As president of his consultancy, Craig holds extensive experience in cacao, cocoa, chocolate, tree nut and peanut processing and teaching. Previously, he worked at The Hershey Company 34+ years. He has taught classes on subjects from cacao farming to finished chocolate bars. Craig holds three US patents and co-authored PMCA’s 2015 Marie Kelso Award-winning paper regarding peanut processing.
Craig acquired a BS in quality assurance/quality control engineering at Kennedy Western University, a food technology degree from The Pennsylvania State University and a business degree from Thompson Institute.
Craig's volunteer activities include working with Haitian chocolate makers PISA and SOGEPA and with the NGO’s FAVACA and PADF with assistance from USAID. He enjoys golf, skiing, hockey and riding his road bicycle.