 | Kettle’s First Couple
Tootsie Roll’s Melvin Gordon joins his wife, Ellen, as a Kettle Award recipient, making the two executives the first husband-and-wife team to earn that honor.
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 | Forward Thinker
2003 Kettle Award winner, Domenic Antonellis, realizes another lifelong dream by completing the consolidation of three plants into a new $100-million, 816,000-sq.-ft. headquarters facility this month.
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 | Rockaway Beach's Renaissance Man
Candy Industry's 62nd Kettle Award recipient (2007), Jorge Farber, continues to lead family-owned Madelaine Chocolate Novelties toward future growth, despite facing more complex market dynamics as well as a challenging operational environment.
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 | Bea’n’ing All Over
Two years ago, anyone looking at Candy Industry's slate of nominees for the 2004 Kettle Award would have had to think twice before voting.The magazine's Kettle Committee refused to make the selection process easy. With such names as Linc Warrell of Warrell Corp., Robert and John Asher of Asher's Chocolates, Jorge Farber of Madelaine Chocolate Novelties, and Bill Kelley of Jelly Belly Candy Co., it became clear that each and every one of the candidates could and should receive the prestigious annual Kettle award.
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 | Living the Plan
Candy Industry’s 60th Kettle Award winner (2005), David Hawk, was surprised to receive the recognition this year. Given his personal and business philosophy — one that recognizes the need to embrace change as it presents itself – it’s not surprising that Gertrude Hawk Chocolates looks to another banner year.
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 | Sweet on Sal
2002 Kettle Award winner, Salvatore Ferrara II, president and coo of Ferrara Pan Candy Co., continues a rich tradition of leadership and innovation. He does so to grow not only the fourth-generation family business, but the industry as well.
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 | Chocolate’s Caretaker
Gary Guittard, president of Guittard Chocolate Co. and Candy Industry’s 2008 Kettle Award recipient, remains true to his family’s cacao bean heritage, passionately extolling quality within the company while steadfastly preserving chocolate’s identity amongst the industry and public.
by Bernie Pacyniak
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