Testimonials

Green Festival Speakers

Clay Gordon

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www.thechocolatelife.com

Clay Gordon (clay [at] claygordon.com) is an internationally recognized independent authority on chocolate. A graduate of Rhode Island School of Design (RISD, BFA, Photo), Clay is a serial entrepreneur, veteran of more than a half–dozen high–tech startups, and a small business owner for more than a dozen years.


Since 2001, Clay has combined his passion for chocolate, his understanding of digital technologies, his experience with cacao and chocolate from the farm to consumers’ mouths, and his abilities as a writer and storyteller to educate people around the world about cacao, chocolate, and pairing. He has produced and delivered hundreds of chocolate tasting and “sophisticated pairings” (which can include chocolate, wine, spirits, craft beers, cheeses, charcuterie, and more) since 2001 for private clients (including the New York chapter of Les Dames d’Escoffier hosted at Harriet Lembeck’s school of wine), at major international chocolate conferences, and also as an adjunct faculty member in NYU’s School of Continuing and Professional Studies, where he hosted a popular series of wine and chocolate pairing classes in conjunction with the James Beard Society in 2008/09.


Clay is also active as a consultant working with chocolate makers and confectioners in the areas of product development, marketing and market positioning, equipment and ingredient sourcing, facilities design, distribution, and related business challenges.


Clay Gordon is the author of Discover Chocolate (Gotham Books, 2007), is the creator and moderator of TheChocolateLife.com," target="_blank">http://www.thechocolatelife.com/">TheChocolateLife.com, an on-line community for chocophiles and aspiring chocophiles, and is the driving force behind TheChocolateChronicles.com," target="_blank">http://thechocolatechronicles.com/">TheChocolateChronicles.com, a new motivational/inspirational site/newsletter that chronicles the efforts of people all over the world who make a difference - with and through chocolate.