Board of Directors

Carla D. Martin : Executive Director and Board Member

Carla D. Martin, PhD, is the Founder and Executive Director of the Fine Cacao and Chocolate Institute and a Lecturer in the Department of African and African American Studies at Harvard University. Carla is a social anthropologist whose current research focuses on ethics, quality, and politics in cacao and chocolate and draws on several years of domestic and international ethnographic experience. Since 2011, she has maintained a scholarly blog on chocolate, culture, and the politics of food at Bittersweet Notes. Her writing has also appeared or is forthcoming in Transition Magazine, Social Dynamics, The Root, US History Scene, Sodade Magazine,Socio.hu, The Savannah Review, and edited volumes. She lectures widely and has taught extensively in African and African American Studies, critical food studies, social anthropology, and ethnomusicology, and has received numerous awards in recognition of excellence in teaching and research. She currently serves on the Editorial Board of Transition Magazine and on the Chocolate Committee for the Good Food Awards. Find her online at carladmartin.com and @carladmartin.

Chloé Doutre-Roussel : Board Member

Chloé Doutre-Roussel is an author, consultant, educator, and internationally recognized expert with more than 35 years of experience in fine cacao and chocolate. A former buyer at Fortnum and Mason, shop manager at Ladurée, author of The Chocolate Connoisseur, and creator of Chloe Chocolat in Paris, she has also worked with El Ceibo, a cooperative of cocoa farmers in Bolivia, to launch a vertically integrated tree to bar to bonbon brand. Chloe is a regular juror at the Academy of Chocolate Awards (AOC) and at the Northwest Chocolate Festival. She is member of honor of the AOC, founding member of the Academia del Chocolate of Ecuador, member of the Advisory Board of the Fine Chocolate Industry Association (FCIA), and co-chair of the Chocolate Committee for the Good Food Awards. Find her online at chloe-chocolat.com and her Facebook page.

Peter Giuliano : Board Member

Peter Giuliano is the Director of Symposium for the Specialty Coffee Association. In 1988, he began his career in coffee as a barista in San Diego. Since then, Peter has worked in a variety of coffee occupations, including roaster, cupper, manager, trainer, and coffee buyer. Peter became involved in the Specialty Coffee Association of America as a volunteer over a decade ago, when a workshop taught at SCAA headquarters inspired him to become more involved as a volunteer and trainer. Since then, Peter has been deeply involved in SCAA training programs, serving as Training Committee Chair from 2005-2007. He has been a volunteer for the Coffee Corps and other CQI programs, teaching cupping, roasting, and marketing programs. He is a proud member of the Roasters Guild, and was a founder of its Executive Council, sitting on the Council from 2001-2007 and serving as its chair in 2004. Peter has dedicated himself to coffee education and advocacy, and the recognition of extraordinary coffee and coffee professionals worldwide. Find him online at petergiuliano.tumblr.com and @petergiuliano.

Kathryn Sampeck : Board Member

Kathryn E. Sampeck is an Associate Professor of Anthropology at Illinois State University and a 2015-2016 Central American Visiting Scholar at the David Rockefeller Center for Latin American Studies and Fellow at the Afro-Latin American Institute at the Hutchins Center of Harvard University. Sampeck is a specialist in the archaeology and ethnohistory of Spanish colonialism. Her current research project, “Black Market: Early Colonial Cacao Wealth, Contraband Economy, and Afro-Central Americans in Colonial Guatemala,” examines the role of Afro-Central Americans and their daily lives in one of the most extreme colonial environments in Latin America, the birthplace of chocolate. Her writing has appeared in American Antiquity, Historical Archaeology, The International Journal of Historical Archaeology, Mesoamérica, Ancient Mesoamerica, The Journal of Latin American Geography, and Ethnohistory. She has received fellowships from the John Carter Brown Library and the John D. Rockefeller Library at Colonial Williamsburg and grants from the National Science Foundation, Wenner-Gren Foundation for Anthropological Research, Social Science Research Council, Fulbright program, and Cherokee Preservation Foundation. Find her online at https://ilstu.academia.edu/KathrynSampeck and @kathrynsampeck.

Christina Xu : Board Member

Christina Xu is an organizational designer and ethnographer based in New York. Recently, she has taught courses on entrepreneurial design through Orbital and SVA’s Interaction Design MFA program, run interim operations for Everybody at Once, and conducted ethnographic research with PL Data. She serves as an advisor for Orbital, a supportive space for independent creators in the Lower East Side, and the NYC Data & Society Research Institute. Previously, she ran Breadpig, a sidekick service for independent creators, where she advised on and produced $2 million worth of crowdfunding campaigns; served as the global coordinator for Awesome Foundation, an international group of guerrilla philanthropists; co-founded ROFLCon, an internet culture conference/convention that ran from 2008-2012; and wrote a thesis on the history of interfaces and protocols for instant messaging. Find her online at christinaxu.org and @xuhulk.

Staff

José López Ganem : Project Manager

José López Ganem is a Cacao Grader Intensive Instructor and Project Manager at the Fine Cacao and Chocolate Institute. His professional experience is focused on sensory training and food management, from early exposure to restaurant service to professional product knowledge in wine, spirits, sake, tea, and chocolate. In cacao, he has developed significant expertise in designing sensory opportunities for professionals and consumers. José also holds a strong commitment to understanding the needs of different stakeholders, guiding FCCI-government partnerships for several of its projects. He holds a B.A. in Food Business Management magna cum laude from the Culinary Institute of America in Hyde Park, NY. Find him on Twitter at @JoseLGanem.

Fatima-Zohra Hakam : Marketing Associate

A lifelong chocolate lover, Fatima-Zohra Hakam is a Marketing Associate leading FCCI’s marketing strategy, social media content, and communications campaigns. She holds a B.S in marketing and leadership management and an MBA from Bentley University. Fatima-Zohra is from Rabat, Morocco, and holds a deep interest in the current state of cacao production and sourcing in West Africa. Fine her online at LinkedIn LinkedIn.

Cacao Quality Advisory Board

Colin Gasko : Advisor

Colin Gasko is the Founder and President of Rogue Chocolatier, a small, authentic bean-to-bar manufacturer located in Three Rivers, Massachusetts. Colin also designed and developed the beta models of the FCCI cacao sampling protocol and Cacao Grader Intensive course. Rogue sources the finest cacao and cleans, roasts, winnows, grinds, refines, conches, tempers, molds, and packages its award winning single-origin chocolates by hand. This craftsmanship brings out the unique flavors of cacao that honors its origins and qualities. Find Colin online at roguechocolatier.com and @roguechocolate.

Jamin Haddox : Advisor

Jamin Haddox is a consultant and Coffee Quality Institute certified Q grader and Q grading instructor based in Minneapolis, Minnesota, with over a decade of experience in specialty coffee. His expertise was instrumental in the development of the beta phase Cacao Grader Intensive course. He is a former roaster at Kopplin’s Coffee and Quality Control Manager at Cafe Imports LLC. He is the author of several articles on coffee quality for Roast Magazine. Find Jamin online on LinkedIn.

Cristina Liberati : Advisor

Cristina Liberati is the Grant Projects Coordinator at Equal Exchange in West Bridgewater, Massachusetts. Her work was instrumental in the co-development of the Equal Exchange/TCHO Cooperative Development Project quality, productivity, and capacity protocols with cacao producer partners in Peru, Ecuador, and the Dominican Republic. She previously worked as TCHOSource Program Manager and Flavor Lab Manager at TCHO Chocolate. Find Cristina online on LinkedIn.

Ivan Pereira : Advisor

Dr. Ivan Pereira is Professor do Ensino Básico, Técnico e Tecnológico at the Instituto Federal de Educação, Ciência e Tecnologia Baiano in Brazil. A food scientist by training, he has worked on several innovative projects in cacao and chocolate including the development of a mobile chocolate factory, implementatio of novel methods for cacao quality evaluation, and the divulgation of digital tools for chocolate maker food safety and traceability. Find Ivan online on LinkedIn.

Anthony Rue : Advisor

Anthony Rue is the founder and brand manager of the renowned Volta Coffee, Tea, and Chocolate in Gainesville, Florida. A certified coffee Q grader, he also frequently serves as a judge at the World Barista and United States Barista competitions. He has traveled widely to coffee sites of production and often provides training on barista skills and sensory evaluation. Prior to working in coffee, he worked in film studies and media production. Find Anthony online at voltacoffee.com and @volta_coffee.