AVAILABLE ARCHIVED ON-LINE ISSUES

1998 VOLUME 6, ISSUE 1

Chefs Creations: Top U.S. Pastry Chef Alain Roby from the Hyatt Regency Chicago. Sales & Marketing: Louis Vuitton thanks customers with chocolate. New Products: The elegant Chocolate Plaquette Collection. Part of Our Team: Rubby Garces-Plant Production Manager. News Bites: Chocolates à la Carte sponsors the 1999 U.S. World Cup Pastry Team. Recipes: Chocolate Houses filled with White Chocolate Mouse by Daniel Bourgeois Executive Pastry Chef Opryland Hotel & Convention Center. From Rena: "The importance of recognizing new talent."

1997 VOLUME 5, ISSUE 1

Amenities: Mirage Hotel, Las Vegas, features "Amenity of the Month Program". Chefs Creations: Pastry Chef Rudi Weider from the San Diego Marriott Hotel & Marina tells all. New Products: Make BIG Waves with Chocolate. Part of Our Team: Jack Sherwood is on a chocolate mission. News Bites: Chocolates á la Carte featured in YOUR COMPANY magazine. Recipes: White Chocolate Lily Cone Norman Love, Ritz-Carlton corporate pastry chef. From Rena: "The Year of the Customer"

1996 VOLUME 3, ISSUE 1

Catering: Pasadena Center is big on personalized desserts. Chefs Creations: Chocolate ice cream dessert ideas from the Waldorf-Astoria. New Products: "Stand Up & Stand Out" designs. Part of Our Team: Frank Geukens a chocolate production expert. News Bites: Chocolates a la Carte wins national business award. Recipes: Calla Lily Frozen Delight. From Rena: building dessert foundations

1995 VOLUME 2, ISSUE 2

Amenities: Building business with creative amenities. Chefs Creations: Deserts that are sure to make a lasting impression. New Products: A catalog with unique gift ideas. Part of Our Team: Jim Badberg, a leader in technology for the foodservice industry. Recipes: Chef John hui's Chocolate Hazelnut Mousse. News Bites: Chocolates à la Carte wins national bussiness award. Sales Marketing: How to create your own Niche Market.

1994 VOLUME 2, ISSUE 1

Catering: Catering by Rosemary creates artistic desserts. Chefs Creations: U.S. World Cup Pastry Team members share new desserts. New Products: Pastel marbleized chcolates are new for spring collection. Part of Our Team: Glen Ishikata: A chocolate products expert. Corporate Gifts: Personalized Lucite Box is a sucessful corporate gift. Recipes: White Chocolate-Almond Bavaroise From Rena: Chocolates à la Carte sponsors U.S. World Cup Pastry Team

Catering: A few tips from the successful Catering Department at New York Marriott Marquis Hotel. Chefs Creations: Chef Mohan DeSilva Shares his thoughts on creative desserts. New Products: Chocolate à la Carte now offers Valrhona Chocolates. Part of Our Team: Nancy Gilmore . Corporate Gifts: Not just for the holidays anymore...Sales Marketing: Advice on keeping a competitive edge. Recipes: Executive pastry chef Stanton Ho's Pina Colada Mousse. From Rena: Thoughts on "quality Calories"