Cornelia Parchment-Horn

Chief Executive Officer

Cornelia Parchment-Horn

After graduating from the Institute of Culinary Education in New York City in the the Pastry and Baking Arts Program, Cornelia worked as an intern at Daniel Boulud’s DB Bistro Modern in New York City. Here she learned the fine art of chocolate making and other confections and developed a keen interest in making candy. After completing her internship she started to focus her culinary attention on the art of making confections. She went on to take an advanced chocolate making course at the Callebaut Chocolate Academy in England.

As a reflection of Cornelia’s Jamaican roots, Cornelia has always had a passion for creating flavor combinations using different herbs and spices. After making peanut brittle as gifts for friends, she started to experiment with other nut brittles combining them with interesting and complimentary flavors. Who would have thought that pecans combined with chipotle would create an amazing smoky and sweet brittle with a spicy kick! Or that almonds would taste so great when mixed with chocolate and espresso – no wonder we recommend that you eat it morning, noon or night! Or how about making a brittle with coconut and ginger? Unexpected, but a sure hit with coconut and ginger lovers! Of course, traditional peanut brittle is not left out of the mix. We have made a peanut brittle that is different. It is thin and crunchy with a roasted peanut flavor. Cornelia Confections is the beginning of Cornelia’s life long dream of creating an artisan, gourmet food company. Stay tuned for more delicious surprises! cph@corneliaconfections.com