Patrick Huffman Email & Phone Number

A significant career across the confectionery and chocolate industry, managing all segments and functions, emphasizing organizational excellence, profit growth, efficient operations, employee development, and the creation and manufacture of quality confections forms the backbone of Pat’s activities today. Prior to his last position as President and CEO of The Warrell Corporation, Pat was President and COO of The Jelly Belly Company, and held leadership positions at Nestle, Wilbur, Ambrosia, and Merckens Chocolate companies He began his career working for The Paul F. Beich Candy Company, a great and historic family business, from which he claims to have learned his craft. After his retirement from full-time employment, he has participated as a BOD member of several privately held confectionery and chocolate organizations.Pat currently leads a small consultancy focused on employee and managerial competency, the development of business leaders at all levels and guiding companies toward a clear path of success. Pat has always been very active in industry Professional Organizations. • He has served as President and Scholarship Program Coordinator and is past Chair of the Stroud Jordan Award Committee and the Investment Committee for the American Association of Candy Technologist (AACT). • He has been a member of the Board of Directors of the Pennsylvania Manufacturing Confectioners Association (PMCA) and served for many years as Chair of the Long-Range Planning Committee, and as a member of several other committees. • Pat has held several terms on the Board of Trustees and Executive Board for the National Confectioners Association (NCA) and is a past several-term Technical Committee Chair. • He was the originator and 1st Moderator of the Confectionery Education Advisory Board (CEAB), a committee of all industry organizations focused upon basic confectionery education at University of Wisconsin’s Candy School as well as the development of novel training programs for the industry. Pat has often been recognized for his work and is the only person in the industry to have received the following awards. • 1992 recipient of the AACT’s Stroud Jordan Award. • Included in the 2007 PMCA Centennial list of the industry’s Top 100 Confectioners. • 2010 recipient of the NCA’s Distinguished Service Award. • 2013 recipient of The Kettle Award. • 2013 Inductee in the National Confectionery Sales Association Candy Hall of Fame. • 2016 recipient of the PMCA’s Hans Dresel Award

Listed skills include Food, Food Industry, Product Development, Ingredients, and 46 others.

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  Illinois State University

  Chemistry / Inorganic Chemistry