STEM Café: The Art and Science of Candy Making
January 26 @ 6:30 pm - 8:30 pmFREE
Learn about the past, present and future of the Chicago candy industry and the art and science of candy making in this lively panel discussion.Award-winning documentary filmmaker Michael Lahey will show clips and discuss the making of his documentary Shelf Life: The Story of Lanzi Candy, which recently aired on WTTW, Ch. 11. The film explores his Italian immigrant grandfather Elmo Lanzi’s 60 years of candy making, how Chicago became the “Candy Capital of the World” and the quest of a local entrepreneur to bring back Lanzi Candy. Chef Alain Roby, a certified Master Chef of Pastry and Sugar Artistry, will discuss the art and science of chocolate making and his journey to owning and operating All Chocolate Kitchen in Geneva, Illinois. He’ll explain the process of constructing his Guinness World Record-winning candy creations – including the world’s tallest chocolate sculpture and the world’s longest candy cane. Finally, TaAqua Campbell, platform innovation manager at Ferrara, will draw on her B.S. in agricultural and biological engineering and more than 15 years of experience in food processing to discuss the 100 plus year history of Ferrara Candy, as well as the company’s newest innovations – from gummy clusters to 3D printing, robotics and sustainable packaging.