S’more, Please! Stephen Durfee ’85
Accomplishing such a feat required clever engineering, an industrial bread oven to accommodate the 7'x7' graham crackers, a stretcher for cracker transport, and heaps of delicious chocolate. More than 1,000 people in attendance witnessed the creation of the s’more – and participated in its destruction by eating it!
“It was quite delicious,” Durfee said. “And it was great fun! There were hundreds and hundreds of people cheering on the effort as we tried to drop the graham cracker on top.”
The gargantuan s’more was part of the Craft Chocolate Experience hosted by Dandelion Chocolate, where Durfee now works. After 21 years in a professorship at the Culinary Institute of America, Durfee decided to join the Dandelion team as director of curriculum. In his new gig, he has traveled across the world to different cacao-producing regions, such as Tanzania, Ecuador, Dominican Republic, and Hawaii, to lead trips, teach classes, and sate his own curiosity about the world of chocolate. Back at their base in San Francisco, he conducts factory tours, instructs classes for chocolate enthusiasts, and acts as a chocolate ambassador through his demonstrations and outreach.
