This session is all about almonds! Whether you are a baker, grower, or simply curious, let's chat! On a trip to Morocco with a group of food importers in 1994, I became fascinated with almonds. There I first noticed that not all almonds are alike. The brown, flat dusty nuts I ate there were enormous. The size of my thumb, they had deep ridges and a bright burst of almondy taste. That chance encounter led to many things including a full-time job working with nuts.

Let’s crack open your curiosity about the elegant and versatile almond, how to incorporate it into your cooking or develop enticing new products using them.