The PMCA Conference and a Marzipan Beehive

April 15, 2013

The PMCA Conference and a Marzipan Beehive

Beth and I are currently in Lancaster, Pennsylvania for the Pennsylvania Manufacturing Confectioner's Association Annual Conference. Today Beth will be demonstrating four almond-based candy recipes at the show, including homemade marzipan. To exhibit some of the many ways marzipan can be used we created this beehive showpiece, complete with a queen bee, using Odense marzipan. Stay tuned for recipes and more on the show!

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About Beth Kimmerle

Beth has worked on innovation and sensory projects for both industrial and artisanal food clients for over two decades. She began her food product development career with a major candy company and worked with Starbucks Coffee Company.

Beth is the author of four books documenting the history of America's confectionery industry. She's shared her expertise and culinary skills on the Food Network, History Channel, National Public Radio, and NBC's The Today Show and Martha Stewart.

As a culinarian, Beth’s instructed at the Institute of Culinary Education in New York City. On the topic of food, she's lectured at The Chicago History Museum, Princeton University, and the University of Chicago.

Beth holds a confectionery food science certificate from University of Wisconsin and a Sensory Science certificate from International Food Technologists. Beth also holds a paintbrush and is an obsessive food doodler. Her first illustrated book about food is forthcoming.

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The PMCA Conference and a Marzipan Beehive

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